I made another batch of jam this weekend, this time with Sure Jell pectin
since the last batch never set. I followed the proportions correctly and the
resultant jam, while good was just too sweet. The sweetness overwhelmed the
cherry flavor.

It was a cherry ginger jam.

They say in the instructions to not use less sugar, but I'm wondering if
anyone (barb?) knows if there is a threshold, a level that you could actually
go down to so that it isn't so sweet.

Thanks


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:

I made another batch of jam this weekend, this time with Sure Jell pectin
since the last batch never set. I followed the proportions correctly and the
resultant jam, while good was just too sweet. The sweetness overwhelmed the
cherry flavor.

It was a cherry ginger jam.

They say in the instructions to not use less sugar, but I'm wondering if
anyone (barb?) knows if there is a threshold, a level that you could actually
go down to so that it isn't so sweet.

Thanks



You could use a pectin meant for low sugar instead of the regular.
Bernardin's is called Light but Sure Jell should have something similar.

~patches~ wrote:
The Bubbo wrote:

I made another batch of jam this weekend, this time with Sure Jell pectin
since the last batch never set. I followed the proportions correctly and
the
resultant jam, while good was just too sweet. The sweetness overwhelmed the
cherry flavor.

It was a cherry ginger jam.

They say in the instructions to not use less sugar, but I'm wondering if
anyone (barb?) knows if there is a threshold, a level that you could
actually
go down to so that it isn't so sweet.

Thanks



You could use a pectin meant for low sugar instead of the regular.
Bernardin's is called Light but Sure Jell should have something similar.

oh yeah, that was my other question. The Sure Jell for low or no sugar calls
for splenda. Can I use real sugar instead of spleanda and just use that
smaller amount of sugar.

I guess I don't really understand the chemistry of jam making very well. I
have a vague idea of needing pectin (either in powder form or naturally
occuring) to thicken things, but I don't know about liquid ratios, sugar
content or anything like that.

and of course I'm nesting big time here so all I want to do is make jam, bake,
make homemade cheese, make jam, bake, cook cook cook cook cook.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article ,
The Bubbo wrote:

I made another batch of jam this weekend, this time with Sure Jell pectin
since the last batch never set. I followed the proportions correctly and the
resultant jam, while good was just too sweet. The sweetness overwhelmed the
cherry flavor.

It was a cherry ginger jam.

They say in the instructions to not use less sugar, but I'm wondering if
anyone (barb?) knows if there is a threshold, a level that you could actually
go down to so that it isn't so sweet.

Thanks

Are you using tart cherries? Dole freezes cherries but they're sweet
cherries. The ones I get in Door County are sour. I don't mess with
the instructions (much, anyway). Try using the Sure Jell for
Reduced-Sugar Recipes product. Or look for (co-op most likely to
succeed and I don't know about this time of year) Pomona's Universal
Pectin, or Ball brand Fruit Jell for low- or no-sugar recipes.

--
-Barb
http://jamlady.eboard.com Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

I don't like the taste of artificial pectins. They taste chemically to
me and I always think: What's the point of making homemade jam if it
tastes more chemically than store-bought? Also, I don't like really
sweet jams. So I use tart fruit, less sugar than recipes call for, and
cook the fruit longer. With fleshy fruits like peaches I bake the jam
like an apple butter. It always tastes great. Sometimes it's a bit
soupier than store-bought jam but not so soupy that it falls off the
bread. :-)

I think the way to get a good-textured jam with no artificial pectin is
to make sure the fruit has enough natural pectin and to make sure you
have enough acid. High pectin fruits are apples, crab apples, quinces,
red currants, gooseberries, grapes, plums and cranberries. Low pectin
fruits are strawberries, blueberries, peaches, apricots, cherries,
pears, raspberries, blackberries and pineapple. Underripe fruit has
more pectin than ripe fruit, so you can add a quarter or so underripe
fruit to your mix, or add some high-pectin fruit in with your low
pectin fruit. (Mixed fruit always seems to taste best anyway.) For
acid, add some lemon juice. Cooking longer supposedly kills pectin but
I don't have any problems with it. I never follow a recipe but I do
tend to taste and then monkey around with the ingredients while it's
cooking.

