Questions tagged [jam]

Questions about the preparation or use of jam, fruit preserve made from fruit and sugar with the possible addition of pectin. Clear jam (without the bits) is also called jelly.

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How can I keep greengage jam green rather than orangey brown?

How Cani keep greengage jam green rather than orangey brown?
Sandra's user avatar
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4 votes
2 answers
1k views

Fruit color change

Just recently I have made 6 batches of Mango Jam. All turned very dark brown while cooking and are almost black when jarred but they taste great. What is the reason for the color change?
Christine Lupo's user avatar
0 votes
1 answer
252 views

Can I pasteurize milk in a jam jar?

The InstantPot manual says that I can use a bottle or container to make yogurt. It says to first pasteurize the milk (using the steam function to heat it to at least 180F/83C) then cool to 115F/46C ...
Maja Piechotka's user avatar
1 vote
1 answer
550 views

Can jam be made from frozen berries?

During summer months, I love buying fresh raspberries and blueberries. I often don't manage to work through the whole punnet, so I freeze the last few berries before they go off. Now the berries have ...
Philosophy of Yum's user avatar
1 vote
1 answer
399 views

why (Calif.) apricot & peach jam will not set?

For years, both my mother's and my own apricot and peach jams would never set up. The pectin package warned us that it might take up to 2 weeks to set (WHY??), and we always waited and checked, but it ...
Lorel C.'s user avatar
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7 votes
5 answers
12k views

Can Jam be reheated?

I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice ...
User56756's user avatar
  • 355
0 votes
2 answers
2k views

using potato starch to thicken jam

So here is my plan. Instead of buying sugar free artificially sweetened jam or reduced sugar jelly made with extra water and thickeners, I want to take really good full-of-fruit preserves, heat it up ...
bracha's user avatar
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4 votes
1 answer
2k views

Prevent syneresis effect in agar-agar fruit jam

I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places that by replacing 0.1-0.2% of agar with ...
Miguel's user avatar
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2 votes
3 answers
4k views

Why add sugar at the end when making strawberry preserve?

What happens when sugar is added to cooked fruit near the end of cooking process? Why sugar is added to cooked fruit near the end of the cooking process?
aqsa amjad's user avatar
1 vote
0 answers
414 views

Pectin granules in jam

When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, they have bad set and contain gritty ...
Eli Wrathall's user avatar
1 vote
2 answers
4k views

Jellies and jams: what is most important to preserve the food?

I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most important for the preserving the food. I ...
nlambert's user avatar
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1 answer
609 views

Boneless Frozen Lamb Roast [closed]

I was wondering if anybody has ever done a Boneless Lamb Roast in a slow-cooker and what the results were ,Thank you,Larry
Larry's user avatar
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4 votes
1 answer
594 views

Improve color of banana jam?

One of my favorite uses for overripe bananas is to make a simple jam from them. I combine the bananas with a bit of water in a large pot, adding a splash of molasses, salt, nutmeg and cinnamon. ...
David Bruce Borenstein's user avatar
14 votes
1 answer
9k views

Why boil and cool jam before using it in a cake?

When putting marzipan on a fruit cake recipes sometimes state that we should first boil and cool the apricot jam used to coat the cake and make the marzipan stick. I have now found the same advice for ...
dumbledad's user avatar
  • 297
5 votes
2 answers
2k views

Can frozen peaches be made into jam or other things?

I have over ripe peaches. I have scaled them and pitted them and they are in lemon water. Can I freeze them to make jam later? Can I put them in the refrigerator to make jam later?
Marguerite's user avatar
4 votes
3 answers
27k views

Can I still save my solid block of jam?

So this morning I made some blackberry jam (just blackberries, lemon juice and sugar). But apparently I overcooked it, because after dropping it in the pot and sealing it, it cooled off and now it's ...
Erik's user avatar
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1 vote
1 answer
537 views

What to do with over cooked quince jam

I ended up overcooking my quince jam. It is really overcooked. It's not burned or anything but the quince pieces have harden up due to loss of water. Can I use it for something else? I don't wanna ...
Ali's user avatar
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3 votes
1 answer
745 views

Inversion Canning

I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have researched on this last night, before we ...
Stett's user avatar
  • 31
6 votes
5 answers
24k views

How do I prevent jams from turning brown?

I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and I always add fresh lemon juice. My ...
Becky's user avatar
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3 votes
1 answer
1k views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
Stockfisch's user avatar
1 vote
3 answers
9k views

Best way to remove seeds when making jam and still have it called jam

When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often times people use a food mill or strain the ...
Brooke's user avatar
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4 votes
3 answers
3k views

Jam "separates" in processing

I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean ...
Brooke's user avatar
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1 vote
1 answer
154 views

Making Pumpkin Preserve

I have ate the most wonderful pumpkin preserves (in chunks about 1-2 inches). I have bought very small jars from Armenia and Russian stores in the US and the preserves were very expensive, but ...
user33210's user avatar
  • 1,192
7 votes
3 answers
4k views

How should I make jam out of coffee cherries or coffee cherry husks?

I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either the entire, whole coffee cherry (a.k.a. coffee berry; beans ...
hoc_age's user avatar
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4 votes
1 answer
2k views

The persimmon jam makes my tongue dry

I made a persimmon jam, just like I successfully made other jams, i.e.: took 7 persimmons, added a cup of sugar and a little lemon juice, put in a bread baker and activated the special jam program. ...
Erel Segal Halevi's user avatar
3 votes
1 answer
6k views

making jam with brown (raw) caster sugar

Is it possible to use brown (raw) caster sugar when making jam? I have never tried it before, but like to use unrefined products where I can.
user23608's user avatar
  • 111
2 votes
1 answer
257 views

Jam scum after sealing

I made strawberry jam and bottled and sealed using wax discs. I'm planning on selling the jam but scum has formed on top. If I open the jars they will have to be refrigerated and won't last. Is there ...
kay's user avatar
  • 21
0 votes
4 answers
1k views

Vegetable "jam" with salt instead of sugar

My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now ...
Erel Segal Halevi's user avatar
3 votes
3 answers
19k views

How to seal a jar with a jam so that it can be opened without breaking the lid?

