North American Fruit Explorers mailing list at ibiblio

[Sarah Kehler Ewing <skkewing@yahoo.com>]

I forgot to mention that I also water bath can all my jam for 10 minutes in 
boiling water.  That worked fine (obviously!) for sour cherry and raspberry 
jams this year and sour cherry, strawberry and nanking cherry jams last year.
I have never made peach jam at all before: they don't grow here and are 
usually an expensive jam option.

I did try gel tests with all but the first batch (assumed since the sour 
cherry and raspberry worked with the alterations that the double batch of 
peach would too!) and they worked fine... in the fridge and the freezer, but 
not in the jars!  I may just have to try weighing a single batch of chopped 
fruit and then measuring how many cups it makes when mashed and then proceed 
to double the batch from there.  I am unfamiliar with the posts on cooking 
pectin+fruits to a certain temperature and may also have to explore that 
avenue.