Jellies, Jams & Preserves: Recipes & Hints

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #30 on: December 12, 2006, 12:04:06 AM » by herbalmom

Quote from: leslieincallie on December 11, 2006, 08:01:53 PM

Hi y'all. We try to follow the feingold diet for our hyper boys. A lot of the fruits are off limits, but we'd like preserves or jam for our toast. Anyone evermade jam or preserves with any of the folloeing fruits?: pineapple,mango, papaya, passion fruit, guava, kiwi, lemons Thanks for any tips. Leslie

Mexmarr's fruit butter recipe in post #14 would work for most of those fruits. Also the book American Wholefoods Cuisine by David & Nikki Goldbeck has a mango jam recipe. I don't know where my copy is right now or I would post the recipe. You would probably find this to be a good book to check out-all the recipes are wholegrain, wholefood, & sugar-free. Cookbooks published by Rodale tend to have sugar free, natural food recipes. HTH

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #31 on: December 12, 2006, 10:35:28 AM » by boysmama

Freezer strawberry jam is the favorite around here. Other than that we make pear butter, apple butter, and canned raspberry jam. I might experiment w/ others but then I get to eat them too Roll Eyes

I like to add apple cider to the sauce when I cook down apple butter, add some cinnamon and cloves and it doesn't really need sugar. I use golden delicious(naturally quite sweet). Pear butter takes a little bit of honey and sugar.
For jam I like to use the no sugar pectin, but instead of using the water in the recipe I use liquified fruit. This really makes it fruity and not so bland. The recipe in the box says 2 cups fruit, 1 cup water, and 1 cup fruit juice or water. I just use 1 cup of berries pureed in the blender and 3 cups of crushed fruit.
I got really cheap 2 years ago and refused to buy the $3 a box pectin so I found a (mennonite) homemade jam place and bought a lb of no-sugar pectin($12 Wink

). That lb will last at least ten years!! This is my recipe now and it turns out great. Very fruity, lightly sweet, and easily spreadable.
Measure 3 cups of crushed berries in to a bowl. Set aside.
In kettle mix 1 1/2 tsp. pectin
1/4 tsp xantham gum
1/2 -1 cup evaporated cane sugar
combine above ingredients well to prevent lumps in the jam.
Add 1 cup purreed berry slowly mixing thoroughly as you go. Bring mixture to a slow boil while stirring constantly. Cook 1 minute. Set off of heat and slowly stir in the measured fruit. Stir for three minutes then fill your containers. Hot water bath for canned jam. For fresh or frozen jam allow containers to cool to room temperature the freeze or refridgerate.
This jam has a much fuller flavor than All-Fruit and actually tastes less sweet. It does not keep quite as long in the fridge as high-sugar recipes, but three weeks is no problem.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #32 on: July 08, 2007, 12:56:57 PM » by Kitty

Quote from: Bethany on September 03, 2006, 07:51:37 PM

There is a special pectin for use without sugar. Here's the website: http://www.pomonapectin.com/. They provide recipes as well. We've had great success using white grape juice concentrate as well as some of the juice concentrate blends available (you can get them pretty inexpensively at Aldi).

Thanks for the information, Ladies! I was just going to go searching for a thread like this--have the Pomona to make strawberry jam...I tire of the white sugar jams....

I like the earlier suggestion about fruit butters...looks like I better start reading before my raspberries are ripe!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #33 on: July 25, 2007, 12:24:26 PM » by healthyinOhio

Okay, I am just about ready to make a jelly, but I don't have enough sugar in the house. I do, however, have some molasses crystals. Do you think that would be okay to use?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #34 on: July 25, 2007, 01:21:40 PM » by SarahK

Quote from: healthyinOhio on July 25, 2007, 12:24:26 PM

Okay, I am just about ready to make a jelly, but I don't have enough sugar in the house. I do, however, have some molasses crystals. Do you think that would be okay to use?

Probably depends on what recipe you are using. Are you gonna use pectin? What kind may make a difference.

But, you know me well enough by now that I certainly would try it.

