4
votes
1answer
68 views

Keeping ripe pears for canning later

I picked my pears Labor day weekend like I always do but when I went to can them the following weekend only about 1/4 of them were ripe. Now the rest are all very ripe and there is no way I can get to ...
2
votes
2answers
1k views

How long should I mature my mincemeat before making Mince Pies?

Having decided on the spur of the moment to make Mince Pies with home-made mincemeat (a mixture of chopped fruit, distilled spirits, spices, and fat), I'm wondering if I really should leave the fruit ...
4
votes
4answers
2k views

Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)

I just did some neighborhood foraging and picked 30 pounds of red plums. They are delicious, but even I will have trouble eating them all this week. Last year we made jam/preserves but it ended up ...
2
votes
2answers
335 views

Which type of blueberry for making jam?

If I want to make blueberry jam, which type of blueberry should I use? I just bought a pack of blueberry, but I found that the flesh/pulp of them is not blue, but light green in color. When people ...
2
votes
2answers
377 views

Are there alternative ways to test fruit preserves for doneness?

I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting ...
4
votes
3answers
2k views

What are the costs to consider when making jam?

I am trying to dertermine what kinds of jam are particularly cost-effective to make at home. I have been given a few bits of equipment for jam making, and am looking forward to getting started. We ...
12
votes
2answers
1k views

How to recover jam that has set too hard?

Every time I make jam I always manage to set it too hard. Is there any way to recover it once it's done this?