| T O P I C R E V I E W |
| farmmilkmama |
Posted - Aug 27 2012 : 05:36:53 AM
We got a huge box of cherry plums from our neighbor so Mom and I decided to make jam. We didn't want to buy all the sugar we would have needed to do a pectin recipe so we decided to try our hand at no pectin (less sugar). Everything seemed to go well, we thought we had a success...until I opened up one of the jars this morning and what we had was a really hard goop of jam that was tough to spread.
I had stuck the candy thermometer in the jam and it read 220 but I thought it still looked way too liquid and wasn't "Sheeting" like its supposed to. So I boiled, boiled, boiled until it looked thicker.
Um...should I have went with what the candy thermometer said? Does jam made without pectin seem liquid before you jar it up? Am I totally lame? :)
--* FarmMilkMama *--
Farmgirl Sister #1086
Be yourself.
Everyone else is already taken.
-Oscar Wilde
www.farmfoodmama.blogspot.com
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www.amydingmann.com |
| 5 L A T E S T R E P L I E S (Newest First) |
| erowease |
Posted - Sep 03 2012 : 08:47:31 AM
I did this one year, Jam was hard to get out of the jars but I found if I scooped some out and heated it up in the microwave it was a little more useable for spreading. I ended up using that years jam in a lot of baked goods, such as almond tart where I could just scoop some on top of the pie crust and then pour the almond filling over the top.
Lesley
#2950
"I see God in the eyes of every child...every life is precious to God, whatever the circumstances." Mother Teresa |
| Marigold |
Posted - Sep 02 2012 : 09:23:59 AM
"When your preserve is glossy, a bit darkened and looks slightly thickened, transfer a bit of jam to a cool (ideally refrigerated) plate. If you run your finger through a dollop of jam on a cool plate and the finger mark remains visible or runs together only very slowly, the jam has reached the soft spoonable stage I prefer."
from -
http://www.nwedible.com/2012/08/how-to-make-pectin-free-jam.html |
| MagnoliaWhisper |
Posted - Aug 27 2012 : 10:14:10 PM
trust the therm....the thing is of course it will be more liquid while it's hot, as it cools it will thicken.
http://www.heathersprairie.blogspot.com |
| windypines |
Posted - Aug 27 2012 : 11:14:55 AM
I use crab apple juice for pectin. Works good. Maybe Amy you did over cook your jelly?? not sure
Teri I make grape jam, the recipe is in my Ball book. Very good
Michele |
| kysheeplady |
Posted - Aug 27 2012 : 05:43:17 AM
I just did my grapes and I never use pectin in any of my jams ... but my grapes were done from just the"juice" no pulp. However, I will tell you that this was my very first time making grape jam. To me it has a good consistancy, but next year I will add pulp to it.
I'm not sure but I believe there is a way to fix it. Try googling it ...
Teri
"There are black sheep in every flock"
White Sheep Farm
www.whitesheepfarm.com |
