barbara-in-va
Well-known member
find any here in the big city. I saw it in Juneau when I was there but it is not to be found in the DC area! I would love to make some jams/preserves that are a bit less sweet than the "recipes" enclosed versions that come with the standard pectin.
In general I find canning jams/preserves pretty chancy. The weather has to be perfect, humidity non existant, good hair day and planets in perfect alignment. MAYBE than it sets nicely.
I have a Blackberry and Apple Jam recipe that I like and it does not require any pectin as both of these fruits are loaded naturally.
So, I am not sure where I got the nerve to experiment with a jam recipe, a chemist I am not. Here's what I did and amazingly, it turned out wonderful!
Blackberry and Apple Jam
3 lbs cooking apples (I used Granny Smith)
5/8 C cider
1 1/2 lb blackberries (2 pints)
5 C sugar
Core and chop apples, place in pot with cider. Bring to a boil and simmer, cover and cook gently for about 10 minutes. Remove from heat and turn apples thru a food mill to remove the skin.
While the apples are cooking, remove seeds from berries (if this is your preference). I put them thru my Squeezo and got a beautiful black puree that was seedless.
Return pureed apples and berries to preserving pan. Add sugar and stir to dissolve. Boil for 10 minutes without stirring. Check temperature with a candy thermometer, it should be 220°. (Mine got to 240° in 10 minutes which resulted in a very thick jam, I needed to watch more carefully and remove at 220°.)
Remove from heat and can. I got 7 1/2 pints to can and a bit more left for the fridge. IMHO this is really delicious jam. (It is not so sweet that it makes your teeth hurt.)
Here is where my inspiration came from:
Blackberry and Apple Jam
Source: Clearly Delicious
2 lb cooking apples
1 1/4 C water
4 lbs blackberries
14 C sugar, warmed
Peel, core and rouchly chop the apples. You should have about 1 1/2 lb in weight. Put the apples and 1/2 the water into a medium saucepan. Bring to a boil, lower heat and simmer, stirring occasionally for about 10 minutes or until the apples are very soft. Set aside.
Put the blackberries and remaining water into a preserving pan. Bring to a boil, simmer for about 15 minutes or until berries are soft. Add the apples and return to a boil. Add the warmed sugar and stir until the sugar has completely dissolved.
Increase the heat and boil the mixture rapidly, without stirring for about 10 minutes or until it reaches setting point. Remove from heat and test. The candy thermometer should read 220° or use the cold plate test.
Skim off any froth, pour into sterilized jars, process. Makes about 13 1/2 pints.
In general I find canning jams/preserves pretty chancy. The weather has to be perfect, humidity non existant, good hair day and planets in perfect alignment. MAYBE than it sets nicely.
I have a Blackberry and Apple Jam recipe that I like and it does not require any pectin as both of these fruits are loaded naturally.
So, I am not sure where I got the nerve to experiment with a jam recipe, a chemist I am not. Here's what I did and amazingly, it turned out wonderful!
Blackberry and Apple Jam
3 lbs cooking apples (I used Granny Smith)
5/8 C cider
1 1/2 lb blackberries (2 pints)
5 C sugar
Core and chop apples, place in pot with cider. Bring to a boil and simmer, cover and cook gently for about 10 minutes. Remove from heat and turn apples thru a food mill to remove the skin.
While the apples are cooking, remove seeds from berries (if this is your preference). I put them thru my Squeezo and got a beautiful black puree that was seedless.
Return pureed apples and berries to preserving pan. Add sugar and stir to dissolve. Boil for 10 minutes without stirring. Check temperature with a candy thermometer, it should be 220°. (Mine got to 240° in 10 minutes which resulted in a very thick jam, I needed to watch more carefully and remove at 220°.)
Remove from heat and can. I got 7 1/2 pints to can and a bit more left for the fridge. IMHO this is really delicious jam. (It is not so sweet that it makes your teeth hurt.)
Here is where my inspiration came from:
Blackberry and Apple Jam
Source: Clearly Delicious
2 lb cooking apples
1 1/4 C water
4 lbs blackberries
14 C sugar, warmed
Peel, core and rouchly chop the apples. You should have about 1 1/2 lb in weight. Put the apples and 1/2 the water into a medium saucepan. Bring to a boil, lower heat and simmer, stirring occasionally for about 10 minutes or until the apples are very soft. Set aside.
Put the blackberries and remaining water into a preserving pan. Bring to a boil, simmer for about 15 minutes or until berries are soft. Add the apples and return to a boil. Add the warmed sugar and stir until the sugar has completely dissolved.
Increase the heat and boil the mixture rapidly, without stirring for about 10 minutes or until it reaches setting point. Remove from heat and test. The candy thermometer should read 220° or use the cold plate test.
Skim off any froth, pour into sterilized jars, process. Makes about 13 1/2 pints.