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It will not be long before raspberries are here (UK). Other years I have
frozen them, but to be honest I have got a bit fed up with raspberries. So this year I thought I'd use some for jam. What is a good recipe? is the jam difficult to set? TIA |
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On 18/06/2013 11:57 AM, Broadback wrote:
> It will not be long before raspberries are here (UK). Other years I have > frozen them, but to be honest I have got a bit fed up with raspberries. > So this year I thought I'd use some for jam. What is a good recipe? is > the jam difficult to set? > If you buy a commercial pectin it probably has the recipe, and raspberry is one of the easiest because you don't need to do anything to the fruit other tan pick out any stems or leaves in the basket. Sterilize the jars,tops and equipment. Mix the fruit and sugar, bring it to a rolling boil on high heat, stirring very frequently. Boil it for a minute or so, as per pectin instructions, which may be to add it before it boils or after. Pour the hot jam into the jars and seal. |
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On Tue, 18 Jun 2013 16:57:56 +0100, Broadback
> wrote: > It will not be long before raspberries are here (UK). Other years I have > frozen them, but to be honest I have got a bit fed up with raspberries. > So this year I thought I'd use some for jam. What is a good recipe? is > the jam difficult to set? > TIA If you feel unsure about the jam making process and have room in your freezer, I recommend trying a recipe for raspberry freezer jam. http://www.certo.co.uk/Recipes/Freez...ezer%20Jam.htm My grandmother used to make strawberry freezer jam and it was absolutely wonderful. The berries are minimally processed and the resulting jam has a delightful fresh berry taste. -- Food is an important part of a balanced diet. |
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![]() "sf" > wrote in message ... > On Tue, 18 Jun 2013 16:57:56 +0100, Broadback > > wrote: > >> It will not be long before raspberries are here (UK). Other years I have >> frozen them, but to be honest I have got a bit fed up with raspberries. >> So this year I thought I'd use some for jam. What is a good recipe? is >> the jam difficult to set? >> TIA > > If you feel unsure about the jam making process and have room in your > freezer, I recommend trying a recipe for raspberry freezer jam. > http://www.certo.co.uk/Recipes/Freez...ezer%20Jam.htm > My grandmother used to make strawberry freezer jam and it was > absolutely wonderful. The berries are minimally processed and the > resulting jam has a delightful fresh berry taste. Freezer jam is much better ![]() the living boiled out of it with sugar ![]() -- -- http://www.helpforheroes.org.uk/shop/ |
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On 6/18/2013 9:57 AM, Broadback wrote:
> It will not be long before raspberries are here (UK). Other years I have > frozen them, but to be honest I have got a bit fed up with raspberries. > So this year I thought I'd use some for jam. What is a good recipe? is > the jam difficult to set? > TIA Just substitute in raspberries and off you go: http://www.foodnetwork.com/recipes/j...ipe/index.html Don't panic. This is a quick and easy version of jam. Keep it in your fridge and it will last a couple of days Ingredients Seeds of 1 vanilla pod 10 1/2 ounces (300 grams) sugar 2.2 pounds (1 kilogram) strawberries, washed Directions Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator. Read more at: http://www.foodnetwork.com/recipes/j...ml?oc=linkback |
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On 6/18/2013 5:25 PM, casa bona wrote:
