Jellies, Jams & Preserves: Recipes & Hints

« WellTellMe • Forum • Natural Health • Nutrition & Food • Fruits & Vegetables • Jellies, Jams & Preserves: Recipes & Hints »

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #90 on: September 04, 2008, 03:17:55 PM » by LKS

I'm ready to make blackberry jam. All I have is 'no sugar needed' pectin. It does not list a recipe for blackberry jam, only jelly. Does anyone know of a reason I couldn't just follow the raspberry jam recipe?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #91 on: September 04, 2008, 03:22:05 PM » by mauimom

Quote from: LKS on September 04, 2008, 03:17:55 PM

I did exactly that two years ago and it worked out just fine. Enjoy!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #92 on: September 04, 2008, 03:33:51 PM » by LKS

Kiss kiss kiss Mauimom! Thank you. (I was going to do it anyway but it is so nice to have reassurance Grin

)

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #93 on: September 24, 2008, 10:07:27 AM » by debbiez

Could someone please post a good Muscadine jelly/jam recipe. I have 5 quarts of them in the fridge waiting to become jelly. I need the recipe pretty quick; they are already a few days old. I have not been able to find a good one on the web. They are bronze Muscadines also called Scuppernogs.

Thanks
Debbiez

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #94 on: September 24, 2008, 10:15:16 AM » by Mrs. B

Debbie...
The recipe I used for muscadine jelly came from this site and it turned out great! http://www.pickyourown.org/muscadinejelly.htm

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #95 on: September 24, 2008, 10:53:16 AM » by debbiez

Thank You!!
DebbieZ

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #96 on: September 24, 2008, 08:07:08 PM » by healthybratt

Quote from: debbiez on September 24, 2008, 10:07:27 AM

I made basic grape jelly using the recipe in the ball canning blue book. I have the dark purple muscadines.

Destem the grapes and mush(bruise) with a tater masher and simmer for about 20-30 minutes in water (1/2 cups water to each quart of grapes). Strain in a flour sack or jelly strainer and discard everything but the juice.

Add 3 cups of sugar for every 4 cups of grape juice no pectin. Hard boil (stirring constantly) to eight degrees past the temp of boiling water for your altitude (standard 212^o). Takes about an hour. Put into jars hot sterile jars and seal.

NOTE: This stuff really fluffs and bubbles alot when cooking. Be sure to use a pot that will only be about 1/3 to 1/2 full when the juice is still to prevent over boiling. Shocked

This stuff is a bit on the tart side. If you don't like tart, I was told you could add another cup of sugar making your ratio 1:1.

My whole family (and a few friends) said this stuff was the "grapiest" tasting jelly they've ever had.

« Last Edit: September 24, 2008, 08:12:50 PM by healthybratt »
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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #97 on: September 24, 2008, 08:09:04 PM » by healthybratt

Quote from: Mrs. B on September 24, 2008, 10:15:16 AM

Debbie...
The recipe I used for muscadine jelly came from this site and it turned out great! http://www.pickyourown.org/muscadinejelly.htm

wow, she used alot of sugar. 7 cups to 5 cups of juice Huh

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #98 on: September 24, 2008, 08:18:44 PM » by Mrs. B

Quote from: healthybratt on September 24, 2008, 08:09:04 PM

Quote from: Mrs. B on September 24, 2008, 10:15:16 AM

Debbie...
The recipe I used for muscadine jelly came from this site and it turned out great! http://www.pickyourown.org/muscadinejelly.htm

wow, she used alot of sugar. 7 cups to 5 cups of juice Huh

It does have pectin in it, and I did use the regular pectin, not Pomona's or another low-sugar one. The sugar to juice ratios were the same as listed on the insert in the pectin packs.
It's pretty grape-y, but it's also sweet... but then that's how I like it. We just don't eat too much too often.
Maybe I just grew up weird, but I always considered jelly and jams for dessert only. I can do an occasional pb&j sandwich, but even with store bought jellies I feel like they are too much of a treat for a meal...

