North American Fruit Explorers mailing list at ibiblio

[Jacquelyn Kuehn <jakuehn@verizon.net>]

I might have missed this comment, but in addition to making small batches, cooking them in a broad, open pan, such as a skillet, makes a big difference, I guess because it allows for quick evaporation.
<x-tad-bigger>Jacquelyn A. Kuehn</x-tad-bigger>
Musician, writer
http://www.pennsacreskitchen.net
www.wmugradio.org
11 AM-12:30 PM M-F (Eastern) 



On Aug 27, 2008, at 5:46 PM, nafex-request@lists.ibiblio.org wrote:

> Send nafex mailing list submissions to
> nafex@lists.ibiblio.org
>
> To subscribe or unsubscribe via the World Wide Web, visit
> http://lists.ibiblio.org/mailman/listinfo/nafex
> or, via email, send a message with subject or body 'help' to
> nafex-request@lists.ibiblio.org
>
> You can reach the person managing the list at
> nafex-owner@lists.ibiblio.org
>
> When replying, please edit your Subject line so it is more specific
> than "Re: Contents of nafex digest..."
>
>
> Today's Topics:
>
> 1. Re: Pectin jell (Ginda Fisher)
> 2. Re: Pectin jell (Stephen Sadler)
> 3. Re: Pectin jell (Stephen Sadler)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Wed, 27 Aug 2008 17:17:35 -0400
> From: Ginda Fisher <list@ginda.us>
> Subject: Re: [NAFEX] Pectin jell
> To: North American Fruit Explorers <nafex@lists.ibiblio.org>
> Message-ID: <7467-SnapperMsgBFA27874C4DB7544@[99.205.108.26]>
> Content-Type: text/plain; charset=US-ASCII
>
> My experience with sugar-syrup recipes (jam, butter-cream frosting, lemon 
> curd) is that the only way to boil it just right is to do it several times 
> and learn what it looks and feels like when it's reached the right 
> temperature.  Unless you make much larger batches than I it's very hard to 
> get the thermometer fully in the juice/syrup, and even if you do, it's 
> troublesome to have it sticking out from the smooth interior of the pot 
> when you need to stir constantly.
>
> I find all sugar syrup recipes to be unreliable until I have made them 
> successfully 3-4 times, which is about what it takes me to learn to 
> recognize when it's 'done'.
>
> Once I master a particular recipe, though, I get consistent results.  I am 
> especially fond of my red-currant jelly, which is made of red currant juice 
> and sugar.  (nothing else)
> ...... Original Message .......
> On Wed, 27 Aug 2008 14:33:32 -0500 Bob Randall 
> <YearRoundGardening@comcast.net> wrote:
> > I don't know the answer for sure, but based on years doing marmalade, it 
> is possible you didn't get the boiling correct.  Many recipes say this or 
> that about how long or much.  If you didn't learn this from someone who had 
> it figured out, the best way is to use a "candy" thermometer which will 
> tell you when you have reached the jelly stage.  If it still doesn't jell, 
> then its pectin or sugar is the problem. But for certain if you didn't get 
> it to the right temperature, you won't get it to harden just right.  If you 
> do it too long, you will get something more like peanut brittle.  All three 
> types taste good.
> > Bob Randall
> > On Aug 27, 2008, at 12:59 PM, Mark & Helen Angermayer wrote:
> >
> >
> > This may be a question asked before, but was wondering what went wrong 
> with our jam making?  Made a batch of peach jam and used 75% of the sugar 
> that the recipe called for.  Used "Ball" brand pectin and followed all 
> other instructions, which called for boiling the jam hard for one minute.  
> Then hot packed the jam.  Problem is, the jam didn't set up as firm as I 
> thought it should.  Although the flavor is excellent, it's the consistency 
> is thinner than I'd like.  About the consistancy of thick honey.  Thought 
> maybe using less sugar caused it not to jell.  But then we made another 
> batch of jam, this time with some strawberries left over in the freezer.  
> This time we used the full amount of sugar on the recipe.  Again the jam 
> didn't firm up real good (although it's slightly firmer than the peach jam).
> > My question, what caused the jam not to jell well?  I know a lot of folks 
> recommend Pomona's pectin, which is what I should have used, but we used 
> what was available at the time.  Is Ball pectin a really bad product?  
> Would it have helped if we would have boiled the jam longer?
> > Mark
> > KS 
> > _______________________________________________
> > nafex mailing list 
> > nafex@lists.ibiblio.org
> >
> > Reproduction of list messages or archives is not allowed.
