Greybear23
Power Conserver
Thanks JMO. I will try the Cinnamon, how much to a batch do you use? As for the PP I think I over cooked them because the recipe I used said to cook untill thickens, I think my idea of thick was not the same as theirs, I used the recipe from cooks,co called Easy Pear Preserves !!!! Thanks everyone!!! Lynnsufficientforme said:What was your recipe for the pears? Maybe we can help you figure out what went wrong. We need more info.Greybear23 said:Well folks I tried my hand at making pear preserves and made 3 half pints, opened one and it was so hard I could hardly get a spoon in it, like crystallized honey or something!!! Is there any way I can fix this???? I was going to give them to my dad as he gave me the pears and said he loves pear preserves but I don't think I will unless I can fix it!!!
I have a couple of gallons of jalapeos that are red and green so I am going to make up some jalapeo jellies, will try some red this time to see how it works, will probably make more cranberry jalapeo jelly also.
I have a gallon of juice that I rendered from some red plums my sister gave me and need to make up some jellies with that!!! Any suggestions on varieties I can make here??? I really like plain plum jelly but was thinking on some other mixtures to experiment with!!
Also I have another question for the experienced people here!!! My mom has several half pints of different jellies she made last year and said she made too much and wants me to take the excess, my question is, can I take these jellies and re-jell them to mix some of the flavors or ad them to some of my jalapeo jellies for variety some way or will I just mess every thing up????
As usual, thanks so much for your gracious knowledge and wonderful help her, your humble and grateful friend in s JAM!!!! Lynn in Okla.
I just made Old Fashioned Southern Pears (supposedly, lol I am not southern) and they are fantastic preserves but not a thick preserve to me they are more like in heavy syrup. Perfect for ice cream. I just picked some red bartletts and am going to add spices to the recipe and boil them down longer to see if I can improve on the goodness!
I added cinnamon to my plum jam and it was an excellent and tasty addition for something different with your plums also.
Personally I would not re-can what is done, I would either dump the jars, use the jellies or give them away to grateful people
JMO, Have fun!