Well friends, it's been a busy week.
The bread and butter pickles are real nice, but then I hardly ever have
any problems there. I add the spices to the jars and not the liquid because
I never seem to get an even amount in every jar the old way. I'll make
another batch sugar free when I can find some nice cukes again.
Made Blood Orange Marmalade and decided it needed more orange flavor and
added one TABLEspoon of food-grade orange oil. That may have been a trifle
too much! The DH loves it tho. The oranges in this batch were pretty mild,
you see. It's a lovely color. I think I just prefer the *color* of regular
orange marmalade better.
The Lemon Marmalade (This One) in honor of our friend bob(this one) is
fabulous. No other word. Used the SureJel pectin recipe for orange and
subbed out 2 lemons for each orange.
Lessons learned this time around: my fishing filet knife (about surgical
sharp) is the best thing for getting good skinny peel. I also "supreme" the
fruits and do away with the ugly white separating membranes as well as the
pith. The lemon m~ needed 1/4 teaspoon bicarb of soda to tone down the acid
level.
Looking forward to actually doing the lime this week!
Edrena

Original message:
>> Well friends, it's been a busy week.
>> The bread and butter pickles are real nice, but then I hardly ever have
>> any problems there. I add the spices to the jars and not the liquid
>> because I never seem to get an even amount in every jar the old way. I'll
>> make another batch sugar free when I can find some nice cukes again.
>> Made Blood Orange Marmalade and decided it needed more orange flavor and
>> added one TABLEspoon of food-grade orange oil. That may have been a
>> trifle too much! The DH loves it tho. The oranges in this batch were
>> pretty mild, you see. It's a lovely color. I think I just prefer the
>> *color* of regular orange marmalade better.
>> The Lemon Marmalade (This One) in honor of our friend bob(this one) is
>> fabulous. No other word. Used the SureJel pectin recipe for orange and
>> subbed out 2 lemons for each orange.
>> Lessons learned this time around: my fishing filet knife (about surgical
>> sharp) is the best thing for getting good skinny peel. I also "supreme"
>> the fruits and do away with the ugly white separating membranes as well
>> as the pith. The lemon m~ needed 1/4 teaspoon bicarb of soda to tone down
>> the acid level.
>> Looking forward to actually doing the lime this week!
>> Edrena
>>

From: "Kathi Jones" >
> yea Edrena! But did it set? That's my biggest problem...getting
> marmalade to set...without pectin. Gonna only make marmalade that calls
> for pectin from now on. Re-cooked that pink grapefruit marmalade twice -
> down one jar each time...now it looks really cooked and tastes really
> cooked, but still isn't set. Actually, I may never make marmalade again!
> ;-(
> Kathi
>
Dear K,
Hope you don't mind I responded to the group with this one, it is a common
problem. Don't give up. Lots of us started out with a variety of ice cream
toppings! ;-)
I found myself having this problem even with pectin when I first started.
I
had better results using pectin when:
I cooked a little longer (30-60 sec) on very humid days (above 70% or so)
I cooked a little longer period. We're up at 4,000 feet elevation.
I cheated by a couple tablespoonfuls on recipe. I was having a hard time
accurately measuring 4 cups according to the box recipe. They mean
*exactly* 4 cups. When in doubt, use a little less. I was sloppy measuring
the orange pulp, I know it was at least 1/4 cup less. It set up very firm.
Previous is especially true when the fruit is very ripe. Ripe fruit has
less
natural pectin.
Test the acid content somehow. I use industrial test strips, but they're
not
real accurate. Accurate enuf until I win the Lotto & can buy a nice tester.
Come to think of it, with citrus marmalade, you might need to add 1/8 to
1/4 tsp baking soda. I used the 1/4 tsp with the lemon marmalade (pectin
method) and it set up perfectly, with only slight slippage, but no floating
fruit. I did cool & stir for 7 min before filling the jars. (My new pot has
a thicker base which retains heat better, thus the longer cooling time.
But it is much shinier than the old pot!)
All this said, I've had best luck when measuring the unpectin product's
heat before taking it off the stove. I use an El Cheapo "instant read"
thermometer. When I win ~ I'd like one of those laser light thermom's
Alton Brown has. At my altitude, 8 degrees above water's boiling point
is exactly 212F. Above 214F, the stuff sets up too hard.
I've not had good luck with the cold plate method, and marginally
better luck with the drops off the spoon method.
I don't remember, but did you use 3/4 or 1 cup sugar per cup of
pulp? Use less or more the next time.
With the unpectin method, you might want to consider cooking it up
with the pits in a stainless steel tea ball. Lots of pectin around them
seeds. Throw away before filling jars.
Also- Mother Barb informed me many years ago, "one simmers
jam and boils jelly." Did I get that right, Ma? I remembered it as not
wanted to mush up the fruit bits by boiling too furiously. Memory
mnemonic sort of deal.
HTH
Edrena, Jones by choice

In article >,
"The Joneses" > wrote:

> Also- Mother Barb informed me many years ago, "one simmers
> jam and boils jelly." Did I get that right, Ma? I remembered it as not
> wanted to mush up the fruit bits by boiling too furiously. Memory
> mnemonic sort of deal.

