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post #31 of 46

@ Worldcook - an idea for making pear preserves that have some body.  Instead of processing your pears like an applesauce, try this.  Peel and core pears.  On your food processor, insert a "fine grate" disc.  Send your pears down the feed tube and let the processor create a fine shred pear.  Toss the shredded pears in a nonreactive pot with a 1/4 cup lemon juice for every 8 cups pears.  The lemon not only helps the pH value, but heigthens the pear flavor.  Sweeten as you will. 

 

Just an idea.  It can help give the preserve a bit more body while keeping the sugar low.  Also, adding a little cinnamon can fool the palate into believing it is tasting something quite sweet.  I think pears and cinnamon are divine, but then again I put cinnamon in my chili, my spag sauce, my hot chocolate - I'd put it in a pot roast if I remembered to!! lol!

 

Best of luck!

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post #32 of 46

Do you ever make no sweetener fruit spread? I hear you need a special kind of pectin. Is that true? I would like to make a large batch and can it but I would like it to be viscous enough to spread.

 

David from Rowland Heights CA

post #33 of 46
Thread Starter 
Quote:
Originally Posted by goldendd View Post

Do you ever make no sweetener fruit spread? I hear you need a special kind of pectin. Is that true? I would like to make a large batch and can it but I would like it to be viscous enough to spread.

 

David from Rowland Heights CA


Do you mean some sort of unsweetened jam?

I would make that with agar-agar, it's no pectine but vegetal gelatine from seaweed.

Very tricky to dose exactly. 1 gram of agar-agar is more than enough to get watery mixes solid.

 

I suggest to make a try-out on a small batch. Clean and mix fruit. BTW, you can use only juice for this like applejuice! Simply bring the fruit to the boil, add agar-agar and let boil for a few seconds. That's it. It will become quite solid, but it can be blend or mixed again to turn it into a spreadable paste.
 

 

post #34 of 46

I too have been preserving, making jams and only a few jellies for years. Raspberry is a summer staple and the easiest it almost makes itself. Others are more work, I make crabapple pomegrante jelly;  peach almond jam; clementine marmalade and some vegetable preserves as well.  Each year I seem to make less though as I age.

post #35 of 46

Just read your thread about jellies and jams.  Making jams and bottling fruit and vegetables are BIG where I live.   They also turn their jam pots upside down too.  I have bottled our black and red cherries, plums and peaches.  They lasted really well.  We use a steralisatuer in the garden and this year we are going to try using Eau - de Vie instead of water. 

 

I have some home grown recurrants in my freezer which I plan to make some redcurrant jelly ( love it with roasted lamb - its a Brit thing)  Do I need to top and tail them before cooking them?

 

Best regards

Normandie

post #36 of 46
Thread Starter 

Quote Normandie; I have some home grown recurrants in my freezer which I plan to make some redcurrant jelly ( love it with roasted lamb - its a Brit thing)  Do I need to top and tail them before cooking them? 

 

Each year I collect a lot of elderberries. A little similar to redcurrants in making jam or jelly. This may help, although there might be other methods.

 

I wash the fruit and take the berries from their stalks, which goes easy, just takes a lot of time. Then I cook them without sugar until soft, let cool a while and then pass them through a food mill using the finest sieve. All seeds etc. remain in the foodmill.

Please note that the fruit is cooked with no sugar in this stage, but I add the juice of 1/2 lemon per liter of juice and store the mixture away for a whole night. I always add lemonjuice in jams/jellies. It improves the taste dramatically, even when using sour fruits! Also helps the pectine to do it's work.

 

Only the next morning I proceed in my odd but very effective way;

- heat the oven at 110°C - put the sugar in an oventray and cover with an ovenplate - put in the lower part of the oven

- wash jars and put still wet, upward in the oven on another ovenplate- the jars dry and sterilize during the time you need to cook the jam. Also, pouring boiling hot jam in it will never cause them to break. One thing; don't put the lids in the oven!!

- heat the fruit gently to the boiling point

- carefully (very hot) take the sugar from the oven and pour in the fruit. This will bring the whole mixture to a boil very quickly! And strangely the jam will produce almost no scum at all.

- when the jam is done, immediately take the hot jars out of the oven, a few at a time, immediately fill with boiling hot jam, cover and put upside down on their lid.

- leave on their heads untill you can handle them, don't leave to cool entirely on their head.

 

I now still have a small batch of elderberry jam that's... 2 years old, still in perfect shape and delicious. I notice that the jars are very tightly closed the way I make them. Takes a lot of force to open them.

