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

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.

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.

"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 Much fresher fruit flavour which hasn't had
the living boiled out of it with sugar

--
--
http://www.helpforheroes.org.uk/shop/

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

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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...

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/

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.

> 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

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

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