Thread: Warning: Food talk inside. Kitchen Supply shops for Jam/Jelly/Canning supplies?

Well I have a Cranberry, plum and apple chutney on with star anise, cardamom and cinnamon, and a blueberry, redcurrant and pear jam. Have to use up all this fruit that my sis keeps bringing home. Means the marmalade gets put off for yet another day as I have now run out of jars and sugar. Still the citrus holds better than the soft fruit so thought I would make that first. I think after this whole batch I should also cool my heels on the preserving front for a bit, well till back from holiday, but will crack on with the Christmas bits when I am back which should keep me going for a while. Also want to make the bath fizzies etc which should be great fun.

Jez
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It would still work, but the flavour would be insipid unless you add something sharp like fresh or frozen (not sweetened) cranberries - pretty colour, good for Christmas presents - unless you had a friend who could give you some cooking apples!
The sharpness gives a better flavour - want some tomorrow?

Hi,

Not sure if anyone saw my querie, was wondering if jam can be made with sugar substitute instead or would it affect the preserving qualities or setting qualities?

Edited to add, no doubt I missed a reply in the thread so going back to reread it as you ladies have been busy....

Originally Posted by slendablenda

It would still work, but the flavour would be insipid unless you add something sharp like fresh or frozen (not sweetened) cranberries - pretty colour, good for Christmas presents - unless you had a friend who could give you some cooking apples!
The sharpness gives a better flavour - want some tomorrow?

LOL - you always find the cutest little smiley things!

SUre, if you have some to spare!

Thanks hon!!

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Hey Morticia hun

If you scroll back a few days in the thread I did post a link for BL for jam you can make with splenda a fruit juice. So give it a whirl and let us know how it goes!!

Jez
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Hey Jez, thanks for that...

Does anyone know, if I made juice for jelly from the massive amount of fruit I now have - if I don;t have time to do all the canning this weekend, can the juice be frozen and then used later, or does that change it it anyway? I know fruit can be frozen and used, but just wondered if I cooked it all up, strained it, and the froze it, then later defrosted and cooked with sugar to make jelly - would it be OK>

Thanks lovelys!!

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Hey Hun

have never tried this but I am sure home freezing would be fine.

Jez
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Using frozen fruit or juice is fine - however, it goes really squishy after defrosting so measure it or weigh it before you freeze it and write the amount on the bag or container so you know how much you have when you come to use it.
Otherwise it's just the same.
Quantities of sugar etc no different.

Originally Posted by slendablenda

Using frozen fruit or juice is fine - however, it goes really squishy after defrosting so measure it or weigh it before you freeze it and write the amount on the bag or container so you know how much you have when you come to use it.
Otherwise it's just the same.
Quantities of sugar etc no different.

Shoot. I already froze my peaches, cause I knew fruit would be OK frozen - it was juice I didn;t know about.

But, I didn;t know to weigh them first. I suppose frozen weight is heavier, huh?. I guess I could get a rough idea by weighing a peach and multiplying? lol


Thanks SB!

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Hey lovely ladies

In Yorkshire, after a safe trip, loads and loads of amazing charity shop bargains that my dad had collected for us!!! Woohoo. Only 2 more full days of abstinence left. Pretty scared, dont feel ready,but do feel ready and want to eat. Arrrrrrrgh!! Will set up a thread on RTM forum for this. Not sure how much I will get online whilst in Scotland, but hear there is wifi at the golf club if I head down there. So will log it all manually and put it online when I can.

Have a wonderful weekend and do some serious relaxing.

Jez
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PS: BL love the new outfit, you have fantastic fashion sense!!! You are looking hot lady!!!

Jez
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Thanks JEzz!!

I have, yet, another question....

Can you half jam/jelly recipes and get a good result?

I seem to have read somewhere it is not a good idea, but cannot fathom why?

am trying this on the iphone and I think half quantities would work fine.I just make in whatever quantities of fruit I have to hand sometimes it's small sometimes it's large! Big hugs

Jez
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Hi hon! Nice to hear form you!

Well, I have had a crackin time this weekend.... Made Plum-Vanilla Jam, Fresh Mint Jelly, BLackberry-Apple (Jam) Sauce (it did not set, so will call it sauce, for ice cream, yogurt, etc.) .

TOday I made the Fresh Mint Jelly - its not only gorgeous, but tastes SO fresh!! I was concerned it might not set, as I had to remove most all of the cores of the apples SB gave me and a fair amount of the apples. And I seemed to think thats where most of the pectin was - so had to use about half bramley and then fill up the weight with half eating apples - but it turned out amazing. Good clairty, and its full of minced mint, so you can see the lovely peices suspended throught.

Then, I made Banana Jam, my husbands request - and oh dear- it is SUBLIME.

I have been cutting back on the amount of sugar, and it is working fine. And been playng with Vanilla beans which smell wonderful.

Not sure why the berry-apple didn;t set though. Thats every frustrating. May use pectin more regularly to be sure I get a set.

Anyway - all tuckered out. WOuld it be too cheesy to say PLUM tuckered out!!

I hope you are having a great time in beautiful Scotland. Cant wait tohear about it.

ANd all good luck to you tomorrow for your first meal!!! Cant wait to hear about that too!!!
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