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Jamming
I wasn't going to bother making strawberry jam this year because I still
have lots left over from last year. When I had lunch with my son on Father's Day I asked him if he wanted me to make some for him. He loves strawberry jam and when he used to come to visit I would send a jar or two home with him. Now that he is living closer to home I can send a larger amount with him. Yesterday afternoon I had some errands to run. I stopped at the local fruit stand to check out the berries. They had some nice small, dark red berries, nice and sweet and not bloated with water. I got a few quarts and raced home and made a batch of jam. Now I have a dilemma. I have at least a dozen jars left over from last year, but that batch was somewhat disappointing. So I have to decide whether to give him some of last years in order to get rid of it, or to give him this year's, which turned out to be excellent. Maybe I will compromise and give him some of each and advice him to use the old stuff first. |
Posted to rec.food.cooking
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Jamming
Dave Smith said...
> I wasn't going to bother making strawberry jam this year because I still > have lots left over from last year. When I had lunch with my son on > Father's Day I asked him if he wanted me to make some for him. He loves > strawberry jam and when he used to come to visit I would send a jar or > two home with him. Now that he is living closer to home I can send a > larger amount with him. > > Yesterday afternoon I had some errands to run. I stopped at the local > fruit stand to check out the berries. They had some nice small, dark red > berries, nice and sweet and not bloated with water. I got a few quarts > and raced home and made a batch of jam. > > Now I have a dilemma. I have at least a dozen jars left over from last > year, but that batch was somewhat disappointing. So I have to decide > whether to give him some of last years in order to get rid of it, or to > give him this year's, which turned out to be excellent. Maybe I will > compromise and give him some of each and advice him to use the old stuff > first. How about gift a couple of last and this years batches together? He probably won't complain. I wouldn't. Andy |
Posted to rec.food.cooking
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Jamming
In article >,
Dave Smith > wrote: > give him this year's, which turned out to be excellent. Maybe I will > compromise and give him some of each and advice him to use the old stuff > first. FIFO, Dave. What he doesn't know won't hurt you. :-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - good news 4-6-2009 "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
Posted to rec.food.cooking
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Jamming
Melba's Jammin' wrote:
> In article >, > Dave Smith > wrote: >> give him this year's, which turned out to be excellent. Maybe I will >> compromise and give him some of each and advice him to use the old stuff >> first. > > FIFO, Dave. What he doesn't know won't hurt you. :-) So was that FIFO for "first in, first out" :-) Bob |
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Quote:
While the jam can remain edible up to three years (maximum, under ideal conditions), it is best eaten within one year. After that it tends to begin losing it's flavor and color. Jim |
Posted to rec.food.cooking
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Jamming
On Wed, 24 Jun 2009 14:15:30 -0400, Dave Smith wrote:
> I wasn't going to bother making strawberry jam this year because I still > have lots left over from last year. When I had lunch with my son on > Father's Day I asked him if he wanted me to make some for him. He loves > strawberry jam and when he used to come to visit I would send a jar or > two home with him. Now that he is living closer to home I can send a > larger amount with him. > > Yesterday afternoon I had some errands to run. I stopped at the local > fruit stand to check out the berries. They had some nice small, dark red > berries, nice and sweet and not bloated with water. I got a few quarts > and raced home and made a batch of jam. > > Now I have a dilemma. I have at least a dozen jars left over from last > year, but that batch was somewhat disappointing. So I have to decide > whether to give him some of last years in order to get rid of it, or to > give him this year's, which turned out to be excellent. Maybe I will > compromise and give him some of each and advice him to use the old stuff > first. that sounds a reasonable compromise. he might not find last year's batch as disappointing as you did. your pal, blake |
Posted to rec.food.cooking
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Jamming
blake murphy wrote:
> >> >> Now I have a dilemma. I have at least a dozen jars left over from last >> year, but that batch was somewhat disappointing. So I have to decide >> whether to give him some of last years in order to get rid of it, or to >> give him this year's, which turned out to be excellent. Maybe I will >> compromise and give him some of each and advice him to use the old stuff >> first. > > that sounds a reasonable compromise. he might not find last year's batch > as disappointing as you did. That's the way I figure it. Even though it isn't my best, it's better than store bought, and he isn't likely to be making any himself. I would prefer to use up the old stock because it does not have an indefinite shelf life. I am going to have to go through my old jams and throw out some of the old stuff. In the past I made way too much. There are some that have been there for more than 10 years. I'm not going to take a chance on it. It seems such a waste. I guess that when I first got into making jam I was ready to try everything, strawberry, raspberry, peach, plum, sweet cherry, sour cherry, pear and ginger. I made way more than I can ever eat. My wife rarely eats jam and the boy moved out 10 years ago. |
Posted to rec.food.cooking
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Jamming
In article > ,
Dave Smith > wrote: > That's the way I figure it. Even though it isn't my best, it's better > than store bought, BINGO!! > and he isn't likely to be making any himself. I would > prefer to use up the old stock because it does not have an indefinite > shelf life. > > I am going to have to go through my old jams and throw out some of the > old stuff. In the past I made way too much. There are some that have > been there for more than 10 years. I'm not going to take a chance on it. > It seems such a waste. (snip) What's your concern about the age of the jam, Dave? If it is still sealed and was properly processed and stored (cool, dark place), you shouldn't have any problems with it, even if it's been around for some years. It will have lost quality and, likely, color may have changed some, but as far as *wholesomeness* goes, it would be safe to eat. *** You're not going to get botulism from it. It won't have molded if it was sealed properly. *** By the way, I'd toss it, too. If you've got any that's no more than, say, four years old and you enjoyed it when you made it, don't chuck all of it without tasting a bit ‹ it could well be worth keeping around. Mix some chipotle pepper (chopped), onions, garlic, and vinegar with the cherry jams and you'll have a very nice condiment for grilled meat. Same with the peach or plum jams. Cut the sweet with vinegar and have some very acceptable dipping sauces or glazes for chicken, egg rolls, pork chops. Waste not, want not. "-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - good news 4-6-2009 "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
Posted to rec.food.cooking
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Jamming
Melba's Jammin' wrote:
> >> I am going to have to go through my old jams and throw out some of the >> old stuff. In the past I made way too much. There are some that have >> been there for more than 10 years. I'm not going to take a chance on it. >> It seems such a waste. > (snip) > > What's your concern about the age of the jam, Dave? If it is still > sealed and was properly processed and stored (cool, dark place), you > shouldn't have any problems with it, even if it's been around for some > years. It will have lost quality and, likely, color may have changed > some, but as far as *wholesomeness* goes, it would be safe to eat. > > *** You're not going to get botulism from it. It won't have molded if > it was sealed properly. *** > > By the way, I'd toss it, too. If you've got any that's no more than, > say, four years old and you enjoyed it when you made it, don't chuck all > of it without tasting a bit ‹ it could well be worth keeping around. The plum shame is probably 15 years old and the sweet cherry more than 10. |
Posted to rec.food.cooking
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Jamming
In article > ,
Dave Smith > wrote: > Melba's Jammin' wrote: > > > > By the way, I'd toss it, too. If you've got any that's no more than, > > say, four years old and you enjoyed it when you made it, don't chuck all > > of it without tasting a bit Ð it could well be worth keeping around. > > The plum shame is probably 15 years old and the sweet cherry more than 10. I toss them and promise to not make the same mistake again. :-) Even if you won't get botulism poisoning. :-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - good news 4-6-2009 "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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