I used the recipe in the Ball Blue Book ... exactly as written. It's very
sweet and the berry has separated from the rest so they are floating on top ...
it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
did wrong. But it sure isn't strawberry enough
Any ideas?
The jars are popping now so I know I got that part right at least
Thanks,
~Kat


"The early bird gets the worm, the second mouse gets the cheese."

In article >,
owza (Jarkat2002) wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's
> very sweet and the berry has separated from the rest so they are
> floating on top ... it almost seems to be 1/2 jelly and 1/2 jam. I
> don't know what (if anything) I did wrong. But it sure isn't
> strawberry enough Any ideas? The jars are popping now so I
> know I got that part right at least Thanks, ~Kat

Ugh! It happens to me, too. My Fuzzy Navel Jam looks like that.
Ellen?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article >,
owza (Jarkat2002) wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's
> very sweet and the berry has separated from the rest so they are
> floating on top ... it almost seems to be 1/2 jelly and 1/2 jam. I
> don't know what (if anything) I did wrong. But it sure isn't
> strawberry enough Any ideas? The jars are popping now so I
> know I got that part right at least Thanks, ~Kat

Ugh! It happens to me, too. My Fuzzy Navel Jam looks like that.
Ellen?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:

> In article >,
> owza (Jarkat2002) wrote:
>
> > I used the recipe in the Ball Blue Book ... exactly as written. It's
> > very sweet and the berry has separated from the rest so they are
> > floating on top ... it almost seems to be 1/2 jelly and 1/2 jam. I
> > don't know what (if anything) I did wrong. But it sure isn't
> > strawberry enough Any ideas? The jars are popping now so I
> > know I got that part right at least Thanks, ~Kat
>
> Ugh! It happens to me, too. My Fuzzy Navel Jam looks like that.
> Ellen?

Sometimes (during a full moon, on Elbonian leap years...) if you let the
jam cool on the counter for 5 or 6 minutes, it won't separate so much. I
been tempted to sacrifice a cat to Ball (the godlet of Canning), but the
cats run too fast. Oh well, cat fur, the *other* condiment.
Edrena

In article >,
owza (Jarkat2002) wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top
> ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything)
> I
> did wrong. But it sure isn't strawberry enough
> Any ideas?
> The jars are popping now so I know I got that part right at least

I just made some with the Sure-Jell Fruit Pectin for Lower Sugar
Recipes, and it came out perfectly. Great flavor and aroma, beautiful
color, not too sweet (despite using about 1/3 less sugar, it's
surprisingly sweet). I let it sit for a couple of minutes, stirred, and
canned/BWB'ed. Not only the best jam I've made, but probably the best
I've had.
Ever since I've started waiting about five minutes or so (maybe a little
less) before jarring, stirring just before ladling the jam into the
jars, my floating-fruit issue has quite improved. Not usually as
perfectly as the strawberry jam I just made, but definitely better.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

In article >,
owza (Jarkat2002) wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top
> ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything)
> I
> did wrong. But it sure isn't strawberry enough
> Any ideas?
> The jars are popping now so I know I got that part right at least

I just made some with the Sure-Jell Fruit Pectin for Lower Sugar
Recipes, and it came out perfectly. Great flavor and aroma, beautiful
color, not too sweet (despite using about 1/3 less sugar, it's
surprisingly sweet). I let it sit for a couple of minutes, stirred, and
canned/BWB'ed. Not only the best jam I've made, but probably the best
I've had.
Ever since I've started waiting about five minutes or so (maybe a little
less) before jarring, stirring just before ladling the jam into the
jars, my floating-fruit issue has quite improved. Not usually as
perfectly as the strawberry jam I just made, but definitely better.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Jarkat2002 wrote:
>
> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?

I have a problem with the pepper bits separating out into a solid layer
when I do the hot/sweet red pepper jelly.

I wound up having to turn and shake the jars every few hours until it
sets.

Maybe?

