Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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  #1 (permalink)   Report Post  
Jarkat2002
 
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Default Strawberry Jam ??

I used the recipe in the Ball Blue Book ... exactly as written. It's very
sweet and the berry has separated from the rest so they are floating on top ...
it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
did wrong. But it sure isn't strawberry enough
Any ideas?
The jars are popping now so I know I got that part right at least
Thanks,
~Kat


"The early bird gets the worm, the second mouse gets the cheese."
  #7 (permalink)   Report Post  
Brian Mailman
 
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Default Strawberry Jam ??

Jarkat2002 wrote:
>
> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?


I have a problem with the pepper bits separating out into a solid layer
when I do the hot/sweet red pepper jelly.

I wound up having to turn and shake the jars every few hours until it
sets.

Maybe?

> The jars are popping now so I know I got that part right at least


And THAT is the most important part. More important than the cosmetic.
If worse comes to worse, call it "Strawberry Parfait" and exclaim when
you give the jar, "look, you got the one that separated PERFECTLY."

Then again, when they ran me out of town I stepped to the front and made
like it was a parade.

B/
  #8 (permalink)   Report Post  
Brian Mailman
 
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Default Strawberry Jam ??

Jarkat2002 wrote:
>
> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?


I have a problem with the pepper bits separating out into a solid layer
when I do the hot/sweet red pepper jelly.

I wound up having to turn and shake the jars every few hours until it
sets.

Maybe?

> The jars are popping now so I know I got that part right at least


And THAT is the most important part. More important than the cosmetic.
If worse comes to worse, call it "Strawberry Parfait" and exclaim when
you give the jar, "look, you got the one that separated PERFECTLY."

Then again, when they ran me out of town I stepped to the front and made
like it was a parade.

B/
  #9 (permalink)   Report Post  
The Joneses
 
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Default Strawberry Jam ??

Brian Mailman wrote:

> And THAT is the most important part. More important than the cosmetic.
> If worse comes to worse, call it "Strawberry Parfait" and exclaim when
> you give the jar, "look, you got the one that separated PERFECTLY."


Perfect ! I'll remember that one. Kudos, Brain [sic]!
E.

  #10 (permalink)   Report Post  
The Joneses
 
Posts: n/a
Default Strawberry Jam ??

Brian Mailman wrote:

> And THAT is the most important part. More important than the cosmetic.
> If worse comes to worse, call it "Strawberry Parfait" and exclaim when
> you give the jar, "look, you got the one that separated PERFECTLY."


Perfect ! I'll remember that one. Kudos, Brain [sic]!
E.



  #11 (permalink)   Report Post  
Melba's Jammin'
 
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Default Strawberry Jam ??

In article >, Brian Mailman
> wrote:

> Jarkat2002 wrote:
> >
> > I used the recipe in the Ball Blue Book ... exactly as written.
> > It's very sweet and the berry has separated from the rest so they
> > are floating on top ... it almost seems to be 1/2 jelly and 1/2
> > jam. I don't know what (if anything) I did wrong. But it sure
> > isn't strawberry enough Any ideas?

>
> I have a problem with the pepper bits separating out into a solid
> layer when I do the hot/sweet red pepper jelly.


> I wound up having to turn and shake the jars every few hours until it
> sets.
>
> Maybe?
>
> > The jars are popping now so I know I got that part right at least

>
> And THAT is the most important part. More important than the cosmetic.
> If worse comes to worse, call it "Strawberry Parfait" and exclaim when
> you give the jar, "look, you got the one that separated PERFECTLY."


> Then again, when they ran me out of town I stepped to the front and made
> like it was a parade.
>
> B/


Did you every find the pony, Brian? <grin>
More importantly, do you have kids that you've passed your wonderful
outlook to? I hope so!
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

  #12 (permalink)   Report Post  
nutNhoney
 
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Default Strawberry Jam ??

Jarkat2002 wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?
> The jars are popping now so I know I got that part right at least
> Thanks,
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."


I use the recipe from the certo box which is the same as the BBB except
it tells you to stir and skim the jam for 5 minutes before jarring. I
haven't had a problem with the fruit floating. OTOH, when you open a
jar, simply stir it and all will be fine Isn't that pop a grand sound?
  #13 (permalink)   Report Post  
nutNhoney
 
Posts: n/a
Default Strawberry Jam ??

Jarkat2002 wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?
> The jars are popping now so I know I got that part right at least
> Thanks,
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."


I use the recipe from the certo box which is the same as the BBB except
it tells you to stir and skim the jam for 5 minutes before jarring. I
haven't had a problem with the fruit floating. OTOH, when you open a
jar, simply stir it and all will be fine Isn't that pop a grand sound?
  #14 (permalink)   Report Post  
Jarkat2002
 
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Default Strawberry Jam ??

>Isn't that pop a grand sound?

hehe .. glad I'm not the only one that thinks so ... I Love! that sound
~Kat


"The early bird gets the worm, the second mouse gets the cheese."
  #15 (permalink)   Report Post  
Jarkat2002
 
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Default Strawberry Jam ??

>Isn't that pop a grand sound?

hehe .. glad I'm not the only one that thinks so ... I Love! that sound
~Kat


"The early bird gets the worm, the second mouse gets the cheese."
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