I believe you did, though I boil both because I use pectin for
everything but butters and crabapple jelly (and sometimes then, too).

> HTH
> Edrena, Jones by choice

--
-Barb, Mother Superior, HOSSSPoJ
Sitting in Duluth watching Distinguished College Engineering Professor
make stupid noises and funny faces with Small Child - you've never seen
such a pair as those two! Oy!
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

"The Joneses" > wrote in message
...
> Original message:
>>> Well friends, it's been a busy week.
>>> The bread and butter pickles are real nice, but then I hardly ever have
>>> any problems there. I add the spices to the jars and not the liquid
>>> because I never seem to get an even amount in every jar the old way.
>>> I'll make another batch sugar free when I can find some nice cukes
>>> again.
>>> Made Blood Orange Marmalade and decided it needed more orange flavor
>>> and added one TABLEspoon of food-grade orange oil. That may have been a
>>> trifle too much! The DH loves it tho. The oranges in this batch were
>>> pretty mild, you see. It's a lovely color. I think I just prefer the
>>> *color* of regular orange marmalade better.
>>> The Lemon Marmalade (This One) in honor of our friend bob(this one) is
>>> fabulous. No other word. Used the SureJel pectin recipe for orange and
>>> subbed out 2 lemons for each orange.
>>> Lessons learned this time around: my fishing filet knife (about
>>> surgical sharp) is the best thing for getting good skinny peel. I also
>>> "supreme" the fruits and do away with the ugly white separating
>>> membranes as well as the pith. The lemon m~ needed 1/4 teaspoon bicarb
>>> of soda to tone down the acid level.
>>> Looking forward to actually doing the lime this week!
>>> Edrena
>>>
>
> From: "Kathi Jones" >
>> yea Edrena! But did it set? That's my biggest problem...getting
>> marmalade to set...without pectin. Gonna only make marmalade that calls
>> for pectin from now on. Re-cooked that pink grapefruit marmalade twice -
>> down one jar each time...now it looks really cooked and tastes really
>> cooked, but still isn't set. Actually, I may never make marmalade again!
>> ;-(
>> Kathi
>>
> Dear K,
> Hope you don't mind I responded to the group with this one, it is a
> common
> problem. Don't give up. Lots of us started out with a variety of ice cream
> toppings! ;-)
> I found myself having this problem even with pectin when I first started.
> I
> had better results using pectin when:
> I cooked a little longer (30-60 sec) on very humid days (above 70% or so)
> I cooked a little longer period. We're up at 4,000 feet elevation.
> I cheated by a couple tablespoonfuls on recipe. I was having a hard time
> accurately measuring 4 cups according to the box recipe. They mean
> *exactly* 4 cups. When in doubt, use a little less. I was sloppy measuring
> the orange pulp, I know it was at least 1/4 cup less. It set up very firm.
> Previous is especially true when the fruit is very ripe. Ripe fruit has
> less
> natural pectin.
> Test the acid content somehow. I use industrial test strips, but they're
> not
> real accurate. Accurate enuf until I win the Lotto & can buy a nice
> tester.
> Come to think of it, with citrus marmalade, you might need to add 1/8 to
> 1/4 tsp baking soda. I used the 1/4 tsp with the lemon marmalade (pectin
> method) and it set up perfectly, with only slight slippage, but no
> floating
> fruit. I did cool & stir for 7 min before filling the jars. (My new pot
> has
> a thicker base which retains heat better, thus the longer cooling time.
> But it is much shinier than the old pot!)
> All this said, I've had best luck when measuring the unpectin product's
> heat before taking it off the stove. I use an El Cheapo "instant read"
> thermometer. When I win ~ I'd like one of those laser light thermom's
> Alton Brown has. At my altitude, 8 degrees above water's boiling point
> is exactly 212F. Above 214F, the stuff sets up too hard.
> I've not had good luck with the cold plate method, and marginally
> better luck with the drops off the spoon method.
> I don't remember, but did you use 3/4 or 1 cup sugar per cup of
> pulp? Use less or more the next time.
> With the unpectin method, you might want to consider cooking it up
> with the pits in a stainless steel tea ball. Lots of pectin around them
> seeds. Throw away before filling jars.
> Also- Mother Barb informed me many years ago, "one simmers
> jam and boils jelly." Did I get that right, Ma? I remembered it as not
> wanted to mush up the fruit bits by boiling too furiously. Memory
> mnemonic sort of deal.
> HTH
> Edrena, Jones by choice
>