> On 6/18/2013 9:57 AM, Broadback wrote: >> It will not be long before raspberries are here (UK). Other years I have >> frozen them, but to be honest I have got a bit fed up with raspberries. >> So this year I thought I'd use some for jam. What is a good recipe? is >> the jam difficult to set? >> TIA > > Just substitute in raspberries and off you go: > > http://www.foodnetwork.com/recipes/j...ipe/index.html > > > Don't panic. This is a quick and easy version of jam. Keep it in your > fridge and it will last a couple of days > Ingredients > > Seeds of 1 vanilla pod > 10 1/2 ounces (300 grams) sugar > 2.2 pounds (1 kilogram) strawberries, washed > > Directions > > Run your knife down the vanilla pod scrape out the seeds and add with > the pod to the strawberries and the sugar. Mush it up a bit with a whisk > leaving some large chunks. Put on a medium heat to bring to a gentle > simmer and leave to cook for about 4 minutes. Using a ladle remove the > scum from the top and leave to cool. Place in sterilized jars and store > in the refrigerator. > > Read more at: > http://www.foodnetwork.com/recipes/j...ml?oc=linkback > I see, unlike some others you don't recommend pectin. My mother used to make a superb bramble (blackberry) jelly from ripe wild fruit without using pectin. Pectin does allow you to use less fruit but the results are not as good. Until a few years ago, the very fine jams from the Swiss Hero company did not include pectin but, alas, they have succumbed. -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
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On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote:
> > Until a few years ago, the very fine jams from the Swiss Hero company > > did not include pectin but, alas, they have succumbed. > > Jim Silverton (Potomac, MD) > What's wrong with pectin? http://www.richardfisher.com |
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On 6/19/2013 6:49 AM, Helpful person wrote:
> On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote: >> >> Until a few years ago, the very fine jams from the Swiss Hero company >> >> did not include pectin but, alas, they have succumbed. >> >> Jim Silverton (Potomac, MD) >> > > What's wrong with pectin? Recipes that employ commercial pectin as a jelling agent need a good bit more sugar to get the jam or jelly to set up. This results in a much higher yield, but the end product is too sweet with much less flavor of the fruit. Stands to reason, because you've added so much more sugar to the recipe. Commercial pectin is like training wheels for novice cooks. Once you learn how to make preserves properly, you don't use it anymore. |
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On 6/19/2013 7:49 AM, Helpful person wrote:
> On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote: >> >> Until a few years ago, the very fine jams from the Swiss Hero company >> >> did not include pectin but, alas, they have succumbed. >> >> Jim Silverton (Potomac, MD) >> > > What's wrong with pectin? > > http://www.richardfisher.com > It allows making jam with less of the named fruit and also that which is not fully ripe. -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
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On 19/06/2013 7:49 AM, Helpful person wrote:
> On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote: >> >> Until a few years ago, the very fine jams from the Swiss Hero company >> >> did not include pectin but, alas, they have succumbed. >> >> Jim Silverton (Potomac, MD) >> > > What's wrong with pectin? > > Good question. In the good old days when pectin was not readily available in some places they had to cook the bejeepers out of some fruits to get it to set. Other fruits are naturally high in pectin and would set up easily without it. It is quite safe in food quantities and some people actually take supplements. |
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On 6/19/2013 9:05 AM, Dave Smith wrote:
> On 19/06/2013 7:49 AM, Helpful person wrote: >> On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote: >>> >>> Until a few years ago, the very fine jams from the Swiss Hero company >>> >>> did not include pectin but, alas, they have succumbed. >>> >>> Jim Silverton (Potomac, MD) >>> >> >> What's wrong with pectin? >> >> > > > Good question. In the good old days when pectin was not readily > available in some places they had to cook the bejeepers out of some > fruits to get it to set. Other fruits are naturally high in pectin and > would set up easily without it. It is quite safe in food quantities and > some people actually take supplements. > Except as a substitute for the named fruit in jams and jellies, I agree that there's nothing wrong with pectin. I believe it's quite organic :-) -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
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In article >, says...
