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First time Jamming

post #1 of 20
Thread Starter 
Im going over to my aunts place (and her superior kitchen) to make some cherry jam later today. Wish me luck. ive read how difficult it is to get it to set right. Ive got my fruit, sugar, and Sure Jell ready to go. Has anybody made lelly or jam recently? How did it come out in the end?
post #2 of 20
Great, just read the recipe prior to starting. I use low-sugar sure jell.

Doesn't hurt to put in a shot of good complimentary flavored liquor at the end of cooking. ie...amaretto or grand marnier or chambord, I also throw in some citrus zest
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 20
made cherry jam just the other day. I don't use any pectin, i just try to find hard fruit, which has natural pectin, so choose hard cherries, never overripe. Just stone and boil with the sugar, i believe 1 part cherry to 3/4 part sugar, by weight. I cook it and squash after a while with a potato masher, and meanwhile put a saucer in the freezer. When it's boiling away and the bubbles get a little denser than watery, i put a small amount on the cold saucer. If it gets so it doesn;t quite run, and if you put it back a minute, you can push it with your finger and it sort of clumps up (that is, after the finger there's a little of a lump of jam) then it's done. I pour into sterilized (boiled) jars and seal. It came perfect. Don't rely on a candy thermometer - i think the temp will depend on the ripeness of the fruit and how much pectin it has.

My question is: is it possible to avoid stoning the cherries??? I found out you can just cook prune plums and as they cook you squash them and the stones are released and rise to the surface. Would that work with cherries? It;s my favorite jam, but way too much work to stone them.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 20
Thread Starter 
So I made the jam and it came out really well. I chopped up some peaches and when i realized i didn't have enough i chopped up some strawberries and threw it in too. It a lot of fun making it with my family. I imagine it wouol be a great project when the family or friends are over. I followed the Sure Jell recipe that came inside the box but i noticed there were two types of recipes, on that involved using cheesecloth and the other was called the traditional method. Really whats the difference in outcome between the two?
post #5 of 20
with cheesecloth you are making clear jelly rather than jam with pieces of fruit in it.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 20
Thread Starter 
Okay, thanks for the explanation. Once I was done making the jam I gave a jar of it to my aunt and uncle and you wouldn't believe how happy they were to have been given homemade jam. Does anybody here ever give away their jam or jelly as a gift to other? What kind of a reaction do you get from them?
post #7 of 20
Thread Starter 
Has anybody here seen the Sure Jell website, surejell.com ? there are so many things you can do with pectin that I didn't know about. Everything from relish and jelly candy, to smoothies. Have you ever made something using pectin other than jelly or jam?
post #8 of 20
We make our own cherry jam in much the same way, but we add raisins, cloves, cinnamon and balsamic vinegar to the mixture.
post #9 of 20
Thread Starter 
mmm, that sounds delicious! Have you seen the Cherry-Nut jam off of the Sure Jell website? I think i may keep this one in mind for next time.

kraftfoods.com/kf/recipes/surejell-cherry-nut-jam-52886.aspx

4 cups prepared fruit (buy about 3 lb. fully ripe sweet cherries)


1 cup finely chopped PLANTERS Pecans


1-1/2 tsp. grated lemon peel


1 Tbsp. fresh lemon juice


1/4 tsp. almond extract


1 box SURE.JELL Fruit Pectin


1/2 tsp. butter or margarine


6 cups sugar, measured into separate bowl



BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
STEM and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Add pecans, lemon peel, lemon juice and almond extract.
STIR pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
post #10 of 20
i've always had great success with inverting the sealed jars for 5 minutes rather than the hot water bath. comes from the sure-jell pectin instructions.
so far i've made 3 batches of strawberry low sugar jam, i'm waiting for late august for my raspberry patch to start producing.
i give the finished product out for christmas gifts. i have a long list:)
kathee
post #11 of 20
Thread Starter 
I'm curious what people opinions are on using Sure Jell to make their jam and jelly. I heard taht using Sure Jell greatly reduces the cooking times, increases the amount of jam you get from the fruit and also give the fruit a fresher taste. I know there are purists out there that like to make jam using only the natural pectin in the fruit. What are your opinions about this? Is it more common to use added pectin or to go the more traditional route?
post #12 of 20
as i have never made jam in the traditional method, i can only tell you that my 75 yr. old uncle and i only use the pectin route. we make different jams and jellies so that we can trade. he uses the inversion method, also.
kathee
post #13 of 20
I love giving jelly and jam as gifts and the response is usually one akin to giving them a rare jewel. Commercial products just aren't the same. Even the high end jams and jellies are made in giant vats and always taste slightly burnt to me.

