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  • From: "Lynda" <lurine AT com-pair.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Jammin'
  • Date: Mon, 15 Jun 2009 21:46:04 -0800

Old kettle method or store bought pectin method?

Lynda
Members of Congress should be compelled to wear uniforms like NASCAR drivers so we can identify their corporate sponsors.
----- Original Message ----- From: "EarthNSky" <erthnsky AT bellsouth.net>

OK, Don't laugh, it's been a few years since I've done this and I can't
remember what I did! Usually, I pick the berries, use as many as I can
fresh, then freeze the rest. I freeze them on a pizza pan, then when
they are frozen, I put them in ziplocks. Throughout the year, I use
them for cobblers and cereal and such, and if I have any leftover in the
Spring, I make jam. I'm a bit late on the jam project, and I need the
freezer space.
I have two gallon sized ziplock bags full of last years'(frozen)
blueberries. There is ice in the bag, too. I'm pretty sure I have
another bag, too, but I did not find it on the first look. Anyway, I
want to make blueberry jam. I made it from frozen berries last time,
and it worked great. I've always made it using a recipe that used
measured cups of berries, but this time, I want to try making jam by
weighing the ingredients. I can't seem to find a blueberry jam recipe
online that uses frozen berries and the weight of the fruit. Does
anyone know the ratio of berries to sugar? Should I thaw and drain off
the water/juice in the bags first before weighing and making jam, or
should I include the water/juice?

In a few weeks, I'll be picking blackberries, too. I'm not going to
freeze them, I don't think. I want blackberry jam and a blackberry
pie-maybe an apple-blackberry pie. Recipes for that using the 'weight'
method, would be appreciated.
--
"Never expect magic from no where" Baringo (Kenyan) working motto
EarthNSky Farm, NW Georgia, USA
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