North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

I completely agree with all that.

I think the main problem people here had been having was with the fruit amount.  If a reipe calls for chopped or diced fruit, don’t finely chop or puree it; you’ll have too much fruit for the rest of the ingredients.  That’s why it’s helpful to convert your fruit volume to weight; if your set is too hard or soft, adjust the weight until you have a working recipe. 

 

Well, one tiny point re: below – jam doesn’t sheet of the spoon like jelly.  When ready, it “looks right” in a spoon.  To get a sense of that, start with a pectin-added recipe that works for you.  When it’s done, spoon some up and look at how it sets up and fills the spoon.  I think it’s distinctive, if hard to describe, but then again I’ve been putting up produce for a few decades…

 

~ Stephen

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Lisa D. Ishimuro
Sent: Tuesday, September 02, 2008 5:52 AM
To: nafex@lists.ibiblio.org
Subject: [NAFEX] making jams and jellies

 

For what it is worth, I have been canning for over 20 years and have found that to get jams or jellies to set you MUST follow the recipe directions exactly.  Do not alter sugar amounts or double recipe, etc.  Ball pectin and Sure Jell have worked fine for me if the directions are followed to the letter.  When you do not use commercial pectin boiling the jam to the stage where it sheets off a spoon takes some practice, but can be done successfully.  I used to make strawberry jam this way.  It just takes longer and you need to be stirring the pot often.  Someone posted earlier about how practice and experience makes a big difference and I agree with that too. Also, placing some cooked jam on a saucer and letting it cool can give you a good idea if it is going to set.  I find the recipes included with the Ball or Sure Jell are pretty reliable. I tried to make dandelion jelly once using the packaged pectin, and it did not jell, but this was a published recipe and not one from pectin company. That was a total failure and a complete waste of time....Try adding  1 Tsp. almond extract to peach or cherry jam.....awesome!

Lisa Ishimuro
Environmental Protection Specialist II
Bucks County Conservation District
1456 Ferry Road
Doylestown, Pa. 18901
215-345-7577 Ext. 102

lishimuro@yahoo.com

www.bucksccd.org