The wife and kids tried their hand at a canning using the directions at
www.pickyourown.org/jam.htm and followed the directions to a T. All was
going well and tasting great. Once they (the jars, not the wife and kids
came out of the bath all of the fruit floated to the top and didn't stay
distributed. They did follow the "gel test" that was on the sight. Is
there a trick that wasn't listed. Thanx in advance

In article >, "Bruce Wilson"
> wrote:

> The wife and kids tried their hand at a canning using the directions at
> www.pickyourown.org/jam.htm and followed the directions to a T. All was
> going well and tasting great. Once they (the jars, not the wife and kids
>
> came out of the bath all of the fruit floated to the top and didn't stay
> distributed. They did follow the "gel test" that was on the sight. Is
> there a trick that wasn't listed. Thanx in advance

First: rec.food.preserving is the place. :-) Lots of knowledgeable
and helpful folks there.

(But stir the jam slowly for five minutes before jarring and
processing. That helps. That step is sometimes listed as optional; I
do it all the time. And my strawberry jam won the blue ribbon at the
second largest state fair in the country last year. :-) I make
full-sugar jams almost exclusively. Better color and clarity -- also
better color retention. Light also affects the color while stored --
store them in a covered box, if possible.
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Bruce Wilson wrote:

> The wife and kids tried their hand at a canning using the directions at
> www.pickyourown.org/jam.htm and followed the directions to a T. All was
> going well and tasting great. Once they (the jars, not the wife and kids
> came out of the bath all of the fruit floated to the top and didn't stay
> distributed. They did follow the "gel test" that was on the sight. Is
> there a trick that wasn't listed. Thanx in advance

The instructions on Certo say to let the cooked jam sit in the pot for a few
minutes before bottling in order to allow the fruit to be distributed evenly,
and sometimes you need to invert the jars to get the fruit distributed.

Bruce Wilson wrote:

> The wife and kids tried their hand at a canning using the directions at
> www.pickyourown.org/jam.htm and followed the directions to a T. All was
> going well and tasting great. Once they (the jars, not the wife and kids
> came out of the bath all of the fruit floated to the top and didn't stay
> distributed. They did follow the "gel test" that was on the sight. Is
> there a trick that wasn't listed. Thanx in advance

What y'all got there Bruce is DeLuxe Layered Strawberry Jam.
The trick is to pick up the cooled jars and say "Wow, look at them layers,
we sure did that one right..."
Edrena, whose strawbelly jam has floating fruit too.

In article >,
"Bruce Wilson" > wrote:

> The wife and kids tried their hand at a canning using the directions at
> www.pickyourown.org/jam.htm and followed the directions to a T. All was
> going well and tasting great. Once they (the jars, not the wife and kids
> came out of the bath all of the fruit floated to the top and didn't stay
> distributed. They did follow the "gel test" that was on the sight. Is
> there a trick that wasn't listed. Thanx in advance

As Barb said, stirring. I basically let it sit for about 5 minutes, then
give a good stir before jarring and BWB.

I've also come to prefer pectin-added recipes, even for fruits with
plenty of pectin; I think the resultant jam has a better fruit taste
(better aroma and tastes less cooked).

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >, Scott
> wrote:

> In article >,
> "Bruce Wilson" > wrote:
>
> > The wife and kids tried their hand at a canning using the
> > directions at www.pickyourown.org/jam.htm and followed the
> > directions to a T. All was going well and tasting great. Once
> > they (the jars, not the wife and kids came out of the bath all
> > of the fruit floated to the top and didn't stay distributed. They
> > did follow the "gel test" that was on the sight. Is there a trick
> > that wasn't listed. Thanx in advance

> As Barb said, stirring. I basically let it sit for about 5 minutes, then
> give a good stir before jarring and BWB.

> I've also come to prefer pectin-added recipes, even for fruits with
> plenty of pectin; I think the resultant jam has a better fruit taste
> (better aroma and tastes less cooked).