> > This includes distribution on other email lists or reproduction on web 
> sites.
> > Permission to reproduce is NEVER granted, so don't claim you have 
> permission!
> > **YOU MUST BE SUBSCRIBED TO POST!**
> > Posts from email addresses that are not subscribed are discarded.
> > No exceptions.  
> > ----
> > To subscribe or unsubscribe, go to the bottom of this page (also can be used to change other 
> email options):
> > http://lists.ibiblio.org/mailman/listinfo/nafex
> >
> > File attachments are NOT stripped by this list.
> > TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
> > Please do not send binary files.
> > Use plain text ONLY in emails!
> >
> > NAFEX web site:   http://www.nafex.org/
> >
> >
> > "Share What You Grow and What You Know!"
> >
> > Bob Randall, Ph.D.
> > YearRoundGardening@comcast.net
> > 713-661-9737
> >
> >
> >
> > _______________________________________________
> > nafex mailing list 
> > nafex@lists.ibiblio.org
> >
> > Reproduction of list messages or archives is not allowed.
> > This includes distribution on other email lists or reproduction on web 
> sites.
> > Permission to reproduce is NEVER granted, so don't claim you have 
> permission!
> > **YOU MUST BE SUBSCRIBED TO POST!**
> > Posts from email addresses that are not subscribed are discarded.
> > No exceptions.  
> > ----
> > To subscribe or unsubscribe, go to the bottom of this page (also can be 
> used to change other email options):
> > http://lists.ibiblio.org/mailman/listinfo/nafex
> >
> > File attachments are NOT stripped by this list.
> > TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
> > Please do not send binary files.
> > Use plain text ONLY in emails!
> >
> > NAFEX web site:   http://www.nafex.org/
> ___
> Ginda
>
>
> ------------------------------
>
> Message: 2
> Date: Wed, 27 Aug 2008 14:42:44 -0700
> From: "Stephen Sadler" <Docshiva@Docshiva.org>
> Subject: Re: [NAFEX] Pectin jell
> To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
> Message-ID: <00f901c9088d$d7270780$85751680$@org>
> Content-Type: text/plain; charset="us-ascii"
>
> I'm guessing you're not at altitude - there doesn't seem to be much of that
> in KS.
>
>
>
> Your jam should be done when it reaches 7 degrees above the boiling point of
> water - probably 219, but may vary with barometric pressure.  Regardless,
> see what the thermometer you'll be using will register in boiling water,
> then add 7 degrees for your jam.  Visually, the jam should begin to hold its
> shape in a spoon.  
>
>
>
> You may be using too much fruit, or too-ripe.  If it's too ripe, you'll need
> more pectin.  If it's too much, you'll need less fruit.  If you can find
> recipes that measure the fruit by weight rather than volume, that may help.
> If you're trying to perfect a recipe, weigh the fruit it calls for so you
> can make educated changes and create a reliable recipe.  It's not unusual to
> want to vary even a successful recipe for your own conditions and taste.
>
>
>
> If a closely followed recipe fails, you may want to try a different recipe,
> rather than try to alter that one.  Once you get a really good eye for
> what's-gelled-to-what-point - and that's different for jams vs. jellies -
> then you can vary things on your own with more confidence.  It can be more
> cost effective to vary small batches, so you can test your changes without a
> big investment of ingredients.
>
>
>
> Ball pectin and recipes are very consistent and work for most people for
> most batches - but every home canner has his share of failures.  Terminology
> can be important though - a thin jam might be called a "delicious fruit
> topping" rather than a "failure."  Likewise, there are canners who never
> know if they're making syrup or jelly until it sets up. 
>
>
>
> Lately I've become appalled at the prices of ingredients like pectin (and
> baking yeast) and buy them in bulk.  Here's where I get my pectin:
> http://www.cattailcreekfarm.com/Baking%20Needs.htm
>
>
>
> It's a pretty forgiving pectin, and will work for freezer or regular jams;
> still, I notice differences as I vary recipes.  I've been doing very small
> batches using the jam setting for my bread machine.  I started with the jam
> recipes from Beth Hesperger's The Bread Lover's Bread Machine Cookbook.  She
> uses the same machine I do, so the reliability of the recipes is excellent
> for me - as it is in general.  She likes her jams tarter and runnier than I
> do; it was a simple adjustment to increase the sugar and pectin, and safe to
> experiment with such small batches.  