> The jars are popping now so I know I got that part right at least

And THAT is the most important part. More important than the cosmetic.
If worse comes to worse, call it "Strawberry Parfait" and exclaim when
you give the jar, "look, you got the one that separated PERFECTLY."

Then again, when they ran me out of town I stepped to the front and made
like it was a parade.

B/

Jarkat2002 wrote:
>
> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?

I have a problem with the pepper bits separating out into a solid layer
when I do the hot/sweet red pepper jelly.

I wound up having to turn and shake the jars every few hours until it
sets.

Maybe?

> The jars are popping now so I know I got that part right at least

And THAT is the most important part. More important than the cosmetic.
If worse comes to worse, call it "Strawberry Parfait" and exclaim when
you give the jar, "look, you got the one that separated PERFECTLY."

Then again, when they ran me out of town I stepped to the front and made
like it was a parade.

B/

Brian Mailman wrote:

> And THAT is the most important part. More important than the cosmetic.
> If worse comes to worse, call it "Strawberry Parfait" and exclaim when
> you give the jar, "look, you got the one that separated PERFECTLY."

Perfect ! I'll remember that one. Kudos, Brain [sic]!
E.

Brian Mailman wrote:

> And THAT is the most important part. More important than the cosmetic.
> If worse comes to worse, call it "Strawberry Parfait" and exclaim when
> you give the jar, "look, you got the one that separated PERFECTLY."

Perfect ! I'll remember that one. Kudos, Brain [sic]!
E.

In article >, Brian Mailman
> wrote:

> Jarkat2002 wrote:
> >
> > I used the recipe in the Ball Blue Book ... exactly as written.
> > It's very sweet and the berry has separated from the rest so they
> > are floating on top ... it almost seems to be 1/2 jelly and 1/2
> > jam. I don't know what (if anything) I did wrong. But it sure
> > isn't strawberry enough Any ideas?
>
> I have a problem with the pepper bits separating out into a solid
> layer when I do the hot/sweet red pepper jelly.

> I wound up having to turn and shake the jars every few hours until it
> sets.
>
> Maybe?
>
> > The jars are popping now so I know I got that part right at least
>
> And THAT is the most important part. More important than the cosmetic.
> If worse comes to worse, call it "Strawberry Parfait" and exclaim when
> you give the jar, "look, you got the one that separated PERFECTLY."

> Then again, when they ran me out of town I stepped to the front and made
> like it was a parade.
>
> B/

Did you every find the pony, Brian? <grin>
More importantly, do you have kids that you've passed your wonderful
outlook to? I hope so!
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Jarkat2002 wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?
> The jars are popping now so I know I got that part right at least
> Thanks,
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."

I use the recipe from the certo box which is the same as the BBB except
it tells you to stir and skim the jam for 5 minutes before jarring. I
haven't had a problem with the fruit floating. OTOH, when you open a
jar, simply stir it and all will be fine Isn't that pop a grand sound?

Jarkat2002 wrote:

> I used the recipe in the Ball Blue Book ... exactly as written. It's very
> sweet and the berry has separated from the rest so they are floating on top ...
> it almost seems to be 1/2 jelly and 1/2 jam. I don't know what (if anything) I
> did wrong. But it sure isn't strawberry enough
> Any ideas?
> The jars are popping now so I know I got that part right at least
> Thanks,
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."

I use the recipe from the certo box which is the same as the BBB except
it tells you to stir and skim the jam for 5 minutes before jarring. I
haven't had a problem with the fruit floating. OTOH, when you open a
jar, simply stir it and all will be fine Isn't that pop a grand sound?

>Isn't that pop a grand sound?

hehe .. glad I'm not the only one that thinks so ... I Love! that sound
~Kat


"The early bird gets the worm, the second mouse gets the cheese."

>Isn't that pop a grand sound?

hehe .. glad I'm not the only one that thinks so ... I Love! that sound
~Kat


"The early bird gets the worm, the second mouse gets the cheese."