{"id":97,"date":"2007-11-18T08:00:39","date_gmt":"2007-11-18T15:00:39","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2007\/11\/18\/readers-question-jams-and-jellies\/"},"modified":"2007-11-18T08:00:39","modified_gmt":"2007-11-18T15:00:39","slug":"readers-question-jams-and-jellies","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2007\/11\/18\/readers-question-jams-and-jellies\/","title":{"rendered":"Reader&#8217;s Question: Jams and jellies"},"content":{"rendered":"<p><em>I am 56 years old and started canning for about a year. And I like to can jams and jellies do you have any good ones?<br \/>\n<\/em><\/p>\n<p><em>Russell Miller<br \/>\nBelmont, OH<\/em><\/p>\n<p>Boy Russell, that&#8217;s a tough one.\u00a0 I can up a whole lot of different  jams and jellies, as well as preserves and conserves.\u00a0 (Preserves  usually have a lot more fruit in them and conserves often have nuts  and raisins added.)\u00a0 I really don&#8217;t have a favorite, although my new  cherry\/chipotle\/almond jelly is sure good.<\/p>\n<p>To make that one, you just follow the cherry jelly (or jam!) recipe,  but when you boil the juice, you throw in a few halved, seeded  jalepeno peppers or dry smoked jalepenos (chipotles) to flavor the  juice as hot as you wish.\u00a0 Then just before you ladle the jelly into  the jars, add a teaspoon of almond extract.\u00a0 This is awfully  good.\u00a0 And different too.<\/p>\n<p>Most of my jellies and jams are made from recipes inside the  Sure-Jell box or are from the Ball Blue Book.\u00a0 I do &#8220;tweak&#8221; them,  mixing fruits and juices.\u00a0 But you do have to watch it there because  some fruits have more natural pectin in them and you have to choose  mixtures with like pectin to ensure that they will set well.<\/p>\n<p>Of course you can make jams and jellies without added pectin, but  with the pectin, you will end up with more jelly per batch and have  much less cooking down involved. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am 56 years old and started canning for about a year. And I like to can jams and jellies do you have any good ones? Russell Miller Belmont, OH Boy Russell, that&#8217;s a tough one.\u00a0 I can up a whole lot of different jams and jellies, as well as preserves and conserves.\u00a0 (Preserves usually [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/97"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=97"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/97\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}