Newbie Canning Question? Jam & Jelly does not jell all the way and fruit floats to the top?
Q. I made mixed berry jam and concord grape jelly. I followed all directions precisely and adjusted time according to altitude, but my jelly is like syrup and jam is slightly under the consistency it should be. Also My fruit floats to the top in my jams. I Made applesauce, marinara, and salsa with success just do not know what i am doing wrong with the jams and jellies. Any suggestions or help would be great.
Asked by sassy - Mon Nov 2 15:31:22 2009 - - 2 Answers - 0 Comments
A. Usually jelly that doesn't completely gel means that either the mixture didn't get hot enough (220 degrees) or the proportion of fruit and suger were off. Since you followed the recipe exactly there are a couple other possibilites: Was the fruit ripe and firm? Slightly underripe fruit means the amount of sugar in the fruit is lower than it should be. If it's overripe (soft) there will be too much liquid in the jelly. If your recipe didn't use pectin, that's probably your easiest fix. It's easier to get a consistent result with pectin (Sure-jel powder or Certo liquid). Good luck, and congratulations on your good results with the applesauce, marinara, and salsa!
Answered by Jessamine - Fri Nov 6 14:05:01 2009
Q. I made mixed berry jam and concord grape jelly. I followed all directions precisely and adjusted time according to altitude, but my jelly is like syrup and jam is slightly under the consistency it should be. Also My fruit floats to the top in my jams. I Made applesauce, marinara, and salsa with success just do not know what i am doing wrong with the jams and jellies. Any suggestions or help would be great.
Asked by sassy - Mon Nov 2 15:31:22 2009 - - 2 Answers - 0 Comments
A. Usually jelly that doesn't completely gel means that either the mixture didn't get hot enough (220 degrees) or the proportion of fruit and suger were off. Since you followed the recipe exactly there are a couple other possibilites: Was the fruit ripe and firm? Slightly underripe fruit means the amount of sugar in the fruit is lower than it should be. If it's overripe (soft) there will be too much liquid in the jelly. If your recipe didn't use pectin, that's probably your easiest fix. It's easier to get a consistent result with pectin (Sure-jel powder or Certo liquid). Good luck, and congratulations on your good results with the applesauce, marinara, and salsa!
Answered by Jessamine - Fri Nov 6 14:05:01 2009
What is the difference between Jams and Jellies?
Q. I've always wondered what this was all about. In the stores I see Jams, Jellies, Preserves and Marmalades. they all pretty much look the same! do they differ in taste? are they intended for different things? please help I have never solved this mystery and would like to finally end it.
Asked by Spaceman - Tue Dec 15 17:16:25 2009 - - 6 Answers - 0 Comments
A. the confused immigrant said "it took me fortieee yearrrs to sayyy Yellly and now they changed it to Yam"!!
Answered by CHEF,SLC,UT,RETIRED - Tue Dec 15 17:28:51 2009
Q. I've always wondered what this was all about. In the stores I see Jams, Jellies, Preserves and Marmalades. they all pretty much look the same! do they differ in taste? are they intended for different things? please help I have never solved this mystery and would like to finally end it.
Asked by Spaceman - Tue Dec 15 17:16:25 2009 - - 6 Answers - 0 Comments
A. the confused immigrant said "it took me fortieee yearrrs to sayyy Yellly and now they changed it to Yam"!!
Answered by CHEF,SLC,UT,RETIRED - Tue Dec 15 17:28:51 2009
What are the differences between jam, jelly, preserves, marmalade, and spreadable fruit?
Q. I go to the grocery and see these options for multiple flavors - I just don't understand the detailed differences among the 5 options. Are there additional options as well?!?!
Asked by Brant - Mon Aug 28 12:10:38 2006 - - 3 Answers - 0 Comments
A. Wikipedia to the rescue!! "*JAM* is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. Most jams are cooked. Uncooked or minimally cooked (less than 5 minutes) jams, called "freezer jam" (because they are stored frozen) are popular in parts of North America for their very fresh taste. In the United States and Canada, jams are invariably made from mashed or ground fresh fruits (or in the case of vegetable jams, from cooked vegetables), and are never filtered. In United Kingdom and most Commonwealth countries, there are filtered and unfiltered jams, with the former resembling what Americans and Canadians call jelly. In this case the word "jelly" is usually reserved for a sweetened… [cont.]
