My pear jelly won't gel. I made it from Asian pears (apple pear).
I need a simple recipe for making apple butter. Thanks.
Does anyone know how to make the old fashioned Rex Jelly? or maybe a place to buy it? I remember it from my childhood.
Freezer Jam Is Grainy and Sugary
I made raspberry freezer jam. It set up very nicely and tastes very good; however, it is grainy and sugary. What can I do?
Making Pear Butter from Canned Pears
How can I make pear butter with canned pears?
My black raspberry freezer jam came out gritty. I used Certo. Any fix you can recommend?
I tried making peach freezer jam and followed the instructions to a T. It is almost finished sitting out for 24 hours and it looks like it may not be quite thick enough. It looks a bit watery. Any ideas as to why?
Does anyone have a good recipe for fig preserves? I would appreciate your "old" family recipe. Thanks.
I made strawberry jam, it didn't set. Can I do anything to correct this?
Tropical Fusion Jelly or Blackberry Fusion Jelly
I came up with this jelly to use strained beet juice leftover from when I made pickled beets. I like it because it is a new and different flavor of jelly.
My mother and I were experimenting and made this jelly. Its the best tasting besides regular strawberry preserves I've ever had. In a Dutch oven combine Kiwi-Strawberry juice, juice from 1 lemon, and pectin. Bring to a full rolling boil over high heat; stirring constantly.
How do I make freezer jelly?
I am looking for a freezer jam recipe using fresh grapes. The simpler and less work the better. I would like to use as much of the grape as possible, including the skins.
Defrost berries 2 minutes and mash with spoon. Cook 2 minutes covered. Cook 6 more minutes; stir at 3 minutes. Rest covered for 10 minutes. Uncover and store in container in refrigerator to cool and set up.
Peel fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash apples and cut into quarters without peeling and barely cover with water.
Squeeze the orange and lemons saving the juice. Then grind the rinds and cook in enough water to cover until tender (about 30 minutes). Add the ground carrots and cook until tender (about 20 minutes).
Chutney, preserves, jellies and jams
At a craft fair recently I sampled a pickle (chutney?) called "summer salad" and it was delicious. It looked a lot like salsa, but tasted sweeter and I thought I could detect brown sugar in it, but I'm not sure. I
Thoroughly mix orange juice concentrate with water and powdered pectin in large saucepan. Stir constantly over high heat until bubbles form around edges. Immediately add sugar and stir well.
Combine beet juice, lemon juice, and pectin in large pan. Bring to a rolling boil. Quickly add sugar and boil for 6 minutes. Add Kool-aid powder and mix thoroughly.
Combine rhubarb and sugar in large heavy saucepan. Grind oranges including the peels in a food processor. Add to rhubarb mixture. Bring to a boil.
