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["Lynda" <lurine AT com-pair.net>]

Well, I have looked through every cookbook I have and I've got them from 
just about every country and a couple from the 1800s.  None of them use 
weight instead of volume to measure to make jam.

Depending on the tartness of the fruit and how sweet you want your jam, the 
ration is generally 1 to 1.  That said, I generally make mine 6 cups fruit 
to 4 cups of sugar.  For most berries I add a teaspoon of lemon juice to 
help keep the color nice and bright.

Bring to a rolling boil and aim for 220 degrees or until the jelly "sheets" 
on a spoon.  I've never used the dish in the fridge method.  I keep a spoon 
sitting in a glass of water with a couple of ice cubes in it.  Dip one 
"side" of the spoon in the jelly/jam and then flip it over and see if it 
"sheets" or runs off the spoon.

Then into sterile jars, clean the rims real well, apply the lids (remember 
that new lids do NOT need to be boiled and if you do you won't get a good 
seal) and stick them in a boiling water bath, or in my case, a steam canner.

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>
To: <homestead AT lists.ibiblio.org>
Sent: Monday, June 15, 2009 10:08 PM
Subject: Re: [Homestead] Jammin'


> I have pectin, but would rather save it for peaches later.  Either one..
>
> Lynda wrote:
> > 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.
>
> --
> "Never expect magic from no where"  Baringo (Kenyan) working motto
> EarthNSky Farm, NW Georgia, USA
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