| T O P I C R E V I E W |
| Addybelle |
Posted - May 23 2010 : 2:29:10 PM
I want an old-fashioned jam/jelly recipe. I'm just getting into canning and tried the freezer jam stuff. Its good, but I don't think it comes close to the richness of the old fashioned kind. I want to try making some other jellies as well, so whatever recipes or resources you could help me with would be great! I also have some of MJF chillover powder and wouldn't mind some recipes for that! Thanks, Ladies! My tummy appreciates it!
~Adrienne
http://addybellesgarden.blogspot.com
Suffering from Barnheart...thanks Jenna W. :-) |
| 14 L A T E S T R E P L I E S (Newest First) |
| karla |
Posted - Jul 05 2010 : 2:08:35 PM
Now I know what you have been up to! I will check my recipes for some for you too!!!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/ |
| HomesteadHerbs |
Posted - Jul 05 2010 : 12:39:39 PM
I have 12 cups of grape juice I boiled from our grapes off the vine. I'd like not to use sugar. Joy of Cooking says that if I use honey instead of sugar, I'll have to cook it longer.
I'm wondering how much Chillover Powder I should use. I saw one post that for 8 cups, 3 teaspoons of Chillover made it jell up fast. Maybe 3 teaspoons for 12 cups of juice will work.
I'll post back with results! :-) I've got more grapes where these came from if I mess this one up!
Growing, using, and learning about herbs. Living a Godly simple life! |
| KD Earthwork |
Posted - Jun 06 2010 : 05:54:38 AM
I just tried some small batch strawberry jam (I love Mary Jane's Small batch idea ).I had about eight cups cooking with a cup of sugar and added chill over powder.I must have added too much,three teaspoons really made it jell up.Sure tastes good though.Maybe everyone will start eatting my mistake next winter when fruit is scarce.
Next time I'll add maybe 1 1/2 teas.Not sure
Katie |
| emsmommy5 |
Posted - Jun 02 2010 : 09:40:12 AM
I messed up a big batch of mixed berry jam a couple of weeks ago because I put the sugar in before the pectin. Don't know what I was thinking. So now I have to go back and remake quite a bit of it. Leaving some as fruit syrup for pancakes and ice cream (so good!!) but do need some jam. I haven't even had much luck making jam without the pectin. Even using high pectin fruits and apples.... haven't quite figured it out just yet.
Do what you love, love what you do. |
| LakeOntarioFarmgirl |
Posted - Jun 02 2010 : 04:07:44 AM
I just read....I don't know if it was Mary Janes outpost book or the Ideas book, where she says to make jam with pectin, you have to cook it a high heat and stay right with it, you can't just simmer it, and you can't leave the pot. She says it is well worth it to do it like that. I may try that this year.
Brenda
FarmGirl # 711
Nothing we achieve in this world is achieved alone. It is always achieved with others teaching us along the way. Lee J. Colan
http://theviewfromhere-brenda.blogspot.com/ |
| Suzan |
Posted - Jun 01 2010 : 08:32:06 AM
I would love to make some without pectin that actually jells...I made some last year, it was so runny we put it over ice cream. I usually use the cooked recipe inside the surejell box. |
| BarnChickCecily |
Posted - May 29 2010 : 5:49:27 PM
Texdane, sent you an email :)
Farmgirl Sister # 241
www.thebarnchick.blogspot.com/ |
| Addybelle |
Posted - May 25 2010 : 3:26:43 PM
I would love it! My hubby is about to down all of the strawberries I bought at the farmer's market! mk_adrienne@yahoo.com Thanks!
~Adrienne
http://addybellesgarden.blogspot.com
Suffering from Barnheart...thanks Jenna W. :-) |
| MrsRooster |
Posted - May 25 2010 : 08:16:58 AM
I didn't use a recipe. I got a flat of very ripe strawberries at a farm market. I cut them up and cooked them down with some sugar. It came out almost a sauce. I used some pectin. Then I just canned it. I used it on ice cream, pancakes, etc It got firm enough to spread on toast. I just called it strawberry spread.
www.mrsrooster.blogspot.com
Farmgirl #1259
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| sherrye |
Posted - May 25 2010 : 06:49:48 AM
i would love your recipe. thank you so much happy days sherrye
the learn as we go silk purse farm
farmgirl #1014
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| texdane |
Posted - May 25 2010 : 05:46:18 AM
Hi, Jam making is my hobby and I have a strawberry one I am "known" for, LOL. If you'd like it, I can email it to you.
Nicole
Farmgirl Sister #1155
KNITTER, JAM-MAKER AND MOM EXTRAORDINAIRE |
| sherrye |
Posted - May 23 2010 : 6:59:16 PM
i am in love with the freezer jam recipe. i love the taste of freshness in it. i make it as i need it through the winter. i just keep berries in bags frozen for when i need them. but the real taste is in the fresh ones yummy. i would love some scones happy days sherrye
the learn as we go silk purse farm
farmgirl #1014
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| Calicogirl |
Posted - May 23 2010 : 4:23:48 PM
I always use the recipes from the packages of pectin also. I have had the most success with Sure-Jel :) Boy Strawberry Jelly sounds wonderful, hmmm on a scone made with crystallized ginger and lemon zest :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| emsmommy5 |
Posted - May 23 2010 : 2:47:41 PM
I always use the basic recipes 1n the pectin boxes. I will often mixed different berries for variety. I used the reaspberry jam recipe the other day and added strawberries, blueberries, huckleberries, blackberries and cherries to the raspberry puree to add up to the numebr of cups on the box recipe.
Do what you love, love what you do. |
