I've used some piloncillo in marmalade (similar to rapadura I think?). I love the flavor with oranges. It didn't affect the set at all - I honestly don't have much trouble getting marmalade to set if I use the recipe below, but it may take a week or two or three to really firm up :-) I go by proportions of fruit to sugar, so FWIW, here's how I make marmalade. Ingredients: Calamondin oranges (works for key limes as well - I just happen to have those two as "house plants" for free fruit) I would think this would work for any type of citrus. Water Sugar 1. Cut oranges/limes in half and squeeze juice and seeds into a glass container. Most of the seeds will pop right out but some will cling to rinds. Pick them out before chopping. 2. Chop or slice the rinds into the size you want. 3. Combine the chopped rind and strained juice. Measure and add an equal amount of water. Bring to a boil for 10 minutes, then cover and let stand at room temperature for 24 hours. 4. Simmer covered for one hour. 5. Measure again and add an equal amount of sugar. The one time I used piloncillo, I *think* I added 1/2 piloncillo and 1/2 regular white sugar (didn't write down exactly how much I used). 6. Boil rapidly to jelly stage (about 220ðF). Stir occasionally. 7. Pour into sterilized canning jars (I use 4 ounce jelly jars), seal and process in a hot water canning bath for 5 minutes (10 minutes if you don't sterilize the jars first). I measure the juice and add an equal amount of water, then simmer, etc. and measure again to determine how much sugar to add. I've never had good luck with marmalade recipes that say to add a specific amount of water, sugar, etc. because some fruits are juicier or drier than others. Hope that helps.

Assuming that there are no spores in the acidified food, why is underprocessing an issue? Because there is no way to make that assumption safely. You have no way of knowing if they are there or not. And given that spores are in the air and in foods and on surfaces all around us, the functioning assumption for safety is that they ARE there. Plus you are putting the cart before the horse. Under-processing is a safety issue period. It isn't acceptable. It can't be justified after the fact. It can only be dealt with either by reprocessing within 24 hours or refrigeration or freezing, or by pitching the food. This, regardless of what may or may not be in the food. 'm just trying to figure out why you recommended refrigerating the underprocessed (but sealed) jars. As I said above, In this particular case of under processing it is the air that remained in the food and in the jar because the water wasn't hot enough to bring the food inside the jar to a boil and force the air out. So while you have a seal, it is a compromised seal and there is still air and an incomplete vacuum inside the jar. Can't say it any plainer. Under-processed jars still have air in the jar. If there is bacteria in the jar that air allows it to grow. And the jars have compromised seals, that are easily broken. Refrigerating the jars retards the growth of any contaminants inside the jar and allows you a brief time to to consume them safely just like anything else you buy at the store and bring home to stick in the fridge. We are beating a dead horse here. It all comes down to do it right so it is safe or pitch it. Don't try to reason around mistakes or come up with compromises unless you are willing to accept the associated risks. I offered you what is considered by most to be an acceptable compromise - a short but safe life in the refrigerator for under-processed foods. If you aren't comfortable with it then just pitch the food. Also why rolling boil is required instead of gentle boil, etc. The simple answer would be because that is what the research shows is needed for the processing time allowed. But yes, NCHFP does explain it - so did basic high school chemistry class on the molecular action of boiling water. ;) A full rolling boil at 220 degrees is approximately 10 degrees higher than a gentle boil and all the extra molecular action, the increased friction between the molecules, within the water allows for faster heat transfer to the food inside the jar so that food is brought to 212 degrees in less time and for a longer amount of time than would happen with less activity in the water. In other words, when a gentle boil is used, food in the jar doesn't get as hot as quickly or remain hot for as long a period of time as it would at a full rolling boil. Since it is the heating of the food that forces the air out of the jar to create a vacuum you need it to get as hot as possible in as short a time as possible. Don't sell NCHFP short. There is months and months of reading and learning there both on the site itself and in it's many publications linked from the site. Dave

Jim writes: The other option is to use an approved recipe and substitute the vinegar, or a portion of it, with citric acid (which has no flavor). Didn't know could do that. Have any recipes? John, The rule is as follows: 2 Tbsp of bottled 5% vinegar is equivalent to, 1 Tbsp of bottled commercial lemon or lime juice, and that is equivalent to, 1/4 tsp food grade citric acid. So, if you are putting up quarts of tomatoes, and acidification is recommended, you can use any one of the following: 4 Tbsp of 5% vinegar, or 2 Tbsp of bottled lemon or lime juice, or 1/2 tsp citric acid. Citric acid is readily available, cheap, and in France it is called "sour salt". If you have a child that likes Gummy Bears or other such similar sweet/sour product, citric acid is what creates the "pucker response" in those candies. Hope this helps. I use citric acid where I don't want the flavor of the other things. If I want tomatoes for soup, I would never put either vinegar or lemon juice in the tomatoes. I would rather use the citric acid and then flavor the soup to my own sense of proper flavoring - rather than trying to cover the flavor of vinegar or lime juice. Jim in So Calif

So Becky, is the pepper jelly used mainly as a glaze for meats? I've got a batch of Linda Lou's Cereal Bars in the oven that I made with some of my homemade Ginger Peach Jam from last year. When I first made the jam, I didn't like the chunks of candied ginger in it, but it seems like the flavor got better over time. Anyway, I'm going camping tomorrow, and thought those would be perfect for breakfast. Can't wait until it cools down enough to make soups and chili again ... but not before my tomatoes are ripe, LOL!