FishRook
There are a lot of great recipes out there for jams and jellies. Traditional jams use a lot of sugar, but can easily be preserved with a water bath canning method instead of using a pressure cooker. If you’re wanting to easily preserve jam with less sugar, freezer jam recipes can be used to highlight the natural flavor of the fruit.
You’ll have to forgive me for repeatedly calling what is actually proper jam by the name jelly in this video. We called every goo-ey fruit-based substance jelly in our house growing up–whether it was jelly, jam, or preserves.
Regardless of the method of preserving or the type of recipe used, everyone wants their jelly to “set” right. If you take jelly off the oven too early it will be more like syrup. If you wait too long to take it off, it turns into a thick substance that is very difficult to spread. We call this fruit concrete at the Newcomb Farm. We’ve definitely made our fair share of concrete and syrup. It’s an art and a science to…
