What's your favorite kind of jelly/jam?
perennialfan275
3 years ago
Featured Answer
Comments (85)
hallngarden
3 years agolast modified: 3 years agotvq1
3 years agoRelated Discussions
Layered jams, jellies or preserves?
Comments (5)It can be done and yes, you will have to make the jams separately and then pour them into the prepared jars layer by layer, the heaviest and thickest preserve first followed by lighter and thinner (if there's a disparity). It's not a safety issue as long as each preserve is individually safe, and assuming the bottom layer either sets up fairly quickly or is thick enough, the layer(s) above should set on top of it without blending. Consider making a very small test batch so that you can work out times and do some trials (perhaps varying sequence of layers). Carol...See MoreHerbs in Jams/Jellies
Comments (6)You can use fruit/herb jellies on bread, scones or English muffins. Use them to fill cakes. Add some to a trifle (chopped, it's a pretty decoration on top of the custard) and also on top of Pavlova. You can also serve vegetables with a herb or fruit jelly as a sort of melting glaze. Mint goes with a lot of veges (carrots and peas especially), a lemon jelly would be nice on just about any vege, too. Don't be afraid to experiment with combinations - you are only limited by your imagination and personal taste! Savoury Herb Jelly 2kg tart cooking apples or crab apples, roughly chopped 900ml water 300ml wine vinegar good handful of fresh herbs 360g sugar per 600ml juice Boil the apples with the water and vinegar. Add the herbs and simmer. Cook until the apples are soft. Strain through muslin overnight. Measure the juice, return to the saucepan and add the sugar. Stir to dissolve the sugar, then boil until setting point is reached, taking care not to let it boil over. Allow to cool for about 10 minutes. Pour into sterilized jars and add a few leaves as decoration if desired. Store in a cool, dark cupboard. Suitable herbs are Basil, Mint, Rosemary, Sage, Savory, Thyme. A sweet jelly may be made in the same way, but instead of vinegar, substitute 1 litre of water. Suitable herbs for sweet jellies are Bergamot, Calendula, Lavender flowers, Lemon Balm, Lemon Verbena, Scented Geranium leaves (Rose, Apple, Peppermint, Lemon, Lime), Violet. Apple Jelly 3kg apples, cut into quarters 1 lemon, cut up sugar Place apples in a heavy saucepan with the lemon, cover with water. Boil to a pulp. Place a piece of muslin into a colander, pour in apple mixture and leave overnight to drain into a basin. Return liquid to a saucepan, add 500g sugar for each 600ml of liquid. Boil for about 45 minutes or until the jelly will set. Pour into clean, dry, warm jars and seal. Add any of the following in the final stage of simmering; lavender flowers, rose petals, scented geranium leaves, rosemary leaves, lemon or lime leaves, lemongrass stems, a few dried cloves, slices of ginger root. Use the sweet jellies on scones or bread, and the savoury jellies with cold meats. Or replace half the apples with blackberries, mulberries, raspberries, lillipillies etc. Blackberry Jelly 4 cups blackberry juice (takes about 5 cups blackberries and 3/4 cup water) 3 cups sugar To prepare juice. Select about 1/4 under-ripe and 3/4 ripe berries. Sort and wash; remove any stems or caps. Crush the berries; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice. To make jelly. Measure juice into a saucepan. Add sugar and stir well. Boil over high heat until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal. Elderberry Jelly As it is a juicy fruit, it will not need the addition of any more liquid than, perhaps, a squeeze of lemon. Equal quantities of Elderberry juice and apple juice, and apple juice from peeling, will require 750g of sugar to 500ml. Lavender Cake with Lavender Jelly 2 eggs, separated 1/4 cup hot water 1 teaspoon vanilla 3/4 cup brown sugar pinch salt 1 cup wholemeal pastry flour 1 teaspoon baking powder 3 tablespoons lavender jelly lavender flowers for garnish Preheat oven to 170C. Grease a 20cm round cake tin. Beat together the egg yolks, water and vanilla until pale. Slowly beat in 1/2 cup sugar. In another bowl, beat the egg whites until foamy, add salt, then beat until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Stir 1/4 cup of the egg whites into the yolk mixture. Spoon remaining whites into the yolk mixture and sift the flour and baking powder over. Carefully fold in the flour. Spoon into prepared tin and bake for 25-30 minutes until done. Invert pan onto a wire rack and allow to cool completely before removing the tin. Split the cake into layers and sandwich together with lavender jelly. Decorate with lavender flowers. Lavender Jelly 4 tablespoons dried lavender flowers 4 tablespoons powdered pectin 3 cups apple juice 2 tablespoon lemon juice 3 cups brown sugar Line a sieve with a double thickness of cheesecloth. Cut a circle of cheesecloth, put lavender flowers in the centre and tie up to form a small bag. In a large saucepan, combine the pectin and apple juice, stirring until the pectin is dissolved. Bring to the boil, stirring constantly. Stir in lemon juice and sugar and add the lavender bag. Boil for 2 minutes, stirring constantly. Remove bag. Strain through cheesecloth into sterilised jars and seal. You might like to check out the following link, too. Here is a link that might be useful: unusual jellies...See MoreFerber fans - which plum jam is your favorite?
Comments (1)We made the Mirabelles with Gewurtztraminer and Vanilla. Delicious! What a pain it was to halve and remove kernels from the tiny plums, but worth it and their golden color is beautiful. They look almost like large Queen Anne cherries. Tomorrow I'm starting the Two Kinds of Apricots with Vanilla and Gerwurtztraminer (have to use the remainder of the wine!)....See More101 Uses for Jams and Jellies
Comments (36)I loved reading all the ideas! you folks are very creative. Not exactly jam or jelly, but in that class of foods we make: Loquat preserves with spices (like a jam but with loquat chunks). No longer have loquat tree so my last two jars are precious. This is great on hot oatmeal or waffles. Peach nectarine butter - we got no peaches last year, but still have a jar or two. I like that one mixed with plain yogurt. I have not figured out another way to eat it, but with yogurt it is great. Marmalade, mixed citrus or Meyers lemon. They go well with toast or crackers and goat cheese. One of my favorite sandwiches is a 'grown up' PBJ version: Real peanut butter with marmalade and sliced fresh jalapeno slices. Trust me, it is good. I bring a couple of these to work every week. The reason I posted is that our most popular item in this category is our 'citrus glaze' which is in effect failed marmalade. Marmalade that did not set and remained liquid. This happened two years ago before we had the hang of making 'solid' marmalade. We gave away our 'good' marmalade, but kept the liquid stuff, since you cannot give away 'failed' stuff, right? We had made a very large batch, something like 15 quarts. In any case, two years later, I am out and I want to make more! This is by far the item that has been used the most. I use it in my zucchini muffins, in my fig bread, in many stir fry dishes, in all sorts of marinades for grilling, all sorts of sauces. The 'regular' marmalade also gets used but much less, so we still have a lot of jars from last year. I already have a huge basket of citrus and it is only January, so my next preservation project will be 'failed' marmalade. Maybe I should call it something else?...See MoreUptown Gal
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