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10:22 am
July 19, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 | 
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I tried this yesterday and it worked!! Was a bit longer than using pectin, but I did the complete process in 1 hour 5 minutes (from dumping into pan to bringing out of BWB). The citrus works as the pectin. I also used blueberries, too, using 2 c. of each.
Strawberry – Cherry Jam (No Pectin)
3 c. strawberries, hulled (I used 3 c. chopped)
3 c. black cherries, pitted (I used 3 c. chopped)
4 1/2 c. sugar
2 Tbl lemon juice
1/2 orange, thin sliced (I used the lemon that I got the juice from)
Combine strawberries and cherries, add sugar, lemon juice and orange. Cook rapidly, stirring constantly, until thick (it took mine 25 minutes from the time it started boiling hard). Jam is done when it gels when dropped into water. Pour into sterilized jars.
I BWB for 10 min. This was not in the directions.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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12:23 pm
July 19, 2009
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Pete
| | WV | |
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This is how I remember jam being made – no added pectin. Great to know that it worked with blueberry also.
Mom always made preserves/jams without adding pectin, but did the paraffin layer on top of the jars. She didn't do it often, mostly because of the melting paraffin step! Am hoping that the bwb works just fine whether pectin is added or not.
Am of the opinion that the main reason they used the paraffin method was so that they could use any old jar or glass handy whether a seal fit the top or not. Does anyone else remember the fun of popping out that chunk of paraffin and getting to lick what was stuck to it? There were always a few indentations with small pieces of the fruit embedded in the paraffin…
Will also try these proportions using tomatoes when they start coming in fast enough to make preserves.
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Anulos qui animum ostendunt omnes gestemus!
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12:43 pm
July 19, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 |
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Pete said:
Am of the opinion that the main reason they used the paraffin method was so that they could use any old jar or glass handy whether a seal fit the top or not. Does anyone else remember the fun of popping out that chunk of paraffin and getting to lick what was stuck to it? There were always a few indentations with small pieces of the fruit embedded in the paraffin…
I even remember the paraffin……..always wondered why Mom stopped using it…….licking it was always a fight between us 3 kids 
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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12:46 pm
July 19, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 |
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Pete said:
Am hoping that the bwb works just fine whether pectin is added or not.
Ok, you got me thinking on this………so I opened up a jar!! It's not super set, but quite gelled up, thicker than an icecream topping, but thinner than the other jams I did the other day.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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12:50 pm
July 19, 2009
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Pete
| | WV | |
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| posts 7866 | |
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A thinner jam is fine with me! I really don't like tearing the toast because the jam is so thick!
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Anulos qui animum ostendunt omnes gestemus!
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12:51 pm
July 19, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 |
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Then this is your perfect consistency!!!!
I'm using it as icecream topping tonight……..I already have the leftovers that didn't fill a 1/2pint to use as jam (as well as the other 2 kinds I made)
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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12:56 pm
July 19, 2009
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Pete
| | WV | |
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I've got plenty of ice cream (at least enough for the two of us) so bring some of those experimental toppings on over. I will, at great sacrifice to self, assist you in doing some quality control…
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Anulos qui animum ostendunt omnes gestemus!
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1:01 pm
July 19, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 |
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On my way!!
Maybe my cherries will be pitted when I get back?
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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1:06 pm
July 19, 2009
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Pete
| | WV | |
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| posts 7866 | |
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If you bring them with, I'll help you pit some of those as well. There might even be enough to do something with after I put most of them in my mouth!
Pit a cherry, eat a cherry, pit one, eat two, pit one, eat three…
At least we could sit out on the porch and spit the seeds into the flower beds! Then have some more ice cream.
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Anulos qui animum ostendunt omnes gestemus!
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1:09 pm
July 19, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 |
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OK, that settles it……..
That's the best idea I've had to get all these cherries done (except John saying if I wasn't on the computer as much, they'd get done faster  , but that wasn't an option today)
I'll load up the boatload of cherries and the jams and be on my way!!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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3:45 pm
July 19, 2009
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Pete
| | WV | |
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| posts 7866 | |
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Anulos qui animum ostendunt omnes gestemus!
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6:57 pm
July 19, 2009
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WV_Hills
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CindyP said:
Pete said:
Am of the opinion that the main reason they used the paraffin method was so that they could use any old jar or glass handy whether a seal fit the top or not. Does anyone else remember the fun of popping out that chunk of paraffin and getting to lick what was stuck to it? There were always a few indentations with small pieces of the fruit embedded in the paraffin…
I even remember the paraffin……..always wondered why Mom stopped using it…….licking it was always a fight between us 3 kids 
The first time I made jams and jellies I put them in baby food jars (just happened to have dozens of them!) and used paraffin to seal the jars. They will store for awhile, and be just fine because the jams and jellies have so much sugar in them, but eventually the paraffin will shrink away from the sides of the jar and allow air to get in and the jelly will mold. That wasn't a problem with the ones I made. They were a cheap Christmas present, along with loaves of bread I just baked, and the jars were gone almost as soon as they were opened.
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