Canning question - Mothering Forums
Forum Jump: 
 
Thread Tools
#1 of 13 Old 08-18-2008, 01:19 PM - Thread Starter
 
slsurface's Avatar
 
Join Date: May 2007
Location: under a pile of shells
Posts: 2,624
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I'm a novice canner. I've had initial success at my first two canning projects. The first was fresh blueberries in syrup and the second was peach jam. I would like to try a a cherry-blueberry jam (as I have tons of that fruit right now). But I cannot find a recipe using these berries together in a jam.

How important is it to follow a recipe? The Ball canning instructions stress the importance of using a "tested" recipe. However, I rarely cook or bake by following recipes. I was thinking of trying my own concoction. From what I can tell, most jam recipes are a combination of sugar, fruit, citric acid (ie. lemon juice), and pectin. Would I be setting myself up for disaster and waisting a bunch of fruit? Tips, suggestions, or recipes?

TIA,
S
slsurface is offline  
#2 of 13 Old 08-18-2008, 01:28 PM
 
notwonamesalike's Avatar
 
Join Date: Nov 2007
Location: Pacific Northwest
Posts: 1,110
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
http://www.recipezaar.com/72245

http://www.cooks.com/rec/view/0,1723...224201,00.html

Here are some recipes.

Otherwise I don't know the answer to your question.

I'm canning peach/jalepeno jam today.

Me:
notwonamesalike is offline  
#3 of 13 Old 08-18-2008, 01:53 PM - Thread Starter
 
slsurface's Avatar
 
Join Date: May 2007
Location: under a pile of shells
Posts: 2,624
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Great links! They were just what I was looking for, but couldn't turn up. Thanks a bunch.

I also can't wait to try out this one for watermelon jelly! Yum!

http://southernfood.about.com/od/jam.../r/blbb308.htm
slsurface is offline  
#4 of 13 Old 08-18-2008, 01:58 PM - Thread Starter
 
slsurface's Avatar
 
Join Date: May 2007
Location: under a pile of shells
Posts: 2,624
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
One more question. What is the difference between liquid and powered pectin? Can they be used interchangeably? The only kind of pectin I can find at the store is powered - Ball, No Sugar Need - variety. Anyone have pearls of wisdom about this stuff?
slsurface is offline  
#5 of 13 Old 08-18-2008, 04:23 PM
 
Love_My_Babies's Avatar
 
Join Date: May 2007
Location: North of Madison, WI
Posts: 605
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I quickly checked the Ball Blue Book, and it says that liquid and powder are not interchangable. They are added to the fruit mixture at different points in the preservation process, and they contain different levels of pectin.

J - Homeschooling mom to H (1/20/05), Z (11/6/06) and C (8/22/08)
I work from SON up to SON down! 
Love_My_Babies is offline  
#6 of 13 Old 08-18-2008, 04:30 PM
 
Throkmorton's Avatar
 
Join Date: Jun 2003
Location: The sunny beaches of Canada
Posts: 4,091
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
yes, they are not interchangeable and that no-sugar-needed stuff really affects the taste of the end jam.
You don't actually need to add commercial pectin at all. You will get a little less jam, but the resulting product is fruitier.
Sometyhing like this would work really well with a mix of blueberries and cherries. http://mysisterskitchen.wordpress.co...-added-pectin/
Throkmorton is offline  
#7 of 13 Old 08-18-2008, 05:16 PM - Thread Starter
 
slsurface's Avatar
 
Join Date: May 2007
Location: under a pile of shells
Posts: 2,624
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Throkmorton View Post
yes, they are not interchangeable and that no-sugar-needed stuff really affects the taste of the end jam.
You don't actually need to add commercial pectin at all. You will get a little less jam, but the resulting product is fruitier.
Sometyhing like this would work really well with a mix of blueberries and cherries. http://mysisterskitchen.wordpress.co...-added-pectin/
Hmm, my mom told me that pectin keeps the jam from turning dark and helps retain the fruits color. Is this true? I also thought it helped thicken the jam. Am I mistaken?
slsurface is offline  
#8 of 13 Old 08-18-2008, 07:14 PM
 
serenetabbie's Avatar
 
Join Date: Jan 2002
Location: Somewhere with my hands in the dirt
Posts: 4,759
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Sugar helps the fruit retain it's color AFAIK. Pectin helps it thicken.

Using a long cook method until it reaches the jelling point should be fine, and if you are worried about the pectin content you can use some apple juice or apple slices. That will also add a little more sweetness. To help retain the color without sugar, you can use something high in vitamin C, like lemon juice... which also boosts the acidity and makes it safer to can

The Tabbie Family; DH , DS , DD , a few :, a couple : and me.
serenetabbie is offline  
#9 of 13 Old 08-18-2008, 08:57 PM
 
Mamax3's Avatar
 
Join Date: Nov 2001
Posts: 967
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Good luck, let us know how you make out. I can often but always use the Ball Blue Book as my guide. I'm too scared not to have a recipe.
Mamax3 is offline  
#10 of 13 Old 08-19-2008, 10:39 AM - Thread Starter
 
slsurface's Avatar
 
Join Date: May 2007
Location: under a pile of shells
Posts: 2,624
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Well, after yesterday's revelations, I was worried that the peach jam I made was no good...I used powered pectin when the recipe called for liquid . Anyway, I opened a can and it was fine and tasted good. Very good in fact. This makes me think that the *precise* recipe is not that important after all. I did boil it for a long time, however, and made sure that it started to thicken before I took it off the heat. I might try blueberry-cherry jam without pectin, since blueberries are naturally high in it. But I think I will use pectin for watermelon jelly...just to be on the safe side.

Thanks for all your help ladies!
slsurface is offline  
#11 of 13 Old 08-19-2008, 01:02 PM
 
notwonamesalike's Avatar
 
Join Date: Nov 2007
Location: Pacific Northwest
Posts: 1,110
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Peaches are high in natural pectin - I've often made peach jam without pectin - so it could have been a fluke...not sure. But I'm glad it turned out so well!

Me:
notwonamesalike is offline  
#12 of 13 Old 08-20-2008, 01:43 PM
 
Throkmorton's Avatar
 
Join Date: Jun 2003
Location: The sunny beaches of Canada
Posts: 4,091
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Yeah, watermelon is low in pectin. A commercial pectin product would be in order there.
The added commercial pectins in jam are there to gel it without the long cooking times. The sugar preserves the colour (as does lemon juice, which is high in pectin and will make it gel faster too)
Throkmorton is offline  
#13 of 13 Old 08-20-2008, 02:38 PM
 
SophieAnn's Avatar
 
Join Date: Jun 2007
Location: Ontario
Posts: 673
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I had a pectin disaster (on my 2nd time canning) and will be following recipes for awhile now. I tried to make white wine jelly. The recipe called for liquid pectin, stirred in just before it's poured into jars. I only had powdered pectin, so I just substituted. If I'd done some reading I would've realized that the powdered stuff needs to be added earlier in the process and "cooked" a while. So, my white wine jelly, all sealed up (with wax!) in jars is just as liquid as it was when the wine was in the bottle. I've had them in my fridge ever since - I haven't gotten around to washing out the jars.

It was so sad I will be following recipes for at least awhile. :

dog2.gifcrochetsmilie.gif Lovin' my sweetheart, pregnant with #1 (EDD Feb.2013) stork-suprise.gif

SophieAnn is offline  
Reply

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off