| T O P I C R E V I E W |
| Mollie |
Posted - Jul 05 2006 : 9:35:54 PM
I canned lots of blueberry jam last night. I used sugar, blueberries and Sure-Jell. There didn't seem to be hardly any foam at all doing the process, but when they are in the jars, I see a line, not near the top but near the bottom. It seems darker on the bottom of the jar and not exactly foamy but "airy" the other 2/3 of the jar, definitely a color difference. Why isn't it a consistent look throughout the jar? I stirred it almost all the time during cooking the berries as I didn't want it to stick or burn, did that add too much air to the jam?? The second batch I added about 1/2 tsp butter to the berries during cooking and it is more consistent in color. I used 6 cups of blueberries to 1 pkg Sure-Jell (just like the package said) and cooked that mashing some of the berries, when that boiled I added 4 Cups of sugar, cooked 1 minute and put in jars/hot water bath. Should I have done something else? I would be grateful for your advice. |
| 7 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Jul 06 2006 : 12:54:58 PM
I'm still using the Ball and Certo have been fortunate enough to use coupons and gather one or two boxes each time I'm shopping i usually don't make my jellies until closer to the holidays, so it means stockpiling the pectin and jars. My mom volunteers at a thrift store, so thanks to her, i'm good with the jars. It's a bad feeling when you can't find the supplies and have an order to fill!
About the jelling/fruit rising issue. I had the same problem before where strawberries would rise to the top. On a whim, I decided to get out the 'ole blender and give the berries a whirr or two. Just a few light touches still leaves enough fruit chunk so there's no gap in the bottom of the jar.. Have been doing this for 2 years now and the customers still come back for more! |
| Shirley |
Posted - Jul 06 2006 : 12:13:54 PM
sometimes I just mix a bunch of berries together, whatever I can collect to make up enough for a batch of jam, then call it "BERRY JAM"
I used to use certo, but its gotten so expensive that now I use powered. dont like it as much but its ok |
| DaisyFarm |
Posted - Jul 06 2006 : 10:20:35 AM
My recipe, like Aunt Jenny's, says to add the pectin to the fruit, bring to a boil, then add the sugar and boil for one minute. One thing I do is add a couple tablespoons of lemon juice just to boost the acidity a bit and I've never water bathed jam. I just sterilize my jars and lids.
I'm thinking that blueberry mixed with a little orange might be really really good...I just might have to try that one!
Di
http://www.daisyfarm.blogspot.com |
| Aunt Jenny |
Posted - Jul 06 2006 : 09:43:47 AM
usually powdered pectin gets added with the fruit at the beginning and liquid like Certo at the end more..
I have made a triple berry jam alot with blackberries, rasberries and blueberries together..real good!!
Jenny in Utah
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 |
| Mollie |
Posted - Jul 06 2006 : 07:53:20 AM
I read somewhere that blueberries and strawberries have the least amount of natural pectin than any other berries. Some university said you sometimes have to add more pectin to these 2 types of berries. I did that on one batch and thought it was too thick and not as spreadable, I had good luck with the blueberries "setting" with just one pkg of pectin but still not happy with the way they "look" in the jars. One batch that I put the 1/2 tsp butter in definitely looks uniform in the jars and much better. I might increase the butter a tiny bit next time. A 1/2 tsp of butter is just a smidgen in a whole batch of berries. I look in the jars is definitely "airy" looking (not foam exactly) just lots of air in the jam and a definite line.
Another TWO questions: The Sure-Jell pkg said to add the pectin to the berries, then cook to a rolling boil, then add the sugar and boil exactly 1 minute. BUT, most recipes say just the opposite, to mix the sugar with the berries and boil, then add the pectin for only 1 min. I re-read the package to make sure and that's what it says. Just from a "science" view I would think the pectin would break down if cooked too long. Sometimes I see crystallized sugar in my jam, does this mean I cooked it too long with the sugar or not long enough??
Second question: Tired of just blueberry jam, which berries would you add to it for a different favorite? Raspberries? Strawberries? or perhaps orange juice/orange rind? |
| Shirley |
Posted - Jul 06 2006 : 12:30:29 AM
I agree with Diane, its probably floating berries.
When I do jam, after I take them out of the boiling water bath, I let them cool down and "pop" seal, then I turn them upside down so the fruit mixes with the rest of the jam..
Then when they have cooled down alittle more turn them back , right side up so the jam doesnt set up and stay on the top half of the jar.Even if it does it will still be ok,
I also think that if theres any bacteria on the lid the hot jam will kill it
shirley
Ps I made strawberry jam today, and its not setting up very fast, wonder what I did wrong. LOL |
| DaisyFarm |
Posted - Jul 05 2006 : 10:42:03 PM
Sounds like you did everything right Mollie. The only thing I can think of is that perhaps some of the unmashed berries floated. Hold it up to the light and see if that's what happened. To prevent this, stir your jam until it cools a little before jarring it.
I'm sure it will be just fine though...sounds really good.
Di
http://www.daisyfarm.blogspot.com |
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