Jams, Jellies, and Preserves: My Most Popular Recipes
Canning Time Is Almost Here!
Spring is here with summer on its heels! Soon it will be one of my favorite culinary times of the year. My trees are beginning to flower with what will soon be fruit perfect for canning jams, jellies, and preserves.
To get you ready for canning, I thought I’d gather and share four of my most popular recipes for these fruit-spread delights.
Jams, Jellies, and Preserves: What’s the Difference?
Many people ask what the difference is among these three types of fruit spreads. Here is a quick rundown.
Jellies are mainly made from fruit juice and pectin with some sugar. They don’t typically have any solid fruit in them.
One of my top posts and favorites is this No Fail Red Pepper Jelly Recipe. It’s perfect for making thumbprint cookies, serving over a block of cream cheese with crackers, or making into amazing sauce. Watch me make it here:
Jams, on the other hand, are thicker than jelly. Jam starts with whole fruit cooked down to a sauce-like consistency — like this amazing Plum Jam made from seeded and crushed plums.
Preserves are the thickest of all, with that lovely rustic texture that’s perfect for spreading on buttered bread. Preserves also use less pectin than jellies and jams. These Fig Preserves are so simple — no pectin at all — but so delicious.
Canning Jams, Jellies, and Preserves: Don’t Be Afraid to Try It!
Canning becomes second nature, and really almost addictive, once you begin making it a priority. It’s wonderful to be able to get on the of the cans out of the pantry any time of the year and taste something so fresh.
Canning is a lot easier than people think! If you haven’t given it a try, here are a few simple recipes that need to become staples in your home. An added bonus is that they are perfect for gifts.
Better yet, you can get all the information you need to know from my Preserving 101 Handbook. It’s packed full of tips for canning, freezing, and drying.