When I make a jam, I put it while it's hot into a jar, then close the jar with its lid (a single-piece, screw-on metal lid) and put in cold water. After doing this, I can usually keep the jam outside ...
Erel Segal Halevi's user avatar
4 votes
1 answer
242 views

Is it better to use oranges that are under-ripe or over-ripe to make marmalade?

I have some slightly under-ripe oranges, and will be leaving the house shortly. Would I be wasting time to try to make them into marmalade?
user23608's user avatar
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3 votes
3 answers
14k views

Do I need to boil filled jam/chutney jars? [duplicate]

I want to start making chutneys/jams at home, but am unsure of exactly how to proceed. Friends I've spoken to have said to sterilize the jars, then just put the hot jam/chutney in, and some online ...
Echilon's user avatar
  • 415
3 votes
4 answers
13k views

Where can I buy rose petals that are safe for human consumption?

I'd like to make a rose petal jam, which requires roughly 14-16 ounces of rose petals. However, I've been warned to not buy roses from florists, due to potential pesticide issues from roses sold for ...
Mark LeMoine's user avatar
1 vote
1 answer
224 views

Making Habanero Jelly - Safety and Preventing Spoilage

I have recently made a large batch of habanero jelly, and followed the recipe exactly (please see References). I am wondering, why is the final boil of the sealed jars necessary? I've already boiled ...
Cloud's user avatar
  • 551
1 vote
2 answers
202 views

Help for thin flavorless jam

I made a blackberry/blueberry jam about 3 1/2 weeks ago. Due to work and school, I lost track of time. The jam came out a little thin (and flavorless). Is it too late to reprocess the jars? It was ...
Brooke's user avatar
  • 1,404
1 vote
2 answers
388 views

Why some fruits are less common for making jam?

Some fruits are more common to make jam from them (like peach in Hungary), but sometimes even widely available fruits are not common to make jams (like grape). What's the reason and what is it depends ...
Zoltán Schmidt's user avatar
1 vote
4 answers
22k views

What alternative gelling agents can I use for jam and marmalade?

Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ingredients (...
chefsambob's user avatar
1 vote
2 answers
4k views

Can I substitute marmalade for peach preserves?

I've got a recipe here for fish done with a glaze made of peach preserves that looks pretty tasty. However, some members of my household dislike peach. Citrus is a classic pairing for fish; can I swap ...
Yamikuronue's user avatar
  • 8,902
2 votes
2 answers
1k views

Shelf life of commercial jams with no preservatives?

This commercial peach jam does NOT contain any preservatives. Room temperature is 20 C. It is written on the bottle that it should be refrigerated after opening since it doesn't contain any ...
Aquarius_Girl's user avatar
9 votes
5 answers
22k views

New to jam making - do I need to can?

I am a noob-to-be jam maker and a noob seasoned advice member. I want to make this pectin-free jam recipe; but here is the issue: In English speaking sources, any jam recipe goes with instructions on ...
t to the t's user avatar
4 votes
2 answers
3k views

Is there enough pectin in Apples to make jam

I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of ...
Ken's user avatar
  • 713
5 votes
2 answers
12k views

Should I separate grape skins when making jam?

Recipes for grape jam (e.g. from Gourmet) commonly say to separate the skins, puree the skins for inclusion in the jam, cook them, cook the pulp, and remove the seeds with a food mill. Is there any ...
Cascabel's user avatar
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2 votes
2 answers
1k views

Large mesh cheesecloth? Straining pulp (not juice) from plums for jam

Each year I have huge quantities of small cherry plums (roughly 2x cherry size). The problem is the pits. Is there a large mesh cheesecloth available I could try? I've tried cooking partially, then ...
Bryce's user avatar
  • 293
5 votes
3 answers
2k views

How can I keep my jam from overcooking while I process it?

As we've rolled into fruit season this year I've started canning up some jams using a traditional boiling process in my big stock pot (though I'm getting pretty close to investing in a pressure canner ...
Steven Stadnicki's user avatar
1 vote
2 answers
834 views

How to fix the consistency of blueberry jam?

I had purchased a jar of %70 fruit blueberry jam. After consuming about %25 percent of it, I added into the jar some blueberries (10-15) that I purchased recently and I mixed it. A day after, the jam ...
Phil's user avatar
  • 151
6 votes
2 answers
620 views

How to recover jam that is too liquid?

I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very ...
Mien's user avatar
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8 votes
2 answers
482 views

Is a "typical" jam sweeter today than the typical jams of centuries ago?

I have a new early morning snack this week - toast and jam, but after putting the (fridge temp) jam on the toast, I put the whole plate of toast and jam in the microwave for 20 seconds to warm the jam....
Kate Gregory's user avatar
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2 votes
2 answers
2k 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 ...
lamwaiman1988's user avatar
17 votes
3 answers
4k views

What's the difference between jam, jelly, and preserves?

I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
Eri's user avatar
  • 273
2 votes
2 answers
733 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 ...
Chris Steinbach's user avatar
6 votes
5 answers
30k views

Possible to freeze jam in glass?

I have read on multiple canning sites that you can freeze jam in glass jars. Has anyone actually done this successfully? Under what circumstances would it be preferable to putting the jam in plastic ...
JustRightMenus's user avatar