Foam in Jam. Help!
 

I am not talking about a couple of tablespoons on the top of the pot,
I mean all of the liquid is foamy. Anyone know why that happens?

I made peach jam using Ball Powdered Pectin. I am sure I followed the
recipe and instructions carefully. If I had skimmed all of the foam
off there would have be no liquid left.

Right now I am cooking down some apple butter. Hope it turns out ok.
Will try to get some more June apples on Tuesday if the Peach and
Apple lady is at the farmer's market. I want some apple jelly.

Next project is Kiwi Daiquiri jam. Another trip to the grocery store
probably unless I can find a can unsweetened pineapple juice in one of
the cabinets.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Foam in Jam. Help!
 

"The Cook" > wrote in message
...
>I am not talking about a couple of tablespoons on the top of the pot,
> I mean all of the liquid is foamy. Anyone know why that happens?

I don't know. But once I made strawberry jam that didn't have foam to skim,
but after it was jarred and BWB, it set up with tiny little bubbles
through-out. Like, it was almost white with all of them. That batch ended
up in the fridge for personal use. Did you add a teaspoon of butter to the
mix while it was still cold? I find that works almost all of the time.



>
> I made peach jam using Ball Powdered Pectin. I am sure I followed the
> recipe and instructions carefully. If I had skimmed all of the foam
> off there would have be no liquid left.
>
> Right now I am cooking down some apple butter. Hope it turns out ok.
> Will try to get some more June apples on Tuesday if the Peach and
> Apple lady is at the farmer's market. I want some apple jelly.
>
> Next project is Kiwi Daiquiri jam. Another trip to the grocery store
> probably unless I can find a can unsweetened pineapple juice in one of
> the cabinets.

Kiwi Daiquiri huh? I've got some frozen kiwi fruit in the freezer...what do
you put in it?

Kathi


> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

Foam in Jam. Help!
 

In article >,
The Cook > wrote:

> I am not talking about a couple of tablespoons on the top of the pot,
> I mean all of the liquid is foamy. Anyone know why that happens?

No!! Weird!! Drop Elizabeth. Andress a line at the NCHFP and see what
she's got to say. (Pretty sure there's contact info on the site.)
>
> I made peach jam using Ball Powdered Pectin. I am sure I followed the
> recipe and instructions carefully. If I had skimmed all of the foam
> off there would have be no liquid left.

Eeew!
>
> Right now I am cooking down some apple butter. Hope it turns out ok.
> Will try to get some more June apples on Tuesday if the Peach and
> Apple lady is at the farmer's market. I want some apple jelly.
>
> Next project is Kiwi Daiquiri jam.

Sounds interesting? Recipe?
--
-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

Foam in Jam. Help!
 

The Cook wrote:
> I am not talking about a couple of tablespoons on the top of the pot,
> I mean all of the liquid is foamy. Anyone know why that happens?
>
> I made peach jam using Ball Powdered Pectin. I am sure I followed the
> recipe and instructions carefully. If I had skimmed all of the foam
> off there would have be no liquid left.
>


Is there any chance there was soap residue in your pot or on
the spoon you used to stir? I guess it would have had to be
an awful lot, but I've never seen that much foam in jam and
I used to make peach jam all the time.

If oyu find out, please let us know.
gloria p

Foam in Jam. Help!
 

On Sun, 28 Jun 2009 21:07:15 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> I am not talking about a couple of tablespoons on the top of the pot,
>> I mean all of the liquid is foamy. Anyone know why that happens?
>
>No!! Weird!! Drop Elizabeth. Andress a line at the NCHFP and see what
>she's got to say. (Pretty sure there's contact info on the site.)

That was my next plan. But thought I'd see if anyone else had had it
happen. I did check the preserving bibles before I asked.
>>
>> I made peach jam using Ball Powdered Pectin. I am sure I followed the
>> recipe and instructions carefully. If I had skimmed all of the foam
>> off there would have be no liquid left.
>
>Eeew!
>>
>> Right now I am cooking down some apple butter. Hope it turns out ok.
>> Will try to get some more June apples on Tuesday if the Peach and
>> Apple lady is at the farmer's market. I want some apple jelly.
>>
>> Next project is Kiwi Daiquiri jam.
>
>Sounds interesting? Recipe?

