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  2. 12 Best Canning Recipes for Jams and Jellies - AOL

    www.aol.com/lifestyle/food-12-best-canning...

    Check out the slideshow above to discover our 12 best recipes for jams and jellies. Also, check out Sam Talbot's Modern Antipasti to learn a fun way to use a different type of "preserves": pickled ...

  3. Gelling sugar - Wikipedia

    en.wikipedia.org/wiki/Gelling_sugar

    Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative , sometimes along with other substances, such as sorbic acid or sodium benzoate

  4. Home canning - Wikipedia

    en.wikipedia.org/wiki/Home_canning

    Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in ...

  5. Fruit preserves - Wikipedia

    en.wikipedia.org/wiki/Fruit_preserves

    This is an accepted version of this page This is the latest accepted revision, reviewed on 6 December 2024. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...

  6. The 8 Healthiest Jams & Jellies—and 3 To Avoid - AOL

    www.aol.com/lifestyle/8-healthiest-jams-jellies...

    Nutrition (Per 1 tablespoon): Calories: 5 Fat: 0 g (Saturated fat: 0 g) Sodium: 0 mg Carbs: 5 g (Fiber: 0 g, Sugar: 2 g) Protein: 0 g. Good Good Cherry Jam uses whole fruit and natural sweeteners ...

  7. Black Currant Plum Crisp Recipe - AOL

    homepage.aol.com/food/recipes/black-currant-plum...

    Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside. In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums.

  8. Conscious Canning: More than a jar of pepper jelly - AOL

    www.aol.com/conscious-canning-more-jar-pepper...

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  9. Powidl - Wikipedia

    en.wikipedia.org/wiki/Powidl

    Traditionally the plums were "overcooked," (to promote evaporation) in a copper kettle, or sometimes vinegar preserved, or even steamed. [1] One recipe for "dark red plum jam" (povidl) begins with placing the plums in a fermentation crock along with sugar and cider vinegar, and letting the mixture sit for a day before cooking. [2]

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