I needed your canning part for my first experience doing this with peach preserves, and a brand new canning pot and basket. Perfect tutorial. And that "pop" sound is SO satisfying! Thank you!
I used your recipe and it turned out wonderfully... I did use a tab of butter in the jam when I was making it to cut down on the foam... my mom always did this for all her jams... and it worked out. Thank you for sharing.
Thank you for the video I can't wait to start canning the peaches from the tree my dad planted from seed, this is its 3rd harvest and the peaches are perfect size My dad past 2 years ago after the 1st harvest and I'm so excited to can some wonderful memories with our peaches. I feel confident with your video
Thank you for the video i made this peach jam today i made double your recipe. You made it very clear thank you and God bless. It tastes and smells delicious. I used a VPK1130 steam canner/Water Bath- it does both. My third time canning. Next vegetables and meat, using my All American canner. Do you have any soup recipes or meat recipes.
Thank you for sharing. We have a peach tree that grows small peaches and I decided this year to make peach jam to give at Christmas to some of the elderly women in our church.
Thank you for the detail other videos skip, such as at what point you measure out how much you have in cut-up peaches, then the measurements of your other ingredients to add help me to calculate what I need for my batch of peaches. Cheers!
I had 6 cups of peaches from 7 peaches (BC Peaches) I added 10 3/4 cups of sugar and brought it to a boil but I brought it up to 220 degrees F*, then I let it cool a bit and skimmed off the top foam and bottled the jam in sterilized jars and lids. I placed mine in the canner for 20 minutes to finish cooking. Perhaps it darkened my peach jam but it still tastes nice. Thanks for your tips. Nice Job. oh last week, I made strawberry jam. It is so delicious. I try to avoid store-bought jams due to my asthma. I am not able to eat Sodium Benzoate as most jams have, or Tartrazine a colorant. Forget the companies when you can do it better your self. Maybe when enough of us make our own jams and they don't seem to be selling like before they might get the hint, chemicals are no good. Lemon and Pectin is best as far as I am concerned.
I belong to a canning group and we all agree that the new lids need to be heated. Lots of failures with lids when not heated. Don't do all the work and ruin by not heating lids.
She's good. She does it exactly how I do. One tip though, she should put a tad of vinegar in the canning water which will stop hard water forming a chalky appearance on the jars. But this only needs to be done if the water in your area is 'hard'.
Very helpful it had been years last time I did peach jam thank you so much for refreshing my mind or memory should I say I appreciate the video thanks a lot, Sincerely Lucy
Just subbed to your great channel! I hope to have my own garden and start making jams, jellies and juices with my harvested fruits:) Very useful tips! Thanks for the tutorial! Thumbs up!
I'm new at this. The jam in jars gets full immersion into the water? You didn't show that part. Also, its mit necessary to dry the jars and lid before filling them with the jam? Thanks for your he lp.
hi I loved the video it was simple but to the point. but I do have a question.. when you boiled the jars to sterilize them did you have them upside down?
she probably did. they would have been completely full and covered with water but when she takes them out, she will not have to dump hot boiling water out of them. Learned a new trick today
Thanks for watching! Yes - the easiest way is to use a jam/candy thermometer - boil until jam setting temperature is reached - 104 C on a jam thermometer. Or, you can also check for setting point using a plate out of the freezer and checking if the jam wrinkles - Before starting the jam, place a small plate in the freezer, after you've skimmed any foam off, take the plate out of the freezer and place a small amount of jam on the plate. Leave for about a minute and then push your finger through the jam, if it wrinkles, then the jam in done. If not, boil for a few minutes longer and try again. You can check out my Strawberry Jam video - ruclips.net/video/nxpr4Fugz7Q/видео.html and skip ahead to 12:45 for the plate out of the freezer.
Hi Joe. Yes you can use canned peaches. I've never tried it though, so not sure if you'll need to change the recipe or not. As canned peaches are often in syrup, I would just check the sweetness of the canned peaches as you may not need to add as much sugar. Please let me know if you give jam making a try with the canned peaches, I'd love to know how it turns out! Thanks!