LOL!! That's been my contention forever, Scott -- about the less-cooked
taste. Believe I've made Strawberry Jam once without added pectin --
the only way I can describe the taste is "heavy" and "dark."
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

>>I've also come to prefer pectin-added recipes, even for fruits with
>>plenty of pectin; I think the resultant jam has a better fruit taste
>>(better aroma and tastes less cooked).
>
>
> LOL!! That's been my contention forever, Scott -- about the less-cooked
> taste. Believe I've made Strawberry Jam once without added pectin --
> the only way I can describe the taste is "heavy" and "dark."


You should try making strawberry "freezer jam" some time. It doesn't
taste cooked at all!

Best regards, ;;-)
Bob

We are going to a friends house to do that later this week. They have the
other half of the batch we picked. Any words of wisdom, they said it is
much simpler than the canning type, but we've never tried it. Thanx


"zxcvbob" > wrote in message
...
> Melba's Jammin' wrote:
>
>>>I've also come to prefer pectin-added recipes, even for fruits with
>>>plenty of pectin; I think the resultant jam has a better fruit taste
>>>(better aroma and tastes less cooked).
>>
>>
>> LOL!! That's been my contention forever, Scott -- about the less-cooked
>> taste. Believe I've made Strawberry Jam once without added pectin --
>> the only way I can describe the taste is "heavy" and "dark."
>
>
> You should try making strawberry "freezer jam" some time. It doesn't
> taste cooked at all!
>
> Best regards, ;;-)
> Bob

Bruce Wilson wrote:
> We are going to a friends house to do that [freezer jam] later this
> week. They have the other half of the batch we picked. Any words of
> wisdom, they said it is much simpler than the canning type, but we've
> never tried it. Thanx
>
>

I like the stuff. I like the fresh taste. IIRC, Barb hates it because
it's not *real* jam, which is why I brought it up -- and why I had the
"wink wink" smiley at the end.

The stuff is pretty much foolproof. Have fun. If you have enough
berries, also make a batch of cooked stawberry preserves or jam to compare.

One disadvantage of freezer jam is you have to store it in the freezer,
and freezer space is more valuable than pantry space.

Bob

On Tue 19 Apr 2005 06:45:45p, zxcvbob wrote in rec.food.cooking:

> Bruce Wilson wrote:
>> We are going to a friends house to do that [freezer jam] later this
>> week. They have the other half of the batch we picked. Any words of
>> wisdom, they said it is much simpler than the canning type, but we've
>> never tried it. Thanx
>>
>>
>
> I like the stuff. I like the fresh taste. IIRC, Barb hates it because
> it's not *real* jam, which is why I brought it up -- and why I had the
> "wink wink" smiley at the end.
>
> The stuff is pretty much foolproof. Have fun. If you have enough
> berries, also make a batch of cooked stawberry preserves or jam to
> compare.
>
> One disadvantage of freezer jam is you have to store it in the freezer,
> and freezer space is more valuable than pantry space.

Unless, of course, you don't have a pantry.

> Bob

Unorthodox, but really beautiful and delicious preserves...

Sun Preserved Strawberries

2 pounds whole small/medium berries, stem end romoved
2 pounds superfine granulated sugar

Let the sugar lie on the fruit long enough to draw the juice, sometimes
all night.

Set over the fire and let it merely boil up.

Ladle fruit and syrup onto shallow flat dishes or platters and set in the
sun until it thickens into preserves. Berries will be very plump. This
may take several consecutive days, bringing in the platters each night and
returning to the sun in the daytime.

Put in jars without heating and seal.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
>
> >>I've also come to prefer pectin-added recipes, even for fruits with
> >>plenty of pectin; I think the resultant jam has a better fruit taste
> >>(better aroma and tastes less cooked).

