North American Fruit Explorers mailing list at ibiblio

[Hélène Dessureault <interverbis@videotron.ca>]

Hi,
You are right to consider freezer space. The first few years, I filled my
freezer with amazing strawberry, raspberry and dewberry jams, uncooked jams
in jars. It took a lot of space.
Now I freeze the berries in bags in two cups size. It takes a lot less space
and I do jam as needed over the winter.
But, I also do cooked jams and jellies stored on the shelve in mason jars
with agar agar, as well.
Here, I can find agar agar in many places.

----- Original Message -----
From: <list@ginda.us>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Friday, December 22, 2006 12:11 AM
Subject: Re: [NAFEX] jam making/white grape juice concentrates in
placeofthesugar



On Dec 20, 2006, at 5:45 PM, Stephen Sadler wrote:
. . .
>
> These will be freezer jams.  White grape juice concentrate cannot
> be counted
> on to have the same preserving qualities as honey or sugar.

On Dec 21, 2006, at 9:44 AM, Hélène Dessureault wrote:
>
> Pour into a few jars. Keep one in the fridge and freeze the rest.
> Will keep easily 3 weeks in the fridge.

Do you guys eat tons of jelly, or have huge freezers?  One thing I
like about making jelly is that it turns a perishable fruit into
something yummy that keeps pretty much indefinitely.  Of course, I
mostly make jelly with currants, which are so sour the added sugar to
help them jell is desirable for flavor, too.  (No added pectin
needed, currants are very  high in pectin, especially if not over-ripe.)

Although, i suppose if something tasted like fresh strawberries out
of strawberry season, it might be worth a lot of freezer space. . .

On Dec 21, 2006, at 9:44 AM, Hélène Dessureault wrote:
>
> One final comment. What prompt me to write this note was the
> comment by one
> member of the list who is using honey as a substitute for sugar.
> What a
> shame. Honey is a wonderful food that looses most of its quality
> when boiled
> extensively. It adds a brown colour to jams and imparts a strong
> flavor that
> covers everything else.

I agree completely.  Honey is very nice, but it has such a strong
flavor that I would think it would overwhelm the fruit in a jam.  And
it's "softer' than sugar, so I'd guess your jam would need to be a
lot sweeter to jell, unless you are using agar or the like.

Happy holidays to all,
Ginda
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