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where can i buy gelatin?
where? i wanna make some jam.
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On 17 Aug 2005 09:53:39 -0700, wrote:
> where? i wanna make some jam. Look for Certo in the grocery store. It comes as either a powder or liquid. |
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> wrote in message ... >: On 17 Aug 2005 09:53:39 -0700, wrote: > > : > where? i wanna make some jam. > > : Look for Certo in the grocery store. It comes as either a powder or > : liquid. > > Or Knox. You find it in the spice/baking aisle, normally near the > canning items. It is not common to make jam with gelatin. What they want is fruit pectin. MoM |
"The Cook" > wrote in message ... > On Wed, 17 Aug 2005 20:22:05 +0000 (UTC), wrote: > >>: On 17 Aug 2005 09:53:39 -0700, wrote: >> >>: > where? i wanna make some jam. >> >>: Look for Certo in the grocery store. It comes as either a powder or >>: liquid. >> >>Or Knox. You find it in the spice/baking aisle, normally near the >>canning items. > > > You don't make jam with gelatin. You use pectin. In the US there is > Certo and Sure-Jel. They both come with directions. The liquid and > powder versions are NOT interchangeable. I've interchanged them. The directions are different for the two types of pection but other than that the recipes are pretty much the same. Just follow the directions for the type of pectin you're using. Kathy |
On Wed, 17 Aug 2005 16:34:25 -0600, kr_gentner wrote:
> I've interchanged them. The directions are different for the two types of > pection but other than that the recipes are pretty much the same. Just > follow the directions for the type of pectin you're using. You're right, but there are certain recipes where they aren't interchangable... like hot pepper jelly. |
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On Wed, 17 Aug 2005 22:46:29 -0600, kr_gentner wrote:
> > "sf" > wrote in message > ... > > On Wed, 17 Aug 2005 16:34:25 -0600, kr_gentner wrote: > > > >> I've interchanged them. The directions are different for the two types > >> of > >> pection but other than that the recipes are pretty much the same. Just > >> follow the directions for the type of pectin you're using. > > > > You're right, but there are certain recipes where they aren't > > interchangable... like hot pepper jelly. > > So which one is required for hot pepper jelly? > liquid... but I can't tell you why. |
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In article <0sTMe.2588$Sj1.797@okepread04>, "kr_gentner"
> wrote: > "sf" > wrote in message > ... > > On Wed, 17 Aug 2005 16:34:25 -0600, kr_gentner wrote: > > > >> I've interchanged them. The directions are different for the two > >> types > >> of > >> pection but other than that the recipes are pretty much the same. > >> Just > >> follow the directions for the type of pectin you're using. > > > > You're right, but there are certain recipes where they aren't > > interchangable... like hot pepper jelly. > > So which one is required for hot pepper jelly? > > Kathy Liquid or powder. :-0) The recipes are different, Kathy, but both forms have recipes for Pepper Jelly. -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
"sf" > wrote in message ... > On Wed, 17 Aug 2005 16:34:25 -0600, kr_gentner wrote: > >> I've interchanged them. The directions are different for the two types >> of >> pection but other than that the recipes are pretty much the same. Just >> follow the directions for the type of pectin you're using. > > You're right, but there are certain recipes where they aren't > interchangable... like hot pepper jelly. So which one is required for hot pepper jelly? Kathy |
On Wed 17 Aug 2005 10:47:59p, kr_gentner wrote in rec.food.cooking:
> > "Melba's Jammin'" > wrote in message > ... >> In article <0sTMe.2588$Sj1.797@okepread04>, "kr_gentner" >> > wrote: > >>> So which one is required for hot pepper jelly? >>> >>> Kathy >> >> Liquid or powder. :-0) The recipes are different, Kathy, but both >> forms have recipes for Pepper Jelly. >> -- >> -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a >> couple pictures added to the 7/29 note on 8/5) > > I knew that, but apparently sf doesn't. My pepper jelly turned out just > fine made with powdered pectin. As a matter of fact I changed a couple > of other jelly and jam recipes from liquid to powder and they all turned > out fine. You just have to use the directions for whichever one you're > using. > > I need to go to the farmer's market and get some nice hot red peppers > for a couple more batches of Apricot-Red pepper jam. It's hubby's > favorite on peanut butter and he opened the last jar this morning. > > Kathy Fresh or dried apricots? -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-3, 08/17/2005 Tested on: 8/17/2005 9:47:25 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