Answered by Yahzmin (US) - Mon Aug 28 12:24:59 2006
Q. I go to the grocery and see these options for multiple flavors - I just don't understand the detailed differences among the 5 options. Are there additional options as well?!?!
Asked by Brant - Mon Aug 28 12:10:38 2006 - - 3 Answers - 0 Comments
A. Wikipedia to the rescue!! "*JAM* is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. Most jams are cooked. Uncooked or minimally cooked (less than 5 minutes) jams, called "freezer jam" (because they are stored frozen) are popular in parts of North America for their very fresh taste. In the United States and Canada, jams are invariably made from mashed or ground fresh fruits (or in the case of vegetable jams, from cooked vegetables), and are never filtered. In United Kingdom and most Commonwealth countries, there are filtered and unfiltered jams, with the former resembling what Americans and Canadians call jelly. In this case the word "jelly" is usually reserved for a sweetened… [cont.]
Answered by Yahzmin (US) - Mon Aug 28 12:24:59 2006
Whats the difference between jam, jelly, and preservatives?
Q. Whats the difference between jam, jelly, and preservatives?
Asked by John - Mon Apr 16 20:54:11 2007 - - 4 Answers - 0 Comments
A. You mean jam, jelly, and preserves, right? Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruit's natural pectin content is insufficient to produce a thick product. Jam and its variations are often spread on bread, The terms jam and jelly are used in different parts of the world in different ways. You can read more at the site listed below. Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. A jam is a thick mixture of fruit and sugar (and often pectin) that is cooked until the pieces of fruit are very soft and almost formless -- the texture of a thick puree. The heated water and sugar… [cont.]
Answered by Marilyn B - Mon Apr 16 21:04:43 2007
Q. Whats the difference between jam, jelly, and preservatives?
Asked by John - Mon Apr 16 20:54:11 2007 - - 4 Answers - 0 Comments
A. You mean jam, jelly, and preserves, right? Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruit's natural pectin content is insufficient to produce a thick product. Jam and its variations are often spread on bread, The terms jam and jelly are used in different parts of the world in different ways. You can read more at the site listed below. Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. A jam is a thick mixture of fruit and sugar (and often pectin) that is cooked until the pieces of fruit are very soft and almost formless -- the texture of a thick puree. The heated water and sugar… [cont.]
Answered by Marilyn B - Mon Apr 16 21:04:43 2007
What's the difference between jam, jelly, and juice?
Q. What's the difference between jam, jelly, and juice?
Asked by Bobby S - Mon Dec 31 14:43:44 2007 - - 2 Answers - 0 Comments
A. Well juice is obvious, it's a liqud. Jelly is made from the juice with no fruit added. Jam is the juice and fruit made into a spread. So the basic difference between Jam & Jelly would be one has fruit and the other does not.
Answered by jstjen71 - Mon Dec 31 14:52:56 2007
Q. What's the difference between jam, jelly, and juice?
Asked by Bobby S - Mon Dec 31 14:43:44 2007 - - 2 Answers - 0 Comments
A. Well juice is obvious, it's a liqud. Jelly is made from the juice with no fruit added. Jam is the juice and fruit made into a spread. So the basic difference between Jam & Jelly would be one has fruit and the other does not.
Answered by jstjen71 - Mon Dec 31 14:52:56 2007
I'd like to try making peanut butter cookies with jam/jelly.?
Q. I'd be using one of those package mixes like Betty Crocker, and instead of making the fork marks I'd do the thumb print with the jam/jelly in it. Has anybody tried this?
Asked by just had to ask 1 - Sun Jan 6 00:28:13 2008 - - 5 Answers - 0 Comments
A. I make them all the time. It takes about 1 teaspoon of jam/jelly to fill the thumbprint. They are great for kids. I've even tried them with extra crunchy peanut butter and a hershey's kiss in the middle.
Answered by palmermom3 - Sun Jan 6 01:07:22 2008
Q. I'd be using one of those package mixes like Betty Crocker, and instead of making the fork marks I'd do the thumb print with the jam/jelly in it. Has anybody tried this?
