Summer Fruit Preserves

HeBreaksLate Says:

Jun 7, 2010 - Different fruits require different amounts of additional sugar when preserving. The reason you need the extra sugar is because it reacts with the pectin. The pectin act as a gelling agent so you end up with jam rather than stewed fruit. By all means, if you want stewed fruit, you're welcome to it.

turnthepage Says:

Jun 7, 2010 - Sounds interesting i might have to try it. :)

aliasinferno Says:

Jun 7, 2010 - you can peel ginger with a metal spoon by scraping it. there will be more ginger left than cutting it away with a paring knife.

lelevoladora Says:

Jun 8, 2010 - i'm making plum preserves from my plum tree and give it as gifts to friends, we got so many plums this year :)

MeeLaGe Says:

Jun 8, 2010 - My family and I make preserves. We do one flavor like you but most of the times we mix them : strawberry's with raspberry's or cranberry's etc.

greenstyle130 Says:

Jun 8, 2010 - I will have to try this with blackberries since they are all over GA and one of my faves! thanks for the video :)

tamashi713 Says:

Jun 8, 2010 - This was a great episode! I'm thinking of making peach or mango preserves :)

DeppitySoul Says:

Jun 8, 2010 - how come you never see her brother anymore? it's mostly just rebecca now... i wonder what happened?!

raynasabine Says:

Jun 9, 2010 - last year I did Strawberry rhubarb and plum jam and my mouth is wanting more this year lol

limalicious Says:

Jun 11, 2010 - I miss strawberries. But I'm so allergic to them now, I can't even handle them without having an allergic reaction.

BlakLotus Says:

Jun 11, 2010 - We have a loquat tree in our backyard and so my dad likes to make about 10 jars of preserves out of that. Before the hurricanes in 2005 we had a peach tree and made some delicious preserves but then a large tree fell on the peach tree so we don't have peaches anymore D: .

RenaeFlowers Says:

Jun 15, 2010 - do you have to add the sugar?

Keildra Says:

Jun 18, 2010 - is it okay to use over ripe fruit?

bestSVMS Says:

Jun 20, 2010 - wouldnt putting sealed jars in boiling water cause it to go kaboom?

LeotheCapricorn Says:

Jun 20, 2010 - :-D

artfuse Says:

Jun 20, 2010 - Good question! As a general rule for canning, preserving, and pickling, you want to use fruit and vegetables that are in peak condition - bruises and soft or spongy spots can lead to poor results (bad texture, off flavor) and can increase the risk of bacterial growth. If you're using sizable fruit like apples, peaches, or rhubarb, you can cut off and discard any bruised parts - just be sure any fruit you do use looks, feels, and smells great!

artfuse Says:

Jun 20, 2010 - You need a little sugar to react with the pectin, but you can adjust for taste. We used a very small amount in the strawberries, because they were already quite sweet, but for something like rhubarb, you also need to to balance the fruit's tartness.

dengphua517 Says:

Jun 20, 2010 - why r y so ugly

HungryNation Says:

Jun 22, 2010 - @acidzeto you try having a food show, a full time job, and the time to exercise regularly ;) but thanks!

auntbecky Says:

Jun 27, 2010 - @acidzeto Why should she lose wieight? she's fine the way she is. 

ratchetandclankpt Says:

Jun 27, 2010 - OmG now y am hungry:3

MercSLRFan Says:

Oct 15, 2010 - @acidzeto Technically you are an imbecile that just needs to shut the fudge up.She's superb.

Sereneblaze Says:

Nov 8, 2010 - how long sound you leave the jars and lids in the santizers?

versatilechicken Says:

Jun 20, 2011 - can we use honey instead of sugar?

geraldinebacalso Says:

Sep 19, 2011 - versatilechicken I guess honey will really be good instead of sugar.