Jelly, jam, or preserves?

[ewsflash (Eileen S)]

Sour cherry preserves are another dream for me

[ElJefe (Jeff)]

Preserves only. I buy mine from small local producers and prefer tart flavors like pomelo, lime, and kumquat.
I use it on toast or as a peanut butter and “jelly” sandwich.

[heidicooksandbakes]

Me too! Gives them the reverance and care they deserve!

[Rooster]

Marmalade on the stove. bosc pears, honey, limes, lemon juice, vanilla bean.

[shrinkrap]

@shrinkrap

Here’s a recent batch from my Desert King tree

Not Desert King; Black Jack.

[shrinkrap]

Working on this years pepper jelly, but some of my ripe poblano ripen brown. I’m concerned about the appearance of that.

Not sure this is the latest thread; here are some others.

Any Jam Makers or Home Canners Out There?

Now that summer is nearly here for most of our latitudes, just wondering if there are any dedicated jam makers or canners out there? (Realize it’s been really hot for parts of the country already) I love making jams, chutneys, pickled beans and all sorts of tomato products. Will be making local strawberry jam soon & am going to try a different method than usual. I do make reduced sugar products & get it as low as I can so that it will still set. No added sugar to the tomatoes. Anyway gearing u…

Jams, jellies, syrups and chutneys, your beloved recipes

Slightly off topic here but I too make jams, jellies, syrups and chutneys; since I couldn’t find fresh Seville oranges, I ordered a can from Williams Sonoma (hangs head in shame) followed the directions and was very unhappy with the results. Had never had lime chutney so I heard about & ordered Rose’s lime chutney, have to say it’s growing on me. I’m convinced I could make better. Do you have a source for recipes or could you direct me to a cookbook that does? Thankfully I don’t have arthritis i…

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Creating Exotic Pepper Jelly Varieties: Using Uncommon Peppers

Nothing earth shattering but I’m trying poblano, aji amarillo, Scotch Bonnet with sweet red…and maybe a splash of one of my fruit shrubs for color…

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Pepper jelly 6.0

The peppers macerated in mostly ACF, and I am adding more peppers ( Fresno, Aji Amarillos, and Scotch Bonnet) for aroma and more heat. [20241016_112116] [PXL_20241017_001312301] Tastes perfect But at 24 hours, still not set as firm as I would like. [PXL_20241017_214345607] Why can it take so long for pepper jelly to finish setting up?

[shrinkrap]

I am working on a spicy citrus jam recipe. Mostly grapefruit, Mandarin Orange, Meyer lemon and Aji Amarillo. Wondering about proportions, and the role of salt, and vinegar in pepper jelly.

[shrinkrap]

Any Jam Makers or Home Canners Out There?

Citrus ( grapefruit, Satsuma, Meyer lemon) Aji Amarillo jam. [PXL_20250111_234906357.MP] A little bitter, but I keep going back for more. Would more Satsumas help? Are the bigger bits of orange a problem? [PXL_20250111_234013777]