While I'm discrediting myself as a jam-maker, I'll also add that I
hardly ever bother with proper canning lids or parafin or any of that
stuff anymore. I sterilize my jars and fill them carefully, but then I
just keep them in the fridge till I eat them all.

Yappa
http://yappadingding.blogspot.com/

The Bubbo wrote:

~patches~ wrote:

The Bubbo wrote:


I made another batch of jam this weekend, this time with Sure Jell pectin
since the last batch never set. I followed the proportions correctly and

the

resultant jam, while good was just too sweet. The sweetness overwhelmed the
cherry flavor.

It was a cherry ginger jam.

They say in the instructions to not use less sugar, but I'm wondering if
anyone (barb?) knows if there is a threshold, a level that you could

actually

go down to so that it isn't so sweet.

Thanks



You could use a pectin meant for low sugar instead of the regular.
Bernardin's is called Light but Sure Jell should have something similar.


oh yeah, that was my other question. The Sure Jell for low or no sugar calls
for splenda. Can I use real sugar instead of spleanda and just use that
smaller amount of sugar.

I guess I don't really understand the chemistry of jam making very well. I
have a vague idea of needing pectin (either in powder form or naturally
occuring) to thicken things, but I don't know about liquid ratios, sugar
content or anything like that.

and of course I'm nesting big time here so all I want to do is make jam, bake,
make homemade cheese, make jam, bake, cook cook cook cook cook.


Ok, I'm just going by the no sugar needed Bernardin Pectin but yes -
ultra light instructions uses no added sweeteners, very light uses
granular artificial sweetener, and light uses sugar. Mind you I have
not used Sure Jell so don't know if their light Pectin does the same but
I suspect so. Is there a website on the box that you could check?

Yappa wrote:

I don't like the taste of artificial pectins. They taste chemically to
me and I always think: What's the point of making homemade jam if it
tastes more chemically than store-bought? Also, I don't like really
sweet jams. So I use tart fruit, less sugar than recipes call for, and
cook the fruit longer. With fleshy fruits like peaches I bake the jam
like an apple butter. It always tastes great. Sometimes it's a bit
soupier than store-bought jam but not so soupy that it falls off the
bread. :-)

I do a lot of canning including making jams and jellies. Most of my
jams and jellies are made with alternative sweeteners like maple syrup
instead of sugar. I haven't noticed the chemical taste but you can make
your own pectin from apples or better yet quinces. The instructions are
online on several websites and I know I had one site specifically
bookmarked somewhere.


I think the way to get a good-textured jam with no artificial pectin is
to make sure the fruit has enough natural pectin and to make sure you
have enough acid. High pectin fruits are apples, crab apples, quinces,
red currants, gooseberries, grapes, plums and cranberries. Low pectin
fruits are strawberries, blueberries, peaches, apricots, cherries,
pears, raspberries, blackberries and pineapple. Underripe fruit has
more pectin than ripe fruit, so you can add a quarter or so underripe
fruit to your mix, or add some high-pectin fruit in with your low
pectin fruit. (Mixed fruit always seems to taste best anyway.) For
acid, add some lemon juice. Cooking longer supposedly kills pectin but
I don't have any problems with it. I never follow a recipe but I do
tend to taste and then monkey around with the ingredients while it's
cooking.

There are a lot of recipes for cooked jams using no pectin. Basically
they are long cook until reduced to the desired consistency.


While I'm discrediting myself as a jam-maker, I'll also add that I
hardly ever bother with proper canning lids or parafin or any of that
stuff anymore. I sterilize my jars and fill them carefully, but then I
just keep them in the fridge till I eat them all.

Yes that is poor advice. Obviously you don't make much in the way of
jam. One load of jam for me would be 7 X 500 ml jars. I would never
have the fridge space to do a load and keep it all in the fridge until I
used it considering the amount of canning I do. I would recommend
anyone canning anything follow the proper canning guidelines as per USDA
or Health Canada.


