Results 1 to 5 of 5
  1. #1
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006
    Posts
    2,167
    Downloads
    0
    Uploads
    0

    Default Homemade Jam Questions

    I tried to make orange marmalade and it just would not thicken. I even went to the store and bought some pectin and that didn't even thicken it. It looked just like orange soup. Has this ever happened to anyone? What happened?

    Laurie-Maine

    Date: Fri Jun 21, 2002 9:14 am
    Subject: Jam Question

  2. #2
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006
    Posts
    2,167
    Downloads
    0
    Uploads
    0

    Default

    > I tried to make orange marmalade and it just would
    > not thicken. I even went to the store and bought
    > some pectin and that didn't even thicken it. It
    > looked just like orange soup. >
    Laurie,
    Chances are you didn't let it cook down enough. Here
    is a non-pectin Orange Marmalade recipe from Ball.

    2 C. thinly sliced orange peel (about 10 medium)
    1 quart chopped orange pulp (about 10 medium)
    1 cup thinly sliced lemon (about 2 medium(
    1 1/2 quarts water
    Sugar (about 6 cups)
    Add water to fruit and simmer 5 minutes. Cover and
    let stand 12-18 hours in a cool place. Cook rapidly
    until peel is tender, about 1 hour. Measure fruit and
    liquid. Add 1 cup sugar for each cup of fruit
    mixture. Bring slowly to a boil, stirring until sugar
    dissolves. Cook rapidly to jellying point, about 25
    minutes. As mixture thickens, stir occasionally
    toprevent sticking. Pour hot into hot jars , leaving
    1/4-inch head space. Adjust caps. Process 10 minutes
    in boiling water bath. Yeild: about 7 half pints.

    There are a few things you need to keep in mind if
    this is the first time that you have made jams. First
    and foremost there time frame for reaching the
    jellying point is under ideal conditions. If it is
    humid it will take longer, be patient and keep
    stirring. Sometimes it is a matter of having the heat
    up just a tad bit more. I have found that it is best
    to make jams in a "jam/jelly" pot. Makes it go much
    faster as opposed to a regular pot. In order to check
    the jellying point, put a metal spoon in the freezer
    to chill it, dip into the jam/jelly, when your jam is
    at the jellying point it will sheet or flake off of
    your spoon (think solid). hth
    Marva

  3. #3
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006
    Posts
    2,167
    Downloads
    0
    Uploads
    0

    Default

    A jam/jelly pot is normally sold at hardware/wal-marts
    etc. They are wider on top then on the bottom and are
    round. The last one I bought I got at Wal-Mart,
    unfortunetly it was one of those things that didn't
    make the move with me, so I will have to go buy
    another one this year. hth
    Marva

  4. #4
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006
    Posts
    2,167
    Downloads
    0
    Uploads
    0

    Default

    --- In Budget101_@y..., "Sheila Kyer" <ferretslave@e...> wrote:
    > For those of you who routinely make your own jam/jelly, could you
    please post your favorite recipes and the canning instructions.

    Shelia, this is a 'jelly' recipe, but not for toast! We make this
    periodically throughout the year as a glaze for chicken (and serve it
    over fresh spinach leaves - the kids love it!) The original recipe
    is from Recipe Source; my modifications are below.

    * Exported from MasterCook *

    RED PEPPER JELLY

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Desserts Spices
    Jams

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 To 6 red bell peppers
    1 c Cider vinegar
    2 Tbsp Lemon juice
    5 1/2 c Sugar
    1 t Salt
    1 t Chili powder
    6 oz Liquid pectin

    Makes eight eight-oz. jars.

    Wash and seed peppers; chop in food processor or grind
    in blender or meat grinder. Add enough pepper pulp to
    the vinegar and lemon juice to make four cups. Mix in
    a large kettle with sugar, salt, and chili powder.
    Bring to a full rolling boil, stirring constantly.
    Remove from heat and add liquid pectin. Return to heat
    and boil hard for 1 minute; turn heat down to simmer.
    Stir and skim off foam for 5 minutes more as mixture
    boils gently. Pack in hot sterilized 8-ounce jars;
    seal and let cool on counter top. Store in
    refrigerator up to 1 year.

    We add a 1/4" piece of grated fresh ginger root, 1/2 tsp ground
    cloves and 1/2 tsp hot pepper powder (we use our home grown
    habeneros) to ours and substitute lime juice for the lemon juice.
    We've also substituted powdered pectin for the liquid with good
    results. It sets up semi-soft.

    I pack it into half-pint and the little 4 oz decorative jars and
    process mine in a boiling water bath for 10 minutes.

    I searched for this recipe for several years after having chicken
    made with it in one of those 'hotsy-totsy' restaurants.

    Roben Skillman
    Designs by Roben

  5. #5
    Ground Level Lurker
    Join Date
    Jan 2006
    Location
    Florida
    Posts
    3
    Downloads
    0
    Uploads
    0

    Default strawberry jam

    My strawberry jam came out like strawberry syrup and didn't set up. Is that because I didn't cook it long enough?

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

(C) Melissa 'Liss' Burnell & Budget101.com 1995-2016
Material from www.Budget101.com may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of Budget101.com, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates Budget101.com's intellectual property rights.