On Wed, 17 Aug 2005 23:47:59 -0600, kr_gentner wrote:
> > "Melba's Jammin'" > wrote in message > ... > > In article <0sTMe.2588$Sj1.797@okepread04>, "kr_gentner" > > > wrote: > > >> So which one is required for hot pepper jelly? > >> > >> Kathy > > > > Liquid or powder. :-0) The recipes are different, Kathy, but both > > forms have recipes for Pepper Jelly. > > -- > > -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a > > couple pictures added to the 7/29 note on 8/5) > > I knew that, but apparently sf doesn't. My pepper jelly turned out just > fine made with powdered pectin. As a matter of fact I changed a couple of > other jelly and jam recipes from liquid to powder and they all turned out > fine. You just have to use the directions for whichever one you're using. > > I need to go to the farmer's market and get some nice hot red peppers for a > couple more batches of Apricot-Red pepper jam. It's hubby's favorite on > peanut butter and he opened the last jar this morning. > > Kathy Barb said the recipes were not interchangable, so my recipe would fail if I used powder. Please post your apricot-red pepper jam (JAM?) recipe - it sounds delicious! Can you still get fresh apricots or do you use canned? |
"sf" > wrote in message ... > On Wed, 17 Aug 2005 22:46:29 -0600, kr_gentner wrote: > >> >> "sf" > wrote in message >> ... >> > On Wed, 17 Aug 2005 16:34:25 -0600, kr_gentner wrote: >> > >> >> I've interchanged them. The directions are different for the two >> types >> >> of >> >> pection but other than that the recipes are pretty much the same. >> Just >> >> follow the directions for the type of pectin you're using. >> > >> > You're right, but there are certain recipes where they aren't >> > interchangable... like hot pepper jelly. >> >> So which one is required for hot pepper jelly? >> > liquid... but I can't tell you why. I made hot pepper jelly with powder pectin. Turned out fine. Could have been hotter though. Kathy |
"Melba's Jammin'" > wrote in message ... > In article <0sTMe.2588$Sj1.797@okepread04>, "kr_gentner" > > wrote: >> So which one is required for hot pepper jelly? >> >> Kathy > > Liquid or powder. :-0) The recipes are different, Kathy, but both > forms have recipes for Pepper Jelly. > -- > -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a > couple pictures added to the 7/29 note on 8/5) I knew that, but apparently sf doesn't. My pepper jelly turned out just fine made with powdered pectin. As a matter of fact I changed a couple of other jelly and jam recipes from liquid to powder and they all turned out fine. You just have to use the directions for whichever one you're using. I need to go to the farmer's market and get some nice hot red peppers for a couple more batches of Apricot-Red pepper jam. It's hubby's favorite on peanut butter and he opened the last jar this morning. Kathy |
On Wed 17 Aug 2005 11:49:56p, kr_gentner wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Wed 17 Aug 2005 10:47:59p, kr_gentner wrote in rec.food.cooking: > >>> I knew that, but apparently sf doesn't. My pepper jelly turned out >>> just fine made with powdered pectin. As a matter of fact I changed a >>> couple of other jelly and jam recipes from liquid to powder and they >>> all turned out fine. You just have to use the directions for >>> whichever one you're using. >>> >>> I need to go to the farmer's market and get some nice hot red peppers >>> for a couple more batches of Apricot-Red pepper jam. It's hubby's >>> favorite on peanut butter and he opened the last jar this morning. >>> >>> Kathy >> >> Fresh or dried apricots? >> >> -- >> Wayne Boatwright *¿* >> ____________________________________________ >> >> Give me a smart idiot over a stupid genius any day. >> Sam Goldwyn, 1882-1974 > > They were dried apricots. I found the recipe googling for jam recipes. > The red peppers came from the garden last year and they were fairly hot. > I don't have a garden this year due to moving in the middle of the > summer so I'm going to have to hunt red peppers at the farmer's market. > > Kathy Oh, good, I was hoping they were dried apricots, as I prefer using them. Could you please post your recipe? I have access to a wide variety of hot peppers. Thanks, Kathy! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-3, 08/17/2005 Tested on: 8/17/2005 10:47:59 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
