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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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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 long, so I want to make my own jam using Durian.…
chif-ii
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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 elderflower syrup, vanilla flavoring, and a pandan…
Jacob Stai
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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 the setting point, but the "wrinkle test" has…
user51717
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Goal of macerating fruit for marmalade

I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate the fruit in de sugar water first. How does this maceration help?
Peter Smit
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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 canned some of the peaches... but I didn't. I…
Stett
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Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify themselves while cooked for a long time I wonder what I…
Stockfisch
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making jam with brown (raw) caster sugar

Is it possible to use brown (raw) caster sugar when making jam? I have never tried it before, but like to use unrefined products where I can.
user23608
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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 the refrigerator for months. But, when I try to…
Erel Segal Halevi
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Do I need to boil filled jam/chutney jars?

I want to start making chutneys/jams at home, but am unsure of exactly how to proceed. Friends I've spoken to have said to sterilize the jars, then just put the hot jam/chutney in, and some online recipes seem to say this too -…
Echilon
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Where can I buy rose petals that are safe for human consumption?

I'd like to make a rose petal jam, which requires roughly 14-16 ounces of rose petals. However, I've been warned to not buy roses from florists, due to potential pesticide issues from roses sold for being displayed, not for eating. Is there any…
Mark LeMoine
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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 is thinly rolled, filled with jam or custards…
David P
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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 Frozen blueberry and for 650 grams of blueberry I…
Newtocookingandbaking
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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 influence. I'm afraid it may moulder if there isn't…
Skippy le Grand Gourou
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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 search and decided to toss them away. How could I…
Gigili
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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. Unfortunately there was a lot going on so they…
Brooke
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