tag:blogger.com,1999:blog-21022931.post1618770257666022588..comments2024-03-27T22:08:24.252-04:00Comments on Mother's Kitchen: Canning jam without pectinCynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-21022931.post-21338308085008002452016-10-06T17:14:12.525-04:002016-10-06T17:14:12.525-04:00In the old days this was commonly done, and the sc...In the old days this was commonly done, and the science was flexible. There's a nack you get handling foods over and over again. You will find out some apples have more pectin from one year than another year, and so you'll work with the ingredients looking for a certain outcome. I think if you have a thin batch one time and want it thicker, you will then tweak how much pulp you use next time, in order to affect the next batch. That is how my grandmother would have done it. My 14 year old is working on making jam from frozen berries at this time...<br /><br />Earth Mamahttps://www.blogger.com/profile/02489754678690437751noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-31568936142994659752015-10-29T00:45:40.513-04:002015-10-29T00:45:40.513-04:00To avoid the 'cooked' flavor I macerate t...To avoid the 'cooked' flavor I macerate the fruit in some sugar overnight and drain all the liquid, reduce the liquid to a thick syrup, if more liquid expels from the fruit while the syrup is cooking I add that too. When the syrup is thick I add the fruit; reducing the liquid and adding the solids at a later point seems to reduce the cooking time somewhat and help prevent scorching...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-90530496517912045592015-09-22T10:24:27.707-04:002015-09-22T10:24:27.707-04:00When you say 1 lemon puree do you mean the 5 apple...When you say 1 lemon puree do you mean the 5 apples with one lemon or just one lemon alone per jam recipe? Also have you ever used rhubarb in jam or mix with other berries?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-36713204147232429632012-09-06T14:24:30.199-04:002012-09-06T14:24:30.199-04:00In cooking terms, the definition of puree is the g...In cooking terms, the definition of puree is the general term for cooked food, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. i.e. it is what has passed through the strainer. If you have quite a bit more than 2 cups, you probably added too much water, so boiling it down would be a good idea. <br /><br />Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-17679581306919420252012-09-04T11:19:26.890-04:002012-09-04T11:19:26.890-04:00It's not really clear if we are using two cups...It's not really clear if we are using two cups of what is left in the strainer (the puree) or what we strain through it. I'm assuming through it... so does that mean if we have used too much water we should boil it down to two cups or if we have closer to three cups just use two from it? Will two from three be concentrated enough?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-9972264323061548532012-07-19T20:00:23.973-04:002012-07-19T20:00:23.973-04:00Do we use the two cups of apple/lemon puree to mak...Do we use the two cups of apple/lemon puree to make a batch of jam?DeeRhttps://www.blogger.com/profile/01009366772480172048noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-11299620014781255962012-07-18T09:14:50.696-04:002012-07-18T09:14:50.696-04:00How much of the homemade, strained pectin puree do...How much of the homemade, strained pectin puree do we need per recipe?DeeRhttps://www.blogger.com/profile/01009366772480172048noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-48558916412598007852011-10-22T00:17:06.246-04:002011-10-22T00:17:06.246-04:00Here's how you can fix your soft jelly: http:...Here's how you can fix your soft jelly: http://www.uga.edu/nchfp/how/can_07/remake_soft_jelly.htmlCynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-72246324594398600912011-10-21T16:15:28.794-04:002011-10-21T16:15:28.794-04:00I made some hot pepper jelly and did use store bou...I made some hot pepper jelly and did use store bought pectin. The jelly turned out like a thin syrup. Will boiling this down more and re-canning help?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-67144188907578425212011-03-10T13:47:19.473-05:002011-03-10T13:47:19.473-05:00Hello I really enjoy reading your articles! I need...Hello I really enjoy reading your articles! I need advice on how to make a tasty jam without sugar and with not add out pectin. I understand that would be a much less sweeter jam, but that's ok. thank youMiss Beenoreply@blogger.comtag:blogger.com,1999:blog-21022931.post-55629240423402779902011-02-11T10:09:27.238-05:002011-02-11T10:09:27.238-05:00@Jo....I do tell you how much fruit you should use...