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Discussion Starter · #1 ·
I know jam is not really TF, but with the over abundance of strawberries in my kitchen, I'd love to try. NT has no recipes. I wanted to copy the St. Dalfour brand which uses 100% grape juice as a sweetener. I've heard that Pomona Pectin is the way to go. Any suggestions or recipes from anyone? I have never canned anything before, so please be detailed<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue">!
 

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I just made some. It's really, really easy!<br><br>
We made 3 kinds:<br><br>
Sugar Jam (ie classic strawberry jam) - great Christmas presents<br>
Mash with a potato masher 2 qts of strawberries<br>
Add package of pectin (Ball etc - not Pamonas)<br>
Stir and bring to rolling boil which is where it boils even when you are stirring it<br>
Add 7 cups of sugar immediately (which has been premeasured into a bowl)<br>
Bring back to rolling boil and time for 1 minute<br>
Quickly put into prepared jars (details to follow)<br><br>
Strawberry Syrup<br>
2 qts of mashed strawberries<br>
2 apples, peeled, cored, diced<br>
1/2 cup honey<br><br>
Follow same directions, only add apple instead of pectin, add honey when you would add sugar. It doesn't gel to well, thus is a syrup - great for pancakes or oatmeal or yogurt.<br><br>
Strawberry Jam with Honey instead of Sugar<br>
2 qts strawberries<br>
Add 2 tsp calcium water from Pamona's packet<br>
Mix about 1/2 to 3/4 cup honey with 2 tsp Pamona's pectin<br>
Follow directions above. This works better if you bring back to a rolling boil after adding the honey/pectin mixture and time for a good minute at an intense rolling boil. Pamona's doesn't say to do that.<br><br>
The batch I made with Pamona's didn't gel. The following batch I made with strawberries and blueberries (adding a bit of lime juice for more acidity to the blueberries) gelled well. I did add a bit of sugar to it - 2 spoonfulls - because I was running out of honey. This batch is the one I followed the standard rolling boil directions and I am not sure if it was that or the added sugar that made it gel. Both can help....<br><br>
To prepare jars... run them through a hot dishwasher or else thoroughly wash in soap and hot water and then when handled, don't touch the rims at all. Two part lids need to be washed by hand and then put in a big pot of water which you bring to a boil and then leave at a gentle simmer.<br><br>
Use a funnel and ladle to ladle hot jam into jars til about 1/4 inch from top. Then use tongs to lift out flat lids and place on top and then use tongs to lift out screw on lids. Use a towel to screw on if too hot to the touch.<br><br>
Be careful moving the funnel from one jar to the next that you don't get jam on the rims. It can cause an improper seal or mold to grow. If the flat lid isn't on straight, use the hot tongs to nudge it not your fingers. This is the only tricky part - keeping it all sanitary. I like to have someone help me so I fill the jars and dh will put the caps on. The caps can be tricky to separate in the pot with the tongs as they tend to stick together. Dh has no problem with it tho... If he's not available, I just fill all the jars quickly and then do the lids - the flat ones first and then all the screw on ones next.<br><br>
Most directions say you need to then can the jam in a hot water bath. You don't. Just turn the jars upside down for a short while (some old timers don't even do that) and after a while you'll hear a lovely little "pop" meaning the jars are sealing. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
Hope that helps!!
 

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Oops... my mom says if you are making the jam with sugar you are fine just turning the jars over to seal and not doing a water bath canning, but if you don't use sugar, she's almost sure you need to can it. I'll just stick mine in our freezer til I want it - that's easier.
 

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Discussion Starter · #4 ·
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<div>Originally Posted by <strong>Attached Mama</strong> <a href="/community/forum/post/11579480"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I just made some. It's really, really easy!<br><br><br>
Add 7 cups of sugar immediately (which has been premeasured into a bowl)</div>
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Do you use rapadura for this or something a little more processed?
 

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I have heard about freezer jam, the kind you have to keep in the freezer, but have never made it. Any recipes with directions? Also, I have tons of fresh blueberries. Can I use the previous strawberry jam recipe and do the same with blueberries? thanks!!
 

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an old mennonite woman once showed me how she made jam - she used apple cider from her orchard instead of sugar, and i can't remember if she used pectin. i know that it was nice and jammy, not runny at all. anyone have any idea what recipe she may have used? i can't remember. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment">
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>mossbackmom</strong> <a href="/community/forum/post/11583631"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Do you use rapadura for this or something a little more processed?</div>
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The white organic cane sugar - not the brown rapadura stuff...
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>handzfull</strong> <a href="/community/forum/post/11583880"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I have heard about freezer jam, the kind you have to keep in the freezer, but have never made it. Any recipes with directions? Also, I have tons of fresh blueberries. Can I use the previous strawberry jam recipe and do the same with blueberries? thanks!!</div>
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Sometimes with blueberries you have to add a bit of lemon juice to up the acidity to make it gel better. Not sure why... I added a bit with my blueberry strawberry batch.
 
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