Thanks for the tips! (I didn't realize I didn't reply to the group until I
didn't see my post then read yours - wasn't intentional)

I followed the BBB recipe for grapefruit marmalade, using 1 cup sugar for
each cup pulp. Didn't use the pips because recipe didn't say to, and I
thought that was strange cuz usually recipes do. I also got rid of all the
membrane in the pulp as I don't like that texture in my marmalade. I cooked
using a thermometer - all 3 times, beyond gel stage. Used the plate
test...no matter what this marmalade was working against me. Now it's a
darker orange cooked colour, tastes cooked, the peel is mush, still floats
to the top and isn't set. I will chuck this batch. I guess that's ok
though, as I think I've only ever done that once or twice before...

Kathi
also Jones by choice

The Joneses wrote:
> Original message:
>
>>>Well friends, it's been a busy week.
>>> The bread and butter pickles are real nice, but then I hardly ever have
>>>any problems there. I add the spices to the jars and not the liquid
>>>because I never seem to get an even amount in every jar the old way. I'll
>>>make another batch sugar free when I can find some nice cukes again.
>>> Made Blood Orange Marmalade and decided it needed more orange flavor and
>>>added one TABLEspoon of food-grade orange oil. That may have been a
>>>trifle too much! The DH loves it tho. The oranges in this batch were
>>>pretty mild, you see. It's a lovely color. I think I just prefer the
>>>*color* of regular orange marmalade better.
>>> The Lemon Marmalade (This One) in honor of our friend bob(this one) is
>>>fabulous. No other word. Used the SureJel pectin recipe for orange and
>>>subbed out 2 lemons for each orange.
>>> Lessons learned this time around: my fishing filet knife (about surgical
>>>sharp) is the best thing for getting good skinny peel. I also "supreme"
>>>the fruits and do away with the ugly white separating membranes as well
>>>as the pith. The lemon m~ needed 1/4 teaspoon bicarb of soda to tone down
>>>the acid level.
>>> Looking forward to actually doing the lime this week!
>>>Edrena
>>>
>
>
> From: "Kathi Jones" >
>
>>yea Edrena! But did it set? That's my biggest problem...getting
>>marmalade to set...without pectin. Gonna only make marmalade that calls
>>for pectin from now on. Re-cooked that pink grapefruit marmalade twice -
>>down one jar each time...now it looks really cooked and tastes really
>>cooked, but still isn't set. Actually, I may never make marmalade again!
>>;-(
>>Kathi
>>
>
> Dear K,
> Hope you don't mind I responded to the group with this one, it is a common
> problem. Don't give up. Lots of us started out with a variety of ice cream
> toppings! ;-)
> I found myself having this problem even with pectin when I first started.
> I
> had better results using pectin when:
> I cooked a little longer (30-60 sec) on very humid days (above 70% or so)
> I cooked a little longer period. We're up at 4,000 feet elevation.
> I cheated by a couple tablespoonfuls on recipe. I was having a hard time
> accurately measuring 4 cups according to the box recipe. They mean
> *exactly* 4 cups. When in doubt, use a little less. I was sloppy measuring
> the orange pulp, I know it was at least 1/4 cup less. It set up very firm.
> Previous is especially true when the fruit is very ripe. Ripe fruit has
> less
> natural pectin.
> Test the acid content somehow. I use industrial test strips, but they're
> not
> real accurate. Accurate enuf until I win the Lotto & can buy a nice tester.
> Come to think of it, with citrus marmalade, you might need to add 1/8 to
> 1/4 tsp baking soda. I used the 1/4 tsp with the lemon marmalade (pectin
> method) and it set up perfectly, with only slight slippage, but no floating
> fruit. I did cool & stir for 7 min before filling the jars. (My new pot has
> a thicker base which retains heat better, thus the longer cooling time.
> But it is much shinier than the old pot!)
> All this said, I've had best luck when measuring the unpectin product's
> heat before taking it off the stove. I use an El Cheapo "instant read"
> thermometer. When I win ~ I'd like one of those laser light thermom's
> Alton Brown has. At my altitude, 8 degrees above water's boiling point
> is exactly 212F. Above 214F, the stuff sets up too hard.
> I've not had good luck with the cold plate method, and marginally
> better luck with the drops off the spoon method.
> I don't remember, but did you use 3/4 or 1 cup sugar per cup of
> pulp? Use less or more the next time.
> With the unpectin method, you might want to consider cooking it up
> with the pits in a stainless steel tea ball. Lots of pectin around them
> seeds. Throw away before filling jars.
> Also- Mother Barb informed me many years ago, "one simmers
> jam and boils jelly." Did I get that right, Ma? I remembered it as not
> wanted to mush up the fruit bits by boiling too furiously. Memory
> mnemonic sort of deal.
> HTH
> Edrena, Jones by choice
>
>
About pectin-containing parts of citrus fruits, it is my understanding
that the pith ( or white part) contains a good deal of the pectin. If
you use the "boiling whole" method from PFB, you get a lot of that
soluble pectin in your marmalade. I have never had any problems with
set when using a frozen ( not cold) plate for testing.
Ellen

