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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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jam
Hi, I have a problem with some jam I recently made from frozen blackberries.
The sugar came back out of solution in the jars after it had been canned. What caused this and what can I do to prevent it from happening again. |
Posted to rec.food.preserving
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jam
Brian Trueman wrote:
> Hi, I have a problem with some jam I recently made from frozen blackberries. > The sugar came back out of solution in the jars after it had been canned. > What caused this and what can I do to prevent it from happening again. Brian - did y'all use pectin or just simmer it down? Dunno if methods means a difference, but it might. Sneaked a look in my books and did not find an answer. Edrena |
Posted to rec.food.preserving
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jam
"Brian Trueman" > wrote in message news:LeE_f.1940$P01.350@pd7tw3no... > Hi, I have a problem with some jam I recently made from frozen blackberries. > The sugar came back out of solution in the jars after it had been canned. > What caused this and what can I do to prevent it from happening again. > > do you mean it is 'weeping' as in there is a sweet runny liquid on top, or are there actually sugar crystals ? according to my Ball Blue Book - these things are listed fro problems with jelly, but I don't see why it couldn't be the same with jam... weeping: 1. weeping or Syneresis occurs in quick-setting jellies and is due to the quantity of acid and the quality of pectin in the fruit. There is nothing you can do to prevent this. or 2. storage conditions were not ideal. To prevent, store in a cool dry place. Sugar crystals: there are 5 possible causes- 1. too much sugar was used 2. mixture may have been undercooked 3. mixture may have been cooked too slowly or too long 4. undissolved sugar, stuck to sides of pan, may have been stirred in to jelly as it was poured. 5. if jelly is grape, the crystals may be tartaric acid to prevent sugar crystals, follow instructions carefully, don't change the recipe, and/or ladle instead of pour HTH, Kathi |
Posted to rec.food.preserving
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jam
Brian Trueman wrote:
> Hi, I have a problem with some jam I recently made from frozen blackberries. > The sugar came back out of solution in the jars after it had been canned. > What caused this and what can I do to prevent it from happening again. > > Were you thinking that the freezing of the blackberries was part of your problem? If so, the only difficulty with using frozen fruit is in how you decide to measure. If it is volume measure using crushed fruit, the thawed berries may be squishier than raw but unfrozen ones, altering your measure. Ellen |
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jam
On Tue, 11 Apr 2006 02:10:51 +0000, Brian Trueman wrote:
> Hi, I have a problem with some jam I recently made from frozen blackberries. > The sugar came back out of solution in the jars after it had been canned. > What caused this and what can I do to prevent it from happening again. Without looking at your jam, I can't say specifically what the problem might be, but this is an educated guess ) Blackberries are naturally low in pectin and if you froze a thawed them, the pectin levels would be even lower. To compensate for this, the general advice is to increase the amount of fruit by 10% or add some lemon juice. The lack of the right amount of pectin can cause a "bad set" which leads to crystallisation. Advice from Diabetes UK is to use unsweetened apple juice in place of some of the sugar as this (should) have greater pectin content. Secondly, make sure that any sugar you add is COMPLETELY dissolved BEFORE raising the temperature to boiling point. This will aid in preventing crystallisation, which appears to be what's happening in your jam. -- Old Rocker ----------------- www.Newsgroup-Binaries.com - *Completion*Retention*Speed* Access your favorite newsgroups from home or on the road ----------------- |
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