> > LOL!! That's been my contention forever, Scott -- about the
> > less-cooked taste. Believe I've made Strawberry Jam once without
> > added pectin -- the only way I can describe the taste is "heavy"
> > and "dark."

> You should try making strawberry "freezer jam" some time. It doesn't
> taste cooked at all!
>
> Best regards, ;;-)
> Bob

Glad you put it in quotation marks. Frozen fruit spread. Not jam.
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Wayne Boatwright
> wrote:

> On Tue 19 Apr 2005 06:45:45p, zxcvbob wrote in rec.food.cooking:

> > One disadvantage of freezer jam is you have to store it in the freezer,
> > and freezer space is more valuable than pantry space.
> > Bob

> Unless, of course, you don't have a pantry.

I think "pantry" is a euphemism for "shelf space." =0)

> Unorthodox, but really beautiful and delicious preserves...

> Sun Preserved Strawberries
(snippage)
> Put in jars without heating and seal.

Wayne, does "seal" mean "cover", or does it also mean "cover and process
to seal"? Are we talking about a vacuum seal here for storage? If so,
how do you do that without heat? IBeCurious.
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Bruce Wilson"
> wrote:
> "zxcvbob" > wrote in message
> > You should try making strawberry "freezer jam" some time. It doesn't
> > taste cooked at all!

> We are going to a friends house to do that later this week. They
> have the other half of the batch we picked.

>Any words of wisdom, they said it is
> much simpler than the canning type, but we've never tried it. Thanx

How are these berries being stored? They'll be a week old? Check them
for spoilage before using them. (Also, don't stem or wash them until
just before you're ready to use them.)

Follow the directions. (It has to sit for 24 hours before freezing it.)
But don't call it jam. (*^;^*)
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Wed 20 Apr 2005 05:07:43a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Tue 19 Apr 2005 06:45:45p, zxcvbob wrote in rec.food.cooking:
>
>> > One disadvantage of freezer jam is you have to store it in the
>> > freezer, and freezer space is more valuable than pantry space. Bob
>
>> Unless, of course, you don't have a pantry.
>
> I think "pantry" is a euphemism for "shelf space." =0)

That's true, but some folks, especially apartment dwellers, have precious
little extra shelf space as well. Imagine batches of pickles, jams, and
jellies finding a home in a small apartment. Guess you'd have to give
most of it away. :-)

>> Unorthodox, but really beautiful and delicious preserves...
>
>> Sun Preserved Strawberries
> (snippage)
>> Put in jars without heating and seal.
>
> Wayne, does "seal" mean "cover", or does it also mean "cover and process
> to seal"? Are we talking about a vacuum seal here for storage? If so,
> how do you do that without heat? IBeCurious.

My grandmother and mother just put the preserves in hot sterilized jars
and covered with parafin. I do the same, but use a two-piece lid. There
was never any spoilage, although I know that goes against all current
"rules".

A friend to whom I gave the recipe brings the mixture just to a quick
boil, jars as I do and then processes in BWB. I think the product becomes
a bit thicker this way.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Melba's Jammin' wrote:
>
> In article >, zxcvbob
> > wrote:
>
> > Melba's Jammin' wrote:
> >
> > >>I've also come to prefer pectin-added recipes, even for fruits with
> > >>plenty of pectin; I think the resultant jam has a better fruit taste
> > >>(better aroma and tastes less cooked).
>
> > > LOL!! That's been my contention forever, Scott -- about the
> > > less-cooked taste. Believe I've made Strawberry Jam once without
> > > added pectin -- the only way I can describe the taste is "heavy"
> > > and "dark."
>
> > You should try making strawberry "freezer jam" some time. It doesn't
> > taste cooked at all!
> >
> > Best regards, ;;-)
> > Bob
>
> Glad you put it in quotation marks. Frozen fruit spread. Not jam.

