Frequently Asked Questions
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Canning -- Jams and Jellies
Do you have a recipe for cantaloupe preserves?
Can I make jelly from the fruit of a
flowering crabapple tree?
How do I remake jelly/jam using Sure Jell?
Do you have a recipe for fig preserves?
Can choke cherries be used to make jelly?
What is low methoxyl pectin?
What makes jelly cloudy?
What is dicalcium phosphate and why is it used to make jelly?
Why do crystals form in jelly?
Can jelly and jam be frozen without harming the gel?
Why does freezer jelly crystalize on the surface?
What can I do if jam or jelly does not set up after cooling?
When cooked jams or jellies prepared with liquid fruit pectin do not set, how can they be fixed?
When cooked jams or jellies prepared with powdered fruit pectin do not set, how can they be fixed?
Why should cooked jelly be made in small batches?
Should jelly be boiled slowly or rapidly?
What do I do if there's mold on my jellied fruit product?
Why did my jellied fruit product ferment, and what do I do?
What happens if my jam or jelly doesn't gel?