Anyone have tips on making jams in the oven. Specifically a bell-pepper jelly. foodpickle
I don't know if you'll get any answers. Oven canning is not a recommended method for canning any type of food product. It is both unsafe and dangerous.
Do not do it.
Many old recipes will mention this method. It is considered unsafe. Have you ever had a hot jar explode? It happens. It's ugly, messy and dangerous.
As a rule, use recipes dated AFTER 1994.
Ah - I read this question differently. I make pear and apple butter in the oven instead of on the stovetop. I do process them on the stovetop however. If you are asking about using the oven to cook your jam, it works pretty well for butters and relishes and the like. Jellies and jams don't work as well because the oven takes much longer and the colors really dull down.
I'll echo the advice to not can in the oven, although I also note that the new River Cottage canning handbook does include an oven-canning method for some of the recipes in the book. I bought it in Costco this summer, so the publisher is clearly not making any changes for the USDA recommendations.
Make 3-ingredient frozen yogurt at home
Never buy frozen yogurt again.
The invincible beer can chicken.
Know (and shop) the basics.
How to line a baking pan.
The chicest apron around.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.