The jam tag has no wiki summary.
1
vote
2answers
110 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 ...
2
votes
2answers
164 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 ...
6
votes
5answers
1k 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 ...
4
votes
2answers
323 views
Must I cook grape skins separately 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 ...
6
votes
4answers
180 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 ...
2
votes
1answer
139 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 ...
6
votes
3answers
1k views
Why is my blueberry jam grainy?
I recently made and canned blueberry jam for the first time, using this recipe and canning instructions.
I filled all my jars & canned them, but there was a little jam left in the pot. It was a ...
1
vote
2answers
221 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 ...
4
votes
2answers
358 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 ...
3
votes
2answers
366 views
Can I convert jam into chutney?
I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger. Its quite gingery.
I've now made some duck terrine and fancy serving it with some chutney. I have some ...
1
vote
2answers
142 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 ...
4
votes
2answers
194 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 ...
5
votes
2answers
259 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 ...
2
votes
2answers
226 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 ...
13
votes
1answer
616 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.
2
votes
2answers
278 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 ...
12
votes
2answers
780 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?
5
votes
3answers
711 views
Is there a way to make jam or chutney without Gelatin / Pectin?
I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
4
votes
3answers
877 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 ...
15
votes
1answer
996 views
What is the butter for in a jam recipe?
I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached.
I ...
3
votes
2answers
1k views
What is the shelf-life of store-bought commercially-produced jam?
My question is similar to this one, but about store-bought jam.
What is the shelf-life of store-bought jam – i.e. commercially prepared major brands – if not opened?
Are the processes or ...
8
votes
4answers
3k views
What is the shelf-life for Homemade Jams?
If I'm making Homemade Jams/Preserves, how long will they last?
