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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.

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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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What is better for chilled cheesecake - pectin or gelatin?

I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week. I was planning on having an enriched shortcrust base, with a chilled lemon cheesecake filling. It will also have raspberry coulis and meringue…
adam
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Suggestions for Brie + Bread + Preserves

I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "Rich and Buttery" (whatever that is supposed to really mean) version which was just a…
Chad
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How can I thicken this cranberry-pepper jelly?

In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell peppers, finely chopped 2 Fresno or red jalapeño chiles, seeded and finely chopped 1 cup sugar 1…
hobodave
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What can I do with paprika jelly?

I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind of way. I don't think I would eat it by itself…
zlog
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Avoiding poisonous quince juice

I'm cooking jelly from quinces, with core housing and seeds. I try to remove sliced seeds. From the leftover mass I prepare delicious quince bread by passing it through a food mill ("Flotte Lotte"). What is left in the food mill (seeds etc., now…
Raubsauger
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while canning jam or jelly can you put peanut butter inside the jar with it? can both together?

I like to give jam as gifts and it would be neat if i could put peanut butter with it inside the jar. Is this safe or not? Thank you for your time. :)
Danielle Argente
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Can I make jelly from canned jalapeños?

I've got 10 cans of jalapeños opened and emptied into Tupperware because the cans are the right size for a project, but I don't need the peppers. I'm trying to use the peppers, and I thought jelly might be a way to do that. Can I use jalapeños…
Karen
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Not enough sugar in strawberry jelly

I just made 38 jars of strawberry jelly and realized I did not put all the sugar in recipe. I thought I could scale back until I read the small print on Certgel. Can I dump it all back in a pot and recook it adding the rest of the sugar, or do I…
user58697
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Large mesh cheesecloth? Straining pulp (not juice) from plums for jam

Each year I have huge quantities of small cherry plums (roughly 2x cherry size). The problem is the pits. Is there a large mesh cheesecloth available I could try? I've tried cooking partially, then a food mill. The pits get jammed under the…
Bryce
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Is there a formula for adjusting water when scaling a recipe?

I do the cooking for a large event once a year and this year we're unable to purchase cranberry sauce in large quantities, but cranberries are freely available. I always make cranberry sauce (whole berry and jellied) for my own Thanksgiving dinners,…
LightBender
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Can fermented hot peppers be used to make jam / jelly?

I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by puree'ing and brining the peppers with 2% by weight salt, and a little extra brine to be sure…
STW
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Looking for peach preserves substitute

I'm making a dish that that has a "sweet and sour" sauce to it. The recipe calls for apricot and peach preserves. Unfortunately I am highly allergic to peaches. Does any one know what a good substitute would be? Could I just use Apricot alone…
Anne Taenamyr
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My jello is not getting firm in the refrigerator

The procedure I followed this time: I started using the microwave to heat up the water. Then I pour both cold and hot water in a bowl, then the package of jello. Previously I always cooked on the stove. After boil I would pour the jello in the pan,…
Roseann Sandstrom
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"Akiko's special jam"—or, making a bright yellow preserve

Note to future readers: this question was rightly closed as off-topic (too open-ended), but based on the advice below I ended up making a version of this grapefruit marmalade with cardamom, turmeric and ginger with the following…
Jordan Gray
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