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.
112 questions
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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 ...
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Brushing pastries with jam
I've made these apricot pastries using puff pastry, pastry cream and tinned apricot halves, using this recipe:
I know they would be better served fresh from the oven, but that's not an option in this ...
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Should I reprocess my Grape Jam
I am worried about my jam being safe. I did not sterilize my jars before canning (I did wash and rinse). Can I reprocess the jam and sterilize the jars. It has been 3 days since I made the jam.
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Making blackberry Jam with fully-ripe blackberries
Most blackberry jam recipes call for slightly under-ripe and not-too-sweet blackberries.
If ripe and sweet blackberries are all that's available, is there any way to compensate with other ingredients ...
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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?
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Does hot jam disinfect the jar?
I read in one post ("Do I need to boil filled jam/chutney jars? [duplicate]"
"....So, initial sterilization is always required to clean the jars themselves. The second boil pasteurizes ...
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Should I compensate for lost water when working with frozen rhubarb?
Rhubarb is a naturally stiff plant, but when frozen and thawed again, it becomes very soft and spongey and loses a lot of water. When attempting to make rhubarb dishes, such as pie or jam, should I ...
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Why did my kumquat jam turn dark brown?
This was my first time making kumquat jam.
I don't know what I did wrong, but the jam looked dark brown while it was still in the pot. Please help.
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Is it necessary and possible to deactivate an added pectinase before making jam
I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that ...
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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 ...
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Cellophane lids on jam
I've made some apricot jam and I'm happy with the consistency. I heated the jars and filled them with hot jam. Unfortunately the jam cooled before I got the lid on. Can I put a cellophane lid on ...
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Why does gelling sugar lose its gelling property after some time?
Gelling sugar (also called jam sugar or jelly sugar) is used for making fruit jams. It is a mixture of sugar and pectin. Properly stored sugar has a near infinite shelf life but gelling sugar only has ...
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what is the point of making jam if it consumes pectin which requires fruit to make
Making jam usually requires pectin which is extracted from fruit. If the traditional purpose of making jam is to preserve fruit, why would it be a good idea to extract the pectin from one fruit to ...
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Can freezer jam not be frozen if sealed?
I make my jam in sterile jars and use a freezer jam recipe. I then seal using a hot water bath for 15 minutes. I know you don't need to seal it but I always do. Something about it makes me feel safer ...
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Strawberry & Raspberry jam discoloration
For about 3 yrs i have been using a jam/jelly maker. After a few months of storage, the strawberry&raspberry discolor. I do follow the canning bath directions. The only thing I do not follow is I ...
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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 ...
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What is the best substitute for sugar when cooking thick jam?
I like cooking my own food and I often try to make it as healthy as possible. I would like to make my own jam with dark red cherries, but recipes often have loads of sugar. There are lots of different ...
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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 ...
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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 ...
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Can fermented hot peppers be used to make jam / jelly?
I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by puree'ing and brining the peppers with 2% by ...
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Rescuing contaminated home made jam - possible?
I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I asked my partner to spoon a bit of the jam ...
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Why are grape preserves so hard to find in the USA?
When I was much younger my grandmother was always complaining that she could never find grape preserves anymore. That was maybe 20-30 years ago.
I recently started looking for grape preserves and am ...
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why a citric fruit rind is cooked several times to make a marmalade
why the citric fruit rind is cooked several times to make a marmalade? i meaning boiled several times, its to reduce acidity or bitterness or what?
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Jam with honey & without pectin has a saucy consistency always
My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found ...
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Dough/filling ratio in tart
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that ...
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What is the minimum amount of sugar needed for getting the desired texture in this banana marmalade?
I've been trying to make banana marmalade(1) with the least amount of sugar possible. I've tried the following basic recipe - with variations in the amount of sugar, I've tried the following three ...
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Citrus allergy, need substitute
I’m allergic to lemons, limes, and all citrus fruit. what can I substitute in making my own jams/jellies, other items that seem to require the juice of a lemon?
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Seedless blueberry jam - consistency
I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the consistency is always a bit runny.
I use ...
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Guidance about using pith in marmalade
I've been looking at recipes for orange marmalade and some say "don't use the pith because it's too bitter" but the photos often show the peel and pith (the part just under the peel) in the final ...
