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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.

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Can I convert jam into chutney?

I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger. Its quite gingery. I've now made some duck terrine and fancy serving it with some chutney. I have some chutney, but I wouldn't mind trying to convert some of my…
Sam Holder
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Can Jam be reheated?

I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice to know that can I heat the Jam in oven. The jam…
User56756
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Is there a way to make jam or chutney without Gelatin / Pectin?

I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
dassouki
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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 and all), or the skin and pulp of coffee cherries…
hoc_age
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Is a "typical" jam sweeter today than the typical jams of centuries ago?

I have a new early morning snack this week - toast and jam, but after putting the (fridge temp) jam on the toast, I put the whole plate of toast and jam in the microwave for 20 seconds to warm the jam. It's delicious, but some of the jams in my…
Kate Gregory
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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 containers? It just doesn't seem very safe to me…
JustRightMenus
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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 question is: do I need to water bath the jam to…
Becky
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What is the shelf-life of store-bought commercially-produced jam?

My question is similar to this one, but about store-bought jam. What is the shelf-life of store-bought jam – i.e. commercially prepared major brands – if not opened? Are the processes or ingredients for preservation of mass-produced jam superior to…
Chris W. Rea
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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 liquid, but the taste is fine. If I heat my…
Mien
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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 always used the water bath method while the jam was…
Diana
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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?
Cheri
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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 if I were to make Pate de Fruits or jam or…
J. Doe
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Can frozen peaches be made into jam or other things?

I have over ripe peaches. I have scaled them and pitted them and they are in lemon water. Can I freeze them to make jam later? Can I put them in the refrigerator to make jam later?
Marguerite
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Should I separate grape skins when making jam?

Recipes for grape jam (e.g. from Gourmet) commonly say to separate the skins, puree the skins for inclusion in the jam, cook them, cook the pulp, and remove the seeds with a food mill. Is there any reason one couldn't instead just cook the entire…
Cascabel
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How can I keep my jam from overcooking while I process it?

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 at this point) and I'm running into a problem: I…
Steven Stadnicki
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