Sindir wrote:
> My jams/jellies have always turned out runny. The first batch was
> strawberry rhubarb and I didn't realize that measurements needed to be
> exact. I winged it on how much fruit I added. My plum jelly didn't
> turn out because I mis-read the instructions and basically doubled the
> juice portion, but not the pectin or the sugar portions. Didn't
> realize it until I had tried to re-make it and it didn't turn out much
> better that time.
The fruit
ectin ratio is important so you do have to make careful
measurements. Most of the recipies I use say not to double the recipe
but rather make two batches. This is a little inconvenient if you want
to run a full canner load but it is nice if you only want 4 - 5 jars of
each kind of jam. I can run 8 - 500 ml (pint) jars in my pressure
canner that doubles as a bwb canner so I will make two batches at a time
then process them together. Other times I make one batch and process it
in a stock pot with a rack on the bottom that doubles as a smaller bwb.
Your plumb jelly isn't wasted though. Just use it as a syrup or dip
for chicken pieces or even cook your chicken in it for a plum sauce.
>
> For my pickles, I used Ball's package for dill pickles, but I have a
> recipe from my aunt that I love when she makes it. I'm going to try
> that next. The pickles I made should be ready to eat this week. Can't
> wait to try them!
>
> I just ordered a canner pot with the rack in it and it comes with the
> Ball Blue Book. I can't wait to receive that!
You will really enjoy the BBB. It has a lot of nice recipes.
Are you new to canning? If so, welcome. You will really enjoy the
hobby. Be warned it can be very addicting
>