Spiced apple jelly
Here’s a simple jelly recipe to start you off – lightly spiced apple jelly. Makes about six 8-ounce (250ml) jars. 4 cups / 1 litre unsweetened apple juice 1 package regular fruit pectin 7 cups / 1.75 litres sugar 3 cloves 3 allspice berries 1/4 teaspoon ginger powder Prepare jars and lids according to instructions […]
Jelly? Jam? Which is which?
Being from the UK, I tend to call fruit preserves “jam”. Being in the US, most folks call them “jelly”. Both useages are, in fact, wrong, and here I explain why. The approximate definitions, in ascending order of fruitiness, are roughly as follows. Jelly Jelly is the thickened (with pectin), sweetened juice of fruits or […]