I made freezer grape jam last year. It *is* real jam. It's cooked
with pectin and all. The only difference between traditional jam
and freezer jam (at least the one I made) is the storage method.
Instead of processing the traditional way which involves sterilizing
jars and lids or topping with parafin you can use unsterilized
plastic containers and store it in the freezer to preserve it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >, Kate Connally
> wrote:

> Melba's Jammin' wrote:
(snip)
> >
> > Glad you put it in quotation marks. Frozen fruit spread. Not jam.
>
> I made freezer grape jam last year. It *is* real jam. It's cooked
> with pectin and all. The only difference between traditional jam
> and freezer jam (at least the one I made) is the storage method.
> Instead of processing the traditional way which involves sterilizing
> jars and lids or topping with parafin you can use unsterilized
> plastic containers and store it in the freezer to preserve it.
>
> Kate

Interesting. Allrighty, I'll give you that. :-0) They're generally
made from crushed raw fruit, mixed with sugar, pectin stirred in (or
something like that).
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

First time I've ever heard of this. Do you stir over heat, or take it
off the heat?

Greg Zywicki, thinning the strawberry plants and looking forward to
June.

In article . com>,
"Zywicki" > wrote:

> First time I've ever heard of this. Do you stir over heat, or take it
> off the heat?
>
> Greg Zywicki, thinning the strawberry plants and looking forward to
> June.
>

Off the heat. Before jarring and processing. Check the pectin
instructions -- they might say it now, but I won't swear to it.
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Wayne Boatwright" > wrote in message
...
> On Tue 19 Apr 2005 06:45:45p, zxcvbob wrote in rec.food.cooking:
>
>> Bruce Wilson wrote:
>>> We are going to a friends house to do that [freezer jam] later this
>>> week. They have the other half of the batch we picked. Any words of
>>> wisdom, they said it is much simpler than the canning type, but we've
>>> never tried it. Thanx
>>>
>>>
>>
>> I like the stuff. I like the fresh taste. IIRC, Barb hates it because
>> it's not *real* jam, which is why I brought it up -- and why I had the
>> "wink wink" smiley at the end.
>>
>> The stuff is pretty much foolproof. Have fun. If you have enough
>> berries, also make a batch of cooked stawberry preserves or jam to
>> compare.
>>
>> One disadvantage of freezer jam is you have to store it in the freezer,
>> and freezer space is more valuable than pantry space.
>
> Unless, of course, you don't have a pantry.
>
>> Bob
>
> Unorthodox, but really beautiful and delicious preserves...
>
> Sun Preserved Strawberries
>
> 2 pounds whole small/medium berries, stem end romoved
> 2 pounds superfine granulated sugar
>
> Let the sugar lie on the fruit long enough to draw the juice, sometimes
> all night.
>
> Set over the fire and let it merely boil up.
>
> Ladle fruit and syrup onto shallow flat dishes or platters and set in the
> sun until it thickens into preserves. Berries will be very plump. This
> may take several consecutive days, bringing in the platters each night and
> returning to the sun in the daytime.
>
> Put in jars without heating and seal.

I think the sun in Scotland will not be enough for this recipe Wayne I do
however have a dehydrator. Do you think this would be ok?

