Jam or Jelly, jam recipes, marmalade recipes, frui…

Jam Recipes, Marmalade Recipes, Fruit Butter Recipes.

Jam or jelly, marmalade, and fruit butter and spreads: This is where you learn how to can the sweet stuff!

Sweet spreads made with fruit are acid foods and can be safely water bath canned.

Most jam or jelly recipes make a small batch and you may be tempted to double your recipe. However, it’s difficult to make double batches. If you want to make more at a time have two batches going at the same time in separate pots. This way you keep the ingredients to 1 batch each pot but can make more at a time.

Both batches may be processed together just not cooked together.

Need to use a sugar substitute? Check out Canning with Splenda

Pomonas Pectin

Pomonas Pectin for low or No sugar Jam…  Try it!  Your jam or jelly will taste like fruit!  Pomonas Pectin

Blueberry Jam (and other berries)

Berries are a favorite across the world and preserving them in a jam or jelly is a great way to enjoy a taste of summer all year long.

Click here to learn more!

Spiced Peach Jam

How to make a peach jam with a hint of cinnamon. These flavors gives this peach jam a spicy warm flavor.  Optional Almond flavor is a great combo with this.  

Click here to learn about spiced peach jam.

Pear Butter

Making pear butter is a lot like making apple butter. Using a crock pot helps make the process almost fool proof!

Click here for the recipe.

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Questions from my inbox

Q-Are air pockets in a sealed jar of jam ok?

Yes air pockets are normal. Your Jam is just nice and thick and so the air made bubbles. As long as it is not excessive and you are sure you used the correct processing methods and time, there is no problem. 

Q-How long do you have to wait to eat Concord Grape Jelly?  In other words, is it ready as soon as it cools?

As soon as it cools and sets up it is ready to eat.  Actually as soon as it cools even if it is not set up you can go ahead and use it.  Occasionally it will take a week or so to set up. 

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Post Author: MNS Master

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