| T O P I C R E V I E W |
| highlandviewpantry |
Posted - Feb 02 2011 : 1:34:39 PM
Last year I made strawberry, cherry and blackberry jam using sure-gel and the recipe on the box. In some the fruit floated, some is too sweet and some is too thick. What is the secret to good tasting, pretty jam?
www.thehighlandviewpantry.blogspot.com |
| 7 L A T E S T R E P L I E S (Newest First) |
| Keeper of the Past |
Posted - Feb 07 2011 : 4:48:01 PM
After I starting making Ball freezer Strawberry jam, the family won't eat the cooked. So easy and you get the fresh taste of strawberrys.
I also take a dip to social functions that everyone ask for the recipe. It is 1 pkg of Phil. Cream cheese mixed with 1 jar marshmellow cream. Serve with a bowl of Ball Freezer Stawberry jam. Use Ritz crackers to dip...taste like strawberry cream pie.
www.coffmanspinningcfarm.blogspot.com
|
| Annab |
Posted - Feb 04 2011 : 04:02:09 AM
Have been a jam 'n jelly maker for over 11 years now. Hard to believe. Folks say it's all so tasty and addicting. Started out using luquid pectin, either Certo or Ball depending what is stocked and figure if it 'aint broke, don't fix it
I keep strawberry in stock all the time 'cause that's all my DH eats and is my #1 seller.
My personal favirite is red raspberry jam. Got inspired to try this when the health food store was charging 8.00 for less than a pint and figured I could do better that this
For all my jams and jellies, I put a squirt of lemon juice in the mix while I'm waiting for it to boil. Some recipes call for using this all the time depending on the acidity or not. I like to use it so the fruit keeps its pretty color for longer.
I make raspberry , strawberry , and blueberry jams, and wild blackberry jelly.
Have shipped as far as Rhode Island, so the only thing lacking now is fundage for that pretty stainless steel kitchen!
|
| HollyG |
Posted - Feb 03 2011 : 07:54:57 AM
Thanks for the "floating fruit" tip. I have had good luck using the recipes on the boxes of Sure-Jel, but I much prefer using the liquid pectin to the powdered. I don't have to worry about lumps that way. And, I've always just used plain old cane sugar from the grocery store. Never had a problem with it. Hope some of these tips help you - I know they're helping me!
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| Bellepepper |
Posted - Feb 03 2011 : 04:08:27 AM
My mom and my grandma said to always use cane sugar, not beet sugar. Don't know what difference it makes, I always used cane because Momma said to.
Belle |
| graciegreeneyes |
Posted - Feb 02 2011 : 4:41:49 PM
My mother-in-law and I make raspberry jam every other summer or so and have always used the recipe in the pectin box, we thought we were making the best jam in the world - everyone loves it. However I used the recipe from the Ball Blue Book for some frozen raspberries this winter and it beats it hands down, the recipe used less sugar and no pectin and the jam tasted like fresh picked raspberries - it was amazing.
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
|
| SusanScarlet |
Posted - Feb 02 2011 : 3:38:37 PM
To stop the floating fruit - when you remove the jam mixture from the stove, wait five minutes, stir it well, and then fill your jars. |
| texdane |
Posted - Feb 02 2011 : 3:15:00 PM
I love, love, love to make jam! Here's some tips: Use a spatula to "mop up" some of the foam off the top of the jam before putting it in your jars, and run a clean, small knife around the edges of the inside of the filled jars before putting the tops on. How much sugar are you using? I like to use low-sugar pectin with four cups of sugar as opposed to the regular pectin with seven cups of sugar. Also, make sure your fruit is ripe, but not too ripe. Hope this helps!
Nicole
Farmgirl Sister #1155
KNITTER, JAM-MAKER AND MOM EXTRAORDINAIRE
http://sfgblog.maryjanesfarm.org/ |
|
|
