neci
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- Joined
- Jun 23, 2008
- Posts
- 38,120
my fruit is small. the seed is big. the skin is thick.
hence cooking it whole with some water, then i will run it through a sieve to get all the unwanted parts out. the problem is i don't know if i can call it a jelly or a jam. a jelly is made by fruit juice. a jam is made from pulpy fruit. i am going to be somewhere in the middle with this batch and am finding myself a bit stuck.
so, jam or jelly?
the fruit: small (golf ball sized) hard stone peaches.
*the farmers told me i should have thinned the fruit early in the spring. 6" between each peach for optimal peach size. i let everything go from blossom to fruit.
hence cooking it whole with some water, then i will run it through a sieve to get all the unwanted parts out. the problem is i don't know if i can call it a jelly or a jam. a jelly is made by fruit juice. a jam is made from pulpy fruit. i am going to be somewhere in the middle with this batch and am finding myself a bit stuck.
so, jam or jelly?
the fruit: small (golf ball sized) hard stone peaches.
*the farmers told me i should have thinned the fruit early in the spring. 6" between each peach for optimal peach size. i let everything go from blossom to fruit.