Asked by just had to ask 1 - Sun Jan 6 00:28:13 2008 - - 5 Answers - 0 Comments
A. I make them all the time. It takes about 1 teaspoon of jam/jelly to fill the thumbprint. They are great for kids. I've even tried them with extra crunchy peanut butter and a hershey's kiss in the middle.
Answered by palmermom3 - Sun Jan 6 01:07:22 2008
What is difference between jam, jelly and preserves?
Q. just curious...is it the way it's made, or ingredients. any advantages of one over the other?
Asked by ron197192064 - Wed Aug 11 13:21:23 2010 - - 6 Answers - 0 Comments
A. Jelly is made from fruit juice jam is made from fruit puree preserves is made from mashed fruit with large chunks or some whole pieces of fruit
Answered by sha_lyn68 - Wed Aug 11 13:26:06 2010
Q. just curious...is it the way it's made, or ingredients. any advantages of one over the other?
Asked by ron197192064 - Wed Aug 11 13:21:23 2010 - - 6 Answers - 0 Comments
A. Jelly is made from fruit juice jam is made from fruit puree preserves is made from mashed fruit with large chunks or some whole pieces of fruit
Answered by sha_lyn68 - Wed Aug 11 13:26:06 2010
what's the difference between jam,jelly,and preserves?
Q. at breakfast this morning my husband asked me this question. do any of you awesome minds of yahoo answers know the answer?
Asked by ~ttc #1~ - Sat Jun 7 10:40:38 2008 - - 4 Answers - 0 Comments
A. Jams and preserves are made with bits of fruit. Jelly is made just from the juice and contains no bits.
Answered by Cranky Yankee - Sat Jun 7 10:48:31 2008
Q. at breakfast this morning my husband asked me this question. do any of you awesome minds of yahoo answers know the answer?
Asked by ~ttc #1~ - Sat Jun 7 10:40:38 2008 - - 4 Answers - 0 Comments
A. Jams and preserves are made with bits of fruit. Jelly is made just from the juice and contains no bits.
Answered by Cranky Yankee - Sat Jun 7 10:48:31 2008
What's the difference between the following: jam, jelly, preserves, and marmalade?
Q. What's the difference between the following: jam, jelly, preserves, and marmalade?
Asked by Brian "R" - Mon Dec 1 15:59:43 2008 - - 8 Answers - 0 Comments
A. Jelly is made from fruit juice and so has no fruit bits. Jam is made by boiling fruit and does have fruit bits. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree. Marmalade typically is a citrus-based preserve, sometimes containing the rind, but other fruits can be used.
Answered by Paula M - Mon Dec 1 16:03:18 2008
Q. What's the difference between the following: jam, jelly, preserves, and marmalade?
Asked by Brian "R" - Mon Dec 1 15:59:43 2008 - - 8 Answers - 0 Comments
A. Jelly is made from fruit juice and so has no fruit bits. Jam is made by boiling fruit and does have fruit bits. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree. Marmalade typically is a citrus-based preserve, sometimes containing the rind, but other fruits can be used.
Answered by Paula M - Mon Dec 1 16:03:18 2008
What is the difference between a JAM, JELLY, MARMALADE and a PRESERVE?
Q. What is the difference between a JAM, JELLY, marmalade and a PRESERVE?
Asked by andro - Thu Mar 23 17:08:57 2006 - - 2 Answers - 0 Comments
A. Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. A jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin to edible liquids. Sweet jellies include pectin-based fruit jam or gelatin desserts such as Jell-O and blancmange. Savoury jellies include aspic or plain gelatine. Vegetarians and Vegans make jellies using seaweed-based agar as opposed to animal collagen-based gelatin. In the United States, the usual distinction between "jelly" and jam is that the latter contains visible pulp, seeds, or pieces of fruit, whereas the former does not. Marmalade is a sweet conserve made from fruit, sugar, and (usually) a gelling agent. In English-speaking usage "marmalade [cont.]
