17.03.2009

Home Canned Jams and Jellies

Author: Gary Palmer

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One of the major advantages of preparing your own jams and jellies, as is the case with many foods prepared at home either for immediate use or for preserving, is the control available over the ingredients to be used.   Chemical additives may be the first thing that comes to mind, but that is not the only thing that could be considered.

Take a look at the labels on commercially prepared jellies and jams.  Often water content is high.  Obtain an even fruitier taste to your own homemade product by using a more concentrated product.

Do you find store bought jams too sweet?  Perhaps you could experiment by using less sugar. 

Try various recipes. You will soon find that you are not the only canner in the world, and that there are many other who are willing to share ideas and secrets through on-line blogs.  There are hundreds of recipe sites on the web.  Recipe books line the shelves of bookstores. 

If you are doing it yourself, there are all sorts of possibilities in the world of home canning.

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