> > On 6/19/2013 6:49 AM, Helpful person wrote: > > On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote: > >> > >> Until a few years ago, the very fine jams from the Swiss Hero company > >> > >> did not include pectin but, alas, they have succumbed. Almost all fruits contain pectins. You only need to add any pectin when making jam with a fruit that doesn't contain much of its own (like strawberries and blackberries). http://www.pickleandpreserve.co.uk/i...tin-levels-in- fruit.html > >> Jim Silverton (Potomac, MD) > >> > > > > What's wrong with pectin? > > Recipes that employ commercial pectin as a jelling agent need a good > bit more sugar to get the jam or jelly to set up. Have you ever actually made jam with pectin? It's the other way round; pectin *helps* the set so you need less sugar. With added pectin the jam reaches setting point sooner so you get better fruit flavour (and fruity texture, with a soft fruit like strawberries). Janet UK |
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On 19/06/2013 10:19 AM, James Silverton wrote:
>>> What's wrong with pectin? >>> >>> >> >> >> Good question. In the good old days when pectin was not readily >> available in some places they had to cook the bejeepers out of some >> fruits to get it to set. Other fruits are naturally high in pectin and >> would set up easily without it. It is quite safe in food quantities and >> some people actually take supplements. >> > Except as a substitute for the named fruit in jams and jellies, I agree > that there's nothing wrong with pectin. I believe it's quite organic :-) Where is it used as a substitute for the named fruits and jellies? I don't know of any cases of that happening, and considering the relative cost of pectin vs. fruit, I don't see the point. AFAIK it is used only as a thickener to make jam set up without reducing the volume. Without looking up a recipe my memory is telling me it is usually something like 2 quarts of berries, 6-7 cups of sugar, about 1/4 cup lemon juice and one envelope of pectin and about the same volume of pectin. |
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On 6/19/2013 11:32 AM, Dave Smith wrote:
> On 19/06/2013 10:19 AM, James Silverton wrote: > >>>> What's wrong with pectin? >>>> >>>> >>> >>> >>> Good question. In the good old days when pectin was not readily >>> available in some places they had to cook the bejeepers out of some >>> fruits to get it to set. Other fruits are naturally high in pectin and >>> would set up easily without it. It is quite safe in food quantities and >>> some people actually take supplements. >>> >> Except as a substitute for the named fruit in jams and jellies, I agree >> that there's nothing wrong with pectin. I believe it's quite organic :-) > > > > Where is it used as a substitute for the named fruits and jellies? I > don't know of any cases of that happening, and considering the relative > cost of pectin vs. fruit, I don't see the point. AFAIK it is used only > as a thickener to make jam set up without reducing the volume. Without > looking up a recipe my memory is telling me it is usually something like > 2 quarts of berries, 6-7 cups of sugar, about 1/4 cup lemon juice and > one envelope of pectin and about the same volume of pectin. > Fruit pectin is pretty cheap bought in bulk: about $4 a pound (less in large quantities) and you don't need much to gell things. Here's a typical recipe. To make jam with fruit pectin: 3 3/4 cups fruit, 5 1/4 cups sugar, 3 tablespoons fruit pectin. Mix thoroughly. -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
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On Wed, 19 Jun 2013 11:55:41 -0400, James Silverton
> wrote: > Fruit pectin Why do you call it "fruit" pectin? > is pretty cheap bought in bulk: about $4 a pound (less in > large quantities) Pectin is one thing I can say I haven't seen in bulk. I guess there isn't enough demand for it here. -- Food is an important part of a balanced diet. |
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On 6/19/2013 1:23 PM, sf wrote:
> On Wed, 19 Jun 2013 11:55:41 -0400, James Silverton > > wrote: > >> Fruit pectin > > Why do you call it "fruit" pectin? > >> is pretty cheap bought in bulk: about $4 a pound (less in >> large quantities) > > Pectin is one thing I can say I haven't seen in bulk. I guess there > isn't enough demand for it here. > I haven't bought the stuff myself but here's a URL: http://www.nuts.com/cookingbaking/le...Fcqh4AodV3MAvQ http://tinyurl.com/n57xpv5 -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
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In article >,
