JustAnotherNut
Platinum Member
- Dec 31, 2015
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It's June and that is Strawberry season around here. We love homemade preserves cause well the alternative is store bought & YUCK. I haven't bought any in about 30 years.
I ended up with 3 pints of jelly, 6 pints of jam, 3 pints of jamelly (not enough of either, but just enough of both) plus 3 trays in the dehydrator of slices. Will probably get more before the season is over.
Anyone else make their own jams &/or jellies?
If you do and want to get the most from your fruit I'd suggest a simple trick...…..after crushing the berries (or fruit), drain off the juices either thru a colander or cheesecloth into a container...….add water if needed to make a batch of jelly. Then use the fruit to make jam.
I've always used Sure-Jell or MVP(?) brand powdered pectin in the boxes and follow the directions for each recipe. When I ended up with leftover juice & leftover berries, but not enough of each for a full recipe....I ran it all in a blender to puree and topped it off with water to get a full measurement and used the jelly recipe to get the jamelly.
It's gonna be gooooooood
I ended up with 3 pints of jelly, 6 pints of jam, 3 pints of jamelly (not enough of either, but just enough of both) plus 3 trays in the dehydrator of slices. Will probably get more before the season is over.
Anyone else make their own jams &/or jellies?
If you do and want to get the most from your fruit I'd suggest a simple trick...…..after crushing the berries (or fruit), drain off the juices either thru a colander or cheesecloth into a container...….add water if needed to make a batch of jelly. Then use the fruit to make jam.
I've always used Sure-Jell or MVP(?) brand powdered pectin in the boxes and follow the directions for each recipe. When I ended up with leftover juice & leftover berries, but not enough of each for a full recipe....I ran it all in a blender to puree and topped it off with water to get a full measurement and used the jelly recipe to get the jamelly.
It's gonna be gooooooood