The blood oranges were getting soft (ooh, I like that line), so I added
them to the latest batch of jelly. They don't give up much juice, but
what they do give is shockingly red. The jelly is now the color of --
gosh, it's not quite red, but it's redder than pink. Anyway, it's
gorgeous. Thanks to Guy's partner Carol for guiding me through the
darkness with a flashlight to pillage her citrus trees.

This jellymaking thing is addictive. So fun and easy, especially with
the inversion method.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Serene wrote:
> The blood oranges were getting soft (ooh, I like that line), so I added
> them to the latest batch of jelly. They don't give up much juice, but
> what they do give is shockingly red. The jelly is now the color of --
> gosh, it's not quite red, but it's redder than pink. Anyway, it's
> gorgeous. Thanks to Guy's partner Carol for guiding me through the
> darkness with a flashlight to pillage her citrus trees.
>
> This jellymaking thing is addictive. So fun and easy, especially with
> the inversion method.
>
> serene


You need to read this message from rec.food.preserving last year:

<http://groups-beta.google.com/group/rec.food.preserving/msg/bc79503a43c5642c>

Best regards,
Bob

I'm thinking it was the combo of inversion AND low sugar that made that a
bad idea. One of the reasons that jam is pretty foolproof is that it's so
high in sugar that osmosis makes it almost impossible for really noxious
"bugs" to grow. IE the sugar is in such high concentration that it
literally sucks the water out of most "bugs".

At least that's what I learned in Med Micro OH so many years ago............

helen
'
"zxcvbob" > wrote in message
...
> Serene wrote:
> > The blood oranges were getting soft (ooh, I like that line), so I added
> > them to the latest batch of jelly. They don't give up much juice, but
> > what they do give is shockingly red. The jelly is now the color of --
> > gosh, it's not quite red, but it's redder than pink. Anyway, it's
> > gorgeous. Thanks to Guy's partner Carol for guiding me through the
> > darkness with a flashlight to pillage her citrus trees.
> >
> > This jellymaking thing is addictive. So fun and easy, especially with
> > the inversion method.
> >
> > serene
>
>
> You need to read this message from rec.food.preserving last year:
>
>
<http://groups-beta.google.com/group/...c79503a43c5642
c>
>
> Best regards,
> Bob

zxcvbob > wrote:

> http://groups-beta.google.com/group/...79503a43c5642c

You're the third person to point me there. Thanks. :-)

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

In article >,
(Serene) wrote:

> The blood oranges were getting soft (ooh, I like that line), so I added
> them to the latest batch of jelly.

> This jellymaking thing is addictive. So fun and easy, especially with
> the inversion method.
>
> serene

What's interesting to me is that the Certo leaflets may still offer the
inversion method as an option for sealing, but the Certo website does
not. I see you linked your blog offering to the website. I can't tell
if you're new to preserving or not; if you are, I'd encourage you to use
good procedures and processes (boiling water bath for fruit spreads)
from the get-go, so as to not develop any bad habits. If you're
preparing your jars in boiling water in the first place it's not a big
deal to do the BWB (boiling water bath) and it gives you a better chance
for a proper seal, a stronger seal and the assurance that mold spores
are killed.

Allow me to be the fourth person to point you he
<http://groups-beta.google.com/group/...g/bc79503a43c5
642c> <8-0)

Check out the National Center for Home Food Preservation at the
University of Georgia. It's the place where any current USDA food
preserving research is going on.
http://www.uga.edu/nchfp/index.html

Also, if you don't have a recent food preserving text, get one. A
couple weeks ago, I posted to rec.food.preserving that I have some
copies of the current Ball Blue Book that I'm willing to sell and ship
for $4. (good price) I think I still have one left, if you're
interested. You can contact me through my website
<http://www.jamlady.eboard.com>

And here's my formal invitation to visit rec.food.preserving with your
adventures and questions about preserving; it's the right place for such
discussions. The people are knowledgeable and a generally friendly lot.
:-) And we have a very extensive FAQ file available, too.
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Thanks for all the advice, Barb. Been over at rec.food.preserving for a
couple of months.

serene, and yes, new to jellymaking, and gonna listen to all the experts

In article > ,
(Serene) wrote:

> Thanks for all the advice, Barb. Been over at rec.food.preserving for a
> couple of months.
>
> serene, and yes, new to jellymaking, and gonna listen to all the experts

Glad to hear it. BWB processing spreads is just an easy thing to do, it
just doesn't make sense to me to skip it in favor of (that other thing)
Now, about that Ball Blue Book . . . .
(does it hurt when I twist your arm like this?) "-)
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

(Serene) wrote:

>The blood oranges were getting soft (ooh, I like that line), so I added
>them to the latest batch of jelly. They don't give up much juice, but
>what they do give is shockingly red. The jelly is now the color of --
>gosh, it's not quite red, but it's redder than pink. Anyway, it's
>gorgeous. Thanks to Guy's partner Carol for guiding me through the
>darkness with a flashlight to pillage her citrus trees.
>
>This jellymaking thing is addictive. So fun and easy, especially with
>the inversion method.
>
>serene


What recipe did you use for the citrus jelly?

