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Post by Pat on Aug 16, 2015 9:25:54 GMT -5
I've been making jam for about 36 years. Sometimes the jam doesn't gel/set. After much research/googling, I came up with a foolproof method. For any jam, use 4 cups of the prepared fruit 4 cups sugar ⅓ cup pectin (that's what's in the little box from the grocery store) lemon or lemon substitute RECIPE Dump the four cups of prepared fruit + lemon juice or substitute into the pot. Bring to boil. Add four cups sugar. Bring to boil. Lastly, add the pectin. Bring to a full rolling boil and hold it there for exactly one minute. Remove from heat. TEST IT! How to test for gel/set: put a soup spoon or such of the jam onto a plate. Go do something else for a few minutes. Tip the plate. If it is set, you are home free. Your entire pot will be set. After several batches, this method has worked as advertised. One more thing: I buy pectin in 10 lb units VERY INEXPENSIVE from Dutch Valley Food. Go here: www.dutchvalleyfoods.com Item number 400095. Must telephone them.
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Post by rockpickerforever on Aug 16, 2015 9:42:43 GMT -5
Thanks for the info, Pat!
I have found that when making the jalapeno jelly, if I follow the directions on the box of Sure-gel, it will never set. Processing the filled jars in hot water for five minutes fouls everything up! So I have my own method. After the lava-hot jelly has been ladled into sterilized jars, I just screw on the sterilized lids, and let it sit. I have never had a single bad seal this way! Love the sound of the lids snapping down!! Pop!
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bushmanbilly
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Member since October 2008
Posts: 4,719
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Post by bushmanbilly on Aug 16, 2015 9:43:56 GMT -5
Thanks. Will have to try this next year when my strawberry patch matures. Not producing much this year, just making lots of runners. I bought 6 plants this spring and the patch is overflowing with runners. I've given away more than a dozen already. Strawberry growing hints would be welcomed.
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Post by Pat on Aug 16, 2015 17:33:25 GMT -5
Jean, I don't use the boiling water bath either. I turn the jars upside down on a towel, then later turn them right side up. Some have already popped/sealed, some pop as soon as I turn them, and others need a thumb. bushmanbilly, we put our strawberries in strawberry pots, thinking it would keep the runners under control. Hard to do, but we don't get enough berries to do anything except to eat while grazing. Does keep the runners under control. I buy strawberries at the farmers' market, when I need more than just a small handful.
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Deleted
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Member since January 1970
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Post by Deleted on Aug 16, 2015 17:41:56 GMT -5
Thanks. Will have to try this next year when my strawberry patch matures. Not producing much this year, just making lots of runners. I bought 6 plants this spring and the patch is overflowing with runners. I've given away more than a dozen already. Strawberry growing hints would be welcomed. The growers here cover the entire field with black plastic. Then poke a hole where they want each plant to be. I think they space the plants 18" in each row and the rows 24". We make strawberry goods in February. Plants set in October. Production ends in May.
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Fossilman
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Member since January 2009
Posts: 20,685
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Post by Fossilman on Aug 17, 2015 9:53:02 GMT -5
My Tammy makes most of our jellies....The Jalapenos and Habaneros jellies always set up.....The Chokecherry is a 98% of setting up,but the kicker is,if it doesn't,we use it for syrup!! Will mark this page for her to read! Thumbs up
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Jam trick
Jul 15, 2016 16:23:03 GMT -5
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Post by Pat on Jul 15, 2016 16:23:03 GMT -5
Did anyone try this? How did it go?
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snuffy
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Member since May 2009
Posts: 4,319
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Post by snuffy on Jul 15, 2016 16:42:06 GMT -5
I've made a couple batches of tomato preserves,never has set good for me.Still edible though.
snuffy
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Jam trick
Jul 15, 2016 17:01:06 GMT -5
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Pat likes this
Post by orrum on Jul 15, 2016 17:01:06 GMT -5
Add a tablespoon butter or margarine in b4 boil to reduce foam!
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victor1941
fully equipped rock polisher
Member since November 2011
Posts: 1,982
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Post by victor1941 on Jul 15, 2016 21:26:51 GMT -5
I cook both peach and apricot preserves and have found that both can be set without pectin. My wife checks frequently at the end until the liquid makes a very slow drop off a spoon edge and then test several drops on a chilled plate for set. If the jam sets it is time to can and if not continue cooking until the jam sample sets on a cold plate and then can.
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garock
fully equipped rock polisher
Member since February 2006
Posts: 1,168
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Post by garock on Jul 16, 2016 20:41:25 GMT -5
Ms Pat, about 50 or so years ago, my Mam'ma always made us black berry jam from the berry's us 3 kids would pick. One year the jam did not jell. The whole batch was messed up. She went ahead and put it into jars. It was more like syrup. My Dad delivered ice cream. We put runny jam on vanilla ice cream. It was delicious! My Mam'ma was not sure how she messed up. We only had syrup one year. She made black syrup every year after that, but it was not as good as the mess up.
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indiana
spending too much on rocks
Member since October 2015
Posts: 285
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Post by indiana on Jul 17, 2016 14:41:28 GMT -5
Thanks Pat, I didn't know what I was going to do will all the blackberries we have this year!
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Post by mohs on Jul 18, 2016 16:50:20 GMT -5
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Don
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He wants you too, Malachi.
Member since December 2009
Posts: 2,616
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Post by Don on Jul 18, 2016 17:42:37 GMT -5
I got tired of making fruit flavored candy aka jellies and jams out of my nice apricots, so I've switched to a very low sugar fruit butter style recipe instead. 8-10 cups of fruit, cooked down with about 1/4c sugar and some citric acid. water bath 10 min. makes a nice fruit spread without all the added sugar. shelf life is less than the 2-1 sugar or 1-1 sugar recipes, but we use it up before it becomes an issue.
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Post by mohs on Jul 20, 2016 9:46:54 GMT -5
Thanks Thunder69 for the like ! hope all's jamming as good as can be ! mohs
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Thunder69
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Thunder 2000-2015
Member since January 2009
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Post by Thunder69 on Jul 20, 2016 19:15:35 GMT -5
You are most welcome...and may the Schwartz be with you always Mr Edmose.....
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Post by mohs on Jul 20, 2016 19:40:26 GMT -5
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Jam trick
Jul 20, 2016 22:16:42 GMT -5
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Post by Pat on Jul 20, 2016 22:16:42 GMT -5
Maybe:)
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Jam trick
Jul 20, 2016 23:05:35 GMT -5
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Post by Pat on Jul 20, 2016 23:05:35 GMT -5
I will stay tuned to hear the exciting ending? of this mystery
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Jam trick
Jul 20, 2016 23:10:53 GMT -5
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Post by Pat on Jul 20, 2016 23:10:53 GMT -5
It may be wonderful----- like aged wine, or day old spaghetti.
Let us know!
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