Newbie with Jam Questions
moonwolf_gw
13 years ago
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2ajsmama
13 years agodigdirt2
13 years agoRelated Discussions
Strawberry Jam - recipe question
Comments (4)The worst that could probably happen is that it would be extra juicy, and after sitting 24 hours, I really doubt that another 10 is going to hurt. If they're unrefrigerated, there might be just a little fermentation going on, so I would definitely stick them in the fridge. Jelly and jam is pretty tough to turn into a hazard. After all, it's all sugar. What's to go wrong?...See MoreFreezer Jam Questions
Comments (5)My main concern is that I've made a fair amount of freezer jam and am afraid that it won't last long enough in the frig after opening so that I can eat it all. It looks like adding the acid would extend its life in the frig. I was asking about cooking before freezing to extend its life once opened. Water bathing inside was causing my air conditioner to run non-stop. Hopefully next year I will have an outdoor set up. Thanks for all the input. Jeanne...See MoreNewbie with Jam questions...
Comments (2)It can take a month to gel. If it doesn't by then use as a syrup. That or you can remake using instructions, but it turns out more gummy in texture. If you have some Clear Jel you can also recook it with that to get it thicker. You use Clear Jel for pie fillings or can be used for jams. Also, if you did the 5 min. processing that is with BOILED sterilized jars. If you process them for 10 min. and skip the boiling of the jarss it may be faster for you. Any food processed 10 min. or longer do not have to be boiled first. I just process all of mine for 10 min. and skip the presterilizing of the jars....See MoreJam Question
Comments (12)What I do is add an acid blend to my Pomona jams. It helps to bring up 'character' and more fruit flavor. The blend is made from, Citric, Malic, and Tarteric acids and these are considered the most common acids in fruits. With added acid, the opened jars last a LONG time in the fridge. If you do see a trace of mold, it can be spooned out with no effect on the rest of the quality. Beccause apricots, peaches and even apples oxidize, I also add ascorbic acid to reduce oxitation and darkening. Pomona can allow you to make up to 30 jars as a single batch and it will still set with no problems. I use ALL of the calcium water too. When I start out, I half fill a blender with some of the juice and a little water. Then, while running I pour in the Pomona to dissolve it. Its the easiest way to add to a boiling jam. Then after a couple of minutes I add the calcium. It starts to set up almost immediatly. To reduce mold issues, fill small jars like 8 ounce size. I usually use pints, but with the added acids, they stay in the fridge for many months. I have some blueberry in there now, that was opened last fall, and has no trace of spoilage. I like a tart tasting jelly/jam, and Splenda as the sweetener is sometimes overpowering. I also add a bit of honey too, just to get it a bit more 'sticky' from a sugar....See Moremellyofthesouth
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