On Thu 21 Apr 2005 12:03:30p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 19 Apr 2005 06:45:45p, zxcvbob wrote in rec.food.cooking:
>>
>>> Bruce Wilson wrote:
>>>> We are going to a friends house to do that [freezer jam] later this
>>>> week. They have the other half of the batch we picked. Any words of
>>>> wisdom, they said it is much simpler than the canning type, but we've
>>>> never tried it. Thanx
>>>>
>>>>
>>>
>>> I like the stuff. I like the fresh taste. IIRC, Barb hates it
>>> because it's not *real* jam, which is why I brought it up -- and why I
>>> had the "wink wink" smiley at the end.
>>>
>>> The stuff is pretty much foolproof. Have fun. If you have enough
>>> berries, also make a batch of cooked stawberry preserves or jam to
>>> compare.
>>>
>>> One disadvantage of freezer jam is you have to store it in the
>>> freezer, and freezer space is more valuable than pantry space.
>>
>> Unless, of course, you don't have a pantry.
>>
>>> Bob
>>
>> Unorthodox, but really beautiful and delicious preserves...
>>
>> Sun Preserved Strawberries
>>
>> 2 pounds whole small/medium berries, stem end romoved
>> 2 pounds superfine granulated sugar
>>
>> Let the sugar lie on the fruit long enough to draw the juice, sometimes
>> all night.
>>
>> Set over the fire and let it merely boil up.
>>
>> Ladle fruit and syrup onto shallow flat dishes or platters and set in
>> the sun until it thickens into preserves. Berries will be very plump.
>> This may take several consecutive days, bringing in the platters each
>> night and returning to the sun in the daytime.
>>
>> Put in jars without heating and seal.
>
> I think the sun in Scotland will not be enough for this recipe Wayne
> I do however have a dehydrator. Do you think this would be ok?

Hi Ophelia! Conversely, the sun here in Arizona is usually too hot, and I
have to watch this carefuly. Yes, I'm sure the dehydrator work fine. The
object of the sun is gentle heat and evaporation. The timing may be a bit
different. Just watch for the thick syrupy consistency that you want in a
preserve. Let me know if you give it a go.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Thu 21 Apr 2005 12:03:30p, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Tue 19 Apr 2005 06:45:45p, zxcvbob wrote in rec.food.cooking:
>>>
>>>> Bruce Wilson wrote:
>>>>> We are going to a friends house to do that [freezer jam] later this
>>>>> week. They have the other half of the batch we picked. Any words of
>>>>> wisdom, they said it is much simpler than the canning type, but we've
>>>>> never tried it. Thanx
>>>>>
>>>>>
>>>>
>>>> I like the stuff. I like the fresh taste. IIRC, Barb hates it
>>>> because it's not *real* jam, which is why I brought it up -- and why I
>>>> had the "wink wink" smiley at the end.
>>>>
>>>> The stuff is pretty much foolproof. Have fun. If you have enough
>>>> berries, also make a batch of cooked stawberry preserves or jam to
>>>> compare.
>>>>
>>>> One disadvantage of freezer jam is you have to store it in the
>>>> freezer, and freezer space is more valuable than pantry space.
>>>
>>> Unless, of course, you don't have a pantry.
>>>
>>>> Bob
>>>
>>> Unorthodox, but really beautiful and delicious preserves...
>>>
>>> Sun Preserved Strawberries
>>>
>>> 2 pounds whole small/medium berries, stem end romoved
>>> 2 pounds superfine granulated sugar
>>>
>>> Let the sugar lie on the fruit long enough to draw the juice, sometimes
>>> all night.
>>>
>>> Set over the fire and let it merely boil up.
>>>
>>> Ladle fruit and syrup onto shallow flat dishes or platters and set in
>>> the sun until it thickens into preserves. Berries will be very plump.
>>> This may take several consecutive days, bringing in the platters each
>>> night and returning to the sun in the daytime.
>>>
>>> Put in jars without heating and seal.
>>
>> I think the sun in Scotland will not be enough for this recipe Wayne
>> I do however have a dehydrator. Do you think this would be ok?
>
> Hi Ophelia! Conversely, the sun here in Arizona is usually too hot, and I
> have to watch this carefuly. Yes, I'm sure the dehydrator work fine. The
> object of the sun is gentle heat and evaporation. The timing may be a bit
> different. Just watch for the thick syrupy consistency that you want in a
> preserve. Let me know if you give it a go.

