Comments on: Pumpkin Butter, Pomegranate Jelly, and Apple-Cinnamon Jam

By: Tracy

Tracy — Mon, 19 Sep 2011 15:47:21 +0000

Theresa – To be perfectly honest with you, I don’t know why the recipe says to drain most of the liquid, since I leave most of it in myself. My guess is that I may have accidentally combined two recipes and it’s just a typo, and I’m sorry about that. I’ll update the recipe accordingly. Thank you – and, glad you enjoyed the second batch of jam.

By: Theresa

Theresa — Mon, 19 Sep 2011 15:41:33 +0000

I made the apple cinnamon jam about two weeks ago. It came out terrible. It seemed to be great until I got to the step of draining the liquid from the apples. That doesn’t make sense to me – it was SO dry. I added more liquid in that I originally took out and the final product was nothing great.

I went apple picking again this past Friday and thought I’d give it another shot, except this time, leave the liquid in the mixtures and instead of powdered pectin, use one packet of the liquid pectin.

What a difference. The end result was a beautifully tasting apple pie jam – perfect consistency and just really delicious.

I’d love your input on your final product having taken out the liquid – your picture looks like my picture, but the second time around leaving the liquid in.

Look forward to hearing back.

Theresa

By: ButterYum

ButterYum — Sat, 13 Nov 2010 12:41:52 +0000

What a nice blog you have. I’m eager to make pomegranate jelly. Have a great weekend.

ButterYum

By: Tracy

Tracy — Sat, 23 Oct 2010 22:07:24 +0000

Georgia – I typically use the powdered pectin that comes in 1.75 ounce boxes. You can definitely halve the recipes, including the pectin – I do all the time!

By: Georgia @ The Comfort of Cooking

Georgia @ The Comfort of Cooking — Sat, 23 Oct 2010 20:42:11 +0000

Hi Tracy,

Thanks for these great jam recipes. I’m planning on making your Apple-Cinnamon and Strawberry-Vanilla jams for gifts for Christmas. However, I’ve never used pectin before… How many ounces are in a typical pouch and package (are they the same thing)? And also, could I halve the recipes and use half the amount of pectin?

Thanks very much! Looking forward to hearing from you!

Georgia

By: Libby Murray

Libby Murray — Wed, 12 May 2010 02:25:05 +0000

I really love giving and receiving gift baskets whenever there are special occasions. I order them directly from our local supplier,,;

By: Christine

Christine — Mon, 11 Jan 2010 18:16:17 +0000

Thanks, Tracy. I’ll let you know if (when!) I try your Apple Cinnamon Jam recipe.

Oh, and I also have the same little set of canning tools. My favorite tool is the little “magnet on the stick.” It’s so handy!

By: Tracy

Tracy — Sun, 10 Jan 2010 17:04:59 +0000

Christine – I used powdered pectin. I’ll update the recipe!

I agree; canning is so rewarding. It’s wonderful to open the pantry and see all the cute little jars of things I’ve canned!

By: Christine

Christine — Sun, 10 Jan 2010 16:53:04 +0000

Yum! These jams looks so delicious. I love canning… it’s such a rewarding process, don’t you think? I’ve made strawberry, blueberry, peach and blackberry jams. I would love to do some more unique flavors. I think I may start with your Apple-Cinammon Jam recipe!

When you call for a pouch of pectin, are your referring to liquid pectin or powdered? I have powdered pectin on hand. Thanks, Tracy.

By: howtoeatacupcake

howtoeatacupcake — Fri, 08 Jan 2010 16:04:08 +0000

They all look delicious. I made some bread last night, and I bet any of these would taste so perfect on toast this morning!