Aprium Jam Recipe
CA Kate z9
5 years ago
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chloebud
5 years agoCA Kate z9
5 years agoRelated Discussions
sugar free (splenda) peach jam recipe??
Comments (21)Protien is many differnt things and amounts. It add a a nearlyt pure form of protein to a jelly is not something a home canner would want to do if the jars are stored on shelves. I never have seen any commercially makde jellies, jams or other fruit spreads that contain any gelatine. Many times the USDA may not comment, but that isn't to be a way to say that is ok to use it, only that they offer no factual data. If my great grandma used it and never got sick an dthe USDA recommends it use today, an dnoone can get sick, then maybe its fine. But with home canning being as less a test in homes today, and with all the risk takers out there handed down from ancestors, I just don't feel its a justified as a defence to just post recipes that a are hand-me-downs and generations old. Who knows how many people make have been sick or died from these things as many never get reported ever. Please, just play it safe, stick to TODAYS recipes and the ones that are most recently published, researched well, and are virtually foolproof and safe for everyone. Admittedly, I am a risk taker too, but with this kind of component originating from an animal based bypoduct, we can't assume its always going to be safe for use everywhere. Gelatin was also used in surgery, lighting, and photo work. Originally Eastman was the biggest producer an user. I don't know if Eastman, or Eastman Kodak would be making jelly using gelatin?? A reduce or no sugar sprread can be MUCH easier, and MUCH SAFER to make if the proper and far safer ingredients are used. Pomona (ALSO LOW METHOXYL!! with the seperate calcium packet included) has been around a long time and is the most commonly used pectin for use in the low, no sugar jellies, jams and other thickened spreads . After that comes, modified food starches, which are now also offered to home canners by National Starch, and is commonly known as Clear Jel, and also many other more specific commercially used starches.. Its use today, as far outweighed the very negative use of flour, tapioca, regular cornstarch, or other less table thickeners....See Morerecipe: recipe: valentine's day jam tarts
Comments (0)Hi there- I'd posted a nice little recipe for jam tarts I use each year, and I wasn't sure if the folks here would be interested-- figured I'd share: http://web.mac.com/thriftshopromantic/iWeb/The_Thrift_Shop_Romantic/Jam_Tart_Recipe.html Have a happy, --Jenn http://web.mac.com/thriftshopromantic/iWeb/...See MoreRECIPE: need low sugar jam recipe with jello
Comments (0)Hi: Does anyone have a recipe for fruit jam using sugarfree jello? I've heard it's really good and easy to make. Can be freezer or canned, I don't care....See MoreAprium Jam Recipe
Comments (4)You could if you wish but since you have already added all that sugar the low-sugar pectin isn't necessary and any form of pectin could be used. The big advantage to using the lo-sugar pectin is that much less sugar than normal is required for it to set. And if you note the common used recipes for both apricot and plum jams they only call for 6 cups sugar to 2 quarts of fruit In fact with a 1:1 ratio of fruit to sugar no pectin may be necessary if it is fully cooked to the gel point and you do the freezer plate test. Too much pectin at this point could result in an overly hard set. Dave...See Morechloebud
5 years agoLouiseab
5 years agochloebud
5 years agoskibby (zone 4 Vermont)
5 years agoCA Kate z9
5 years agoCA Kate z9
5 years agoCA Kate z9
5 years ago
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CA Kate z9Original Author