Comments on: Tasty Tuesday: Making jam with no added pectin http://www.highcountryparent.com/tasty-tuesday-making-jam-with-no-added-pectin/ Family Friendly Information and Fun Near Boone, NC Wed, 08 Feb 2012 20:43:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Shelley Mateo http://www.highcountryparent.com/tasty-tuesday-making-jam-with-no-added-pectin/#comment-1493 Shelley Mateo Thu, 08 Jul 2010 03:45:03 +0000 http://www.highcountrymomsquad.com/?p=3866#comment-1493 Enjoyed your article on no-pectin jam, but your method of canning is out of date. The USDA strongly recommends heat-treating your canned fruits, jellies, and jams in a boiling water canner. This produces a more reliable seal and kills off organisms that might have got in the jar when it was being filled. And, inverting jars after filling is a no-no. For current information on canning procedures, see the National Center for Home Food Preservation at http://www.uga.edu/nchfp/. Enjoyed your article on no-pectin jam, but your method of canning is out of date. The USDA strongly recommends heat-treating your canned fruits, jellies, and jams in a boiling water canner. This produces a more reliable seal and kills off organisms that might have got in the jar when it was being filled. And, inverting jars after filling is a no-no. For current information on canning procedures, see the National Center for Home Food Preservation at http://www.uga.edu/nchfp/.

]]> By: Mrs. Fiena Dykstra http://www.highcountryparent.com/tasty-tuesday-making-jam-with-no-added-pectin/#comment-1492 Mrs. Fiena Dykstra Thu, 17 Sep 2009 16:57:22 +0000 http://www.highcountrymomsquad.com/?p=3866#comment-1492 Hi Barb: I'm searching for the correct recipe for rose hip jelly. I noticed that pectin is in the skin, so if I want a correct jelly I will have to have the skin added? I tried it without to make a clear jelly by just squeezing the juice out. I pressed a good size pan over the stainless steel colander that was made to fit in the pressure cooker to squeeze any leftover juice from the fruit. It worked great but the jelly is not solid enough,only a lovely thick sauce. Worked so easily by tipping each rosehip, then I whipped it through my food processer/slicer. Because of the tannic acid in the seeds I used a stainless steel pressure cooker to cook it up. Worked wonderful. Bruce commented on not using sure-jell. I used pectin but it was not thick enough. Can you please ask him how many skins of apples I would need to thicken a batch of fruit? And why the cores? I live in Northern British Columbia where we pick huckleberries, wild blueberries, saskatoons(tons of pectin), highbush cranberries and tons of rosehips.I make tons of what I simply call "Wild" jam that works great because saskatoons have a lot of pectin, but the rosehip jelly has me stumped. Thanks!! Fiena Hi Barb: I’m searching for the correct recipe for rose hip jelly. I noticed that pectin is in the skin, so if I want a correct jelly I will have to have the skin added? I tried it without to make a clear jelly by just squeezing the juice out. I pressed a good size pan over the stainless steel colander that was made to fit in the pressure cooker to squeeze any leftover juice from the fruit. It worked great but the jelly is not solid enough,only a lovely thick sauce. Worked so easily by tipping each rosehip, then I whipped it through my food processer/slicer. Because of the tannic acid in the seeds I used a stainless steel pressure cooker to cook it up. Worked wonderful.

Bruce commented on not using sure-jell. I used pectin but it was not thick enough. Can you please ask him how many skins of apples I would need to thicken a batch of fruit? And why the cores?

I live in Northern British Columbia where we pick huckleberries, wild blueberries, saskatoons(tons of pectin), highbush cranberries and tons of rosehips.I make tons of what I simply call “Wild” jam that works great because saskatoons have a lot of pectin, but the rosehip jelly has me stumped.

Thanks!!
Fiena

]]> By: Bruce http://www.highcountryparent.com/tasty-tuesday-making-jam-with-no-added-pectin/#comment-1491 Bruce Wed, 02 Sep 2009 15:35:58 +0000 http://www.highcountrymomsquad.com/?p=3866#comment-1491 Frozen fruit works fine. In fact that's how I always made jams and jellies, particularly from wild fruit. I would gather a bit here and there, stopping at the side of the road when I saw a likely patch of blackberries, then I'd toss 'em in the freezer till I had enough to work with. I've never used a box of sure-jell either. An apple skin and core go a long ways and do amazing things. Frozen fruit works fine. In fact that’s how I always made jams and jellies, particularly from wild fruit. I would gather a bit here and there, stopping at the side of the road when I saw a likely patch of blackberries, then I’d toss ‘em in the freezer till I had enough to work with. I’ve never used a box of sure-jell either. An apple skin and core go a long ways and do amazing things.

]]> By: Barb Kelley http://www.highcountryparent.com/tasty-tuesday-making-jam-with-no-added-pectin/#comment-1490 Barb Kelley Wed, 02 Sep 2009 14:06:57 +0000 http://www.highcountrymomsquad.com/?p=3866#comment-1490 To answer your question, let me tell you this story. A few years ago, we ended up with about 3 quarts of blueberries that weren't going to make it home from MI. So I mashed them all up in a container and poured all the sugar I had at the cottage in with them....three or four cups. Then I froze it until it was a solid block of sugar and blueberries. I took it home in an ice chest and put it directly into the deep freeze at home. Where it sat for 3 years. After 3 years I hauled it out and stirred in about 3 more cups of sugar. Using no pectin, I made jam using the method above. It turned out PERFECTLY. According to every expert in the field, it shouldn't have. According to every package of commercial pectin, it shouldn't have turned out. But it did. So there you go. Give it a try. The VERY worst case scenario is that you end up with lovely blueberry syrup for your pancakes! To answer your question, let me tell you this story. A few years ago, we ended up with about 3 quarts of blueberries that weren’t going to make it home from MI. So I mashed them all up in a container and poured all the sugar I had at the cottage in with them….three or four cups. Then I froze it until it was a solid block of sugar and blueberries. I took it home in an ice chest and put it directly into the deep freeze at home. Where it sat for 3 years. After 3 years I hauled it out and stirred in about 3 more cups of sugar. Using no pectin, I made jam using the method above. It turned out PERFECTLY. According to every expert in the field, it shouldn’t have. According to every package of commercial pectin, it shouldn’t have turned out. But it did. So there you go. Give it a try. The VERY worst case scenario is that you end up with lovely blueberry syrup for your pancakes!

]]> By: Sarah http://www.highcountryparent.com/tasty-tuesday-making-jam-with-no-added-pectin/#comment-1489 Sarah Wed, 02 Sep 2009 12:56:58 +0000 http://www.highcountrymomsquad.com/?p=3866#comment-1489 Barb, you are... so cool! We have tons of blueberries in our freezer, can you use previously frozen blueberries to make jam? Barb, you are… so cool! We have tons of blueberries in our freezer, can you use previously frozen blueberries to make jam?

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