"ellen wickberg" > wrote in message
news:qYEJh.16070$zU1.11052@pd7urf1no...
> The Joneses wrote:
>> Original message:
>>
>>>>Well friends, it's been a busy week. (clipped)
>>
>> From: "Kathi Jones" >
>>
>>>yea Edrena! But did it set? That's my biggest problem...getting
>>>marmalade to set...without pectin. (more clipping) ;-(
>>>Kathi
>>>
>>
>> Dear K,
>> Hope you don't mind I responded to the group with this one, it is a
>> common
>> problem. Don't give up. Lots of us started out with a variety of ice
>> cream
>> toppings! ;-)
>> I found myself having this problem even with pectin when I first
>> started. I had better results using pectin when: (clipped advice)
>>
> About pectin-containing parts of citrus fruits, it is my understanding
> that the pith ( or white part) contains a good deal of the pectin. If you
> use the "boiling whole" method from PFB, you get a lot of that soluble
> pectin in your marmalade. I have never had any problems with set when
> using a frozen ( not cold) plate for testing.
> Ellen

Yeah, but isn't the pith evil and bitter tasting? That blood orange
marmalade that set up firm had a proportionally more of the pith
in it also.
Freezing the plate? Hmmm.
Edrena, not ready to give up the pectin yet.

The Joneses wrote:
> "ellen wickberg" > wrote in message
> news:qYEJh.16070$zU1.11052@pd7urf1no...
>
>>The Joneses wrote:
>>
>>>Original message:
>>>
>>>
>>>>>Well friends, it's been a busy week. (clipped)
>>>
>>>From: "Kathi Jones" >
>>>
>>>>yea Edrena! But did it set? That's my biggest problem...getting
>>>>marmalade to set...without pectin. (more clipping) ;-(
>>>>Kathi
>>>>
>>>
>>>Dear K,
>>> Hope you don't mind I responded to the group with this one, it is a
>>>common
>>>problem. Don't give up. Lots of us started out with a variety of ice
>>>cream
>>>toppings! ;-)
>>> I found myself having this problem even with pectin when I first
>>>started. I had better results using pectin when: (clipped advice)
>>>
>>
>>About pectin-containing parts of citrus fruits, it is my understanding
>>that the pith ( or white part) contains a good deal of the pectin. If you
>>use the "boiling whole" method from PFB, you get a lot of that soluble
>>pectin in your marmalade. I have never had any problems with set when
>>using a frozen ( not cold) plate for testing.
>>Ellen
>
>
> Yeah, but isn't the pith evil and bitter tasting? That blood orange
> marmalade that set up firm had a proportionally more of the pith
> in it also.
> Freezing the plate? Hmmm.
> Edrena, not ready to give up the pectin yet.
>
>
Marmalade is supposed to be a little bitter !
Ellen

The Joneses wrote:

> The bread and butter pickles are real nice, but then I hardly ever have
> any problems there. I add the spices to the jars and not the liquid because
> I never seem to get an even amount in every jar the old way. I'll make
> another batch sugar free when I can find some nice cukes again.

Would you please post the recipe for the sugar free ones?

Thanks, Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 Fax ONLY: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

"Geoffrey S. Mendelson" > wrote in message
...
> The Joneses wrote:
>
>> The bread and butter pickles are real nice, but then I hardly ever have
>> any problems there. I add the spices to the jars and not the liquid
>> because
>> I never seem to get an even amount in every jar the old way. I'll make
>> another batch sugar free when I can find some nice cukes again.
>
> Would you please post the recipe for the sugar free ones?
>
> Thanks, Geoff.
> --
Actually, I sent it too you in The Box. Along with a Sample.

The Joneses wrote:
> "Geoffrey S. Mendelson" > wrote in message
> ...
>> The Joneses wrote:
>>
>>> The bread and butter pickles are real nice, but then I hardly ever have
>>> any problems there. I add the spices to the jars and not the liquid
>>> because
>>> I never seem to get an even amount in every jar the old way. I'll make
>>> another batch sugar free when I can find some nice cukes again.
>>
>> Would you please post the recipe for the sugar free ones?
>>
>> Thanks, Geoff.
>> --
> Actually, I sent it too you in The Box. Along with a Sample.

My mouth waters in anticipation. :-)

Thanks,

Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 Fax ONLY: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/