Domestic_Goddess Posted October 5, 2005 Share Posted October 5, 2005 Hi all! I am going to be making some preserves as wedding favours and I am wondering if there is a way to convert a "freezer jam" recipe into a longer lasting cupboard preserve? Link to comment
Guest Guest Posted October 6, 2005 Share Posted October 6, 2005 I'm thinking that one of the main differences between your freezer jam and a home canned jam is the amount of sugar. Depending on what's in your freezer recipe, I'd be inclined to loosly follow the guidelines for raspberry jam that I make with fruit pectin, but that would depend as I said, on what other ingredients go into your freezer jam... Welcome to the world of canning...I can all year long and absolute LOVE the results! There might be someone else here that might have some more exact suggestions for ya, but let us know what you decide or if you have any questions, please feel free to ask. Link to comment
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