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #99 on: September 24, 2008, 08:37:59 PM » by healthybratt

Quote from: Mrs. B on September 24, 2008, 08:18:44 PM

Quote from: healthybratt on September 24, 2008, 08:09:04 PM

Quote from: Mrs. B on September 24, 2008, 10:15:16 AM

Debbie...
The recipe I used for muscadine jelly came from this site and it turned out great! http://www.pickyourown.org/muscadinejelly.htm

wow, she used alot of sugar. 7 cups to 5 cups of juice Huh

Grapes have a lot of natural pectin like apples. That doesn't mean you can't add pectin for a firmer jelly (a friend of mine does, but more for speed than texture), but I only used 3 cups to 4 cups without pectin. I can't imagine a need for that much sugar when adding pectin also - unless the pectin itself needs the sugar to work? In that case not adding the pectin is a better plan IMO.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #100 on: September 24, 2008, 10:28:11 PM » by Mrs. B

Quote from: healthybratt on September 24, 2008, 08:37:59 PM

I can't imagine a need for that much sugar when adding pectin also - unless the pectin itself needs the sugar to work?

I believe it does...
Like your friend, though, I was really looking more for speed. Usually I do the non-pectin recipes, but I did 30+ jars of the grape jelly. This is alot for my little family of 4, and I knew it was going to be a big job. This was also my first jelly attempt, I've done jams and butters before, and I needed to be quick with it.
I agree, it is a ton of sugar, but it sure does taste good!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #101 on: September 25, 2008, 12:03:51 PM » by debbiez

Yep,
It was a lot of sugar.But I only put in six cups because I had a Little less than 5 cups of juice.It only made four pints.And as little as we eat jelly I don't think it will hurt. It came out really pretty though and set great.
Debbiez

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #102 on: September 25, 2008, 12:09:16 PM » by boysmama

If you want to use less or no sugar there is a type of pectin that works without the sugar.
Walmart and others sell it during the spring and summer. Look for "no sugar" on the package. You can use no sweetner or alternative sweetners. The recipe insert gives basic guidelines. The "low sugar" are more common, but still too much sugar for us.
I found a small homemade jam company and bought a lb. of the sugar free type for much less than the small one batch boxes. I then developed berry jam and preserves recipes using the pectin, xanthum gum, and 1 cup of sugar to 4-6 of fruit.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #103 on: September 26, 2008, 09:05:30 AM » by healthybratt

Quote from: boysmama on September 25, 2008, 12:09:16 PM

Just an FYI for anyone who's never used it, the Low Sugar Pectin has several added preservatives and chemicals that I was not interested in using.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #104 on: September 26, 2008, 04:19:44 PM » by boysmama

I've wondered about that, HB Tongue

since I bought in bulk years ago before I knew much about additives. I don't have an ing. list so I better go back and check that out. Thanks for the pointer. More sugar may be better. Roll Eyes

Learning is a never ending process!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #105 on: September 26, 2008, 05:24:20 PM » by BJ_BOBBI_JO

I was told that when using SureGel to make jelly/jam to always follow the intructions and don't decrease the sugar in the jelly or the consistency wont turn out correct.

I tried only putting in half as much of sugar as it called for grape jelly and still the jelly turned out good. Infact it turned out perfect unlike the grainy grape jelly I made when I followed the directions by putting in the amount of sugar they said to.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #106 on: September 26, 2008, 08:50:55 PM » by healthybratt

Quote from: BJ_BOBBI_JO on September 26, 2008, 05:24:20 PM

You can probably get away with this because grape skins have high amounts of natural pectin. Apples do as well. I don't even add pectin to grape jelly at all. Some other fruits (like strawberries) won't work as well without following the directions. See here for a good example of what I mean. Grin

http://healthybratt.blogspot.com/2008/07/strawberry-explosion.html

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #107 on: December 18, 2008, 05:12:43 AM » by barngirl

I need help quick! We want to make Sweet Pepper Jelly for my Dad and Mom's side of the family. We tried one recipe, but weren't pleased. We would like it to be Sweet and not taste so much like vinegar...the stuff we made was AWFUL!!!
If you have a really good recipe please share soon! Thanks!

Jenna

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #108 on: December 18, 2008, 10:37:57 AM » by Isaacsmama

Quote from: barngirl on December 18, 2008, 05:12:43 AM

I have really liked Pomonas Pectin. I havent made a pepper jelly, but you could try their recipe
http://www.pomonapectin.com/recipes.html

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #109 on: April 13, 2009, 07:35:46 AM » by lovingmomof2

Quote from: healthybratt on September 26, 2008, 08:50:55 PM

Quote from: BJ_BOBBI_JO on September 26, 2008, 05:24:20 PM

http://healthybratt.blogspot.com/2008/07/strawberry-explosion.html

I recently tried making some strawberry jam using the juice and honey recipe that I followed for blueberry jam and it came out great, even better than my blueberry ones. The key in using the juice and honey is too make sure you cook the jam down and get it to the jelling point before canning it. It did take a long time, but it is the best strawberry jam I have ever had. I have never used either pectin, mainly because I am just not sure of them. Does anyone know how they make the original pectin? Is it natural or chemically made?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #110 on: May 24, 2009, 06:30:52 PM » by jessica