Helpful person > wrote: > On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote: > > > > Until a few years ago, the very fine jams from the Swiss Hero company > > > > did not include pectin but, alas, they have succumbed. > > > > Jim Silverton (Potomac, MD) > > > > What's wrong with pectin? > > http://www.richardfisher.com Nothing. It's a natural product that is found in greater amount in some fruits more than others. Underripe fruit will have more natural pectin than ripe fruit. Before it was extracted and made available commercially, people would often either make their own from sour green apples or would include apples in some fruit jams. While you can often make an at-least-marginally-acceptable bread spread simply by cooking fruit and sugar together until it has thickened, it is more difficult to get a proper and beautiful jelly from many fruits without the addition of pectin. A proper set for jams and jellies involves the right amounts of fruit, sugar, acid, and pectin, what Paul Hinrichs liked to refer to as a "friendly handshake." Adding commercially-made pectin allows a shorter cooking time for the fruit mixture to be made into jam or jelly. People who don't use pectin often present an air about them that they are just a little holier than thou. ;-) They aren't; they just prefer to make jam without adding pectin. http://www.nchfp.uga.edu is my go-to source for reliable information about canning. -- Barb, http://www.barbschaller.com, as of April 8, 2013. |
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On 2013-06-18, Dave Smith > wrote:
> On 18/06/2013 11:57 AM, Broadback wrote: >> It will not be long before raspberries are here (UK). Other years I have >> frozen them, but to be honest I have got a bit fed up with raspberries. >> So this year I thought I'd use some for jam. What is a good recipe? is >> the jam difficult to set? >> > If you buy a commercial pectin it probably has the recipe, and raspberry > is one of the easiest because you don't need to do anything to the fruit > other tan pick out any stems or leaves in the basket. Put the lotion in the basket..... ....jes kidding. Seriously, why do companies that produce commercial blackberry jam take all the seeds out, but leave all the seeds in raspberry jam? I jes bought a jar of raspberry jam for my mom and the damn thing has almost more seeds than jam. I protest!! I hate raspberry and love blackberry and seeds, yet every brand of blackberry jam on the mkt shelf is "seedless". WTF!! Is this some kinda world wide plot against notbob? nb |
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On 6/24/2013 2:11 PM, notbob wrote:
> On 2013-06-18, Dave Smith > wrote: >> On 18/06/2013 11:57 AM, Broadback wrote: >>> It will not be long before raspberries are here (UK). Other years I have >>> frozen them, but to be honest I have got a bit fed up with raspberries. >>> So this year I thought I'd use some for jam. What is a good recipe? is >>> the jam difficult to set? >>> >> If you buy a commercial pectin it probably has the recipe, and raspberry >> is one of the easiest because you don't need to do anything to the fruit >> other tan pick out any stems or leaves in the basket. > > Put the lotion in the basket..... > > ....jes kidding. Seriously, why do companies that produce commercial > blackberry jam take all the seeds out, but leave all the seeds in > raspberry jam? I jes bought a jar of raspberry jam for my mom and the > damn thing has almost more seeds than jam. I protest!! I hate > raspberry and love blackberry and seeds, yet every brand of blackberry > jam on the mkt shelf is "seedless". WTF!! Is this some kinda world > wide plot against notbob? > I suppose it's what you are used to. I've always preferred raspberry jam with seeds and blackberry without. I guess that's also how my mother used to make it and among the few things I remember liking about her cooking :-) -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
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On 6/24/2013 12:11 PM, notbob wrote:
> On 2013-06-18, Dave Smith > wrote: >> On 18/06/2013 11:57 AM, Broadback wrote: >>> It will not be long before raspberries are here (UK). Other years I have >>> frozen them, but to be honest I have got a bit fed up with raspberries. >>> So this year I thought I'd use some for jam. What is a good recipe? is >>> the jam difficult to set? >>> >> If you buy a commercial pectin it probably has the recipe, and raspberry >> is one of the easiest because you don't need to do anything to the fruit >> other tan pick out any stems or leaves in the basket. > > Put the lotion in the basket..... > > ....jes kidding. Seriously, why do companies that produce commercial > blackberry jam take all the seeds out, but leave all the seeds in > raspberry jam? I jes bought a jar of raspberry jam for my mom and the > damn thing has almost more seeds than jam. I protest!! I hate > raspberry and love blackberry and seeds, yet every brand of blackberry > jam on the mkt shelf is "seedless". WTF!! Is this some kinda world > wide plot against notbob? > > nb > > > I think they must be in league with the pulpless orange juice consortium... |