"Wayne Boatwright" > wrote in message ... > On Wed 17 Aug 2005 10:47:59p, kr_gentner wrote in rec.food.cooking: >> I knew that, but apparently sf doesn't. My pepper jelly turned out just >> fine made with powdered pectin. As a matter of fact I changed a couple >> of other jelly and jam recipes from liquid to powder and they all turned >> out fine. You just have to use the directions for whichever one you're >> using. >> >> I need to go to the farmer's market and get some nice hot red peppers >> for a couple more batches of Apricot-Red pepper jam. It's hubby's >> favorite on peanut butter and he opened the last jar this morning. >> >> Kathy > > Fresh or dried apricots? > > -- > Wayne Boatwright *¿* > ____________________________________________ > > Give me a smart idiot over a stupid genius any day. > Sam Goldwyn, 1882-1974 They were dried apricots. I found the recipe googling for jam recipes. The red peppers came from the garden last year and they were fairly hot. I don't have a garden this year due to moving in the middle of the summer so I'm going to have to hunt red peppers at the farmer's market. Kathy |
"sf" > wrote in message ... > On Wed, 17 Aug 2005 23:47:59 -0600, kr_gentner wrote: > >> >> "Melba's Jammin'" > wrote in message >> ... >> > In article <0sTMe.2588$Sj1.797@okepread04>, "kr_gentner" >> > > wrote: >> >> >> So which one is required for hot pepper jelly? >> >> >> >> Kathy >> > >> > Liquid or powder. :-0) The recipes are different, Kathy, but both >> > forms have recipes for Pepper Jelly. >> > -- >> > -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a >> > couple pictures added to the 7/29 note on 8/5) >> >> I knew that, but apparently sf doesn't. My pepper jelly turned out just >> fine made with powdered pectin. As a matter of fact I changed a couple >> of >> other jelly and jam recipes from liquid to powder and they all turned >> out >> fine. You just have to use the directions for whichever one you're >> using. >> >> I need to go to the farmer's market and get some nice hot red peppers >> for a >> couple more batches of Apricot-Red pepper jam. It's hubby's favorite on >> peanut butter and he opened the last jar this morning. >> >> Kathy > > Barb said the recipes were not interchangable, so my recipe would fail > if I used powder. > > Please post your apricot-red pepper jam (JAM?) recipe - it sounds > delicious! Can you still get fresh apricots or do you use canned? My mom told me I could use either list of ingredients as long as I used the instructions for which ever pectin I used. She said "pectin is pectin." I even used store brand powdered pectin and didn't have a single failure in over 200 jars of jams and jellies. The Apricot-Red pepper jam is made with dried apricots and hot red peppers. The ones I used last year were from my garden and if I remember right the variety was called Santa Fe. This is the original recipe as I found it. I didn't use any bell peppers, I used all hot peppers. I also discovered 1 3/4ths cup of vinegar was waaaaaaaaaaay too much when I chopped the apricots and peppers. It made a mess. On the second batch I cut it back to about half a cup in the food processor. I changed the canning time for my altitude too. If you want it definitely hot I'd throw in at least one habanero. I finally got actually hot jam when I made habanero-peach. That'll warm your toast up. Kathy * Exported from MasterCook * Apricot-Red Pepper Jam Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Jams and Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. dried apricots (about 1-1/2 cups) -- (about 6 oz.) chopped 3/4 cup chopped red bell pepper 1/4 cup fresno chilies or jalapenos 2 1/2 cups cider vinegar (5% acidity) 1 1/2 cups water 1 box dry pectin -- (1-3/4 or 2 oz.) 6 cups sugar In a blender or food processor, whirl apricots, bell pepper, chiles, and 1-3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy-bottomed 8-10 quart pan. Rinse blender with the 1-1/2 cups water and remaining 3/4 cup vinegar; pour into pan. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil; boil, stirring for 1 minute (if using 2 oz. box of pectin boil for 2 minutes. Remove from heat and skim off any foam. Ladle hot jelly into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean, top with hot lids, then firmly screw on bands. Process in boiling water bath for 10 minutes. Makes about 6 half-pint jars. Yield: "9 half pints" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4674 Calories; trace Fat (0.0% calories from fat); 1g Protein; 1206g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 1 Vegetable; 80 1/2 Other Carbohydrates. NOTES : canning time adjusted Nutr. Assoc. : 0 0 0 0 0 0 0 |