>
>
>
> ~ Stephen
>
>
>
>
>
>
>
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Mark & Helen
> Angermayer
> Sent: Wednesday, August 27, 2008 11:00 AM
> To: North American Fruit Explorers
> Subject: [NAFEX] Pectin jell
>
>
>
> This may be a question asked before, but was wondering what went wrong with
> our jam making?  Made a batch of peach jam and used 75% of the sugar that
> the recipe called for.  Used "Ball" brand pectin and followed all other
> instructions, which called for boiling the jam hard for one minute.  Then
> hot packed the jam.  Problem is, the jam didn't set up as firm as I thought
> it should.  Although the flavor is excellent, it's the consistency is
> thinner than I'd like.  About the consistancy of thick honey.  Thought maybe
> using less sugar caused it not to jell.  But then we made another batch of
> jam, this time with some strawberries left over in the freezer.  This time
> we used the full amount of sugar on the recipe.  Again the jam didn't firm
> up real good (although it's slightly firmer than the peach jam).
>
>
>
> My question, what caused the jam not to jell well?  I know a lot of folks
> recommend Pomona's pectin, which is what I should have used, but we used
> what was available at the time.  Is Ball pectin a really bad product?  Would
> it have helped if we would have boiled the jam longer?
>
>
>
> Mark
>
> KS 
>
> -------------- next part --------------
> An HTML attachment was scrubbed...
> URL: https://lists.ibiblio.org/sympa/arc/nafex/attachments/20080827/51c40237/attachment-0001.htm 
>
> ------------------------------
>
> Message: 3
> Date: Wed, 27 Aug 2008 14:45:37 -0700
> From: "Stephen Sadler" <Docshiva@Docshiva.org>
> Subject: Re: [NAFEX] Pectin jell
> To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
> Message-ID: <010401c9088e$3e2cee40$ba86cac0$@org>
> Content-Type: text/plain; charset="us-ascii"
>
> PS to my last post:  
>
>
>
> I kinda suspect you needed another 30 seconds boiling in addition to using
> the full amount of sugar.  That timing depends on fruit acidity/ripeness and
> the weather, as well as pectin and sugar amounts.
>
>
>
> ~ Stephen
>
>
>
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Mark & Helen
> Angermayer
> Sent: Wednesday, August 27, 2008 11:00 AM
> To: North American Fruit Explorers
> Subject: [NAFEX] Pectin jell
>
>
>
> This may be a question asked before, but was wondering what went wrong with
> our jam making?  Made a batch of peach jam and used 75% of the sugar that
> the recipe called for.  Used "Ball" brand pectin and followed all other
> instructions, which called for boiling the jam hard for one minute.  Then
> hot packed the jam.  Problem is, the jam didn't set up as firm as I thought
> it should.  Although the flavor is excellent, it's the consistency is
> thinner than I'd like.  About the consistancy of thick honey.  Thought maybe
> using less sugar caused it not to jell.  But then we made another batch of
> jam, this time with some strawberries left over in the freezer.  This time
> we used the full amount of sugar on the recipe.  Again the jam didn't firm
> up real good (although it's slightly firmer than the peach jam).
>
>
>
> My question, what caused the jam not to jell well?  I know a lot of folks
> recommend Pomona's pectin, which is what I should have used, but we used
> what was available at the time.  Is Ball pectin a really bad product?  Would
> it have helped if we would have boiled the jam longer?
>
>
>
> Mark
>
> KS 
>
> -------------- next part --------------
> An HTML attachment was scrubbed...
> URL: https://lists.ibiblio.org/sympa/arc/nafex/attachments/20080827/543515fb/attachment.htm 
>
> ------------------------------
>
> _______________________________________________
> nafex mailing list 
> nafex@lists.ibiblio.org
>
> Reproduction of list messages or archives is not allowed.
> This includes distribution on other email lists or reproduction on web sites.
> Permission to reproduce is NEVER granted, so don't claim you have permission!
>
> **YOU MUST BE SUBSCRIBED TO POST!**
> Posts from email addresses that are not subscribed are discarded.
> No exceptions.  
> ----
> To subscribe or unsubscribe, go to the bottom of this page (also can be used to change other email options):
> http://lists.ibiblio.org/mailman/listinfo/nafex
>
> File attachments are NOT stripped by this list.
> TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
> Please do not send binary files.
> Use plain text ONLY in emails!
>
> NAFEX web site:   http://www.nafex.org/
>
>
> End of nafex Digest, Vol 67, Issue 62
> *************************************