or on top of another large pot. You can use a jelly strainer if you have one, or a tea-towel if you don’t have cheesecloth. Heck, even a thin old T-shirt will work. You’ll want to let this sit at room temperature for at least two hours (overnight is preferable.) Cover the ...
If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit-often 4 to 7 cups!-causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular ...
Learning to make jam and jelly is one of the first canning skills I mastered. Water bath canning is easy to do, inexpensive to begin, and is a great way to get a lot of emergency food supplies saved in a short amount of time (Check out some of our bestfood storagetips). Jams and ...
Our low-methoxyl citrus pectin is specially formulated for making low sugar jam & jelly. What makes our pectin so unique? Need help in troubleshooting your recipe? Check out our FAQ page for answers to your pectin and jamming questions. ...
for in the recipe. I have cut the pectin back by one-third each time I’ve made it, so with the apricot jam I reduced it from the recommended three teaspoons to two teaspoons, and have been very happy with the consistency. Not runny, but not thick like a jelly either. They also ...
For all of those who aren’t sure if you can make apple jam or jelly yourself, let me reassure you. This apple jam is: Super Easy. A bunch of chopping, yes, but then it’s just stirring. You can stir! Filled with Flavor. I’m talking burst-in-your mouth flavor that makes you ...
If you’re a little canning-obsessed like me, here are a few more jam recipes that I know you’ll love. They are perfect to preserve and enjoy summer’s bounty all year long! Peach Jam Nectarine Jam Blueberry Jam Lilac Jelly Lingonberry Jam ...
Steps for Making Crabapple Jelly To make jelly, we are going to extract the juice and natural pectin from the crabapples, combine it with sugar, and cook it to evaporate moisture and form a thick spreadable jelly. If you are new to canning or haven’t canned in a while, it may be he...
Can this raspberry chia jam be ‘canned’? No, this recipe wasn’t designed with canning in mind. How to thicken the jam further? If you find yours isn’t thick enough, you may need more chia seeds. But keep in mind that it will thicken up further in the fridge.More...
When peaches reach jelly consistency, remove empty jars, lids, and rims from hot water, and set on a towel. Fill jars with hot jam, leaving about 1/4 inch of space at the top. To release air pockets, run a butter knife or wooden skewer around the sides and through the middle of th...