I live near several pick your own farms. My favs are the blue berry farm and the sculpernong vinyard. It is really hard (at least around here) to find blue berry jam in the store. There is only one brand that I have ever seen and it has a wrong texture about it. So everyone is happy to get jars and jars of homemade blueberry jam.

Then the sculpernong jelly, you can't even buy that.

I used to supply a retail shop with jellies and jams and ordered hexagonal jars and lids from on-line. The cost is not too much different from the ball jars, I can find the web-site if anyone is interesed.

Let me pilfer my recipe drawer and I will find my wine jelly recipe, it works best with liquid pectin, and is very easy. I have made it with fruited wines and plain old merlot, but everyone's favorite is blackberrry wine jelly.

Don't forget pepper jelly and mint jelly!

Oh yeah, lemon curd can be processes in jars too. I found that 4 oz jars work best with curd. I started putting it in jars to ship to my dad who would eat the lemon curd with biscuits. He prefers the 4 oz jars because he said that it would take him two weeks to fininsh an 8 ounce jar of lemon curd. Once the jar is open the lemon curd has about a one week shelf life and it would go bad before he could finish it. (Making him very sad) The 4 ounce jar he could finish with in the spoilage window.
post #14 of 20
Thread Starter 
I just foun this great recipe over at the Sure Jell website. It looks so good!

SURE.JELL® Blueberry-Raspberry Jam


Prep Time:
45 min
Total Time:
3 hr
Makes:
About 10 (1-cup) jars or 160 servings, 1 Tbsp. each

6 cups prepared fruit (buy about 2 pt. fully ripe blueberries and 3 pt. fully ripe red raspberries)


1 box SURE.JELL Fruit Pectin


1/2 tsp. butter or margarine


7 cups sugar, measured into separate bowl



BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush blueberries thoroughly, one layer at a time. Measure exactly 2 cups prepared blueberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 4 cups prepared raspberries into blueberries in saucepot; stir until well blended.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
post #15 of 20
Thread Starter 
I think it would be so much fun to get family or friends together and go fruit picking then going and making jam or jelly with everyone out of the fruit you just picked. It could be a fun time together with everyone. and after its all done it can be split up between everyone. Has anyone done this before? Sounds like a fun day, no?
post #16 of 20
About two weeks ago my best friend and I took all of our kids (her two and my five) blueberry picking. We came home and made jam.

All the kids loved every bit of it, from who can pick the most berries to squishing the fruit before it went into the pot. Not to mention making bread to spread the jam on. :lips:


I highly recommend picking and jamming as a family activity.
post #17 of 20
Thread Starter 
So have any of you made anything with Sure Jell lately?
post #18 of 20

although this is a seriously old post/question/inquiry, I'm answering anyway in case someone needs info currently.

two weeks ago I made strawberry jam.  then a few days later did one with the inclusion of a little rasped ginger and a tiny bit of cinnamon.

just now did a recipe for jalepeno jelly and it's still screamin hot in the jars so until it cools off, I can't taste it or try it out.

so far so good on all 3 accounts.

 

oh, the strawberry versions, both of them, no pectin of any sort used.  didn't want to didn't think I needed to, I didn't, it set up very well.

with the jalepeno jelly, I read that there isn't enough pectin in the natural peppers to congeal and all the recipes I read called for the liquid certo as it's pectin.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #19 of 20

yes...i made homemade blueberry jam for the first time since i was a kid, all by memory of what i remembered from grandmother..and a few suggestions from frineds...i put the jars in the boiling water and they sealed up good, i won't know how it turns out until i test it..

post #20 of 20
I hope it's all you want it to be.
I adore blueberry jam/preserves.
Did you use fresh or frozen berries?
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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