Page 35 of Ball's Complete Book.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Foam in Jam. Help!
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> The Cook > wrote:
>
>> I am not talking about a couple of tablespoons on the top of the pot,
>> I mean all of the liquid is foamy. Anyone know why that happens?
>
> No!! Weird!! Drop Elizabeth. Andress a line at the NCHFP and see what
> she's got to say. (Pretty sure there's contact info on the site.)


Elizabeth L. Andress, Ph.D.
eandress (at) uga (dot) edu

Shoot me a note (remove nospam) if you want her phone number or snail addy
as well as I won't publish info that can't be easily munged (spam/bot
deterrent) on the Al Gore interweb thingamajig.

KW

>>
>> I made peach jam using Ball Powdered Pectin. I am sure I followed the
>> recipe and instructions carefully. If I had skimmed all of the foam
>> off there would have be no liquid left.
>
> Eeew!
>>
>> Right now I am cooking down some apple butter. Hope it turns out ok.
>> Will try to get some more June apples on Tuesday if the Peach and
>> Apple lady is at the farmer's market. I want some apple jelly.
>>
>> Next project is Kiwi Daiquiri jam.
>
> Sounds interesting? Recipe?
> --
> -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

Foam in Jam. Help!
 

On Sun, 28 Jun 2009 15:44:17 -0400, The Cook >
wrote:

>I am not talking about a couple of tablespoons on the top of the pot,
>I mean all of the liquid is foamy. Anyone know why that happens?
>
>I made peach jam using Ball Powdered Pectin. I am sure I followed the
>recipe and instructions carefully. If I had skimmed all of the foam
>off there would have be no liquid left.
>
>Right now I am cooking down some apple butter. Hope it turns out ok.
>Will try to get some more June apples on Tuesday if the Peach and
>Apple lady is at the farmer's market. I want some apple jelly.
>
>Next project is Kiwi Daiquiri jam. Another trip to the grocery store
>probably unless I can find a can unsweetened pineapple juice in one of
>the cabinets.


I just sent a message to UGA. There is a link on their web site. I
have sent a couple of messages earlier and gotten replies. Hope they
have some insight.

The apple butter turned out well. It is a bit tart which is the way I
like it. I use sour apples. I am waiting for the dishwasher to
finish and the BWB water to get up to temp so I can do the Daiquiri
Jam.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Foam in Jam. Help!
 

In article >,
"KW" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > The Cook > wrote:
> >
> >> I am not talking about a couple of tablespoons on the top of the pot,
> >> I mean all of the liquid is foamy. Anyone know why that happens?
> >
> > No!! Weird!! Drop Elizabeth. Andress a line at the NCHFP and see what
> > she's got to say. (Pretty sure there's contact info on the site.)
>
>
> Elizabeth L. Andress, Ph.D.
> eandress (at) uga (dot) edu
>
> Shoot me a note (remove nospam) if you want her phone number or snail addy
> as well as I won't publish info that can't be easily munged (spam/bot
> deterrent) on the Al Gore interweb thingamajig.
>
> KW

'Sokay; I've got both.

--
-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

Foam in Jam. Help!
 

In article >,
The Cook > wrote:

> On Sun, 28 Jun 2009 21:07:15 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > The Cook > wrote:
> >> Next project is Kiwi Daiquiri jam.
> >
> >Sounds interesting? Recipe?
>
> Page 35 of Ball's Complete Book.

Thank 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

Foam in Jam. Help!
 

