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For convenience in measuring larger amounts of sugar and pectin mixture: 3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, and 16 Tbsp. = 1 cup.
If your jam or jelly still doesn’t set, you can always use it as a glaze or syrup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
In the part of remaking the rest of the patch it says lemon juice, but there are no reference to lemon juice any where in this remake recipe. How much do I need to use or should I even add it?
I made plum preserves for the first time using a recipe from the Internet. It was confusing and I ended up using more liquid than I should have; the recipe also suggested I put the preserves thru a sieve or ricer which left me with syrup in the end and virtually no fruit pulp. I would like to re-use the liquid (since I have 12 cups of it preserved!) But would need to add plum pulp to the liquid to make it jam-like. Can someone let me know if this is possible? If so, how to do it? Thanks