Yappa
http://yappadingding.blogspot.com/

In article . com,
"Yappa" wrote:

I don't like the taste of artificial pectins.

Yappa
http://yappadingding.blogspot.com/

Artificial pectin? SureJell, Certo, Fruit Jell, are mostly made from
citrus; occasionally apple. Usually dextrose is added to prevent caking.
--
-Barb
http://jamlady.eboard.com Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

In article ,
The Bubbo wrote:

I guess I don't really understand the chemistry of jam making very well. I
have a vague idea of needing pectin (either in powder form or naturally
occuring) to thicken things, but I don't know about liquid ratios, sugar
content or anything like that.

rec.food.preserving.
http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm is the FAQ file
www.uga.edu/nchfp
rec.food.preserving
--
-Barb
http://jamlady.eboard.com Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

"Yappa" wrote in message
ups.com...
I don't like the taste of artificial pectins. They taste chemically to
me and I always think: What's the point of making homemade jam if it
tastes more chemically than store-bought? Also, I don't like really
sweet jams. So I use tart fruit, less sugar than recipes call for, and
cook the fruit longer. With fleshy fruits like peaches I bake the jam
like an apple butter. It always tastes great. Sometimes it's a bit
soupier than store-bought jam but not so soupy that it falls off the
bread. :-)

I think the way to get a good-textured jam with no artificial pectin is
to make sure the fruit has enough natural pectin and to make sure you
have enough acid. High pectin fruits are apples, crab apples, quinces,
red currants, gooseberries, grapes, plums and cranberries. Low pectin
fruits are strawberries, blueberries, peaches, apricots, cherries,
pears, raspberries, blackberries and pineapple. Underripe fruit has
more pectin than ripe fruit, so you can add a quarter or so underripe
fruit to your mix, or add some high-pectin fruit in with your low
pectin fruit. (Mixed fruit always seems to taste best anyway.) For
acid, add some lemon juice. Cooking longer supposedly kills pectin but
I don't have any problems with it. I never follow a recipe but I do
tend to taste and then monkey around with the ingredients while it's
cooking.

While I'm discrediting myself as a jam-maker, I'll also add that I
hardly ever bother with proper canning lids or parafin or any of that
stuff anymore. I sterilize my jars and fill them carefully, but then I
just keep them in the fridge till I eat them all.


You're exactly right about the pectin, and I do jam in the fridge the same
way . Often, all you need to do is use lemon juice for pectin. Last time I
made Pineapple Jam I think I used 2 T. lemon juice for a 28 oz. can of
fruit. It might work with cherries.

Maybe the Sur Jell needs the extra sugar to conceal its taste? Or this: An
older Food Science textbook says the standards for identity for jams and
jellies is "no less than 45 parts of fruit to 55 parts of sweetener by
weight". Or maybe they are playing it safe to cover their ass in case some
fool makes botulism. --I always go with equal parts on down according to the
tartness of the fruit. Add the lemon juice and cook it to the thermometer.

About those peaches you bake -- if you cook them down and get a recipe for
one of the thick fruit butters, you'll think you died and went to heaven.

Lefty

Life is for learning
The worst I ever had was wonderful

On Mon 27 Mar 2006 09:34:36p, Thus Spake Zarathustra, or was it Lefty?

"Yappa" wrote in message
ups.com...
I don't like the taste of artificial pectins. They taste chemically to
me and I always think: What's the point of making homemade jam if it
tastes more chemically than store-bought? Also, I don't like really
sweet jams. So I use tart fruit, less sugar than recipes call for, and
cook the fruit longer. With fleshy fruits like peaches I bake the jam
like an apple butter. It always tastes great. Sometimes it's a bit
soupier than store-bought jam but not so soupy that it falls off the
bread. :-)

