Seedless black raspberry jam with Norpro food mill advice
l pinkmountain
last year
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l pinkmountain
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plllog
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Variations on blackberry or strawberry jam?
Comments (8)Epicurious: Strawberry Jam With Black Pepper, Ginger, And Bay 2 kg hulled and quartered strawberries 400 grams organic brown sugar 400 grams organic granulated sugar 2 pieces, pith-free lemon zest 3 tablespoons lemon juice, from the above lemon 1 bay leaf 1 tablespoon freshly ground tellicherry black pepper 2 tablespoons peeled and minced fresh ginger Place a heavy pot (I use a big old cast iron enamel pot) over medium high heat and add the strawberries. Cook for five minutes and then add the sugars. Stir well and cook for five more minutes. Add the zest, the lemon juice, the bay leaf, pepper, and ginger. Cook for about 45 minutes, stirring often. Check for consistency and temperature. The jam should be boiling, and when it gets to 220 degrees F keep an eye on it. Test with the cold plate for consistency and remove from heat when the desired consistency is met. Place in jars with 1/2 inch of headroom, cap and process in rapidly boiling water for 30 minutes. Remove jars to a cooling rack and when they have cooled, label them and store them in a cool pantry....See Moreblack vs red rapsberries
Comments (13)I had one raspberry or blackberry that was nasty, very thorny, and would reroot when the tips of the canes fell to the ground. I had to get rid of them as they were just too much to deal with. I like growing thornless raspberries, as they don't bite you while you pick them. The Villaware/Roma food strainers offer optional screens (conical sieves) and one optional type is for berries, with holes smaller than the type that comes standard with the strainer. There is also a shorter grape spiral for big seeds in grapes, so they don't jam. The optional screens can come as an accessory package and one has 3/16 inch holes for mincing tomatoes for salsa, and another to make puree for pumpkin or squash. Way back I used a regular strainer to remove the seeds from raspberries, but it was a lot of work as they jiust didn't get all the juices out. After I use the Roma, I run the strained waste through a second time to end up with a quite dry bunch of seeds. I do that with tomatoes too, when using the tomato screen. My red rapsberry jam is seedless and is enjoyed moreso, compared to seed types. The seeds tend to get stuck in my teeth fillings....See Morefood mill or food strainer?
Comments (33)That deal you missed isn't a very good one anyway.. It looks like a very old version of a Victorio food strainer and they were very messy, and leaked out the shaft. The latest version is from Villaware and has a wrap around plastic shield to keep spatter down to a minimum. Also, the berry screen, as an option will get all the seeds out of raspberries and so you have a perfect seedless jam. I use it for my tomatoes and the skins and seeds pass out the end, which, on the newer Villaware, is another 4 inches of clear plastic cone to push out the waste even further from the metal conical strainers. The Villaware also has a rubber seal on the cranking shaft that stops any leakage from flowing out where the handle is attached. Cutting big tomatoes in halves and smaller ones are left whole. I can 'crank out' a bushel in less than 10 minutes. Very little effort compared to a Foley and works great even for small bits like for salsa, and even pumpkin. I sold my old Victorio for $5.00 a few years ago, but still have a similar Back To Basics model, that has the older wing nut screen design of the Victorio., but that shaft still leaks when I do watery stuff like tomatoes and even raspberries....See Moreraspberry jam - remove seeds, add more berries?
Comments (10)I don't know if you are averse to using pectin, but here is a recipe using Pamona's from the North American Raspberry and Blackberry Assn: Edited by Olychick: the recipe calls for 4 tsp pectin, but the directions call for 4 CUPS of pectin, obviously a typo.... 8 cups strained seedless black raspberry pulp 4 teaspoons calcium-water mixture prepared per Pomona's Pectin package 2 Tbsp lemon juice 2 cups sugar 4 teaspoons Pomona's Universal Pectin Directions: For Fruit Mixture, combine black raspberry pulp, calcium-water mixture, and lemon juice in a 6-quart or 8-quart stainless steel pot. In a separate container, combine 2 cups sugar and 4 cups Universal Pectin. Heat Fruit Mixture slowly to boil. Turn down heat, add Sugar-Pectin Mixture to Fruit Mixture, mix for 2 minutes to dissolve sugar. Turn up heat (a bit above medium on a gas stove) Bring to good boil, turn off heat. Fill jars to 1/4 inch from top, apply lids. Process in hot water bath canner: 10 minutes at sea level, 15 minutes at 5000 ft altitude. Shelf life one year. Note from Pete Tallman: Standard supermarket pectin formulas like Sure-Jell don't work with such low sugar percentages. This recipe was developed according to cooked jam recipes from instructions included in Pomona's Universal Pectin, which is available at many natural food stores. See www.pomonapectin.com for list of stores. See Pomona's Universal Pectin recipes for use with alternative sweeteners. Source: Peter Tallman, developer of new black raspberry variety "Niwot" Here is a link that might be useful: Seedless black raspberry jam This post was edited by olychick on Mon, Jul 7, 14 at 22:08...See More
gardengrl66 z5
last year
CA Kate z9
last year
Eileen
last yearl pinkmountain
last yearHere's a photo of my first harvest. Better than last year, (3 large enough to eat), but I still have not managed to master my Grandma's secret to growing big juicy black raspberries. This would be a perfect time to get out my Foley mill, except I got rid of it. I had not used it in 30+ years since I got my Norpro and also I mostly do tomatoes and it was a real pain for doing a lot of sauce. It was awkward to store so I finally ditched it to de-clutter some space.
This always happens when I finally decide to get rid of something. Invariably, that's when I will soon need it. Didn't use it for 30 years, now get rid of it, and I need it.
I'm going to freeze these and see how much more I can get over time. I have a lot of berries but they are small and not very juicy.
olychick
last yearl pinkmountain
last yearjoannelj
last yearCA Kate z9
last yearjoannelj
last year
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