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Surely NOT as cool as our Jam Queen
On Feb 5, 8:56Â*am, ImStillMags > wrote:
> On Feb 5, 8:45Â*am, Melba's Jammin' > wrote: > > > > > > > In article >, > > > Â*Goomba > wrote: > > > A ribbon slut wannabe I'm thinking. > > > > Although unusual flavor combos, eh?? > > > >http://www.chow.com/blog/2010/02/thi...oler-than-you/ > > > :-) > > I always find it interesting that some people put a lot of stock in the > > absence of commercial fruit pectin in their concoctions. Â*I don't. Â*The > > recipes that do not include it, while they use less sugar, require a > > longer cook time which, to my taste, results in a "heavier" taste€¹I > > don't know how else to describe it. Â*And some fruits, when cooked > > without pectin, just get thick and sometimes gummy. Â* That's not really > > "jam" as I understand a commonly-acknowledged definition of the product.. > > > Â*I know a guy who looks upon popular American recipes for jams > > (typically requiring the addition of pectin) with extreme disdain. > > Tiresome. Â*He has a commercial, small-batch company and markets > > commercially. Â*I tasted one of his "jam" products and was quite > > underwhelmed. Â*"Sauce" would have been a more honest labeling of the > > product. Â* > > > The interesting combinations are. . . . interesting. Â*:-) > > > It's too bad that the Gedney jams are not distributed nationally; they > > really do make a fine product with three or four ingredients: Â*Fruit, > > sugar, pectin, citric acid. Â*And the pieces of fruit are actually > > identifiable! Â* > > -- > > -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller;newentries posted 2-2-2010 > > "Must be jelly cause jam don't shake like that". Â* Â* Â* Don't know why > that just popped into my head Â*;-)- Hide quoted text - > > - Show quoted text - whoops forgot the link: http://www.youtube.com/watch?v=JM7o0FxjWJo |
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