I made the peach jam using delmonte canned peaches. I drained out most of the syrup so I didn't confuse myself with the Ball recipe that I followed. One thing I found is that there is extra fluid in the peaches (because of it being in syrup for who knows how long) so I hard boiled the entire thing for more than a minute to boil down the extra liquid. I added the reduced sugar pectin and 3 cups of sugar. It came out better than my first attempt with the strawberries 3 weeks ago. The strawberry came out great but the consistency was a bit more runny than these peaches. It still has a jammish consistency just not as firm as I had wished. So long story short the peach jam came out good but didn't yield 8 pints but only 6 because of the extra boiling.
MrsGoose, This is a great tutorial! I am looking forward to making this for my husband. He is diabetic and cannot have the sugar. His will be without sugar so do I need to adjust the (pectin) ?
Hi Janet! Ball have another pectin that's called Low or No-Sugar Needed - amzn.to/212QSbn It's specially formulated to set without the need for sugar :)
Great video quick question though. I did my first canning last night and all the jars seemed to seal. The question is how hard should it be to open the sealed lids. I've seen people have to use can openers and mine opened pretty easy. The did make the popping sound and I heard the rush of air go in the jar I'm just worried I didn't get a good seal. Thanks.
I've had some jars seal much more tightly than others. I think that as long as the top hasn't popped up before you open the jar, then they're good. The pop on opening and air noise sound good to me :)
Good evening Mrs Goose, and thank you for this tutorial. Is there a technical reason for peeling the peaches or is just personal taste? I have never made peach jam but I often make apricot jam and never peel them.
I know this is 7 years ago but I’m wanting to make jam for the first time and your video is absolutely thoroughly done. May I ask a question, do I have to use that amount of sugar. Will it make a difference in setting up if I cut it down a cup or so? Also when the jars are filled and put into the canning pot bring to a boil for 10 minutes, Do I fill until the jars are covered? Or just to? Thank you so much for a lovely video. Cannot wait to try this..😉
About how long does it take for the peach preserves to set up? I made two kinds today, blueberry and peach. The blueberry jam set up in the jars almost straight away, but the peach is still runny, though the jars are still warm. Is it likely to still set up?
Excellent video. I tried this recipe, following it exactly, & ended up with 10 one-half pint jars. One week later, I am looking at my jars & they did not set. In looking at other recipes online, I do believe that the sugar amount ratio to amount of peaches is too low.
Hi, I just encounter your channel, Very nice recipe for peach jam.I have a suggestion for the foam, as per the Ball book of canning, you can add 1 tablespoon of butter to the jam that will help you with it. Blessings Laura M
So ratio of peaches to pectin is 1T to 1 C + 1 T? How do you know how much sugar to add? I’ve watched several different vids for this recipe, and yours is clearer and most doable for me. Thanks so much!
Hi Sandi. Thanks for watching! I like to use the pectin calculator on the Ball/Kerr website for the pectin to sugar ration. You can choose the fruit and the type of pectin you're using: www.freshpreserving.com/pectin-calculator.html Hope that helps.
Thanks for this video! Two questions: do you mean to say that once a lid is used, it can *never* be used again? Or it *can* be used again sometime in the future, but it needs to be 'treated' again? Also, is there a sugar-free, all-fruit sweetener you recommend (trying to get off white sugar)? Cheers!
Hi. Thanks for watching! The lid and ring can be used to open and close the jar while you're eating the contents. But, after that, only the ring can be used again as the lid is only meant to seal properly once. For sugar-free, there is a pectin designed for low/no sugar. Here's a link for a fruit/pectin calculator that I like: www.ballmasonjars.com/pectin-calculator.html
I am very new to canning and I have been eating up videos like crazy. Thanks for sharing how to do this. I am definitely going to make this jam. Quick question: If I wanted to adapt it at some point and make a Peach, Mango and Habanero Jam, could I do that? I was thinking that would go very well on pork chops or even a burger. What do you think?
No I don't - sorry. I've never tried making pear jelly! If I was going to make pear jelly, I would probably use the same recipe as I do for my crabapple jelly (ruclips.net/video/KLQVSgIlNwA/видео.html) and just switch pears for the apples as they are very similar. And I might use the Ball Low Sugar Pectin instead (amzn.to/2bUne6W) as pears are naturally sweeter. Please let me know if you give it try :)
Thanks for watching! The pectin helps the jam set. If you don't use it, you may find your jam doesn't set properly or that you need to boil it for a much longer time.
mrs gooses goodies thank you! I cooked it without pectin, and I did have to boil it for a loger time, but it turned out delicious. Thanks for making this great vid!