@Jo....I do tell you how much fruit you should use in this post.Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-24051503364393561982011-02-11T05:10:39.155-05:002011-02-11T05:10:39.155-05:00Had the best time today making up enough jam for t...Had the best time today making up enough jam for three glass jars. Used bought plums that weren't sweet enough to eat on their own, some kiwi fruit, paw-paw, apples (with skin chopped in), a banana, sugar, honey and a pinch of salt. It worked beautifully!Johttps://www.blogger.com/profile/06655195941064599478noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-78867579194976016502011-02-11T05:05:29.280-05:002011-02-11T05:05:29.280-05:00Hi
Can you please tell me how much of your home-ma...Hi<br />Can you please tell me how much of your home-made pectin to use in a typical jam recipe (one that would otherwise require bought pectin). Thank you, JoJohttps://www.blogger.com/profile/06655195941064599478noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-48273153443008469722009-07-24T05:56:24.260-04:002009-07-24T05:56:24.260-04:00Thanks for the kind words! I think you need to st...Thanks for the kind words! I think you need to stick with lemons instead of limes, because the lemons likely have much more pectin in them than limes, because of the thicker peels. I'm no expert about pesticides, so I'll have to defer on that questions about washing. I'd definitely wash them, organic or not!Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-11601949898896033242009-07-24T01:48:20.720-04:002009-07-24T01:48:20.720-04:00So excited to have found your site! I haven't ...So excited to have found your site! I haven't canned in five years, but since the price of berries is wonderful here (77 &cent for strawberries and 88 &cent per pint of blueberries, I thought I'd give it a whirl. I love the apple idea. Can I use limes instead of lemons? Also, is a vinegar wash good enough to remove pesticides from the citrus or does it have to be organic?FishMamahttps://www.blogger.com/profile/02048416191022893529noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-38354719803383816172008-09-19T00:51:00.000-04:002008-09-19T00:51:00.000-04:00I have to give this a try. I did grape jelly with...I have to give this a try. <BR/><BR/>I did grape jelly without pectin once. The recipe I had made you pick a lot of unripe grapes for their higher pectin but then it had a ton of sugar in it and I didn't like the finished product. I've also done sour cherry without pectin from a Martha Stewart recipe that works well. It is cooked down a lot. The problem with reducing fruit down that much is that yes the flavor is concentrated but you also get a very "cooked" taste. For some fruit that's ok and others I'd rather taste fresh and uncooked.<BR/><BR/>This year I bought Pomona's pectin for the first time and just finished processing 24 lbs (!!) of Concord grapes from my father in law's backyard. I used tried both a low sugar and honey recipe from their package. The honey version is more like jello and just doesn't seem like jelly for toast. The low sugar is good though and my husband likes it.Maggiehttps://www.blogger.com/profile/00442002530901345199noreply@blogger.comtag:blogger.com,1999:blog-21022931.post-27915591330031112482008-09-15T01:52:00.000-04:002008-09-15T01:52:00.000-04:00Hello. I am very interested in reading some more ...Hello. I am very interested in reading some more of your articles. I am just starting a blog on home canning called Canning in Brooklyn. If you would like to become a friend of my blog that would be great!<BR/><BR/>Just to add a comment to your post here, many fruits, can be made into preserves or jams with no pectin at all. All sorts of citrus, and stone fruits (such as peaches and apricots) as well as apples and pears are incredibly high in natural pectin. I rarely use pectin, mostly only for preserves containing all berries that are super expensive and low in pectin. <BR/><BR/>It's a well kept secret, but pectin is mostly used as a way to thicken jam without having to reduce it, therefore making it less expensive per jar. However, what you end up with is a less flavorful end result. In general, it is slightly more expensive to can without the use of commercial pectin or pectin substitutes like the ones you mention from the Blue Book. <BR/><BR/>However, for me, since I am going through the trouble of paying green market prices and spending a day over the hot stove, to begin with, I usually say,((shrug)) "What the hey.".Betty Brooklynhttps://www.blogger.com/profile/06661646585607908578noreply@blogger.com