Pluot jam recipes
Cloud Swift
3 years ago
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Comments (8)
plllog
3 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 MoreAprium Jam Recipe
Comments (13)Kate, I'm not sure you're going to get a jam, it's going to more like a fruit butter, in which case I'd just cook it until it's as thick as I wanted, adding as much sugar to taste as I wished, no set amount is required. That can be done on top of the stove, in the crockpot (without the lid is faster) or in the oven. You don't have to add any more fruit or sugar or pectin, just cook it as it is until it thickens sufficiently for your purposes. If you want it faster and more like jam, since you don't want to add a lot more sugar, you could use a low sugar pectin and use the amount of crushed or chopped fruit called for in the recipe. Follow the "cooked jam" directions and don't leave out the lemon juice, there is an acidic component that is required for the jam to set. I hope this helps. Annie...See MoreOrange Jam recipe
Comments (5)Doris, are you looking for jam, or for marmalade? I like marmalade, with the pieces of slightly bitter peel, but many don't. I do have this recipe for jam, without the peels. I'm not sure why it calls for the low sugar pectin, when there is 4 cups of sugar in it, but there it is. The oranges I had were pretty sweet, so that low sugar pectin allowed me to cut the sugar down by a cup and it still set up: Orange Jam 4 or 5 oranges, peeled (enough to make up 5 cups of chopped fruit and juice) 1 box Low Sugar Pectin 4 cups Raw Organic Can Sugar Juice of 2 Lemons (optional - if your oranges are sour, you can omit these) Chop up oranges and put into a large pot. Add the juice of a few more oranges if needed to make up 5 cups of oranges. Add lemon juice if using. In a small bowl mix together 1/4 cup sugar with the pectin. Add to the oranges and stir over high heat. Stir until you've reached a constant rolling boil. Quickly stir in remaining 3 3/4 cups sugar. Bring back to a rolling boil for 1 minute. Then remove from heat and ladle the jam into prepared jars. Process in a boiling water bath for 10 minutes or freeze. This stuff is really good on toast, but the next time I make it I think I'm going to use half and half oranges and lemons, because the oranges were really pretty sweet. Either that or I'll just make marmalade, LOL. Happy canning! Annie...See MorePumpkin Jam - easy recipe
Comments (0)I made this a couple of days ago and it's very good. I even put some in my cappuccino to give it that pumpkin spice flavor. I added just a bit of apple juice to mine since it seemed quite thick. I cut my recipe in half since I don't use it fast enough. Makes about 2 1/2 cups INGREDIENTS 15-ounce can (425 g) pumpkin puree 2 tablespoons fresh orange juice 1/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/8 teaspoon salt 2 cups (425 g) granulated sugar (optional 1/2 C Apple juice) INSTRUCTIONS Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve. NOTES The jam will keep for up to 3 months stored in the refrigerator. YIELD: 2 Amount Per Serving: CALORIES: 57...See More
lindac92
3 years agoCloud Swift
3 years agoplllog
3 years agolindac92
3 years agolast modified: 3 years agoCloud Swift
3 years agolast modified: 3 years ago
carolb_w_fl_coastal_9b
3 years agolast modified: 3 years ago
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