Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
How can I rescue peach jam that came out too thick?
By Elizabeth R
If the jam is too thick, before you put it in the jars, just heat 1 or 2 cups of grape juice (or any other fruit juice of similar or neutral taste, like apple or white grape) to boiling. Then, gradually pour and stir it in until you reach the desired consistency, then continue canning!
If the jars are already sealed / canned, then when you use them, just stir in a little grape juice until you reach the desired thickness.
Can gelatin be used in making strawberry preserves?
By John H
Well, not a food expert, but no, I don't think you can exchange gelatin for pectin. The properties of both are different.
I always seem to have a variety assortment of fresh fruit leftover and would love to make jam from it. but am unable to find a recipe that would incorporate such a random mix.
By Rachel A.
This page offers some suggestions for substitutes for pectin in homemade jams and jellies. In fact some fruit is high enough in naturally occurring pectin that they don't require it at all.
When in season berries are plentiful and reasonably priced, making them an excellent choice for homemade jam. This is a page about making berry jam.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Last year I boiled and boiled black/marionberry juice added Sure Jell pectin in 1 recipe and Certo fruit pectin in another. I got lots of syrup. Can I use Knox unflavored gelatin and how?
I recently made a batch of sour cherry jam that didn't set right.
