Can you make preserves with this jam and jelly maker? I like preserves(with chunks of fruit) and wondered if it would make preserves, too.
352908
I actually made blackberry preserves with Splenda. I just followed the instructions for blackberry jam and didn't mash up the fruit. I also made blackberry jelly after crushing and straining the blackberry juice, added a little blackberry schnapps and Splenda. That was good too.
352909
I am not sure, I was told by the company if I made a jam or jelly not listed in their recipes I could not preserve it.
352910
I have not tried this as yet. I see no reason not to try it. Possibly chunks should not be to big. Perhaps 1/2 inch and see what happens. I plan to try this later with fresh fruit. Let us know if you try.
352911
I think that may be difficult. The stirring mechanism does not look to be made for heavy items. Could be wrong though. Maybe if fruit was diced up fine .... may take a little more cooking.. just have to experiment. I can't say for sure, I never tried that... Good luck though..
352912
I have never made preserves, but my jam has alot of fruit chunks in it. I would try a small batch and see if it works.
352913
I don't really know, because there is no recipes w/the Jam & Jelly Maker, but I would just play w/the pectin and try it out. If it works let us know. Oh, the other thing is that I just thought of, you could call the company to get their answer to the question! Sorry I couldn't be more help.
352914
I personally have not made preserves yet but I would not hesitate to try it.
352915
I purchased the jam and jelly maker for my sister for Christmas. I don't think that she has used it yet. She wanted to make preserves also so I certainly hope that it does.
1854566
Give it a try and find out. I have used outdated pectin before, with mixed results. If something did not jell, I whipped it up in the blender and turned it into syrup. Nothing wasted.
1953176
Yes! I've canned jam with it the past two years! I love it and the fact that I use only 1/2 cup honey per batch and it's still great!
1619890
It has directions on making jerky, but I have not tried making it myself. I have made fruit roll ups and dried fruit and it worked wonderfully.
1854563
I don't know...I do not use this product for jam...i mix it with juice for my arthritis...works great for that purpose.
1759197
This depends on how you normally prepare you freezer jam. If you do it the traditional way, by preparing your jam on the stove and then simply freezing instead of canning, this can be used for freezer jam. If you're used to using some of the newer "no cook" gelling agents marketed just for freezer and refrigerator jam, this pectin won't work without changing your process. Traditional pectin requires cooking to develop its gelling capabilities.
470813
I tried to use this product for jelly...kind of "winging it", but it wouldn't set. I think you'd need the traditional pectin, the kind you boil down. Best of luck.
1337571
The machine is specifically designed to make jams and jellies that use pectin as a thickening agent. If your recipe uses pectin and follows similar steps to making jam or jelly (like some other answers here), then you can probably use it. The recipe I found for marmalade cooks until the jelly stage, 220 degrees. I don't know how hot the jam gets in the machine so I don't know if it will get hot enough to make the marmalade without pectin.
233181
I believe the clear jel is used for thickening when making jams...it is like cornstarch...I use sure-jell also because it has less or no sugar and I'm using it for my arthritis - not to make jam. Also make sure the juice you mix it with does not contain added vitamin c --I read something about the preservatives used in the jell when combined with that vitamin are not good for you (carcinogen?)...but do your own due diligence. People also mix it with grape or pomegranate juice for "best results" ...I use dark cherry - all natural. Good luck.
1454312
Hi jellybean girl, You may have to check with the Swerve people. I use the granular but I do have a few recipes that call for the confection. So far, everything I've made has been a great success. Hope you enjoy this product!!
666025
Hi Lisa, It does NOT have to be cooked..Yea! Jam turns out perfect . Even my 12 year old grandson [Jam Face] made a couple of batches. Easy and quick..plan ahead as sometimes it's hard to find. Stess
858112
It has a recipe book that comes with it but you could just look at one of them that is close if you want to change it a little and be just fine, that is what I've done. I have made peach jam, blueberry jam, grape jelly and blackberry jelly this year with it and they all turned out great even though I used my recipes.
302391
This instant pectin is not cooked. You make your jam, let it set to gel, then store it in the freezeror keep it in the refrigerator for 3 weeks. I have not tried instant pectin it in a cooked jam. I have used itfor fig, blueberry, strawberry, & raspberry. The freezer jam taste just like fresh off the vine.It is the only kind I use now. I don't bother with the cooked versions. I have not made ginger marmalade but why not give it a try.
37767
Neither the fruit nor the pectin need to be cooked. The jam tastes SO much better - like fresh fruit, w/ less or no sugar! I let it set up for 24 hours and then froze them. Turned out perfectly every time.
1370204
I don't have a recipe for you but if you follow the instructions on the jar, you shouldn't have any problems. I made mango jam without any sugar at all. However, I did add enough Splenda, prior to cooking, to sweeten the jam to my taste. Just remember, that the whole jar makes 22 pints. So, determine how many pints your mixture will make and use the appropriate percentage of the jar of pectin, i.e. 11 pints will take half of the jar, 5 pints about one quarter of the jar. This approach worked very well for my jam. You must not over cook the mixture. This will cause the pectin to be less effective in jelling. If your jelly does not set up hard enough, you may have over cooked the mixture or you need to increase the amount of pectin that you are using. Experiment!! Good luck!
767842
I only add gelatin to my preserved figs to make them firmer. I also add gelatin to my homemade yogurt to firm it up. I normally use certo for jellies only because I hadn't thought to try the Gelatin. duh! WHY NOT TRY IT!! Not sure of the ratio, though.
1457836
I would imagine that you can. Just add some fruit juice and stir until dissolved. Possibly may have to experiment with it. I know you can add it to soups and stews to thicken so I assume a fruit flavored jello would also work.