"You have to can when the fruit is ready, Barbara, not when *you're*
ready." Thus spake Mother Mary. I'm already behind and usually have
my apricot jam and "stuff" done by now. Apricots (good-sized) are
$2.29/lb. at Cub this week and I didn't want to put this off any longer.


Never mind that I'm feeding 85-100 people at the local Ronald McDonald
House tomorrow (OK, this) evening and had prep work to do.

I've a friend who lusts after my apricot jam. She's not shy about
telling me how she likes it, thank you. And I, sucker that I am,
indulge her. Her command is my wish.

Ball has redone the packaging for their pectins -- that'd be Ball
Natural Gel Fruit Pectin to you. And "canning" has become "fresh
preserving." Whatever. I asked their customer service rep about it and
she said it's a marketing ploy.

Anyway, in light of my friend's aversion to sweet things and her
affinity for lemon in her apricot jam, I decided to try the Ball No
Sugar Needed Fruit Pectin for her apricot jam. Sugar or other sweetener
*may* be used if desired. I desired.

Their apricot jam recipe says to not use dried apricots, but fresh. Too
bad; I used both. I also used a whole lemon in each batch ‹ first
zested, then supremed. With the second batch I used a full, albeit
small, bottle of unsweetened apple juice (10 oz.). I was leery about
scorching the fruit and pectin but the apple juice made it nicely wet.
I added a couple cups of sugar per the instructions for adding a
sweetener.

Ooooh la la, boys and girls. This is pretty good stuff. I confess to
shying away from the no- or reduced-sugar pectins (because of the lack
of clarity and sparkle in the end product) but I'm thinking this is as
good a way to make apricot jam as I usually do. And it set very nicely.
Were it entered into competition I don't know if what it lacks in color
would be made up with flavor. And I don't know that I want to find out,
either. :-)

I'll be using this again.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

"Melba's Jammin'" wrote in message
...
"You have to can when the fruit is ready, Barbara, not when *you're*
ready." Thus spake Mother Mary. I'm already behind and usually have
my apricot jam and "stuff" done by now. Apricots (good-sized) are
$2.29/lb. at Cub this week and I didn't want to put this off any longer.


Never mind that I'm feeding 85-100 people at the local Ronald McDonald
House tomorrow (OK, this) evening and had prep work to do.

I've a friend who lusts after my apricot jam. She's not shy about
telling me how she likes it, thank you. And I, sucker that I am,
indulge her. Her command is my wish.

Ball has redone the packaging for their pectins -- that'd be Ball
Natural Gel Fruit Pectin to you. And "canning" has become "fresh
preserving." Whatever. I asked their customer service rep about it and
she said it's a marketing ploy.

Anyway, in light of my friend's aversion to sweet things and her
affinity for lemon in her apricot jam, I decided to try the Ball No
Sugar Needed Fruit Pectin for her apricot jam. Sugar or other sweetener
*may* be used if desired. I desired.

Their apricot jam recipe says to not use dried apricots, but fresh. Too
bad; I used both. I also used a whole lemon in each batch first
zested, then supremed. With the second batch I used a full, albeit
small, bottle of unsweetened apple juice (10 oz.). I was leery about
scorching the fruit and pectin but the apple juice made it nicely wet.
I added a couple cups of sugar per the instructions for adding a
sweetener.

Ooooh la la, boys and girls. This is pretty good stuff. I confess to
shying away from the no- or reduced-sugar pectins (because of the lack
of clarity and sparkle in the end product) but I'm thinking this is as
good a way to make apricot jam as I usually do. And it set very nicely.
Were it entered into competition I don't know if what it lacks in color
would be made up with flavor. And I don't know that I want to find out,
either. :-)

I'll be using this again.
--
-Barb, Mother Superior, HOSSSPoJ

Sounds delicioso! We have a local normalmarket, Jr. Produce, which opened
down the street. They seem to specialize in Mexican prepared food and have a
lot of things from Mexico that would apply to our neighborhood. Anyhow, they
had stone fruits for 69c a pound at their opening! Holy Moly, better git
that canner a boilin'! And their papayas are big as a soccer ball! Anybody
ever make papaya jam? And oh, the mangos. My visiting sister says this is
mango heaven. Bought a peck for $5. Will make a batch of mango/ginger jam
for her.
I'm making a batch of sugar free peach from my neighbor's peach tree,
previously frozen. He's got diabetes. I'll be inputting the recipe into
Mastercook so's I can figger some calories per serving. I'll use just
splenda, but been thinking about adding cinnamon & cloves? Mebbe not.
Edrena

The Joneses wrote:
"Melba's Jammin'" wrote in message
...

"You have to can when the fruit is ready, Barbara, not when *you're*
ready." Thus spake Mother Mary. I'm already behind and usually have
my apricot jam and "stuff" done by now. Apricots (good-sized) are
$2.29/lb. at Cub this week and I didn't want to put this off any longer.


Never mind that I'm feeding 85-100 people at the local Ronald McDonald
House tomorrow (OK, this) evening and had prep work to do.

I've a friend who lusts after my apricot jam. She's not shy about
telling me how she likes it, thank you. And I, sucker that I am,
indulge her. Her command is my wish.

