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sounds yummy. My favorite is my 7 fruit marmalade. Our problem: hardliy anyone in the family eats much jam and jelly so I end up with jars and jars that I have for years. Usually after 3 years I just toss them. I know, they are supposed to good forever, but 3 years is long enough. I say every year I am cutting back, but it is just so rewarding and fun....
sounds yummy. My favorite is my 7 fruit marmalade. Our problem: hardliy anyone in the family eats much jam and jelly so I end up with jars and jars that I have for years. Usually after 3 years I just toss them. I know, they are supposed to good forever, but 3 years is long enough. I say every year I am cutting back, but it is just so rewarding and fun....
Nita
I found this:
50 Ways to Use Preserves, Jams, Jellies, Marmalades & Fruit Butters
Whew,,,,,,, what a couple Weeks we had,,,,, between sweet 16 party for Daughter, picking up my Guys for the 10 Days home and then bringing them back, and then my Dad from Germany..... buying a truck for son...... I am POOPED OUT!
Now I am going to Strawberry Farm tomorrow and start my Jams I am not ready yawn !
I made a strawberry jam with no added pectin -- and it set up! Woo-hoo! Took three days -- and the fruit is floating -- but it set up!
*happy dance*
I gotta work on that fruit floating thing. It's really not a big deal because you can stir the jam when you open the jar, but the jars sure would look prettier if the fruit was better distributed. Maybe I'm not chopping the fruit into small enough pieces?
I made a strawberry jam with no added pectin -- and it set up! Woo-hoo! Took three days -- and the fruit is floating -- but it set up!
*happy dance*
I gotta work on that fruit floating thing. It's really not a big deal because you can stir the jam when you open the jar, but the jars sure would look prettier if the fruit was better distributed. Maybe I'm not chopping the fruit into small enough pieces?
Did you use less sugar or sugar substitute? I make most of mine without pectin but not all of it. I do not adjust the sugar at all.
I did use less sugar -- the recipe called for 6 cups and I cut it back to 2.
That was the first time I made a jam without pectin. I'm not crazy about standing over a boiling pot of jam for 10 - 15 minutes, but I guess it could be worse ...
I did use less sugar -- the recipe called for 6 cups and I cut it back to 2.
That was the first time I made a jam without pectin. I'm not crazy about standing over a boiling pot of jam for 10 - 15 minutes, but I guess it could be worse ...
just look at it this way: be thankful we are not our grandmothers and great grandmothers who had no choice and no air conditioning, sometimes no fans and they didn't even wear shorts.
I made a strawberry jam with no added pectin -- and it set up! Woo-hoo! Took three days -- and the fruit is floating -- but it set up!
*happy dance*
I gotta work on that fruit floating thing. It's really not a big deal because you can stir the jam when you open the jar, but the jars sure would look prettier if the fruit was better distributed. Maybe I'm not chopping the fruit into small enough pieces?
Congratualtions
Quote:
Originally Posted by Ohiogirl81
I did use less sugar -- the recipe called for 6 cups and I cut it back to 2.
That was the first time I made a jam without pectin. I'm not crazy about standing over a boiling pot of jam for 10 - 15 minutes, but I guess it could be worse ...
I hate the amount of sugar in jams.
What is are the pros and cons of not using pectin?
I just bought the low/no sugar pectin.
Quote:
Originally Posted by Jasmin71
I make my Jam with Corn starch...... not Pectin. I made 39 Pints of Strawberry & Rhubarb Jam today.......
tomorrow making a few Strawberry and Rhubarb Pie Fillings .... then that should be all done
Oh yum...I am jealous. I am still waiting for some good fruit.
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