Hi Wayne

I will but it will be some time before our strawberries are on sale)

I have saved the recipe though)

Thanks

O

On Thu 21 Apr 2005 01:04:17p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 21 Apr 2005 12:03:30p, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Tue 19 Apr 2005 06:45:45p, zxcvbob wrote in rec.food.cooking:
>>>>
>>>>> Bruce Wilson wrote:
>>>>>> We are going to a friends house to do that [freezer jam] later this
>>>>>> week. They have the other half of the batch we picked. Any words
>>>>>> of wisdom, they said it is much simpler than the canning type, but
>>>>>> we've never tried it. Thanx
>>>>>>
>>>>>>
>>>>>
>>>>> I like the stuff. I like the fresh taste. IIRC, Barb hates it
>>>>> because it's not *real* jam, which is why I brought it up -- and why
>>>>> I had the "wink wink" smiley at the end.
>>>>>
>>>>> The stuff is pretty much foolproof. Have fun. If you have enough
>>>>> berries, also make a batch of cooked stawberry preserves or jam to
>>>>> compare.
>>>>>
>>>>> One disadvantage of freezer jam is you have to store it in the
>>>>> freezer, and freezer space is more valuable than pantry space.
>>>>
>>>> Unless, of course, you don't have a pantry.
>>>>
>>>>> Bob
>>>>
>>>> Unorthodox, but really beautiful and delicious preserves...
>>>>
>>>> Sun Preserved Strawberries
>>>>
>>>> 2 pounds whole small/medium berries, stem end romoved
>>>> 2 pounds superfine granulated sugar
>>>>
>>>> Let the sugar lie on the fruit long enough to draw the juice,
>>>> sometimes all night.
>>>>
>>>> Set over the fire and let it merely boil up.
>>>>
>>>> Ladle fruit and syrup onto shallow flat dishes or platters and set in
>>>> the sun until it thickens into preserves. Berries will be very
>>>> plump. This may take several consecutive days, bringing in the
>>>> platters each night and returning to the sun in the daytime.
>>>>
>>>> Put in jars without heating and seal.
>>>
>>> I think the sun in Scotland will not be enough for this recipe Wayne
>>> I do however have a dehydrator. Do you think this would be ok?
>>
>> Hi Ophelia! Conversely, the sun here in Arizona is usually too hot,
>> and I have to watch this carefuly. Yes, I'm sure the dehydrator work
>> fine. The object of the sun is gentle heat and evaporation. The
>> timing may be a bit different. Just watch for the thick syrupy
>> consistency that you want in a preserve. Let me know if you give it a
>> go.
>
> Hi Wayne
>
> I will but it will be some time before our strawberries are on sale)
>
> I have saved the recipe though)
>
> Thanks
>
> O

You're very welcome. I think you'll enjoy these. Good luck!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
zxcvbob > wrote:

> You should try making strawberry "freezer jam" some time. It doesn't
> taste cooked at all!

I made freezer jam with the Concord grapes from my arbor. I wasn't
pleased with the results. Maybe the Concords' thick skins require added
cooking time. Somehow, it was *less* flavorful than even the times I've
made Concord grape without added pectin. Strange.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
Kate Connally > wrote:

> I made freezer grape jam last year. It *is* real jam. It's cooked
> with pectin and all. The only difference between traditional jam
> and freezer jam (at least the one I made) is the storage method.
> Instead of processing the traditional way which involves sterilizing
> jars and lids or topping with parafin you can use unsterilized
> plastic containers and store it in the freezer to preserve it.

Wait, cooked *with* the pectin? Not cooked to extract the juice, then
just mixed with pectin? Freezer jam is uncooked:

<http://www.extension.umn.edu/info-u/nutrition/BJ852.html>
<http://www.uen.org/utahlink/lp_res/nutri410.txt>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
Melba's Jammin' > wrote:

> LOL!! That's been my contention forever, Scott -- about the less-cooked
> taste. Believe I've made Strawberry Jam once without added pectin --
> the only way I can describe the taste is "heavy" and "dark."

I agree on just about everything but marmalades and apple/crabapple
jellies. I did make a blueberry orange preserve recently w/o pectin and
it was quite nice.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/