Answered by janellethechef - Thu Mar 23 18:34:29 2006
Q. What is the difference between a JAM, JELLY, marmalade and a PRESERVE?
Asked by andro - Thu Mar 23 17:08:57 2006 - - 2 Answers - 0 Comments
A. Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. A jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin to edible liquids. Sweet jellies include pectin-based fruit jam or gelatin desserts such as Jell-O and blancmange. Savoury jellies include aspic or plain gelatine. Vegetarians and Vegans make jellies using seaweed-based agar as opposed to animal collagen-based gelatin. In the United States, the usual distinction between "jelly" and jam is that the latter contains visible pulp, seeds, or pieces of fruit, whereas the former does not. Marmalade is a sweet conserve made from fruit, sugar, and (usually) a gelling agent. In English-speaking usage "marmalade [cont.]
Answered by janellethechef - Thu Mar 23 18:34:29 2006
Fruits in combination for jams & jellies?
Q. So far, I know you can make a four fruit jam: strawberry, cherry, raspberry and red currant ... and I know the French use 1/8 red currants to a recipe for red raspberry jam ... it clarifies it, they say! Anything else good? Ta!
Asked by DLS - Thu May 31 14:53:54 2007 - - 6 Answers - 0 Comments
A. Try ground pears and pineapple ... called "Pear Honey" ,,, very different from other jams or jellies. I don't have the recipe at hand but 'E' Mail me and I'll be happy to look it up or see Paula Dean in the Food Network.
Answered by Bandeeto Behr - Tue Jun 5 00:55:44 2007
Q. So far, I know you can make a four fruit jam: strawberry, cherry, raspberry and red currant ... and I know the French use 1/8 red currants to a recipe for red raspberry jam ... it clarifies it, they say! Anything else good? Ta!
Asked by DLS - Thu May 31 14:53:54 2007 - - 6 Answers - 0 Comments
A. Try ground pears and pineapple ... called "Pear Honey" ,,, very different from other jams or jellies. I don't have the recipe at hand but 'E' Mail me and I'll be happy to look it up or see Paula Dean in the Food Network.
Answered by Bandeeto Behr - Tue Jun 5 00:55:44 2007
How do i make peach jam/jelly/marmalade or preservitives, i have a peach tree that is giving like crazy and?
Q. the season is almost over.Thanks
Asked by esandoval276 - Wed Jul 8 23:50:54 2009 - - 2 Answers - 0 Comments
A. I love peaches!!! Buy canning equipment, jars and lids and can spiced peaches as I have done in the past. I also made peach jam. Recipes are on line. All you need is the fruit and the utensils.
Answered by Texas Lady - Wed Jul 8 23:55:55 2009
Q. the season is almost over.Thanks
Asked by esandoval276 - Wed Jul 8 23:50:54 2009 - - 2 Answers - 0 Comments
A. I love peaches!!! Buy canning equipment, jars and lids and can spiced peaches as I have done in the past. I also made peach jam. Recipes are on line. All you need is the fruit and the utensils.
Answered by Texas Lady - Wed Jul 8 23:55:55 2009
what's the difference between jam, jelly, and marmelade?
Q. why can you only make marmelade from citrus fruits?
Asked by skep-doc - Sun Mar 25 12:30:43 2007 - - 4 Answers - 0 Comments
A. jelly is in the form of jell, hence jelly jam is in jell form but with whole fruit,seeds and skins marmalade is a whole different category,it does not require as much sugar to make it, it's consistency is thicker and the canning process is different and I think a little trickier to make I think the citrus answer is they have more flesh compared to other fruits good luck
Answered by leroux3s - Sun Mar 25 12:48:52 2007
Q. why can you only make marmelade from citrus fruits?
Asked by skep-doc - Sun Mar 25 12:30:43 2007 - - 4 Answers - 0 Comments
A. jelly is in the form of jell, hence jelly jam is in jell form but with whole fruit,seeds and skins marmalade is a whole different category,it does not require as much sugar to make it, it's consistency is thicker and the canning process is different and I think a little trickier to make I think the citrus answer is they have more flesh compared to other fruits good luck
Answered by leroux3s - Sun Mar 25 12:48:52 2007
what's the difference between jam, jelly and preserves?
