tag:blogger.com,1999:blog-4738062031052371885.post6627269455076059020..comments2024-03-17T10:07:53.205-07:00Comments on The Well-Rounded Mama: Jamming and Canning UpdateWell-Rounded Mamahttp://www.blogger.com/profile/04129621631406155340noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4738062031052371885.post-59719234870101179552010-08-15T20:24:35.020-07:002010-08-15T20:24:35.020-07:00Jams can be tricky to get to set right, it require...Jams can be tricky to get to set right, it requires following the directions on the pectin box EXACTLY. However, while some will be runny for the first few months, you will notice that they get thicker the longer they sit on the shelf.<br /><br />It is not the sugar that prevents the bacteria growth when jams are canned, it is the canning process itself. I have canned all kinds of fruit without any sugar, even berries which get real mushy when canned. You could cook the fruit and can it with absolutely no sugar and it would be fine, just not "jam". I have more trouble with jars not sealing correctly when I make jam vs anything else. I may not be getting the rim clean enough or not leaving enough headspace, who knows.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4738062031052371885.post-22768593711052969922010-08-02T11:54:16.282-07:002010-08-02T11:54:16.282-07:00Jammers- I like THAT!
Echoing less experience wit...Jammers- I like THAT!<br /><br />Echoing less experience with Freezer jams-just not got the space, and like to give jams as gifts. We just picked up three jams we had entered in the county fair. We got 2nd place on the elderberry, which is really spectacular. Whaddoo they know?<br /><br />Hubby and I will be making several batches with neighbors plums later today. Think you are on the right track with method. Pectins tend to vary less than your individual fruits. Have you fooled around with acid and how that affects pectin? Often a quick reboil with the addition of a couple tablespoons of lemon juice will re-activate the pectin.<br /><br />How do you check for set? do you just do the "sheet test" with the spoon drips, or do you keep a cold plate in the freezer and add a spoonful to it and check in about 5 mins? The plate method is more reliable. And yes, once in a while you get a better set after things sit overnight. You'll get a feel for it the more you do it.<br /><br />We pretty much do jam intuitively. A cup of sugar for each cup of fruit, plus one tablespoon acid ( lemon juice for sweet, vinegar for savory). One box pectin per 4 cups fruit. You'll find out what works for you.<br /><br />I want to learn to make these Greek Spoon Sweets:<br />http://kopiaste.org/2009/02/glyko-milo-apple-spoon-sweet/<br /><br />In the meantime, we are going to try putting up whole plums with cardamom and ginger ( to be served savory with main dishes).<br /><br />Keep at it-it's fun!Chutti Pennoreply@blogger.comtag:blogger.com,1999:blog-4738062031052371885.post-19201722396583207952010-08-01T22:54:27.533-07:002010-08-01T22:54:27.533-07:00Some james will still set up and thicken more just...Some james will still set up and thicken more just as they sit on your shelf--I have some that appear to be pretty runny, but when you open the jars they're really not that bad. I was a big fan of freezer jam until I got more comfortable with canning, and now I only do the cooked/canned jams. I find they're easier to give away as gifts, and they don't take up my valuable freezer space. My #1 reason for canning jam is being able to avoid HFCS and having more control over what goes into our bodies.Taminoreply@blogger.com