"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