Melba's Jammin' wrote:
> In article >,
> The Bubbo > wrote:
>
>> Melba's Jammin' wrote:
>> > In article >,
>> > Scott > wrote:
>> >
>> >> In article >,
>> >> Melba's Jammin' > wrote:
>> >>
>> >> > Scott, is that your typical ratio of fruit and sugar? I'm used to
seeing
>> >> > .75:1 fruit to sugar. Too much sugar and it may start 'sugaring'
after
>> >> > a while in the fridge. What kind did you make, BTW?
>> >
>> > AND THAT RATIO IS WRONG! DANGIT. I LOOKED AT IT TWICE BEFORE I POSTED
>> > IT, TOO. THAT SHOULD BE 3/4 cup SUGAR to 1 cup FRUIT. Cooked until
>> > thickened.
>>
>>
http://www.dooyoo.co.uk/bread-maker/...dmaker/416767/
>> question! What is preserving sugar? Is this something I should be
>> concerned about? Will regular sugar work? Will liquor change the
>> consistency like it does in ice cream? Is acid and issue? what about
>> pectin?
>
>> Thanks! I'll buy you coffee!
>
> It's not something you should worry about, Toots. Preserving sugar
> already has the dry pectin mixed in. Kerr used to make a product called
> Jel 'n' Jam - same thing. Additional liquid can make for a softer set
> so I usually drain some juice from the prepared fruit before cooking it
> to jam - and I stir in the booze at the end. Acid level is still fine
> for boiling water bath processing.

Thanks.
Pretty much I just want to start experimenting with making new combinations
and flavors of jams but I don't want to preserve them or anything, just make
them and eat them.

The minute I start to think about preserving something I know everyone within
12 miles of me will get botulism and die...before I even preserve anything!

--
..:Heather:.
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