"Wayne Boatwright" > wrote in message ... > > Oh, good, I was hoping they were dried apricots, as I prefer using them. > Could you please post your recipe? I have access to a wide variety of hot > peppers. > > Thanks, Kathy! > > > -- > Wayne Boatwright *¿* > ____________________________________________ > > Give me a smart idiot over a stupid genius any day. > Sam Goldwyn, 1882-1974 I really like using the dried too. Last year I tossed the peppers in the freezer and then I could wait to make this one until it was cooler and I had more time. I posted the recipe in my last reply to sf. Let me know if you need it again. I love this one on cream cheese. It's hubby's favorite on peanut butter. Kathy |
In article <BsVMe.2606$Sj1.1058@okepread04>, "kr_gentner"
> wrote: > Apricot-Red Pepper Jam Kathy, do you remember where you picked up that recipe? -- -Barb, <http://www.jamlady.eboard.com> 8/18/05, The Minnesota Pickle! |
In article >, Wayne Boatwright
> wrote: > On Wed 17 Aug 2005 11:49:56p, kr_gentner wrote in rec.food.cooking: > > > > > "Wayne Boatwright" > wrote in message > > ... > >> On Wed 17 Aug 2005 10:47:59p, kr_gentner wrote in rec.food.cooking: > > > >>> I knew that, but apparently sf doesn't. My pepper jelly turned out > >>> just fine made with powdered pectin. As a matter of fact I changed a > >>> couple of other jelly and jam recipes from liquid to powder and they > >>> all turned out fine. You just have to use the directions for > >>> whichever one you're using. > >>> > >>> I need to go to the farmer's market and get some nice hot red peppers > >>> for a couple more batches of Apricot-Red pepper jam. It's hubby's > >>> favorite on peanut butter and he opened the last jar this morning. > >>> > >>> Kathy > >> > >> Fresh or dried apricots? > >> > >> -- > >> Wayne Boatwright *¿* > >> ____________________________________________ > >> > >> Give me a smart idiot over a stupid genius any day. > >> Sam Goldwyn, 1882-1974 > > > > They were dried apricots. I found the recipe googling for jam recipes. > > The red peppers came from the garden last year and they were fairly hot. > > I don't have a garden this year due to moving in the middle of the > > summer so I'm going to have to hunt red peppers at the farmer's market. > > > > Kathy > > Oh, good, I was hoping they were dried apricots, as I prefer using them. > Could you please post your recipe? I have access to a wide variety of hot > peppers. > > Thanks, Kathy! I'm not Kathy, but I posted this to r.f.c. four years ago. It's from Sunset publications. Apricot-Red Pepper Jelly Recipe By: *Sunset Canning Book, p 54 Serving Size: *72 Preparation Time: 0:00 Categories: Canning, Preserves, Etc. * Amount * Measure *Ingredient *Preparation Method 1 *package *(about 6 oz.) dried apricots, chopped *(about 1-1/4 cups) 3/4 * cup * chopped red bell pepper 1/4 * cup * seeded, chopped fresh red Fresno chiles or * * * * red (or green) jalapeno chiles (4-6 * * * * * medium-size chiles) * 2 1/2 cups *cider vinegar * 1 1/2 cups *water 1 *box * powdered pectin (1.75 or 2 ounce) * 6 *cups *sugar In a blender or food processor, chop apricots, peppers, and 1-3/4 cups of the vinegar until fruit and vegetables are finely ground. *Pour into a heavy-bottomed 8- to 10-quart pan. *Rinse food processor/blender with the 1-1/2 cups water and remaining 3/4 cup vinegar; pour into pan. *Stir in pectin; bring to a full rolling boil over high heat, stirring constantly. *Quickly add sugar, still stirring. *Return to a full rolling boil; then boil, stirring for 1 minute. *(If using a 2-oz. box of pectin, boil for 2 minutes.) *Remove from heat and skim off any foam. Ladle hot jelly into hot sterilized half-pint jars, leaving 1/4-inch headspace. *Wipe rims and threads clean; top with hot lids, then firmly screw on bands. *Process in boiling water canner for 5 minutes. * Or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids. *Let stand for 12 to 24 hours at room temperature; freeze or refrigerate. * Makes about 6 half-pints. *(More like 9) * *---------- -- -Barb, <http://www.jamlady.eboard.com> 8/18/05, The Minnesota Pickle! |
