| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Jul 15 2009 : 09:13:05 AM
The first year I made blackberry jam, I ACTUALLY made blackberry hockeypucks. I got the recipe from one of these "pick your own berries" sites on the web, and they stressed how EASY making jam was...
The year after that, I was too chicken to try it.
But the THIRD year, I bought a box of pectin, used the recipe as written, winged it, and guess what? It turned out perfectly, and the most foodie of foodies in my family said my jam was the best she'd ever had.
Last summer I was pregnant and just had no energy, and thankfully, our wild brambles didn't do well, either.
This year, I think I'm just going to do the same thing--the recipe on the pectin box. Does anyone else do this, or is it farmgirl blasphemy?
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| 18 L A T E S T R E P L I E S (Newest First) |
| vintagediva1 |
Posted - Jul 17 2009 : 2:55:13 PM
I use the pectin box recipes most of the time but I do have a favorite apricot jam recipe from "the Fancy Pantry" that does not use pectin. It has never failed!!! Hope I'm not jinxing myself as I am making it tomorrow. This is a terrific preserving book with really quirky recipes in it
Michele
www.2vintagedivas.etsy.com
www.stitchingby2sisters.etsy.com
Love that good ole vintage junk |
| Sheep Mom 2 |
Posted - Jul 16 2009 : 9:59:59 PM
I usually just follow the recipe on the box of pectin - perfect results every time. I have made jam the old fashioned way without but it's so much quicker and easier with.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| quiltin mama |
Posted - Jul 16 2009 : 8:46:16 PM
I use Pomona Pectin and it works GREAT! (Following along with the recipes in the box)
A friend of mine though has done blueberry without pectin since, like Lynn said, they have plenty of their own. I've personally never tried it though.
You can visit my blog at www.mountainhomequilts.blogspot.com |
| Thistle Cove Farm |
Posted - Jul 16 2009 : 07:57:56 AM
If it ain't broke, don't try and fix it. I use the pectin box recipes all the time and my jam is well loved by lots of folks, including me -smile-.
I use pectin because I have too much canning to do to spend time in front of the stove working on one thing. Other folks don't use pectin and that's okay as well; it's a personal choice.
Sandra @ Thistle Cove Farm ~ God's blessings on you, yours and the work of your hands & heart ~
www.thistlecovefarm.com
www.thistlecovefarm.blogspot.com |
| greyghost |
Posted - Jul 15 2009 : 3:40:19 PM
I don't use pectin - blueberries have plenty, and so I boil for all of 50 minutes and I have the perfect jam. I did struggle with marmalade, I had to try a few times before I got the right temperature & thickness. I used pectin twice, and didn't care much for the result either time (one was a freezer jam, not sure how that was supposed to work but a friend and I tried it together so we had two sets of eyes to be sure we did it right and... mess.) |
| laurzgot |
Posted - Jul 15 2009 : 12:55:37 PM
I hardly use pectin. I just use some favorite recipes taht are the old fashioned way. Boil until thickness is desired. I do use one blueberry jam that needs the extra pectin. Some fruits naturally have enough pectin, and then some you need to add the pectin.
Laurie
suburban countrygirl at heart |
| laurzgot |
Posted - Jul 15 2009 : 12:54:26 PM
I hardly use pectin. I just use some favorite recipes taht are the old fashioned way. Boil until thickness is desired. I do use one blueberry jam that needs the extra pectin. Some fruits naturally have enough pectin, and then some you need to add the pectin.
Laurie
suburban countrygirl at heart |
| laurzgot |
Posted - Jul 15 2009 : 12:53:06 PM
I hardly use pectin. I just use some favorite recipes taht are the old fashioned way. Boil until thickness is desired. I do use one blueberry jam that needs the extra pectin. Some fruits naturally have enough pectin, and then some you need to add the pectin.
Laurie
suburban countrygirl at heart |
| acairnsmom |
Posted - Jul 15 2009 : 11:56:19 AM
This year was the first year I tried the pectin. Previously I did it the old way without added pectin. While I like the taste of the old way better it was sure a WHOLE lot easier to use the pectin. I used to have to boil my jams for hours to get them to the right temperature. One year I didn't pay attention and made some cherry cement! LOL
Audrey
Toto, we're not in Kansas any more! |
| Calicogirl |
Posted - Jul 15 2009 : 11:44:57 AM
Most of the time I use the recipes on the box or website (for the pectin). I like Sure-jell the best and have had the most success with it:)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Aunt Jenny |
Posted - Jul 15 2009 : 11:23:23 AM
I most usually use the recipe on the box...unless of course, I am making herb or flower type jellies.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| FebruaryViolet |
Posted - Jul 15 2009 : 11:04:39 AM
I used Sure-Jel (mostly cause that's the one I'd heard of...) Glad to know I'm in good company...sometimes, simple is best!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| SheilaC |
Posted - Jul 15 2009 : 10:35:35 AM
I also mostly always use the recipe that comes in the certo or sure jel box! |
| chaddsgirl |
Posted - Jul 15 2009 : 09:25:01 AM
I like the sure-jell recipies the best. My husband says it taste's just like the jam his grandma used to make. Plus, they have great recipies for lower sugar and no sugar jams.
Farmgirl # 639 |
| Amie C. |
Posted - Jul 15 2009 : 09:24:37 AM
I have no jam/jelly recipes other than what's on the back of the box. I figure they're the best judges of how much fruit etc. works just right with their pectin.
And my favorite whole wheat bread recipe is the one on the Fleischman's yeast packet! |
| MissDotty |
Posted - Jul 15 2009 : 09:23:55 AM
The recipe on the box is designed for the pectin *in* the box. I think it takes a bit of experience to make pectin free jams, as well as a willingness to fail several times while looking for recipes that will work with your fruit and your techniques. I stick to the box. It works. |
| FebruaryViolet |
Posted - Jul 15 2009 : 09:19:28 AM
Thanks...glad to hear it. I often "over process" everything in my mind and want to do things the most perfect way, but as Gram always said, "if it ain't broke, don't fix it!!!"
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| peapicker |
Posted - Jul 15 2009 : 09:17:50 AM
I use the box recipe all the time. It works great. |