I think the way to get a good-textured jam with no artificial pectin is
to make sure the fruit has enough natural pectin and to make sure you
have enough acid. High pectin fruits are apples, crab apples, quinces,
red currants, gooseberries, grapes, plums and cranberries. Low pectin
fruits are strawberries, blueberries, peaches, apricots, cherries,
pears, raspberries, blackberries and pineapple. Underripe fruit has
more pectin than ripe fruit, so you can add a quarter or so underripe
fruit to your mix, or add some high-pectin fruit in with your low
pectin fruit. (Mixed fruit always seems to taste best anyway.) For
acid, add some lemon juice. Cooking longer supposedly kills pectin but
I don't have any problems with it. I never follow a recipe but I do
tend to taste and then monkey around with the ingredients while it's
cooking.

While I'm discrediting myself as a jam-maker, I'll also add that I
hardly ever bother with proper canning lids or parafin or any of that
stuff anymore. I sterilize my jars and fill them carefully, but then I
just keep them in the fridge till I eat them all.


You're exactly right about the pectin, and I do jam in the fridge the
same way . Often, all you need to do is use lemon juice for pectin.
Last time I made Pineapple Jam I think I used 2 T. lemon juice for a 28
oz. can of fruit. It might work with cherries.

Maybe the Sur Jell needs the extra sugar to conceal its taste? Or this:
An older Food Science textbook says the standards for identity for jams
and jellies is "no less than 45 parts of fruit to 55 parts of sweetener
by weight". Or maybe they are playing it safe to cover their ass in case
some fool makes botulism. --I always go with equal parts on down
according to the tartness of the fruit. Add the lemon juice and cook it
to the thermometer.

About those peaches you bake -- if you cook them down and get a recipe
for one of the thick fruit butters, you'll think you died and went to
heaven.

I have used Sure Jell exactly twice of all the times I've made jam. I
really prefer using the older methods as you describe. I think both the
texture and flavor are superior. I can't speak for jelly, as I don't make
it. I've never cared for jelly.

--
Wayne Boatwright @¿@¬
_____________________

In article ,
"Lefty" wrote:

You're exactly right about the pectin, and I do jam in the fridge the same
way . Often, all you need to do is use lemon juice for pectin.

Lemon juice is acid, not pectin, and it is not a substitute for pectin.
The set of fruit to become jam is dependent on what Brian Mailman, on
rec.food.preserving (where this conversation belongs and where I've set
the follow up for this), calls "a friendly handshake" between sugar,
pectin, and acid. A good jam has the right combination of all three --
plus the fruit.
--
-Barb
http://jamlady.eboard.com Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

In article ,
"Lefty" wrote:

Maybe the Sur Jell needs the extra sugar to conceal its taste? Or this: An
older Food Science textbook says the standards for identity for jams and
jellies is "no less than 45 parts of fruit to 55 parts of sweetener by
weight". Or maybe they are playing it safe to cover their ass in case some
fool makes botulism.

You don't get botulism from fruit jam, or jelly, or preserves.
Botulism poisoning CAN be a result of improperly processed low-acid
comestibles (flesh, vegetables, combinations thereof).

rec.food.preserving has a good FAQ file available.
http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
--
-Barb
http://jamlady.eboard.com Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
In article ,
The Bubbo wrote:

I guess I don't really understand the chemistry of jam making very well. I
have a vague idea of needing pectin (either in powder form or naturally
occuring) to thicken things, but I don't know about liquid ratios, sugar
content or anything like that.

rec.food.preserving.
http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm is the FAQ file
www.uga.edu/nchfp
rec.food.preserving


thank you!
this is what I need
you're a total peach

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

I have used Sure Jell exactly twice of all the times I've made jam. I
really prefer using the older methods as you describe. I think both the
texture and flavor are superior. I can't speak for jelly, as I don't make
it. I've never cared for jelly.

--
Wayne Boatwright @¿@¬
_____________________

There's something about jelly -- that makes one screw one's face up - and
say the words, "Jelly - Yelly - Yuk!"
The wors(t) for me is apple jelly -- oh, my -- just awful! It could be the
consistency, I don't know, because I don't like jello either.
Dee Dee