Q. what's the difference between jam, jelly and preserves?
Asked by kenziegirl - Wed Mar 1 09:13:13 2006 - - 6 Answers - 0 Comments
A. Jelly is made with fruit juice and pectin and sugar Jam is crushed fruit and pectin and sugar Preserves are larger pieces of fruit (think whole berries) and pectin and sugar
Answered by cw4012 - Wed Mar 1 12:02:42 2006
Q. what's the difference between jam, jelly and preserves?
Asked by kenziegirl - Wed Mar 1 09:13:13 2006 - - 6 Answers - 0 Comments
A. Jelly is made with fruit juice and pectin and sugar Jam is crushed fruit and pectin and sugar Preserves are larger pieces of fruit (think whole berries) and pectin and sugar
Answered by cw4012 - Wed Mar 1 12:02:42 2006
Jam, jelly and preserve makers.....?
Q. Hello! For christmas i am making a big batch of jam, jelly or preserves to give away as gifts. I know how to make them, what I dont know is how to do the final process. After cleaning the jars and putting the contents in, some recipes say to boil them and im a bit confused about the whole thing. If you have any tips please let me know!
Asked by goofy fish! - Wed Dec 12 21:48:33 2007 - - 2 Answers - 0 Comments
A. The final processing is important (so bacteria and mold will not grow on the surface). I am attaching links to sites that have the steps for the entire process of making jam.
Answered by RF - Wed Dec 12 21:58:14 2007
Q. Hello! For christmas i am making a big batch of jam, jelly or preserves to give away as gifts. I know how to make them, what I dont know is how to do the final process. After cleaning the jars and putting the contents in, some recipes say to boil them and im a bit confused about the whole thing. If you have any tips please let me know!
Asked by goofy fish! - Wed Dec 12 21:48:33 2007 - - 2 Answers - 0 Comments
A. The final processing is important (so bacteria and mold will not grow on the surface). I am attaching links to sites that have the steps for the entire process of making jam.
Answered by RF - Wed Dec 12 21:58:14 2007
how do i make peach jam/jelly/marmalade or preservitives, i have a peach tree that is giving like crazy and?
Q. the season is almost over.Thanks.
Asked by esandoval276 - Wed Jul 8 23:50:10 2009 - - 6 Answers - 0 Comments
A. in the store you can find a product called SurGel and it is used to make jams and jellies and marmalades. All instructions are inside, with recipes for most any fruit you can think of. You can also can those peaches or freeze them.
Answered by ckngbbbls - Wed Jul 8 23:58:19 2009
Q. the season is almost over.Thanks.
Asked by esandoval276 - Wed Jul 8 23:50:10 2009 - - 6 Answers - 0 Comments
A. in the store you can find a product called SurGel and it is used to make jams and jellies and marmalades. All instructions are inside, with recipes for most any fruit you can think of. You can also can those peaches or freeze them.
Answered by ckngbbbls - Wed Jul 8 23:58:19 2009
What is the best book for someone who wants to learn how to preserve jams, jellies, relishes etc?
Q. I would like to learn how to can and preserve. What is a good book that is easy to understand.
Asked by sweetie123 - Fri Aug 1 23:13:02 2008 - - 3 Answers - 0 Comments
A. Ball Bluebook of Canning covers it all. My mom had it and I've used it with successful results.
Answered by Nan's cat Tigger - Fri Aug 1 23:39:45 2008
Q. I would like to learn how to can and preserve. What is a good book that is easy to understand.
Asked by sweetie123 - Fri Aug 1 23:13:02 2008 - - 3 Answers - 0 Comments
A. Ball Bluebook of Canning covers it all. My mom had it and I've used it with successful results.
Answered by Nan's cat Tigger - Fri Aug 1 23:39:45 2008
Americans: What is jam, jelly and jello?
Q. Me (Australian): Jam - something made out of strawberries, raspberries, blueberries, or any berry that is spread easily on bread. Jelly - Something that wibbles and wobbles and is made out of unhealthy sugary stuff, and you add water to it to make it jelly. Jello - we do not have this .
