Food Preserving

Food Preserving

Very Cherry Jam, seven jars of it, made today. I used the sugar/pectin
combination product ‹ I've never had a failure with it.
--
-Barb, Mother Superior, HOSSSPoJ
http :// www .jamlady.eboard,com ; check the second note and tell me if you
know
what it is.
Laissez les bons temps rouler!

Re: Food Preserving

Melba's Jammin' wrote:
> Very Cherry Jam, seven jars of it, made today. I used the
> sugar/pectin combination product ‹ I've never had a failure with it.

Ohhhhhhhhhhhh yummmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!

Re: Food Preserving

In article <5vn7ncF1nfn3qU1@mid.individual,net >,
"Ophelia" <O@nix.co.uk> wrote:

> Melba's Jammin' wrote:
> > Very Cherry Jam, seven jars of it, made today. I used the
> > sugar/pectin combination product ‹ I've never had a failure with it.
>
> Ohhhhhhhhhhhh yummmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!

It looks pretty good. Unfortunately I didn't have any extra ‹ it filled
5 half-pint jars and 3 half cup jars exactly. The cherries are large
and whole and the blueberries held their shape well, too, I think. The
berries (blackberries and red raspberries) don't hold their shape at
all.
--
-Barb, Mother Superior, HOSSSPoJ
http :// www .jamlady.eboard,com ; check the second note and tell me if you
know
what it is.
Laissez les bons temps rouler!

Re: Food Preserving

Melba's Jammin' wrote:
> In article <5vn7ncF1nfn3qU1@mid.individual,net >,
> "Ophelia" <O@nix.co.uk> wrote:
>
>> Melba's Jammin' wrote:
>>> Very Cherry Jam, seven jars of it, made today. I used the
>>> sugar/pectin combination product ‹ I've never had a failure with it.
>>
>> Ohhhhhhhhhhhh yummmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!
>
> It looks pretty good. Unfortunately I didn't have any extra ‹ it
> filled 5 half-pint jars and 3 half cup jars exactly. The cherries
> are large and whole and the blueberries held their shape well, too, I
> think. The berries (blackberries and red raspberries) don't hold
> their shape at all.

Sigh. No preserving for me this year. We are selling up and moving down to
England for David's work.

Re: Food Preserving


"Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
news:barbschaller-499AAF.15271122012008@news.iphouse,com ...
> Very Cherry Jam, seven jars of it, made today. I used the sugar/pectin
> combination product < I've never had a failure with it.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http :// www .jamlady.eboard,com ; check the second note and tell me if you
> know
> what it is.
> Laissez les bons temps rouler!

hey Barb! How are you? Haven't seen you here much lately.
So what makes it 'very' cherry? Yes, I like those pectin/sugar combos too -
always get good results.

I prefer cherry jelly, as my cherry jam tends to have tough-ish skins in
it - at least the last batch of cherry jam I made did.....Last year I made
cherry jelly using Certo Light )low sugar recipe) and the feed back was
great. Lots of cherry flavour but not too sweet.

Sweet cherries are on sale right now at my grocery store, so I will pick up
some. That which we don't eat fresh, will get frozen for jelly making
later...

Kathi

Re: Food Preserving

In article <mbKdnbnCcfSB7gvanZ2dnUVZ_s-pnZ2d@storm.ca>,
"Kathi Jones" <katjon@storm.ca> wrote:

> "Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
> news:barbschaller-499AAF.15271122012008@news.iphouse,com ...
> > Very Cherry Jam, seven jars of it, made today. I used the sugar/pectin
> > combination product < I've never had a failure with it.

> hey Barb! How are you? Haven't seen you here much lately.

I've been trying to avoid the off topic threads and, for the most part,
have succeeded. It makes me nervous. :-(

> So what makes it 'very' cherry? Yes, I like those pectin/sugar combos too -
> always get good results.

The bag of frozen fruit is called Very Cherry Berry Blend. :-)
Cherries are first on the list of ingredients, and I added a cup of
cherry juice to it because it has been my experience that I get a better
product (a softer set, appropriate for jam) if I add either more fruit
or some liquid. I've had the cherry juice in the freezer for a long
time; I've also used apple juice for extra liquid.

> I prefer cherry jelly, as my cherry jam tends to have tough-ish skins in
> it - at least the last batch of cherry jam I made did.....Last year I made
> cherry jelly using Certo Light )low sugar recipe) and the feed back was
> great. Lots of cherry flavour but not too sweet.

How was the clarity and color?

> Sweet cherries are on sale right now at my grocery store, so I will pick up
> some. That which we don't eat fresh, will get frozen for jelly making
> later...

Bing-type cherries have been something like $5/pound. I wait until June
and July for Washington berries and indulge then.
--
-Barb, Mother Superior, HOSSSPoJ
http :// www .jamlady.eboard,com ; check the second note and tell me if you
know what it is.
Laissez les bons temps rouler!

Re: Food Preserving


"Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
news:barbschaller-F720C8.20394222012008@news.iphouse,com ...
> In article <mbKdnbnCcfSB7gvanZ2dnUVZ_s-pnZ2d@storm.ca>,
> "Kathi Jones" <katjon@storm.ca> wrote:
>
>> "Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
>> news:barbschaller-499AAF.15271122012008@news.iphouse,com ...
>> > Very Cherry Jam, seven jars of it, made today. I used the
>> > sugar/pectin
>> > combination product < I've never had a failure with it.
>
>> hey Barb! How are you? Haven't seen you here much lately.
>
> I've been trying to avoid the off topic threads and, for the most part,
> have succeeded. It makes me nervous. :-(
>
>> So what makes it 'very' cherry? Yes, I like those pectin/sugar combos
>> too -
>> always get good results.
>
> The bag of frozen fruit is called Very Cherry Berry Blend. :-)
> Cherries are first on the list of ingredients, and I added a cup of
> cherry juice to it because it has been my experience that I get a better
> product (a softer set, appropriate for jam) if I add either more fruit
> or some liquid. I've had the cherry juice in the freezer for a long
> time; I've also used apple juice for extra liquid.
>
>> I prefer cherry jelly, as my cherry jam tends to have tough-ish skins in
>> it - at least the last batch of cherry jam I made did.....Last year I
>> made
>> cherry jelly using Certo Light )low sugar recipe) and the feed back was
>> great. Lots of cherry flavour but not too sweet.
>
> How was the clarity and color?

the colour was a deep red-dark burgundy, clarity was just OK. I think I'm
learning that I prefer Certo liquid for jellies. I seem to get better
clarity with it.


Kathi




>
>> Sweet cherries are on sale right now at my grocery store, so I will pick
>> up
>> some. That which we don't eat fresh, will get frozen for jelly making
>> later...
>
> Bing-type cherries have been something like $5/pound. I wait until June
> and July for Washington berries and indulge then.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http :// www .jamlady.eboard,com ; check the second note and tell me if you
> know what it is.
> Laissez les bons temps rouler!

Re: Food Preserving

Melba's Jammin' wrote:
> Very Cherry Jam, seven jars of it, made today. I used the sugar/pectin
> combination product ‹ I've never had a failure with it.

Very good Barb. Miz Anne is in the kitchen stirring a big pot of kumquat
marmalade at the moment. Since she found out she could get 7 bucks a
pint for it at the Farmer's Market she's been slicing and dicing
kumquats. I think there's only about a bushel left on the two trees. <VBG>

Maybe I could trade some for Very Cherry Jam, which I've eaten before
and found delicious.

George, enjoying the 71F outside