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Post  middlemamma on 10/21/2010, 8:20 pm

I have a ziplock back (quart size) of huckleberries in my freezer.

I would like to make some jam/jelly out of them for some holiday baskets.

Is there a recipe that lists the amount of fruit to this much sugar etc...or do you have to have a specific recipe to the specific fruit?

For instance on the back of the SureJell box I have it says

1 box of sure jell to 2 quarts of fruit to 7 cups of sugar will yeild 8 8 oz jars.

What if I halved the box of sure jell and did 1 qt huckelberries, 3.5 cups sugar. Would that make 4 8 oz jars?

middlemamma
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Post  Jay Bird on 10/22/2010, 10:44 am

We or I should say the dear wife has put up over 100 cases of fresh fruits and veggies this year thats 1200 pints! and have found that you should find a exact recipe for the fruit and follow it to the letter, if you either double or cut in half you wont get the results you hope for, like muscedine jelly actually being muscedine syrup still works great on pancakes but can be frustrating.

The recipe's are specific to cook times and ingredients based on the volume
and moisture content of the fruits vs. sugars etc

Go online find the recipe of your chosing and follow it to the letter!

P.S. the peach jelly that didnt set made excellent thick syrup for vanilla ice cream! I ate a huge bowl last night and smothered it with peach syrup YUm Yum!
Jay Bird
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Post  Megan on 10/22/2010, 6:39 pm

Jennie, see this thread: https://squarefoot.forumotion.com/canning-and-preserving-f59/canning-substitutions-t4110-30.htm#34682

There is a link in there which helps to explain why jam/jelly recipes shouldn't be tinkered with.
Megan
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http://novasquarefootgardener.blogspot.com/

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