I made strawberry jam
Rose Pekelnicky
5 years ago
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Rose Pekelnicky
5 years agoRelated Discussions
Strawberry jam problem
Comments (5)You might be able to make a batch the old fashioned way. Before we had those awesome packets of pectin, jammers had to reduce the contents of the pot. Here's a recipe I developed for SavorNC magazine that uses this technique. (I'm in central NC. :) ) Take a look. See if you can use it for timings and temps. Can't hurt to try at this point. Would be a shame to toss those lovely berries. Good luck! Erin Strawberry, Ginger, Tarragon Jam February 13, 2011 2 lbs fresh strawberries, hulled 3 cups sugar zest of 2 lemons (approximately 1 heaping tablespoon) juice of 2 lemons (approximately one third cup) 1/2 cup chopped candied ginger 1 tsp unsalted butter 1/2 cup chopped fresh tarragon 1. Bring berries, sugar, lemon juice, and ginger to a boil over medium heat stirring occasionally. If desired, mash berries with the back of the spoon while stirring. 2. For a well set jam, bring to 220 degrees. This will take at least 30 minutes. For a looser jam, bring to 118 degrees. Stir more frequently as jam nears desired temperature. 3. To test firmness of jam, coat the back of a frozen metal spoon. Draw finger through. Firm jam will not run and will be very sticky. Looser jam will still be quite soft and loose. (Ideal for a cheese well.) 4. Once jam reaches desired firmness, remove from heat. Stir in zest and tarragon. Bring to room temperature before refrigerating until ready to use. Yield: 2 cups...See MoreOutstanding Jam Recipes
Comments (4)I made lavender jelly this year, and it seems to be a "love it or hate it" kind of thing. I really like it, but my DH and my best friend both think it tastes like perfume, lol! Here's the recipe I used - the notes and review came with the recipe; they are not mine,but I tend to agree with them. Lavender Jelly 3 1/2 cups water 1/2 cup dried lavender flowers* Juice of 1 lemon (approximately 1/4 cup) 1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin 4 cups sugar In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally. Boil Times: 2 minutes - soft gel 4 minutes - medium gel Testing for "jell" thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. BWB 10 minutes. Makes five 1/2 pints. A recipe review: I made this last night at the request of a friend who purchased lavender just for this recipe. She gave me 1/3c of lavender flowers and after reading some of the reviews with regard to lemon juice, I decided to use all of the lemon juice listed and use 1/3c of the lavender. The flavor is excellent and amazing and it set up perfectly. I've never had anything like this before. I felt very sophisticated and elegant this morning eating this jelly on my English muffin. I think this jelly would be wonderful on lemon grilled chicken, lemon scones, or even raspberry sorbert. I used 4 drops of purple food coloring and the color is like a blush wine color--very pretty. I am so glad to have tried this recipe! Thanks so much for sharing; I am planning on growing my own lavender this summer just for this recipe! -------------------------------------------- Here's a basic flower/Herb Jelly recipe: Basic flower jelly recipe (can also be used for other herbs) From: bhaile.leo.vsla.edu (Bess Haile): 2 cups flower infusion: steep 2+ cups moderately packed flowers in 2 cups boiling water at least 30 minutes 1/4 cup lemon juice (E. Toley says not to use bottled, but I do) 4 cups sugar 3 oz of liquid pectin (this will be 1/2 box of liquid Certo) Bring first 3 ingredients to a boil you can't stir down. Add pectin and boil 2 minutes. Ladle into hot sterile jars. Seal in preferred manner. Note (Bess Haile): I prefer the liquid certo to the powdered. It seems to jell better with flowers. Also, I find the extra minute of boiling helps to create a stiffer jelly, though 1 minute will create a clear jam-like texture. I always use the 4 oz canning jars because I can give away some of the jellies without running out of all my stock. Not everyone likes jelly from flowers. My own family HATES rose jelly which is one of my favorites. Also, note, rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, step up, and cutting around the flower, leaving all the bitter bits on the flower. I've used Rose, Honeysuckle, Lavender, and many herbs too. Rosemary makes a good jelly for a glaze on roast pork (and probably lamb). Lemon verbena and spearmint are great too! ---------------------------------------- Me again - I've made Rosemary Jelly with this recipe and yes, it is good on roast pork. :-) Have fun!...See MoreMake low-sugar jam with no-sugar pectin?
Comments (22)Monique, The calcium water is no big deal. You mix what they tell you in a little jar. Store the rest in the fridge. The only thing with the Pomona's is that is it hard to dissolve, so I blend one cup of juice with the pectin, then add to the fruit or juice. I tried adding it to the Splenda like they said, but it was really lumpy. I had to take the immersion blender and blend the pot of jelly. Then, I had a lot of foam. I used 4 cups plum juice, the Pomona's dissolved in one cup boiling apple juice (no sugar), calcium water, and 2 cups Splenda. It is wonderful tasting ! I think that stuff will gel anything in the world, too. I am glad you are thinking about taking care of yourself now. I was like that at first, and now am diabetic. It isn't that bad, but it is just a bother because I have to plan my life around eating times, and have to eat certain amounts of certain foods. You really have to be disciplined. You do the same exact things for being prediabetic, if you take care of yourself as you should. Best wishes to you....See MoreJam Making and Canning Questions
Comments (4)I agree, jam is just about the easiest thing to can, and one of the safest. I also don't care for freezer jam but Ashley says you just dunk your toast into it and get jam on every bite! I agree about the hard water, it's not the rack, it's the water that leaves a film on the jars, just take a towel and wipe them off after they cool, or add the vinegar to the canner to cut that mineral residue. I've never used a food processor for the fruit because it mushes it up too much, I just mash mine up with a potato masher because I like big chunks of fruit and it gets softer when it cooks too. I do use a hand blender or food processor when I'm making fruit syrup for pancakes or ice cream topping, because I want that smoother. Oh, and if the jam doesn't set up, it's all topping, either for ice cream or short cake or pound cake or something. Happy canning, last year I canned strawberry, apricot marmalade, peach, apple/maple, sweet cherry, blueberry, lemon marmalade and habanero gold. I think I might not have to can jam this year at all, LOL. Annie...See MoreRose Pekelnicky
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