Rhubarb season runs from April to July, and at its peak, you don’t need to peel rhubarb for jam, strawberry-rhubarb crumbles, pies, or crisps. The stalks are tender-ish and crunchy. Later in …
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Instructions 🧾. Mix together blueberries, water, sweetener and lemon juice in a sauce pan and bring to a boil. Lower heat and simmer for 15 minutes, stirring often. The …
Pour into prepared peach mixture and stir until well incorporated (2-3 minutes). Add in vanilla. Pour into prepared 8 ounce jars leaving some space at the top so the jam can …
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If you prefer the jam to be even thicker, in a cup, mix two tablespoons of cornstarch with 4 tablespoons of water until dissolved and add the mixture to the jam. Stir and simmer for a few …
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You must use freezer pectin as regular pectin won't work. Sugar - Sugar serves several purposes in freezer jam. It sweetens the jam, helps it to set up and prevents bacteria growth. If you would prefer to make low-sugar or no-sugar-added jam, a special pectin must be used.
When used in jams, pectin is that one thing which helps keep them together, so you don’t find yourself in the possession of a cauldron of mushy, way too soft liquid. You especially need pectin when you’re making jam with riper fruits.