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Mon, Aug 20, 12 at 17:15
| made another batch of peach jam....using the old tried and true recipe of equal quantities of fruit and sugar and cook until it sets.
I got half as much jam for the same amount of fruit..... shows you what that huge quantity of sugar does....boots volume. So now I need to buy MORE peaches and make another batch of the good stuff and think of a way to merchandise the peach goop! It's not bad....just not as good as it should be.
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Follow-Up Postings:
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- Posted by thatchairlady (My Page) on Tue, Aug 21, 12 at 10:40
| My Grandmother would make "jelly" from Concord grapes in her back yard. We grandkids had to battle the yellow jackets to pick the grapes. Don't remember her EVER using pectin, so she was actually making jam, right?? We'd wash sinks full of grapes and pull off stems... a few in the mix didn't matter, but we'd get warned if our QC started slipping!! She'd simmer them untill they kinda fell apart. Then she'd strain off the juice and run the pulp thru her trusty Foley food mill... which I have now. When it came to sugar... remember it was a LOT... "enough" as she would say. Then she'd just simmer it down till it was "done"... fairly thick, got even thicker once cooled. She sealed the jars with parrafin wax. Tried to make some jalapeno jelly (with pectin) and it never set... and I followed the direction?? It didn't come out REALLY hot (fine with me) and I ended up using it as a glaze fro chicken/pork... something you could do with your first batch of peach jam!?! |
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| Concord grapes contain lots of pectin....peaches do not. I wish I knew someone with concord grapes....I love home made grape jelly. The "recipe" is cook the grapes, strain the juice over night in a cloth bag suspended over a large bowl over 2 chairs with a broom stick. Measure juice and add an equal quantity of sugar....cook until a few drops on a cold plate jells as it cools. Pour into jars that have been boiled for 20 minutes and quickly seal with melted parrafin. I make pepper jelly using liquid pectin....but I use habaneros....really hot!....and it jells....usually. |
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| I use the low sugar pectin and make reduced sugar jams. I might eat an entire jar of that in my house. I never finish a jar of regular full sugar jam. I still end up tossing some of the low sugar stuff. Mostly because they don't keep as long. I did make some bitter orange marmalade with no added pectin. Gosh that took forever to cook down and finally jell. Good though. Eileen |
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| Lindac, as an itty bitty baby boy, I member my momma making preserves, and when the jell didn't set up right, she placed the jar in the 'fidgerator' and we poured it on pancakes. No harm, no foul. |
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- Posted by thatchairlady (My Page) on Tue, Aug 21, 12 at 16:15
| Lindac... totally forgot the few drops on a cool surface. Also seem to remember her running her finger over back of wood spoon... and making a line?!? She always used a foodmill to get all the skin and seeds out without losing any of the juice. And that juice... pre-jelly... was wonderful in a glassful of ice and several spoonfuls of sugar! NOTHING like canned grape juice! |
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