Ball has redone the packaging for their pectins -- that'd be Ball
Natural Gel Fruit Pectin to you. And "canning" has become "fresh
preserving." Whatever. I asked their customer service rep about it and
she said it's a marketing ploy.

Anyway, in light of my friend's aversion to sweet things and her
affinity for lemon in her apricot jam, I decided to try the Ball No
Sugar Needed Fruit Pectin for her apricot jam. Sugar or other sweetener
*may* be used if desired. I desired.

Their apricot jam recipe says to not use dried apricots, but fresh. Too
bad; I used both. I also used a whole lemon in each batch first
zested, then supremed. With the second batch I used a full, albeit
small, bottle of unsweetened apple juice (10 oz.). I was leery about
scorching the fruit and pectin but the apple juice made it nicely wet.
I added a couple cups of sugar per the instructions for adding a
sweetener.

Ooooh la la, boys and girls. This is pretty good stuff. I confess to
shying away from the no- or reduced-sugar pectins (because of the lack
of clarity and sparkle in the end product) but I'm thinking this is as
good a way to make apricot jam as I usually do. And it set very nicely.
Were it entered into competition I don't know if what it lacks in color
would be made up with flavor. And I don't know that I want to find out,
either. :-)

I'll be using this again.
--
-Barb, Mother Superior, HOSSSPoJ


Sounds delicioso! We have a local normalmarket, Jr. Produce, which opened
down the street. They seem to specialize in Mexican prepared food and have a
lot of things from Mexico that would apply to our neighborhood. Anyhow, they
had stone fruits for 69c a pound at their opening! Holy Moly, better git
that canner a boilin'! And their papayas are big as a soccer ball! Anybody
ever make papaya jam? And oh, the mangos. My visiting sister says this is
mango heaven. Bought a peck for $5. Will make a batch of mango/ginger jam
for her.
I'm making a batch of sugar free peach from my neighbor's peach tree,
previously frozen. He's got diabetes. I'll be inputting the recipe into
Mastercook so's I can figger some calories per serving. I'll use just
splenda, but been thinking about adding cinnamon & cloves? Mebbe not.
Edrena



Cinnamon is good with peaches and won't hurt a diabetic at all.

Papaya jam, love papayas never made jam from them. Local supermarket has
large papayas, none as large as a soccer ball, on sale this week. Pray
tell what is the recipe.

Mangos, never much cared for them but don't know if I ever had a decent
one to try. Used to own half of a ten hectare mango orchard in the
Phillipines but sold it to my Filipino partner when we came back to the
States for good. He couldn't even tell me what a good mango was, just
that they sold quite well in the Phillipines. So, how do I tell a good
mango from the astringent tasting things I tried a long time ago?

Got New Mexico chiles about ready to pick, thinking chiles relleno with
chile gravy.

George, waiting for the figs to ripen

"Melba's Jammin'" wrote in message
...
"You have to can when the fruit is ready, Barbara, not when *you're*
ready." Thus spake Mother Mary. I'm already behind and usually have
my apricot jam and "stuff" done by now. Apricots (good-sized) are
$2.29/lb. at Cub this week and I didn't want to put this off any longer.


Never mind that I'm feeding 85-100 people at the local Ronald McDonald
House tomorrow (OK, this) evening and had prep work to do.

I've a friend who lusts after my apricot jam. She's not shy about
telling me how she likes it, thank you. And I, sucker that I am,
indulge her. Her command is my wish.

Ball has redone the packaging for their pectins -- that'd be Ball
Natural Gel Fruit Pectin to you. And "canning" has become "fresh
preserving." Whatever. I asked their customer service rep about it and
she said it's a marketing ploy.

Anyway, in light of my friend's aversion to sweet things and her
affinity for lemon in her apricot jam, I decided to try the Ball No
Sugar Needed Fruit Pectin for her apricot jam. Sugar or other sweetener
*may* be used if desired. I desired.

Their apricot jam recipe says to not use dried apricots, but fresh. Too
bad; I used both. I also used a whole lemon in each batch first
zested, then supremed. With the second batch I used a full, albeit
small, bottle of unsweetened apple juice (10 oz.). I was leery about
scorching the fruit and pectin but the apple juice made it nicely wet.
I added a couple cups of sugar per the instructions for adding a
sweetener.

Ooooh la la, boys and girls. This is pretty good stuff. I confess to
shying away from the no- or reduced-sugar pectins (because of the lack
of clarity and sparkle in the end product) but I'm thinking this is as
good a way to make apricot jam as I usually do. And it set very nicely.
Were it entered into competition I don't know if what it lacks in color
would be made up with flavor. And I don't know that I want to find out,
either. :-)

I'll be using this again.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/


can always "cheat" a little and plop one or two drops of each yellow and red
food color in it.....give it a loverly orangie color.
-ginny

The Joneses wrote:

My visiting sister says this is
mango heaven. Bought a peck for $5. Will make a batch of mango/ginger jam
for her.

Sounds good! Have a recipe you can share?
I found some sauced and dressings, but not a jam...

Dave