All Questions
Tagged with food-preservation jam
22 questions
2
votes
1
answer
93
views
Marmalade mess up
I messed up and added the sugar to my fruit for the marmalade I'm making, before soaking, and cooking the fruit. I'm wondering if I can continue or have I ruined it?
The recipe calls for:
14 oz of ...
- 23
0
votes
0
answers
83
views
A blender that cans preserves to jars?
Do blenders exist that can cook and mix food so that it ends up in steamed jars automatically?
- 169
6
votes
1
answer
3k
views
Can you water bath a cooked then cooled jam recipe?
I tried a peach jam recipe that is cooked then cooled to thicken without pectin (6+ hour cool time). The recipe says you can freeze it or can it. What would be the safest method to can it? I have ...
- 61
22
votes
7
answers
12k
views
How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?
This is a problem I've had with several types of food/sauce.
I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it simply won't pass through a funnel into ...
- 914
1
vote
2
answers
1k
views
For Boiling Water Canning (not pressure canning) can you use other glass jar other than Mason Jar?
Does these type of glass jar (some may even refer to it as jam jar) works with boiling water canning? I asked a question about these glass jar for pressure canning and got answered it will not work ...
- 443
12
votes
4
answers
8k
views
For Pressure Canning, can I use any other jar than Ball’s Mason Jar?
So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
- 443
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 ...
- 47
3
votes
1
answer
775
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 ...
- 31
6
votes
5
answers
26k
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 ...
- 61
1
vote
3
answers
11k
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 ...
- 1,404
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 ...
- 1,404
7
votes
3
answers
5k
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 ...
- 2,831
3
votes
3
answers
20k
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 ...
4
votes
1
answer
315
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?
- 111
6
votes
2
answers
638
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 ...
- 13.4k
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 ...
- 1,521
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.
- 273
2
votes
2
answers
772
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 ...
- 7,118
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 ...
- 10.9k
4
votes
3
answers
7k
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 ...
11
votes
4
answers
14k
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 ...
- 10.9k
13
votes
2
answers
19k
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?
- 3,654