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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15
votes
3answers
995 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.
8
votes
5answers
4k 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 ...
5
votes
1answer
238 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 ...
8
votes
4answers
13k views

What is the shelf-life for Homemade Jams?

If I'm making Homemade Jams/Preserves, how long will they last?
4
votes
2answers
660 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 ...
2
votes
2answers
516 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 ...
2
votes
2answers
438 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 ...