Sarah K

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #35 on: July 25, 2007, 01:35:26 PM » by healthyinOhio

Quote from: SarahK on July 25, 2007, 01:21:40 PM

Quote from: healthyinOhio on July 25, 2007, 12:24:26 PM

Okay, I am just about ready to make a jelly, but I don't have enough sugar in the house. I do, however, have some molasses crystals. Do you think that would be okay to use?

Probably depends on what recipe you are using. Are you gonna use pectin? What kind may make a difference.

But, you know me well enough by now that I certainly would try it.

Sarah K

Well, the recipe calls for a box of pectin, but someone mentioned on another thread that elderberries don't need extra pectin. Maybe I will try it? If it doesn't work, it may pass for elderberry cordial?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #36 on: July 25, 2007, 02:12:44 PM » by SarahK

Quote from: healthyinOhio on July 25, 2007, 01:35:26 PM

I would think the cordial would be a good back-up plan. Would look really nice drizzled over pound cake.

I have never tried it - but this sounds like an easy test if you know what non-methyl alcohol is...

Quoted from Putting Food By by J. Greene, R. Hertzberg, & B. Vaughan

Testing for pectin content. There are several tests, but the simplest on uses ready-to-hand materials. In a cup, stir together 1 teaspoon cooked fruit juice with 1 tablespoon non-methyl alcohol. No extra pectin is needed if th juice forms one giv clot that can be picked up with a fork. If the fruit juice is too low in pectin, it will make several small dabs that do not clump together. DON'T EVER TASTE THE SAMPLES.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #37 on: July 25, 2007, 03:11:32 PM » by healthyinOhio

Quote from: SarahK on July 25, 2007, 02:12:44 PM

I have never tried it - but this sounds like an easy test if you know what non-methyl alcohol is...
Quoted from Putting Food By by J. Greene, R. Hertzberg, & B. In a cup, stir together 1 teaspoon cooked fruit juice with 1 tablespoon non-methyl alcohol.

There you go, again with your weird science talk! Roll Eyes

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #38 on: July 25, 2007, 07:10:32 PM » by lotsaboys

Quote from: healthyinOhio on July 25, 2007, 03:11:32 PM

Quote from: SarahK on July 25, 2007, 02:12:44 PM

There you go, again with your weird science talk! Roll Eyes

LOL!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #39 on: September 04, 2007, 01:57:30 PM » by Gigi

Anyone have a book with a crab apple jelly recipe in it? We are trying not to eat much sugar, but we have a HUGE tree out front and I feel bad letting them go to waste. They are ripe now, so we're collecting them and we have LOTS.

I'll make some with sugar and give 'em out as gifts, if I need to.

I've never made it before, but I have heard that they don't need any pectin. Is that right? Has anyone tried making it with honey instead of the sugar? Can I make this into the fruit butter recipe I saw earlier in this thread?

Thanks in advance for any recipes/tips you could share!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #40 on: September 04, 2007, 02:05:46 PM » by boysmama

I have faint memories of eating crabapple jelly at my grandma's house. I think this is the recipe she used since I inherited her cookbook and this page is splattered a bit... Wink

Crab Apple Jelly
4 cups crab apple juice prepared as follows
3 cups sugar

Wash apples and cut into quarters. Do not peel.
Put apples in saucepan and add enough water to be seen through fruit pieces.
Cover and cook slowly until apples are soft.
Pour into bag and suspend over bowl; let hang until juice no longer drips; do not squeeze bag.
Measure and bring juice to boil.
Add sugar gradually and cook rapidly until it begins to thicken.
When the last two drops on the spoon run together and "sheet off" remove jelly from stove.
Pour into hot jelly glasses and seal.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #41 on: September 04, 2007, 04:50:47 PM » by Gigi

Ha Ha!

All my "good" recipes are splattered, too!

Thanks so much for this! Looks like you don't need the pectin with crabapples.

I wonder why you "do not squeeze the bag?"

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #42 on: September 05, 2007, 09:26:13 AM » by wyomama3

Quote from: Gigi on September 04, 2007, 04:50:47 PM

All my "good" recipes are splattered, too!

