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Old 06-14-2006, 01:03 PM   #11
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I have been making jams, preserves, pickles, and relishes for 50 yrs and have never come out even. Never gotten the same number of pts or qts stated. As Michael says the left over parcial jars are eaten veeeeery quickly and lets you taste the canned food without opening a jar.
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Old 06-14-2006, 02:29 PM   #12
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Looks great. I'm concern about extra water though, better make sure to check it out every so often, make sure there is no mold.
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Old 06-15-2006, 03:16 PM   #13
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Making jam/jellies

How do you feel after making jam/jellies for the first time. It isn`t as bad as
alot of people think. the hardest part is the preperation of the fruit. I make
jam/jellies all the time and give it to my relatives and friends. a friend of my
son came over to visit, and we were talking about making some strawberry
jam for my new landlady. she has a alot of strawberries in the flower beds.
and I told her I would make her some jam. anyway Adam my son`s friend
wants me to teach him how to make some jams. so this weekend we are\going to make strawberry then some blackberry. that I have frozen.
anyway raven I hope you like it. and venture out to different kinds.
this is grown into a hobbie of mine.
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Old 06-16-2006, 12:14 AM   #14
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Quote:
Originally Posted by CharlieD
Looks great. I'm concern about extra water though, better make sure to check it out every so often, make sure there is no mold.
I don't think the added water will be a problem, Charlie. While it may thin out the texture a little bit ... most recipes call for "x" amount of fruit/juice and adding a little water to bring it up to the amount called for is really only compensating for the juiciness of the fruit.
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Old 06-18-2006, 01:45 AM   #15
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Ouch! Thanks for the heads up on the water. I was thinking the same thing Micheal said but didn't think that I might be compromising safety by lowering the natural acidity of the fruit.

I sealed them in a BWB canner (instead of hot-packing them) so that might add another layer of protection but I'll definately keep an eye on them all the same.

Thanks again.

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Old 06-18-2006, 01:53 AM   #16
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Quote:
Originally Posted by BigJim
How do you feel after making jam/jellies for the first time. It isn`t as bad as
alot of people think. the hardest part is the preperation of the fruit.
It's addictive! LOL!

Yes I'm definately going to start looking around to see what else I can get my hands on to make jams out of. I would love to try Strawberries but I can't grow them here. I've tried for the last 3 years (finally giving up this year altogether) and they always die before they produce fruit 1.

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Old 06-18-2006, 06:29 AM   #17
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When I make jams/jellies I like to make things that are not o readily available. I made peach and rasberry last year....either are made commercially, but not in combination together. apple jelly is also tricky to get hold of, and yet so gorgeous. I also made peach and honey suckle cheese (as in like quince cheese...a firm, very concebntrated jelly) that we haven't tried yet, but will be trying very soon, so I might make some more this year. All homemade jams are lovely and so satisfying to make, but I do feel a bit better making something I cold as easily, or quite frankly, more cheaply - buy.
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Old 06-18-2006, 09:45 AM   #18
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Jams/jellies

LuLu: my wifes favorite jellies is apple, what I do when it is out of season or can`t get the right kind of apples, I will buy some pure apple juice and make
it out of that and it comes out the same. I did the same thing with pomagranate jelly. here in california the strawberries are so plentiful I bought
a 4 lb box for 1.98 on sale in the supermarket yesterday. and these berries
are as big as turkey eggs. I will be making jam today.
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