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Questions tagged [jelly]

Questions about the preparation or use of jelly, a clear fruit preserve made from fruit (or vegetable) juice and sugar with the possible addition of pectin. For the ingredient or formation of gelatin in the cooking process, please see the [gelatin] tag.

Questions about the preparation or use of jelly, a clear fruit preserve made from fruit (or vegetable) juice and sugar with the possible addition of pectin. For the ingredient or formation of gelatin in the cooking process, please see the tag.

47 questions
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What's the difference between jam, jelly, and preserves?

I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
Eri
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15
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8 answers

Peanut butter and Jelly sandwich - adapted to ingredients from the UK

Making a peanut butter and jelly sandwich in the UK. What is required, what is traditional, and what is optional? Firstly: what type of bread? Must it be white, brown, wholemeal or granary? Are there any significant differences between bread in…
James K
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10
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2 answers

How can I salvage jelly that does not set?

This is related but not a duplicate of this question. Apparently, I used fresh kiwi and mango in my jelly, and now it does not set. I know what I did wrong; but what can I do about it? E.g. Can I add gelatin powder to the mixture to improve the…
kevin
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8
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2 answers

Idiomatic combinations of peanut butter, jelly, and bread

Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typically eat either peanut butter OR jelly, not both?
Matthew Butterick
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7
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3 answers

How to make Jalapeno Jelly?

A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. It didn't seem like there was anything that would specifically make this impossible so I…
Jesse Dorsey
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6
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1 answer

Can most sour fruits be jelled by cooking with sugar?

I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a recipe that essentially had me cook the whole fruit in water, juice it, add about an equal…
thursdaysgeek
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6
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2 answers

Can I freeze quince fruits before making jelly?

I have recently unexpectedly acquired a decent harvest of quinces. I would like to make these into jelly, but don't have time right now. Can I freeze the quinces for a few months and then use them to make the jelly later? If so, should I freeze…
Digital Trauma
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5
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5 answers

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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5
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4 answers

Why can't I scale up jam/jelly recipes?

Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches. What is it about ((pectin + acid + sugar + water) *…
Sobachatina
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How do I create slippery and light jelly for drinking?

I created an experiment with 10 different water/gelatin ratios but none provided the required results. I'd like to create viscosity similar to Jelly Juice pouch bags. However, when the results I'm getting are thick liquid (gelatine like thickening…
Arturs Vancans
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4
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1 answer

Can I reprocess vinegar hot pepper jelly?

I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?
Louise Carroll
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4
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3 answers

Jam "separates" in processing

I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean the fruit all migrates to the top, leaving the…
Brooke
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4
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3 answers

Homemade liquid sweetener from Stevia

I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?
Siena
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4
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5 answers

Can I use citric acid instead of lemon juice when canning?

I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much citric acid would I use?
Chandra
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4
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What was this mysterious food/dessert product in 1990s Finland?

Throughout the 1990s, I often visited Southern Finland with my family. More specifically, Hanko/Hangö. In the stores, in the refrigerated area, they sold these yummy-looking desserts, or possibly food products. I'm not fully sure what they were, and…
Morran
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