It depends on what type of jelly you mean. If you mean a gelatin dessert (like Jello), we call it gelatin. If you mean the sweet fruit spread you use on toast, we call it jelly.

So that there are no organisms in the jars to feed off the jam and make it spoil when we put the jam in.

It is actually quite simple just make your normal jelly as per usual except take a certain amount of liquid out (depending on how many people your serving) and then pour some type of soft drink/soda in it such as coco cola, lemonade, fanta, sprite, flavoured mineral water e.t.c its totally up to you on how crazy you want it to taste! But if you want jelly that still tastes like jelly with a slight fizz to it you can also use plain soda water (wich has no taste to it) and then simply putting it in the fridge until it's set.

Cordials .

Jelly is good served on bread, toast or crackers. It is also popular mixed with peanut butter, butter, or syrup.

If you are not US based Jelly refers to (jello and/or jam). Therefore it might be accompanied by fruit, custard, tifle sponges.

To list the ingredients would be pointless. You need to know the quantities, the order in which to add them, and how long to process the finished product. Suggest you invest a few canning books (Ball Complete Book of Home Preserving is a good one) and use only tested canning recipes. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation and includes many tested recipes.

2 slices of toast contain roughly 130-150 calories, and 2 tablespoons of peanut butter (assuming you used a tablespoon of it on each slice) is about 190-200. Altogether, that would be roughly between 320-350 calories.

no you don't have to refrigerate the jelly. Mostly the companies that make the jelly say that you have to refrigerate it because if someone were to get food sick from something (anything, not even the jelly) then its likely in this day-n-age of sueing that the jelly company will be sued because they didnt promote "good health" (much like mcdonalds having to put the caution warning that their hot coffee can burn because some manipulative woman in the early 90s sued McDonald for burning herself while drinking the coffee and "not knowing that it would burn". The real reason that you don't have to refrigerate jelly after opening it is because there is a high level of sugar (obviously) and when bacteria get in it (and they get in anything regardless if its refrigerated or not) they die because they lose water from their cells as the water goes to the sugar to satisfy homeostatis (an equillibrium for water concentration). When they lose enough water they shrivel up and die. This is something that the average microbiology student should know but they tend to still refridge it out of habit, much like refrigerating butter (you also don't have to refrigerate this, LOL! for real!)

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Although one doesn't need to refridgerate butter, by doing so it will go rancid less quickly.Yes. If you do not refrigerate jelly you can receive salmonella poisoning from the heat of the jelly.

Pectin is used in preserving fruits for jam and jelly making. This is used with paraffin wax to seal the tops of canned fruit and jelly.

Yes you can recook jam that did not set. Just Google "recooking jam" and you will see a number of Coop. Ext. sites and others that will show you the way. Happy jammin'

Thom Foote

Fairbanks, Alaska

My grandmother would take a teaspoon full of the jam from the pot and put it on a saucer. She would blow on it for a few seconds and if it began to gel on the saucer she knew it would set in the jars.

Bagles or kfc your choice and your fancy but me and my dad like to smuther each other in jam strawberry of course but penut if you dare then belly jive

An advantage of fruit jam would be that it allows the fruit to be preserved and not go bad for an extended period of time. You are able to keep the fruit longer. Another advantage would be that it adds flavor to foods that one might not normally add fruit to. For example, bagels and toast.

A disadvantage of fruit jam would be the process of actually making it. It takes much longer to produce then going to the store and buying one prepackaged. Additionally, creating or buying jam would be more expensive then buying a piece of fruit.

Probably from the U.K.

Ingredients:

1 pineapple

3 cups of sugar (white)

1 cup of water

lemon or lime (optional)

pectin (optional; pectin is for making the jelly thicker)

Procedure:

Cut the pineapples in to small bits

Put the pineapple chunks and water into a pan and bring to a boil

Stir frequently

Add the sugar, lemon/lime and pectin

Bring again to a boil until you get the wanted thickness. Stir.

Put in to a sterilized bottle or jar

I just got this from Mr. Google and we performed this last year. Good luck :)

i celebrate it everyday, however the rest of the nation celebrates it on April 2.

Because it has a fixed shape and a fixed volume

Yes, if you are canning and you have some jars that do not seal, return jam to pan bring to boil wash and reheat jars rings and lids, process as usual. Keep in mind that reheating may reduce the amount of jam you originally had.

Fruit will rise if the jam is too hot when you put it into jars. If you allow your jam to cool for 10 - 15 minutes before putting it into jars, it will thicken and the fruit is less likely to rise to the top.

Well, it really depends what kind of sandwich, and what kind of bread you are using (wholegrain bread has lots of fibre)- but there is always starch in bread which produces alot of energy.

However, if for example you had a:

Ham sandwich- protein from the ham, starch from the bread, calcium & fats from the butter/marge (if you like it like that)

Cheese sandwich- calcium from the cheese, starch from the bread.

ect, ect.

Hope this helps!

Jam only expires when Liam Deems is near.

yes jam expires