Does anyone have a recipe for strawberry rhubarb jam? I am looking for one that I can use honey as the main sweetener. My thought was to use a cup or 2 of honey, some apple juice, and maybe a bit of cane juice crystals to "pretty it up". I only have the no sugar pectin on hand, but cannot find any recipes for this particular combo.
One other quick question. I have used the Pamona's Pectin but my jam always turns brown after just a few weeks, what am I doing wrong?

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Jessica

Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #111 on: May 25, 2009, 09:12:07 PM » by jessica

Quote from: jessica on May 24, 2009, 06:30:52 PM

bump

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Jessica

Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #112 on: May 30, 2009, 03:56:58 PM » by boysmama

I'm sorry I don't have the answer to all your questions.
On canned strawberry jam I do know that it takes the old-fashioned high sugar recipes to keep it nice and red. We much prefer strawberry freezer jam.

You can use some honey with no sugar pectin. I'm always aiming for a very slightly sweet, concentrated fruity taste so don't know how it would work to add that much honey per batch. I puree fruit to a smooth liquid and use that instead of the water suggested in the recipe on the no sugar pectin boxes.
Hope that helps.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #113 on: May 30, 2009, 05:32:16 PM » by SarahK

Quote from: jessica on May 24, 2009, 06:30:52 PM

I use honey as the only sweetener for all our jams here. I use the no-sugar needed fruit pectin and add about 3/4 cup honey per recipe, added after the pectin is stirred in and is boiling. "Return to boil and boil hard for 3 min."

That's what it is on the package instructions. I follow the directions only marginally though.... Sorry. I usually quadruple batches, increase pectin by one package if I have extra around and boil for 5 min minimum. But - the honey amount I use (3/4 c per recipe) IS w/in the guidelines on the package insert.

And as far as the fruit combo for straw-rhubarb - I take the total amount of fruit required for strawberry only and substitute ~1/3 of the berries out for chopped rhubarb. You can do more if you like - I've done up to half rhubarb but it gets kinda stringy texture-wise.

Sarah K

« Last Edit: May 30, 2009, 05:35:39 PM by SarahK »
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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #114 on: May 31, 2009, 12:04:40 PM » by lotsaboys

I've also made jam the same way as SarahK mentioned (honey only) but tried not boiling it after adding the honey and it seemed to turn out the same. (that was peach jam)

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #115 on: March 03, 2010, 03:25:21 PM » by wlwest

Help! I tried to make elderberry jam today, with the frozen elderberries I've had in the freezer. I used the Ball no cook freezer jam, since I only had 2 cups of elderberry juice, wasn't worth canning. Anyway, I haved the recipe, since it calls for 4 cups, I had 2, and I added a little fresh apple juice to it too. I also cooked the elderberry juice, I figured it would be ok, since it says cooking peaches helps it set better. I put sugar in it like it said, but it just isn't setting. Soo, I put the rest of the package of the pectin into the elderberry mixture, hoping that would do it. So far, I don't see it setting.

Has anyone ever used this? And can I still save my jelly? It tastes really good, I was surprised, I really like it. I only have about 3 little plastic jars, but I was looking forward to them. Any ideas??
thanks
wendy

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #116 on: March 04, 2010, 07:33:33 AM » by SarahK

Well, in theory, you can just keep boiling and boiling until it sets. I've only had about 50% success with this. (I was using grape juice.) It eventually tasted like raisin jelly.

Have you tried cooling 1-2 TB of what you have in the freezer or on ice and seeing if it really will set once cooled?

Sarah K

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #117 on: March 04, 2010, 08:51:33 AM » by wlwest

It did set! After I had it in the fridge for a while it did end up setting! Grin

I hope it's not too stiff, since I put extra pectin in it. ::)The funny thing is I ended up finding some more elderberries in the bottom of the freezer this morning. But, I'm out of the freezer pectin stuff, so maybe I'll just make some syrup out of it.

wendy

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #118 on: March 04, 2010, 07:10:38 PM » by wlwest

Just thought I'd add something, I ended up making more elderberry jam with the ones I found in the freezer. I added some strawberries to get the 4 cups. It turned out really well, it's tastes good! So, strawberries and elderberries make a good jam.

wendy

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