+judith lopez Hi Judith. No, it lasts for about 1yr when processed, sealed and stored properly. Once open, keep refrigerated and it should last a couple of months...although ours is usually all gone within a month :)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Best video I've seen. No talk, talk, talk about personal things! THANKS.
I needed your canning part for my first experience doing this with peach preserves, and a brand new canning pot and basket. Perfect tutorial. And that "pop" sound is SO satisfying! Thank you!
I used your recipe and it turned out wonderfully... I did use a tab of butter in the jam when I was making it to cut down on the foam... my mom always did this for all her jams... and it worked out. Thank you for sharing.
Awesome. I haven't tried butter yet, but have been told it works well. Glad you enjoyed the recipe and thanks for watching!
Was it really sweet?
Thank you for the straight to the point video with the instructions included! Will be trying this once I pick my peaches ☺
Thank you for the video I can't wait to start canning the peaches from the tree my dad planted from seed, this is its 3rd harvest and the peaches are perfect size My dad past 2 years ago after the 1st harvest and I'm so excited to can some wonderful memories with our peaches. I feel confident with your video
How lovely
What a wonderful and sweet way to be able to remember your dad. 💕 🍑
Thank you for the video i made this peach jam today i made double your recipe. You made it very clear thank you and God bless. It tastes and smells delicious. I used a VPK1130 steam canner/Water Bath- it does both. My third time canning. Next vegetables and meat, using my All American canner. Do you have any soup recipes or meat recipes.
Thank You for a very detailed and well edited video. I appreciate your effort. Five Stars !!
Thank you!
Thank you for sharing. We have a peach tree that grows small peaches and I decided this year to make peach jam to give at Christmas to some of the elderly women in our church.
That's lovely! Thanks for watching :)
Thank you for your recipe. Very helpful and informative.
I love this video! I have watched t for the past two years each time my peach tree blooms and I need to make jam! Thanks for the video!
I would love to have a peach tree! Thanks for watching :)
thank you so much,this was a wonderful recipe and loved the way you explained everystep of it.
athenagandhi Thanks!
Thank you for this video my mother is diabetic so I had to replace the sugar with a sugar substitute thank you for your video!
Thanks for the tutorial! I just finished the second batch from peaches grown in my own back yard (15 jars so far).
+Ryan Johnson That's awesome! I would love to have my own peach trees. Thanks for watching and enjoy your jam :)
Thanks for doing this. Very well done.
Thanks!
Thanks for the good tutorial. I made your peach jam today after watching, and it came out great!
Thank you very much for a well prepared, detailed rich video. I subscribed to youur channel and caant wait to see more recipes. Thank you dear.
Thank you!
Thank you for the detail other videos skip, such as at what point you measure out how much you have in cut-up peaches, then the measurements of your other ingredients to add help me to calculate what I need for my batch of peaches.
Cheers!
I had 6 cups of peaches from 7 peaches (BC Peaches) I added 10 3/4 cups of sugar and brought it to a boil but I brought it up to 220 degrees F*, then I let it cool a bit and skimmed off the top foam and bottled the jam in sterilized jars and lids. I placed mine in the canner for 20 minutes to finish cooking. Perhaps it darkened my peach jam but it still tastes nice. Thanks for your tips. Nice Job. oh last week, I made strawberry jam. It is so delicious. I try to avoid store-bought jams due to my asthma. I am not able to eat Sodium Benzoate as most jams have, or Tartrazine a colorant. Forget the companies when you can do it better your self. Maybe when enough of us make our own jams and they don't seem to be selling like before they might get the hint, chemicals are no good. Lemon and Pectin is best as far as I am concerned.
I belong to a canning group and we all agree that the new lids need to be heated. Lots of failures with lids when not heated. Don't do all the work and ruin by not heating lids.
I have recently began learning how to can from my mother-in-law. She doesn't make jams so this was very helpful. Thanks for posting the whole process!
Thanks for watching!
your jam looks so good thank you now i know how to make jam.
great step by step video
My daughter and I decided to try our hands at this today ... everything turned out perfect! Thanks for the tutorial!
Amazing! Enjoy and thanks for watching :)
Outstanding simple and easy to do thanks
+Demariye grant Thanks!