 

post #37 of 46

I always top n tail my redcurrants - maybe because that's the way my Mum and Granny started the process.

 

I make redcurrant jellies and sauce to go with venison..    great with collops!

post #38 of 46

No, you are not alone.  I still put up a lot of fruit, jelly, jams and veges.  But my best is hot jalapeno jelly.  Teach this stuff to your kids. MommaT

post #39 of 46

This old thread has resurfaced.  I found some little green/purple plums today and they were very underripe, hard and sour.  The best for jam.  My jars are popping even as i write. 

 

I discovered a very quick way to get the seeds out. 

I make sure my chef knife is very sharp.  On a cutting board i lay the plum, then roll it under the blade crosswise (like around the belly, so the knife rolls over the stone.  Then lenghthwise in one direction, then crossing at top and bottom, lenghthwise the other direction.  then pick up the plum and twist.  The seed comes out easily and it's already cut up!  Much faster than trying to mash them in the jam pot when they;re cooking to get the seeds to detach and come to the surface. 

 

Someone was asking about low sugar jam and using grapejuice as sweetener, and the purpose was for a diabetic child.  Diabetics cannot eat sugar, period, or a very limited quantity.  Slow carbohydrates are best.  Honey, grape sugar, fructose, glucose sucrose, they;re all the same and all must be seriously limited.  beware. 

"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 #40 of 46

700

 

I have taken a course at Le Cordon Bleu in the Madrid Capital at their new Culinary Institute and had a bit of help, however, the one on the left is Fresh Fig Marmalade and the one on the right is assorted orange varieties including Blood Oranges.

 

Interesting post.

 

Have lovely summer.

Margaux.

post #41 of 46

I love your labels!! How did you make them?

post #42 of 46
Thread Starter 

Jelly Girl, I use graphic design software from Corel; CorelDraw. There are many similar apps around, many even free.

It allows you to make all kinds of labels in the sizes and colors of your choice. I start by making one label and then copy that label on a page as many times as I need the number of labels.

When they are nicely aligned both vertically and horizontally (CorelDraw allows you to do that), you can cut them easily using a rule. I glue them on with a glue stick type "Pritt" which works perfectly for home use!

 

I recently posted a thread that may interest you on making rose-hip and elderberry jam, with pictures; http://www.cheftalk.com/t/77349/what-kind-of-jams-are-you-making-its-jam-time

post #43 of 46

I simply freehand it by uploading a photo of something and then adding text, print, trim to my liking, elmer's glue stick (it comes right off under the water faucet) makes wonderful gifts any time of the year.

This was my first attempt at any jam or jelly, I think I will try it again in the spring/Summer with different fruits

http://www.cheftalk.com/t/78644/meyer-lemons-are-in-season#post_451973

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #44 of 46

That jelly in the photo of the opening post sure is nice & clear.  I could never get mine to look like that.  Oh, well.

 

I never made jellies & jams until I discovered Pomona's Pectin many years ago, which I was glad to see someone here referred to.   To make the fruit jell w/out Pomona's, you would have to use huge quantities sugar, which makes a sugar-tasting preserve, not a fruit-tasting one. Pomona's Pectin is gift from God, as far as I'm concerned.

 

Someone gave me many pounds of wild red prairie plums (frozen) that he had picked and so I've made some into jam; it is a bit of a bother having to get rid of the pits first, but I don't mind.  We'll be having it with Christmas dinner. 

 

I enjoy reading about others' jam making experiences.

 

 

 

 

 

post #45 of 46

CB:

 

Thank you for your generous post describing your jellymaking procedure.  I have always wanted to do this, and your post gives me the nudge and the info I need.  Not sure what those "stefanis" are to which you referred, but I guess Mister Google will find for me.

 

B'man

post #46 of 46
Thread Starter 

@Butcherman; the "stefanis" or as I wrote "staranis" is in fact "star anise". My bad, sorry for that. If any help needed, don't hesitate to ask.

 

@Wyandotte; the clear jelly is just a matter of not pushing on the apples that are dripping out, it has to go by itself without forcing it. Also, using pectin in this jelly will always make it a little cloudy. Apples have a lot of pectin in it, in fact, a lot of pectin is made from apples. Still, pectin shortens the cooking time drastically as you know.

 

Soon I'm going to make quince jelly which is somewhat the same procedure as I described in the first post (minus the spices). No other fruit has probably more pectin in it than quince. But again, the cooking time will be around 1 hour. In Spain they make a paste from the left-over pulp that is called "membrillo", often served with their cheese.


Edited by ChrisBelgium - 12/15/13 at 4:44am
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