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Recipe is for cranberry mojito. Wondering if I can replace the water called for in the recipe with cranberry juice, or would this screw up the recipe? Will provide the recipe for it below. Cranberry Mojito: 2 c water 2 c superfine sugar 1/2 lb cranberries (8 ounces) 2 c fresh mint 1 c lime...

I have some very interesting recipes for fudge that have fruit in them. However I've people say when they try to make fruit fudge it doesn't set. Is there anyway around this problem? Why doesn't fudge set when fresh fruit or fruit purees are used in the recipe? If there is a way to make fudges...

The recipe is for Blackberry-Rose Liqueur. I found the recipe via wiki. The recipe isn't mine, I didn't create it, and I take no credit for the idea of this recipe, because it's not mine. Two questions about the recipe: Originally it calls for rose-geranium leaves. I'd like to substitute...

I'm looking for herbal liqueur recipes. I've only found two. One for a french sage liqueur and the other for a rosemary mint liqueur. I'd like to attain more herbal liqueur recipes, as they intrigue me. Rosemary Mint Liqueur NOTE:When the recipe calls for sugar syrup it's referring to a...

I found a very interesting recipe for a sweet-and-hot curried pickle. It didn't give a processing time, so obviously it's not suitable for canning. Does anybody have a recipe for this type of pickle? I only found one recipe for it, and it sounds gross. The bulk of the flavoring comes from...

I know that when you add lemon juice or vinegar to a canning recipe, it's a necessity. It helps add acidity to the canning recipe, which inhibits the growth of bacteria, and thus is safe for somebody to consume. I found a recipe for apricot-jalapeno jelly. It calls for 2 cups of cider vinegar...

I know you're not supposed to make additions with fruits and vegetables to a jam, jelly, or chutney recipe; because it might screw up the acidity, which then poses the threat of people who consume the finished product of contracting a food borne illness. However, is there anything wrong with...

I currently live in southern Georgia; the gardening zone is 8. However I'll be moving in the near future, and where I'll be living then has a gardening zone of 9 or 10. I'd like to start a vegetable garden. I would start by just growing vegetables from seed and then transplanting them. My...

It's for strawberry-rhubarb jam. I'd like to add some tins of pineapple tidbits to the recipe. I don't care for the texture of crushed pineapple. Could I alter this recipe by adding the pineapple to it, or would it screw up the recipe? If I can add tinned pineapple without any issues, how...

I know that jams, jellies, and marmalade require pectin so that they'll gel properly (as in be the consistency that jelly/jam/marmalade is supposed to be). However I've seen many recipes here for chutneys and conserves that don't call for pectin. Is it required that you have to add pectin to...

The recipe calls for pectin however it doesn't specify what size box to use (calls for powdered pectin). Also somebody who made the recipe says it was too sweet for their taste. Wondering if I could cut back on the amount of sugar the originally recipe calls for or would it mess up the recipe...