Asked by obscura milo - Sat Feb 28 17:35:18 2009 - - 14 Answers - 2 Comments
A. Kibara is correct with the American definitions, although jam made from berries does have the seeds. I just want to add that "Jell-O" is an American brand name. I'm sure Australia and the UK have the same thing, just with a different name. (It's the wiggly stuff that's in parfaits and ambrosia, along with the fruit, marshmallows, and whipped cream. :) Americans tend to call things by the brand name that's most famous. Facial tissues are "Kleenex" and ice pops are "Popsicles". BTW, meat jelly (aspic) is French, not American, so don't blame that on us! No, I'm just kidding. It's actually not bad. Just a really thick broth, actually. :)
Answered by trai - Sun Mar 1 00:31:47 2009
Q. Me (Australian): Jam - something made out of strawberries, raspberries, blueberries, or any berry that is spread easily on bread. Jelly - Something that wibbles and wobbles and is made out of unhealthy sugary stuff, and you add water to it to make it jelly. Jello - we do not have this .
Asked by obscura milo - Sat Feb 28 17:35:18 2009 - - 14 Answers - 2 Comments
A. Kibara is correct with the American definitions, although jam made from berries does have the seeds. I just want to add that "Jell-O" is an American brand name. I'm sure Australia and the UK have the same thing, just with a different name. (It's the wiggly stuff that's in parfaits and ambrosia, along with the fruit, marshmallows, and whipped cream. :) Americans tend to call things by the brand name that's most famous. Facial tissues are "Kleenex" and ice pops are "Popsicles". BTW, meat jelly (aspic) is French, not American, so don't blame that on us! No, I'm just kidding. It's actually not bad. Just a really thick broth, actually. :)
Answered by trai - Sun Mar 1 00:31:47 2009
What's the difference between Jelly, Jam, and Preservatives?
Q. Seems Jelly, Jam and Preservatives are similar but cost progressively more than the previous. My personal favorite is Strawberry Preservatives but most every else likes Grape Jelly. I suspect it's just because it's what they grew up with because it was cheaper for mom to buy.
Asked by flandersneighbor - Tue Feb 17 18:26:09 2009 - - 3 Answers - 0 Comments
A. I'm pretty sure it has to do with the amount of actual fruit flesh in the end product. Also, the amount of gelatin.
Answered by alimcbeil - Tue Feb 17 18:29:05 2009
Q. Seems Jelly, Jam and Preservatives are similar but cost progressively more than the previous. My personal favorite is Strawberry Preservatives but most every else likes Grape Jelly. I suspect it's just because it's what they grew up with because it was cheaper for mom to buy.
Asked by flandersneighbor - Tue Feb 17 18:26:09 2009 - - 3 Answers - 0 Comments
A. I'm pretty sure it has to do with the amount of actual fruit flesh in the end product. Also, the amount of gelatin.
Answered by alimcbeil - Tue Feb 17 18:29:05 2009
Which is the tastiest jam, jelly or preserves...?
Q. And can it be used as a marinade for a small rodent?
Asked by Yapoo Phoenix - Tue May 20 14:08:15 2008 - - 12 Answers - 0 Comments
A. I would recommend black current or apricot preserves as a marinade for fare from small rodents. I particularly love hamster dredged in seasoned flour and deep fried and served on a skewer with a chili-apricot compote.
Answered by Duncan w - Wed May 21 00:30:39 2008
Q. And can it be used as a marinade for a small rodent?
Asked by Yapoo Phoenix - Tue May 20 14:08:15 2008 - - 12 Answers - 0 Comments
A. I would recommend black current or apricot preserves as a marinade for fare from small rodents. I particularly love hamster dredged in seasoned flour and deep fried and served on a skewer with a chili-apricot compote.
Answered by Duncan w - Wed May 21 00:30:39 2008
From Yahoo Answer Search: 'Jam and Jellies'
Fri Sep 3 10:17:26 2010 [ refresh local cache ]
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Chilliwack Times
It is called sauce, but is more like a form of jam or jelly . Cranberries on their own are very acidic and therefore are not eaten raw, and very welcoming to ...
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Frugal Foodie
Wed, 25 Aug 2010 12:25:09 GM
Making . jams. , . jellies. , pickles, sauces and other preserves works best as a cost-cutting move when you're working with that kind of excess supply for little cash outlay. But even buying at supermarket prices, you'd spend roughly $8 on the ...
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