Great detailed video,and straight to the point …Thanks so much!
You're welcome! Thanks so much for the kind words 🙂
Thank you so much. Great information. God bless you!
Great video with detail instructions thanks for sharing
Hi, I used your video as a tutorial for making jelly today with my peaches. I really appreciate the details you gave. Thanks from Texas
Very detailed. Thank you for sharing.
Thank you!
I love your cooking
She's good. She does it exactly how I do. One tip though, she should put a tad of vinegar in the canning water which will stop hard water forming a chalky appearance on the jars. But this only needs to be done if the water in your area is 'hard'.
+Romano Barca Thanks! And great tip for the hard water :)
just made a batch, cant wait to try it. thanks for the video
+420hatebreed666 Yum! Thanks for watching. Enjoy your jam :)
YOUR VIDEO IS THE BEST, THANK YOU!!!!
+Patricia Crowe Thanks!
looks really good i will try this thanks
Very helpful it had been years last time I did peach jam thank you so much for refreshing my mind or memory should I say I appreciate the video thanks a lot,
Sincerely Lucy
Hi Lucy! Thank you so much for the kind words. I'm so glad you enjoyed my video 🙂
I would have liked to seen the finished product.
Love your vid if I want to use liquid pectin would it be the same amount thanks
Just subbed to your great channel! I hope to have my own garden and start making jams, jellies and juices with my harvested fruits:) Very useful tips! Thanks for the tutorial! Thumbs up!
Thanks so much!!!
Nice recipe you have a new suscriber
I'm new at this. The jam in jars gets full immersion into the water? You didn't show that part. Also, its mit necessary to dry the jars and lid before filling them with the jam?
Thanks for your he lp.
no need for drying but you are right, she didn't mention to cover by an inch or more of water while processing
hi I loved the video it was simple but to the point. but I do have a question.. when you boiled the jars to sterilize them did you have them upside down?
she probably did. they would have been completely full and covered with water but when she takes them out, she will not have to dump hot boiling water out of them. Learned a new trick today
Add a couple of tablespoons of butter and you will have a shiny pretty product again and no more foam!
Nice tip when during the cooking should you add the butter
Are you sure butter is good to add in this recipe
Charles Eden I always add it at the end before jarring
Great Job!!!...thank you.
Raquel Quintana Thank you!
Thanks
Great video - thanks for that.
it Look's do good.
Thanks!
This is a really good video.
anselb2000 Thanks!
Nicee jam sis!👍👍❤️❤️
Great video!! Thanks for sharing. Do you have a method of testing the jam to make sure it will set properly?
Thanks for watching!
Yes - the easiest way is to use a jam/candy thermometer - boil until jam setting temperature is reached - 104 C on a jam thermometer.
Or, you can also check for setting point using a plate out of the freezer and checking if the jam wrinkles - Before starting the jam, place a small plate in the freezer, after you've skimmed any foam off, take the plate out of the freezer and place a small amount of jam on the plate. Leave for about a minute and then push your finger through the jam, if it wrinkles, then the jam in done. If not, boil for a few minutes longer and try again.
You can check out my Strawberry Jam video - ruclips.net/video/nxpr4Fugz7Q/видео.html and skip ahead to 12:45 for the plate out of the freezer.
Thank you so much for the feedback!
Do you clean off the excess water on top of the jars or do you let it evaporate on it’s own?
Thank you:)
I learned tonight watching other videos that Butter 1 Tbs. added to the jam will prevent foaming.
PEACH JAM, MY FAVORITE PICK ME UP
NO PLANS
I'M THE ONLY ONE YOU'RE SPREADIN FOR, ONLY ONE YOU'RE SPREADIN FOR
How much lemon juice do I add and when do I add it to the peaches for the amount of 14 cups?
Great video, thank you....Cant you add a teaspoon of butter to stop it from foaming?
Yes you can :)
Hi, thanks for the video, Can I use Del Monte canned peach halves instead of the fresh peaches to make jam? Thx
Hi Joe. Yes you can use canned peaches. I've never tried it though, so not sure if you'll need to change the recipe or not. As canned peaches are often in syrup, I would just check the sweetness of the canned peaches as you may not need to add as much sugar. Please let me know if you give jam making a try with the canned peaches, I'd love to know how it turns out! Thanks!