On Thu 18 Aug 2005 12:23:11a, kr_gentner wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... > > >> >> Oh, good, I was hoping they were dried apricots, as I prefer using >> them. Could you please post your recipe? I have access to a wide >> variety of hot peppers. >> >> Thanks, Kathy! >> >> >> -- >> Wayne Boatwright *¿* >> ____________________________________________ >> >> Give me a smart idiot over a stupid genius any day. >> Sam Goldwyn, 1882-1974 > > I really like using the dried too. Last year I tossed the peppers in > the freezer and then I could wait to make this one until it was cooler > and I had more time. I posted the recipe in my last reply to sf. Let > me know if you need it again. Thanks, Kathy, I got it. > I love this one on cream cheese. It's hubby's favorite on peanut > butter. I would like both! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-3, 08/17/2005 Tested on: 8/18/2005 6:19:15 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
On Thu 18 Aug 2005 06:12:32a, Melba's Jammin' wrote in rec.food.cooking:
> I'm not Kathy, but I posted this to r.f.c. four years ago. It's from > Sunset publications. > > Apricot-Red Pepper Jelly > > Recipe By: ÿSunset Canning Book, p 54 > Serving Size: ÿ72 > Preparation Time: 0:00 > Categories: Canning, Preserves, Etc. ÿ I know who you are! :-) Thanks for posting this, Barb. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-3, 08/17/2005 Tested on: 8/18/2005 6:44:48 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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"Melba's Jammin'" > wrote in message ... > In article <BsVMe.2606$Sj1.1058@okepread04>, "kr_gentner" > > wrote: > >> Apricot-Red Pepper Jam > > Kathy, do you remember where you picked up that recipe? > -- > -Barb, <http://www.jamlady.eboard.com> 8/18/05, The Minnesota Pickle! I did a google search for pepper jam or jelly. I found it posted in a couple of places but don't remember where all I found it now. Kathy |
On Thu, 18 Aug 2005 01:03:38 -0600, kr_gentner wrote:
> If you want it definitely hot I'd throw in at least one habanero. I finally > got actually hot jam when I made habanero-peach. That'll warm your toast > up. Thanks for the recipe and precautions... yes, I like my pepper jelly with a bite, but I use it for appetisers not toast. :D |
On Thu, 18 Aug 2005 15:30:18 -0600, kr_gentner wrote:
> > "sf" > wrote in message > > > > Thanks for the recipe and precautions... yes, I like my pepper jelly > > with a bite, but I use it for appetisers not toast. > > > > :D > > I love it as an appetizer myself. The peach and apricot ones make excellent > glazes for pork roast. > Yum! Great idea. Do you put it on the last 10 minutes or give it longer? I would probably use it as a condiment, because I like pepper jelly so much! |
"sf" > wrote in message ... > On Thu, 18 Aug 2005 01:03:38 -0600, kr_gentner wrote: > >> If you want it definitely hot I'd throw in at least one habanero. I >> finally >> got actually hot jam when I made habanero-peach. That'll warm your >> toast >> up. > > > Thanks for the recipe and precautions... yes, I like my pepper jelly > with a bite, but I use it for appetisers not toast. > > :D I love it as an appetizer myself. The peach and apricot ones make excellent glazes for pork roast. Kathy |
"sf" > wrote in message ... > Yum! Great idea. Do you put it on the last 10 minutes or give it > longer? I would probably use it as a condiment, because I like pepper > jelly so much! I don't give it much longer than about 20 minutes most of the time. A couple of times I put it on a little earlier and it starts to scorch. I don't mind a little carmelization but I don't want it to get scorched. Kathy |
kr_gentner wrote: > > "sf" > wrote in message > ... > > On Wed, 17 Aug 2005 16:34:25 -0600, kr_gentner wrote: > > > >> I've interchanged them. The directions are different for the two types > >> of > >> pection but other than that the recipes are pretty much the same. Just > >> follow the directions for the type of pectin you're using. > > > > You're right, but there are certain recipes where they aren't > > interchangable... like hot pepper jelly. > > So which one is required for hot pepper jelly? > > Kathy Either one will work. My mother makes pepper jelly by the kilogram. Sometimes she uses the powder and sometimes the liquid. Just a matter of following the directions that come with either one. |
: : > where? i wanna make some jam. : : Look for Certo in the grocery store. It comes as either a powder or : : liquid. : Or Knox. You find it in the spice/baking aisle, normally near the : canning items. Strike that, I meant to say Sure-Jell. Knox is gelatin. |
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