Here's the update on strawberry jam with frozen strawberries (decided to make it today since my back hurts from shoveling so I can't do anything else around the house). I used 20 oz of frozen berries, thawed them in low preserving pan (my 6qt Dutch oven has soup in it). Ball no-sugar pectin box said need 4C of fruit, about 4 lb of strawberries. I didn't think 1C = 1 lb so I measured a couple of cups (liquid measure) of frozen berries (so lots of air space) and that was about half, so said fine, let's say there are 2C in the 20 oz weight. Mashed them, added 6.75 oz juice box of apple-cranberry (Apple & Eve, unsweetened), 2C of frozen blackberries, heated, and gradually stirred in the pectin per package directions. It didn't foam, it was hard to tell when it got to a "rolling boil" since I was stirring it to keep from sticking. But it was splattering all over, so I think I got it hot enough. Removed from heat, gradually stirred in 1C of sugar, put back on the heat and tried to boil for 3 min but again hard to tell, I stopped stirring for a minute and it started sticking, but no foam or bubbles. Removed from heat, got the jars out of the canner (sterilized since they were room-temp and needed to heat anyway). The jam started to skin over b4 I even got 6 jars out, I filled 4 halfpints and the last one was gummy. I put that one in the fridge and processed the other 3 for only 5 minutes. The 4 lb of strawberries was supposed to make "3 to 5 half pints", the generic 4C of fruit, 1C of juice, and 1 package of pectin said 4 to 6. I tasted the spoon, could use more sugar - maybe I'm used to full-sugar (or almost full - I use 3/4C per 1C fruit when I make no-pectin jam). Also could use lemon juice - flavor seems flat, I didn't add any since package said strawberries/blackberries didn't need any, but again I always add it to my blackberry jam anyway. We'll see how the texture of the cooled one is later, and the processed ones maybe next month. But I think I got a better product using frozen strawberries, sugar, lemon juice, and homemade apple pectin.

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.

The issue is that chocolate in jam(as opposed to cocoa) doesn't follow U.S. canning standards. It's the fat and the dairy that're the issue. White chocolate would be even less acceptable than dark. I'd be concerned that white chocolate might turn out oily integrated into a preserve. I'm not sure how you'd retain the delicate character. That being said, the raspberries are high-acid and there's plenty of sugar, so if I chose to BWB and shelve, I wouldn't agonize about it. I'm wasn't sure about the source of your disappointment. Are you disappointed with the flavor once cooled or the set? What can happen with preserves is they end up being cooked over a long period and they thicken but they don't really "set"; as a result of the slower process the flavor is less fresh. This can be a real problem with some stoves and pans. Just less-than-ideal conditions. Because of the chocolate and the de-seeded puree the set in this preserve is a bit more problematic anyway. Generally you can cook to about 218-219 for a sauce. One benefit of refrigeration is you can achieve things not possible with canning. So I'm imagining this raspberry preserve soft-set, cooled and thick but still pourable (think curds) and layered in a slender jar. Raspberry preserve, chocolate ganache, raspberry preserve, chocolate ganache, etc. White chocolate would be especially pretty. It would make a lovely gift great for poundcake, ice cream, whatever. Or just sneaking out spoon-by-spoon a bit at a time. Carol

Hi again! Okay, I am loving this! I just brought my macerated strawberries to a simmer, and they are just the loveliest color! Beautiful! Now they are back in the fridge until tomorow! I love how this whole process really only makes you do a small amount each day as well! Pretty simple, so far! Now, as people really liked my jam at market yesterday (I did get $5 per 1/2 pint, and sold about 12 - it was a pretty slow day at market, as market is winding down and there aren't as many vendors there anymore, especially not the most popular.) Anyway, I want to try more flavors! I did the No Sugar Strawberry Pineapple Jam that Carol posted at some point. I thought it would be nice to have a no sugar added item. I made 2 batches of the that, and ended up with 5 1/2 pints. I used one as a sample, and the rest all sold. I was really happy with that! People were really happy that I had something with no added sugar! Personally, (sorry!) I don't care for it, but people who aren't used to a lot of sugar really liked it. So, more of that for next week. Okay, so on to my new questions! I am going to try making Linda Lou's Apple Pie Jam - sounds SO yummy!!! I am wondering if this can be made without adding the pectin? I am guessing so, as my understanding is apples are pretty high in natural pectin (right?), but with all the other things added, I don't want to ruin it by not adding the pectin. I got Granny Smith apples, if it makes any difference. I just don't want to add the pectin if it is going to make a firm setting jam - just REALLY don't like that firm set! And I've not gotten anything but when using pectin. Oh, one more question. I've read about the green apple jam used as pectin. Pretty much all the apples around here were lost, with a late spring freeze, so the only place to get apples right now, right near us at least, is at the grocery store. They don't carry underripe fruit (except bananas!) I saw mentioned somewhere that Granny Smiths work for a green apple jam, but it wasn't really referring to a jam to be used as pectin, rather as one to eat like that. So, are GS's any good for a pectin jam, or no? I love the idea of a totally natural pectin, when I need it! Boy am I full of questions! You have no idea the amount of time I have speant reading and searching all the jam stuff! I requested that the local library purchase the Jamlady Cookbook and Mes Confitures, but I'll have to see what happens with that! Last time I requested one, I finally gave up and bought it new, only to have them call 2 weeks later and say they had the book now and got to have it first! (I didn't want to tell them I got tired of waiting, so I went and checked it out, even though I already had it at home - didn't want them to think I was unappreciative!) I won't be suprised if that happens again, as i am REALLY wanting these books! (Yes, I made enough last night to buy one, but hubby just told me last night that ABSOLUTELY NO unnecessary money gets spent for a while, so I figured I'd better contribute my profits to the home finances instead!)