I know a lady who had to step in and cook for a family when the mother went ill suddenly. She just opened up the cook books to the splattered and dogeared pages and the family ate happily. The kids wondered how she knew what the liked!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #43 on: September 05, 2007, 12:48:03 PM » by Gigi

That method would definitely work for anyone stepping in to cook in my house!

I always thought gunky recipe cards only happened because I was a particularly sloppy cook, so it feels good at least to know that I am not alone . . . Cheesy

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #44 on: September 05, 2007, 12:51:31 PM » by healthybratt

Quote from: Gigi on September 05, 2007, 12:48:03 PM

Nope, you're not alone. My recipe pages are often stuck together tho, so if you came to my house, you'd likely tear the pages and then you'd be in a world of trouble. Grin

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #45 on: September 05, 2007, 01:01:41 PM » by Gigi

YIKES!

In a world of trouble with HB?!

I don't think I could stand that heat, so I'll just stay out of your kitchen! Cheesy

Quote from: healthybratt on September 05, 2007, 12:51:31 PM

Nope, you're not alone. My recipe pages are often stuck together tho, so if you came to my house, you'd likely tear the pages and then you'd be in a world of trouble. Grin

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #46 on: September 05, 2007, 01:03:16 PM » by healthybratt

Quote from: Gigi on September 05, 2007, 01:01:41 PM

YIKES!

In a world of trouble with HB?!

I don't think I could stand that heat, so I'll just stay out of your kitchen! Cheesy

That's probably wise (Just ask my husband Shocked

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #47 on: September 05, 2007, 01:46:32 PM » by herbalmom

Think about it, if each time you use a recipe you get a tiny smudge or splatter on it & you use the recipe 30 times, that is A LOT of splatters.

Jelly needs to have enough acid & pectin to jell- crab apples have enough of both. You can also use crab apples as a base to make other jellies. The reason for not squeezing the bag is to keep the juice & the jelly you make from it clear. If you let the bag drip on it's own you get juice only. If you squeeze the bag you get some of the pulp which clouds the juice. HTH Blessings ~herbalmom

Quote from: Gigi on September 04, 2007, 04:50:47 PM

Ha Ha!

All my "good" recipes are splattered, too!

Thanks so much for this! Looks like you don't need the pectin with crabapples.

I wonder why you "do not squeeze the bag?"

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #48 on: September 05, 2007, 06:37:27 PM » by Gigi

So, does it matter if it is cloudy for any other reason than the asthetic value? It seems like you'd get more jelly total if you squeeze the stuffins out of the crab apple mush, KWIM? Is that just my thrifty side comin' out? I can't stand to strain stuff without squeezing it out real good!! Cheesy

Is it important that crab apple jelly be clear? I guess if it isn't than it would be "jam" and not "jelly."

Quote from: herbalmom on September 05, 2007, 01:46:32 PM

The reason for not squeezing the bag is to keep the juice & the jelly you make from it clear. If you let the bag drip on it's own you get juice only. If you squeeze the bag you get some of the pulp which clouds the juice. HTH Blessings ~herbalmom

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #49 on: September 05, 2007, 06:56:06 PM » by herbalmom

It's just for looks. When jelly making was common, jelly was judged on how clear it was as well as the taste. You could make crab apple jam- it's not common, people normally make jelly, but it would taste good & you would get more jam for your work than you would with jelly. Crab apple butter is an idea also.

If you are making some for gifts though you will probably want to do clear jelly since that's what people are used to.

I understand totally about wanting to get more out of the fruit, BTW. DH & I had that conversation years ago. He likes grape & our kids can't have sugar so I was thinking of making juice sweetened grape jelly. I was hoping to cut costs & work so I asked him if he would mind grape jam instead since I would get more finished jars out of the same amount of fruit. He is fine with any jam as long as it's seedless. Never have gotten around to making jam or jelly but when I do (I will eventually Cheesy

) I know that he will be OK with jam. Grin

HTH Blessings ~herbalmom

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #50 on: September 05, 2007, 07:06:47 PM » by Gigi

Thanks, herbalmom!