On Mon, 29 Jun 2009 15:56:16 -0400, The Cook >
wrote:

>On Sun, 28 Jun 2009 15:44:17 -0400, The Cook >
>wrote:
>
>>I am not talking about a couple of tablespoons on the top of the pot,
>>I mean all of the liquid is foamy. Anyone know why that happens?
>>
>>I made peach jam using Ball Powdered Pectin. I am sure I followed the
>>recipe and instructions carefully. If I had skimmed all of the foam
>>off there would have be no liquid left.
>>
>>Right now I am cooking down some apple butter. Hope it turns out ok.
>>Will try to get some more June apples on Tuesday if the Peach and
>>Apple lady is at the farmer's market. I want some apple jelly.
>>
>>Next project is Kiwi Daiquiri jam. Another trip to the grocery store
>>probably unless I can find a can unsweetened pineapple juice in one of
>>the cabinets.
>
>
>I just sent a message to UGA. There is a link on their web site. I
>have sent a couple of messages earlier and gotten replies. Hope they
>have some insight.
>
>The apple butter turned out well. It is a bit tart which is the way I
>like it. I use sour apples. I am waiting for the dishwasher to
>finish and the BWB water to get up to temp so I can do the Daiquiri
>Jam.

I got a response from UGA.
------------
I am sorry we have never experienced this, and I can only suggest
contacting the pectin manufacturer to see if they have a similar issue
to solve before. 1-800-240-3340 Foaming in a fruit jam is usually a
result of air trapped in the peach fruit tissue, but if you have ripe
fruit at all, it should not produce that much foam. In most fruit, it
can be minimzed by crushing instead of dicing the fruit and/or adding
a little butter to the mix. Elizabeth Andress

----------------

The peaches were ripe, skins slipped and the fruit cam away from the
pit. If there was any problem with the fruit, it would have been
waterlogged. The area had much more than usual rain. I think that in
my immediate area we had about 12" which is about 6" over average.

Next stop, Ball, Inc.

Let's play "Stump the Experts."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Foam in Jam. Help!
 

In article >,
The Cook > wrote:

> On Mon, 29 Jun 2009 15:56:16 -0400, The Cook >
> wrote:
>
> >On Sun, 28 Jun 2009 15:44:17 -0400, The Cook >
> >wrote:
> >
> >>I am not talking about a couple of tablespoons on the top of the pot,
> >>I mean all of the liquid is foamy. Anyone know why that happens?
> >>
> >>I made peach jam using Ball Powdered Pectin. I am sure I followed the
> >>recipe and instructions carefully. If I had skimmed all of the foam
> >>off there would have be no liquid left.
> >>
> >>Right now I am cooking down some apple butter. Hope it turns out ok.
> >>Will try to get some more June apples on Tuesday if the Peach and
> >>Apple lady is at the farmer's market. I want some apple jelly.
> >>
> >>Next project is Kiwi Daiquiri jam. Another trip to the grocery store
> >>probably unless I can find a can unsweetened pineapple juice in one of
> >>the cabinets.
> >
> >
> >I just sent a message to UGA. There is a link on their web site. I
> >have sent a couple of messages earlier and gotten replies. Hope they
> >have some insight.
> >
> >The apple butter turned out well. It is a bit tart which is the way I
> >like it. I use sour apples. I am waiting for the dishwasher to
> >finish and the BWB water to get up to temp so I can do the Daiquiri
> >Jam.
>
> I got a response from UGA.
> ------------
> I am sorry we have never experienced this, and I can only suggest
> contacting the pectin manufacturer to see if they have a similar issue
> to solve before. 1-800-240-3340 Foaming in a fruit jam is usually a
> result of air trapped in the peach fruit tissue, but if you have ripe
> fruit at all, it should not produce that much foam. In most fruit, it
> can be minimzed by crushing instead of dicing the fruit and/or adding
> a little butter to the mix. Elizabeth Andress
>
> ----------------
>
> The peaches were ripe, skins slipped and the fruit cam away from the
> pit. If there was any problem with the fruit, it would have been
> waterlogged. The area had much more than usual rain. I think that in
> my immediate area we had about 12" which is about 6" over average.
>
> Next stop, Ball, Inc.
>
> Let's play "Stump the Experts."

Good luck. If Ball can't help, maybe your next stop should be Harold
McGee. :-\

--
-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