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How does marinating with sugar improve cherry tomatoes jam?
I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if it may have an actual positive ...
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Raspberry jam consistency
I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when further layers are scooped out they ...
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How to fix a bitter jam? (Or use it?)
I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the level of acidity which can be fixed with ...
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Home made jam consistency and taste
Am very new to cooking and baking. Trying on homemade organic ones.. everytime I make jams, the taste differs in spite of using the same ingredients.. when I ask around everyone says that's what makes ...
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Is it possible to use jam instead of sugar to make a dough?
I followed this recipe to make a dough for cookies to dip in milk:
300g flour
1 egg
70g sugar
60g milk
50g butter
10g yeast
However I replaced sugar with jam (~100g) and butter with yogurt (~200g).
...
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How to prevent home-made apricot marmalade from going mouldy
I made a decent amount of apricot marmalade about a month or so ago and canned them in a clean and new containers and the lids appeared to be air-tight. A few days ago I opened one:
I did a Google ...
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lids popped loudly second day
I pushed the dimple down after taking jars out of water bath. Some popped after that and the second day I heard many very loud pops. Are they sealed and is the jam safe?
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Durian Jam (Pectin ratio)
My friend and I have a tradition of giving each other unspeakably horrible presents on each other's half birthday. I want him to be able to enjoy the delicious taste - and smell - of durian all year ...
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Pectin vs Agar Agar vs Gelatin for Pate de Fruits
I was reading up on the difference between Pectin, Agar Agar and Gelatin.
From what I read for use in cooking as thickening or gellatinizing agents there isn't any real or significant difference.
So ...
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How do bakeries get smooth jam to top their cheesecakes with?
Every brand of jam or preserves I’ve bought has a coagulated consistency. While it’s shiny, the surface isn’t smooth when either spread or spooned or piped.
Every cheesecake I’ve purchased from a ...
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Are there advantages to an unlined copper jam pan?
What are the advantages (if any) for unlined copper jam pans?
Apologies for this long question, but I've spent a lot of time searching for an answer to this and so far have not found any satisfactory ...
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Do I need to add pectin to make jam?
I'm making a variety of jams. And I've never made jams before.
I found some really fun flavours online, such as blueberry-lavender, spiced-fall-fruit, tomato-rosemary, and pear-vanilla.
Some of the ...
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Can jams and compotes be frozen?
Suppose that my jams and compotes are in an uninsulated, cold place, i.e. -20°C in the winter.
Is it possible that they will be frozen, and the glass breaks, or not?
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Jars didn't seal
I made a ton of jams and jellies about six weeks ago to sell at an upcoming open house. Normally I am very diligent in ensuring they have sealed within 24 hours of processing before I put them away. ...
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Composition/safety of cherry pits
I'd like to prepare cherry preserves (/marmalade), but I'd like to save on the time it takes to remove the pits. I'm considering cooking them whole, with gentle mashing, then removing the pits once at ...
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Jam and Marmalade setting
I recently made a batch of marmalade and Ginger Marmalade and although I used the same recipe as I have before, this batch did not set very well at all. I didn't use any extra setting agent. My ...
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"Akiko's special jam"—or, making a bright yellow preserve [closed]
Note to future readers: this question was rightly closed as off-topic (too open-ended), but based on the advice below I ended up making a version of this grapefruit marmalade with cardamom, turmeric ...
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How could I use liquid flavorings to make a version of a jelly-topped cookie?
I recently tried to make jelly-topped cookies (specific recipe was from home, but here's an example recipe) using an assortment of flavors, including maple syrup, homemade sumac syrup, homemade ...
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Bananas - too many - so how can I preserve them?
It must be banana season as the supermarkets are full of them at silly prices. I am beginning to think that I have come across and tried every banana recipe known to mankind. Is there a method of ...
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How to make home made jam retain the fruity taste?
Today I made a pulp of 2 strawberries, half apple, 4 orange pieces, and 1 teaspoon jaggery.
The pulp was tasting fruity.
To make jam I put the pulp in a frying pan and cooked on low fire for some ...
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Can I add more pectin at the end of the marmalade cooking process?
We've had a few attempts at making orange marmalade using Seville oranges that are in season right now.
The problem we've had is in reaching the setting stage. We've boiled up the marmalade up to ...
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