I think I'll have enough apples to make several batches, so maybe I'll make a few that are more like "jam" and some that are nice and clear for gifts.

Now, wish me luck as I've never made any kind of jelly or jam before, and I've never canned anything!!!!!

Any further advice?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #51 on: September 06, 2007, 08:06:54 AM » by boysmama

Reader's Digest Back to Basics has a great page on jams and jellies. (pg.214) It has a insert on how to make your own pectin from sour apples, crabappples fall under that category, and how to use the pectin.

BTW 10 lbs of apples should make approx. 3 qts of juice without squeezing.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #52 on: September 07, 2007, 11:07:57 AM » by Gigi

Thanks so much, ladies, the crab apple jelly came out great!

Too bad it is so full of sugar - man 'o' man!

I am really pleased that it worked out, though, because they will make really nice gifts.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #53 on: September 07, 2007, 03:39:59 PM » by Livelovely

There is an abondoned crab apple tree across the street and I wanted to make jelly for gifts this season, but the apples all have worm holes. If I just core them out and get rid of the guck will they still be fine?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #54 on: September 07, 2007, 09:14:09 PM » by Gigi

My (very inexperienced!) opinion is yes, they would be just fine. I think this is mainly because you only use the apples to extract the juice, you do not use the actual apple pulp in any way for the final product.

Everywhere I read said that it really didn't matter what state the apples were in as long as they were not totally rotten. That's one reason it's a great beginner project - it is not fussy. I cut out the worm holes and cut out black/soft spots, removed the stems, cut them in half and went from there.

Hopefully if I'm wrong, others will chime in!

HTH

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #55 on: September 20, 2007, 08:10:37 PM » by steadygirl

Can I use my juicer to juice grapes for jelly instead of going through the lengthy process of cooking and straining? Would that work for apples,too?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #56 on: September 30, 2007, 07:24:52 PM » by sunshine4th

I haven't made grape jelly yet, we are picking this week! Anyway, I would say you could use your juicer, but you are going to have to strain your juice before you made the jelly. My hubby's aunt used her juicer and she said even though the "waste" came out bone dry, she still had to drain her juice. You would just save time because you wouldn't have to cook them done.
We are going to rent a steamer this week and make juice for drinking and for jelly. Has anyone had success using stevia in a jelly recipe? I'm willing to try but I don't want to ruin my jelly. I know there is a recipe on this thread that calls for stevia. I'm a chicken...I hate to go through the effort and have something fail. Wink

Jessica

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #57 on: January 21, 2008, 09:15:14 AM » by SarahK

Orange Marmalade

5# oranges (whole with little stem pieces taken off)
3 lemons (whole with stems removed)
20 C water

Boil together 90 minutes. Smash them open with a wooden spoon as they get soft enough (after an hour or so).

Remove fruit and slice rinds/peels thin (I used the 2mm slicing blade on a food processor).

Stir in 5 pkts of no sugar pectin. Bring to a boil. Add 5 1/2 to 6 c honey. Return to boil (rolling, bubbling, full, mother-lovin', can't stop it kind of boil). Boil 1 minute.

Process 10 minutes in Boiling water bath canner. Made 17-18 pints.

Store 2 weeks before tasting because the flavors are so very strong citrus oil & bitter at first that it seems like a total failure when it probably isn't. I think the 3 lemons was too lemony and next time I will only put in 2 little ones.

Buy oranges on sale and - can you say CHEAP?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #58 on: January 21, 2008, 10:38:07 AM » by healthybratt

It says, "remove fruit and slice peels". Okay, so maybe I'm dumb, but what do you do with the fruit and peels after they are removed and sliced?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #59 on: January 21, 2008, 11:54:53 AM » by SarahK

Quote from: healthybratt on January 21, 2008, 10:38:07 AM

It says, "remove fruit and slice peels". Okay, so maybe I'm dumb, but what do you do with the fruit and peels after they are removed and sliced?

Not dumb, I just didn't put that part in.... Dump all the fruit pulp/mush and sliced peels back in the pot with the cooking water and continue with adding pectin.

Sdarah K

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