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Melba's Jammin' wrote:
> In article > ,
> (Serene) wrote:
>
>
>>Thanks for all the advice, Barb. Been over at rec.food.preserving for a
>>couple of months.
>>
>>serene, and yes, new to jellymaking, and gonna listen to all the experts
>
>
> Glad to hear it. BWB processing spreads is just an easy thing to do, it
> just doesn't make sense to me to skip it in favor of (that other thing)
> Now, about that Ball Blue Book . . . .
> (does it hurt when I twist your arm like this?) "-)

Get the Blue Book from Barb, I got one (Hi Barb!) from her personally
and she is a real schweetheart. And her Peach/Raspberry preserves which
Gedney sells commercially are absolutely phenomenal (Half the jar is
gone already Barb!)

BTW this is Balaam42 from LiveJournal and I think I was the first one to
point you to that link right?

Troy

In article et>, Troy
Lubbers > wrote:

> Melba's Jammin' wrote:
> > In article > ,
> > (Serene) wrote:
> >
> >
> >>Thanks for all the advice, Barb. Been over at rec.food.preserving
> >>for a couple of months.

> >>serene, and yes, new to jellymaking, and gonna listen to all the
> >>experts

> > Glad to hear it. BWB processing spreads is just an easy thing to
> > do, it just doesn't make sense to me to skip it in favor of (that
> > other thing) Now, about that Ball Blue Book . . . . (does it hurt
> > when I twist your arm like this?) "-)

> Get the Blue Book from Barb, I got one (Hi Barb!)

<waves back> Hi, Troy!

> from her personally and she is a real schweetheart.

<blushes shyly>

> And her Peach/Raspberry preserves which Gedney sells commercially are
> absolutely phenomenal (Half the jar is gone already Barb!)

Get over to Cub and buy a jar of the Cherry Jam/Preserves -- it'll knock
your socks off!

> BTW this is Balaam42 from LiveJournal and I think I was the first one to
> point you to that link right?
>
> Troy
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' > wrote:

> In article > ,
> (Serene) wrote:
>
> > Thanks for all the advice, Barb. Been over at rec.food.preserving for a
> > couple of months.
> >
> > serene, and yes, new to jellymaking, and gonna listen to all the experts
>
> Glad to hear it. BWB processing spreads is just an easy thing to do, it
> just doesn't make sense to me to skip it in favor of (that other thing)
> Now, about that Ball Blue Book . . . .
> (does it hurt when I twist your arm like this?) "-)

Oh, I have one, but thanks. I just spaced on responding to that in my
message.

Oh, and a friend has offered to lend me her canning rig until I get
everything I need myself (money's tight, but I'm getting stuff a little
at a time).

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Troy Lubbers > wrote:

> Melba's Jammin' wrote:

> > Glad to hear it. BWB processing spreads is just an easy thing to do, it
> > just doesn't make sense to me to skip it in favor of (that other thing)
> > Now, about that Ball Blue Book . . . .
> > (does it hurt when I twist your arm like this?) "-)
>
> Get the Blue Book from Barb, I got one (Hi Barb!) from her personally
> and she is a real schweetheart. And her Peach/Raspberry preserves which
> Gedney sells commercially are absolutely phenomenal (Half the jar is
> gone already Barb!)
>
> BTW this is Balaam42 from LiveJournal and I think I was the first one to
> point you to that link right?

Yep. *grin*

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

The Cook > wrote:

> What recipe did you use for the citrus jelly?

http://www.kraftfoods.com/recipes/Ja...rus/CERTOCitru
sJelly.html

So, so delicious.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

"Pink" jelly?????

Sounds risque.. but where do we get the pink? I missed the OP ":^p

zuuum > wrote:

> "Pink" jelly?????
>
> Sounds risque.. but where do we get the pink? I missed the OP ":^p

:-) It's from the blood oranges. They only gave up a quarter cup or less
of juice, but it colored everything shocking pink. Pics are at
http://pics.livejournal.com/serenejo...llery/00005wwp

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com