I made the peach jam using delmonte canned peaches. I drained out most of the syrup so I didn't confuse myself with the Ball recipe that I followed. One thing I found is that there is extra fluid in the peaches (because of it being in syrup for who knows how long) so I hard boiled the entire thing for more than a minute to boil down the extra liquid. I added the reduced sugar pectin and 3 cups of sugar. It came out better than my first attempt with the strawberries 3 weeks ago. The strawberry came out great but the consistency was a bit more runny than these peaches. It still has a jammish consistency just not as firm as I had wished. So long story short the peach jam came out good but didn't yield 8 pints but only 6 because of the extra boiling.
That's great Joe! Thanks for letting me know how it turned out and the differences with using the canned peaches. Enjoy your peach jam :D
MrsGoose,
This is a great tutorial! I am looking forward to making this for my husband. He is diabetic and cannot have the sugar. His will be without sugar so do I need to adjust the (pectin) ?
Hi Janet! Ball have another pectin that's called Low or No-Sugar Needed - amzn.to/212QSbn
It's specially formulated to set without the need for sugar :)
Great video quick question though. I did my first canning last night and all the jars seemed to seal. The question is how hard should it be to open the sealed lids. I've seen people have to use can openers and mine opened pretty easy. The did make the popping sound and I heard the rush of air go in the jar I'm just worried I didn't get a good seal. Thanks.
I've had some jars seal much more tightly than others. I think that as long as the top hasn't popped up before you open the jar, then they're good. The pop on opening and air noise sound good to me :)
Thank You 😊 wish me luck
Have fun!
Good evening Mrs Goose, and thank you for this tutorial. Is there a technical reason for peeling the peaches or is just personal taste? I have never made peach jam but I often make apricot jam and never peel them.
The skin goes chewy if you leave it in. Most people don't seem to like that, so it's recommended that you remove the skin. Thanks!
Thanks!
Can I use 8 tablespoons of surejel pectin in this recipe?
I love your video! Are you using a glass stove top? I have one and I’m nervous.
about how many teaspoons or tablespoons of lemon juice do you use if you dont have fresh lemons
great video.
how long do you process the cans in the water bath for pint jars? same time.. 10 minutes?
Emily Fogle Hi Emily. Thanks for watching! Yes I would process pint jars for the same amount of time - 10 min :)
I know this is 7 years ago but I’m wanting to make jam for the first time and your video is absolutely thoroughly done. May I ask a question, do I have to use that amount of sugar. Will it make a difference in setting up if I cut it down a cup or so? Also when the jars are filled and put into the canning pot bring to a boil for 10 minutes, Do I fill until the jars are covered? Or just to? Thank you so much for a lovely video. Cannot wait to try this..😉
the first step to boil, was it only lemon juice or with water?
If I am not mistaken, it's just the lemon juice. No extra liquid is needed. The juice from the peaches will be enough.
About how long does it take for the peach preserves to set up? I made two kinds today, blueberry and peach. The blueberry jam set up in the jars almost straight away, but the peach is still runny, though the jars are still warm. Is it likely to still set up?
Adding one to two tablespoons of butter keeps it from foaming and tastes great.
I was just going to let her know that thank you 🙏
Excellent video. I tried this recipe, following it exactly, & ended up with 10 one-half pint jars. One week later, I am looking at my jars & they did not set. In looking at other recipes online, I do believe that the sugar amount ratio to amount of peaches is too low.
Hi, I just encounter your channel, Very nice recipe for peach jam.I have a suggestion for the foam, as per the Ball book of canning, you can add 1 tablespoon of butter to the jam that will help you with it. Blessings Laura M
Hi Laura. Great tip, thanks!
Thank you for this tutorial. Would the jam taste ok with under-ripe peaches?
Yes
So ratio of peaches to pectin is 1T to 1 C + 1 T? How do you know how much sugar to add? I’ve watched several different vids for this recipe, and yours is clearer and most doable for me. Thanks so much!
Hi Sandi. Thanks for watching!
I like to use the pectin calculator on the Ball/Kerr website for the pectin to sugar ration. You can choose the fruit and the type of pectin you're using:
www.freshpreserving.com/pectin-calculator.html
Hope that helps.
how long will the jam last without canning it, in the fridge?
