Beginner Gardening: A call to veggies, 1 by dreaves

dreaves wrote:
This is not a complete and total hijack of the thread, but comes close...

Making jelly is really easy if one (no gender specific pronouns) uses the calcium-activated pectin. There are several people that describe using it over on the canning and preserving forum. One available brand is Pomona's Universal Pectin.

http://www.pomonapectin.com/

I used it last year to make peach jam, having never made jam before. It was my peach trees' first crop. I used half-pint jars and sealed with a hot-water bath. Every jar we've opened or given away has been perfect. The batch I tried before the calcium-activated pectin was a delicious peach syrup that was great on waffles. I also made fig jam from my brown-turkey tree. Hopefully I'll get more figs this year.

I found the boiling water process easy enough for pickles and tomatoes, too. I didn't have enough other vegetable to can or freeze because we ate all those fresh.

David