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On 24 Jun 2013 18:11:45 GMT, notbob > wrote:
>On 2013-06-18, Dave Smith > wrote: >> On 18/06/2013 11:57 AM, Broadback wrote: >>> It will not be long before raspberries are here (UK). Other years I have >>> frozen them, but to be honest I have got a bit fed up with raspberries. >>> So this year I thought I'd use some for jam. What is a good recipe? is >>> the jam difficult to set? >>> >> If you buy a commercial pectin it probably has the recipe, and raspberry >> is one of the easiest because you don't need to do anything to the fruit >> other tan pick out any stems or leaves in the basket. > >Put the lotion in the basket..... > > ....jes kidding. Seriously, why do companies that produce commercial >blackberry jam take all the seeds out, but leave all the seeds in >raspberry jam? I jes bought a jar of raspberry jam for my mom and the >damn thing has almost more seeds than jam. I protest!! I hate >raspberry and love blackberry and seeds, yet every brand of blackberry >jam on the mkt shelf is "seedless". WTF!! Is this some kinda world >wide plot against notbob? Don't be so darned paranoid... Red raspberry jam is readily available commercially both with seeds and seedless. However blackberries and black raspberries are different fruit and it's rare to find black raspberry jam commercially. Blackberry seeds are about twice the size of red raspberry seeds, and are typically woody so need to be strained. Unlike red raspberries black raspberries when picked retain their stem so also need to be strained. http://www.differencebetween.net/obj...ack-raspberry/ |
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On 24/06/2013 2:11 PM, notbob wrote:
>> If you buy a commercial pectin it probably has the recipe, and raspberry >> is one of the easiest because you don't need to do anything to the fruit >> other tan pick out any stems or leaves in the basket. > > Put the lotion in the basket..... > > ....jes kidding. Seriously, why do companies that produce commercial > blackberry jam take all the seeds out, but leave all the seeds in > raspberry jam? I jes bought a jar of raspberry jam for my mom and the > damn thing has almost more seeds than jam. I protest!! I hate > raspberry and love blackberry and seeds, yet every brand of blackberry > jam on the mkt shelf is "seedless". WTF!! Is this some kinda world > wide plot against notbob? I am the other way around. I don't mind raspberry seeds because they are small and innocuous. Blackberry seeds, OTOH, are sometimes huge and troublesome. |
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> Seriously, why do companies that produce commercial
> blackberry jam take all the seeds out, but leave all the seeds in > raspberry jam?.... Not all do. The Publix raspberry jam is seedless, and is one of the best I have ever tasted. -- Larry |
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Yes that's a nice idea you should try Apthorpe Farm Jam!
Apthorpe Farm | Wholesale Relish | Wholesale Jam | Tomato Relish | Wholesale Relish | Wholesale Food | Good Food Warehouse |
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On 2013-06-24, Dave Smith > wrote:
> I am the other way around. I don't mind raspberry seeds because they are > small and innocuous. Blackberry seeds, OTOH, are sometimes huge and > troublesome. Perhaps it's as simple as that. I will confess, I got my very first tooth crown thanks to a blackberry seed. I was munching a Hostess Berry Pie (when they were still huge) and suddenly, a big chunk of back tooth molar was rattling around in my mouth. I spit it out and knew immediately what it was. When I finally went to the dentist, I ask why a such a young strong tooth (I was only 22) would give way like that, do I have rotten teeth. He said no, but sometime things like this jes happen. When someone chews ice, nuts, "blackberries", etc, the mouth exerts so much pressure that in a freak situation all that overall pressure may be inadvertantly concentrated on a single small point --like a blackberry seed-- and magnified ten fold, thus easily shearing off a section of healthy tooth like it was nothing. I had not told him I was eating a blackberry pie when my tooth gave way. Live and learn. I've since learned how to chew blackberries, as I love all black/marion/ollalie berries. I've never suffered another tooth incident and I still love the seeds. Which, btw, are quite rich in omega-3 oils. Safeway Select house brand and a few obscure boutique offerings are the only blackberry jams/preserves I'm aware of that still includes the seeds. nb |
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