Thanks for this video! Two questions: do you mean to say that once a lid is used, it can *never* be used again? Or it *can* be used again sometime in the future, but it needs to be 'treated' again? Also, is there a sugar-free, all-fruit sweetener you recommend (trying to get off white sugar)? Cheers!
Hi. Thanks for watching!
The lid and ring can be used to open and close the jar while you're eating the contents. But, after that, only the ring can be used again as the lid is only meant to seal properly once.
For sugar-free, there is a pectin designed for low/no sugar. Here's a link for a fruit/pectin calculator that I like:
www.ballmasonjars.com/pectin-calculator.html
I am very new to canning and I have been eating up videos like crazy. Thanks for sharing how to do this. I am definitely going to make this jam. Quick question: If I wanted to adapt it at some point and make a Peach, Mango and Habanero Jam, could I do that? I was thinking that would go very well on pork chops or even a burger. What do you think?
That sounds super yummy!
is there a conversion chart for amount of pectin and sugar by how much fruit in the batch?
+Allie Hunter I would use the ratio:
1 cup crushed peaches (approx. 2 whole peaches)
1 1/8 tablespoons pectin
3/4 cup sugar
Can this be made just as well without the pectin?
do u have to add so much suga. or can it b less
How long does it take for your jam set after putting in the jars?
As soon as the jars are cool.
Dont the jars need to be di bubbled before putting lid on?
1/4 less of that sugar and ill be using this recipe! looks delish.
Do, you have a recipe for pear jelly??
No I don't - sorry. I've never tried making pear jelly! If I was going to make pear jelly, I would probably use the same recipe as I do for my crabapple jelly (ruclips.net/video/KLQVSgIlNwA/видео.html) and just switch pears for the apples as they are very similar. And I might use the Ball Low Sugar Pectin instead (amzn.to/2bUne6W) as pears are naturally sweeter. Please let me know if you give it try :)
+mrs gooses goodies thank you. I, will give it a try
amazing. looks so great. I can't wait to make some. if it just me or does she sound Canadian Australian and from the US?
+Kira Baker Very good ear! I'm Canadian, lived in New Zealand and made the video while living in the US. Thanks for watching :)
Kira B sounds Canadian to me
What would the ratio be if you use Coconut sugar rather than granulated sugar?
Can u add a little butter so it doesn’t form?
Absolutely! 🙂
Please show it after boling jam bottles
Can I add a couple jalapenos for flavor?
do all areas process for 10 mins? I live at sea level. our .edu says for 5 mins. pls confirm.thks
+Allie Hunter I always follow the processing time recommended in the recipe. So, it's up to you if you only want to process for 5 min.
+mrs gooses goodies ok, so I'll assume to follow what says. it can't hurt. thanks
What is the cause of the foam?
If I’m wanting jelly instead of jam, do I just mash the peaches more? This will be my first time try this.
Hi! This video was very useful and really helpful, but what would happen if I didn't add pectin?
Thanks for watching! The pectin helps the jam set. If you don't use it, you may find your jam doesn't set properly or that you need to boil it for a much longer time.
mrs gooses goodies thank you! I cooked it without pectin, and I did have to boil it for a loger time, but it turned out delicious. Thanks for making this great vid!
Love this but on your written recipe below you have 5 1/2 cup water - I didn’t see you use that - is that for the canner?
Can you use a food processor to do your peaches?
Missy Retzlaff Yes you can. The food processor will puree the peaches quickly, so just keep an eye on them to get the coarseness you're after.
Awesome! Thank you for the input!!
Can I purée the peaches?
Hi Patricia. Yes you can puree the peaches.
I never have problems with foam on my jams or jellies. I put a lid on the pot for a couple of minutes and the foam disappears
Great tip. Thanks!
You're welcome :-)
Can I make it without pectin?
I'm a new subscriber, enjoy your channel.
Thank you! and welcome :)
so it lasts 1year after opening?
+judith lopez Hi Judith. No, it lasts for about 1yr when processed, sealed and stored properly. Once open, keep refrigerated and it should last a couple of months...although ours is usually all gone within a month :)
Thank you very much for the information! Really look forward to making these! 🍑🍯
Thank you. great video..
and is there substitute for pectin
I've used apples. Peeled and grated in strawberry jam and it worked.