I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
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 ...
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 ...
If I'm making Homemade Jams/Preserves, how long will they last?
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 ...
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 ...
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 ...