Makin jams and jellies
 

I was just reading my "Recipes & Information" booklet that come with
the Mehu Liisa. Interesting statement.

"Once the fruit or juice is frozen, it alters the quality of the
pectin, and therefore, if you have frozen you fruit or juice, you
should use a powdered or liquid pectin package and use the juice
straight."

What are your experiences? Any comments pro or con on the statement?
--
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

Makin jams and jellies
 

The Cook wrote:
> I was just reading my "Recipes & Information" booklet that come with
> the Mehu Liisa. Interesting statement.
>
> "Once the fruit or juice is frozen, it alters the quality of the
> pectin, and therefore, if you have frozen you fruit or juice, you
> should use a powdered or liquid pectin package and use the juice
> straight."
>
> What are your experiences? Any comments pro or con on the statement?


I have a Mehu Liisa and I've found that it doesn't do a very good job of
extracting the pectin in the first place. It didn't even extract much
pectin from sliced oranges. I'm probably gonna sell it on eBay this
summer because it takes up a lot of space and it has been disappointing
(the juice always tastes weak).

I've made jelly with frozen mayhaws -- the traditional way where you
boil them to extract the juice -- and they had plenty of pectin. I
still had to add commercial pectin because the recipe called for it, but
it only used one package of Certo with quite a bit of juice.

This reminds me that I have a bag of crabapples in the freezer....

Best regards,
Bob

Makin jams and jellies
 

In article >,
The Cook > wrote:

> I was just reading my "Recipes & Information" booklet that come with
> the Mehu Liisa. Interesting statement.
>
> "Once the fruit or juice is frozen, it alters the quality of the
> pectin, and therefore, if you have frozen you fruit or juice, you
> should use a powdered or liquid pectin package and use the juice
> straight."
>
> What are your experiences? Any comments pro or con on the statement?

I make almost ALL of my plum jelly from frozen juice and do nothing out
of the ordinary when I do. I use powder pectin for the plum jelly. I
make cherry jam from frozen berries, also with powder pectin. Nothing
unusual there, either. I've never noticed anything different about
using frozen fruit other than it's wetter - I drain off some of the
juice before measuring for jamming.
--
-Barb
<http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread
latest church review, and Sam's Festival of Nations costume.
"If it's not worth doing to excess, it's not worth doing at all."

Makin jams and jellies
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> The Cook > wrote:
>
> > I was just reading my "Recipes & Information" booklet that come with
> > the Mehu Liisa. Interesting statement.
> >
> > "Once the fruit or juice is frozen, it alters the quality of the
> > pectin, and therefore, if you have frozen you fruit or juice, you
> > should use a powdered or liquid pectin package and use the juice
> > straight."
> >
> > What are your experiences? Any comments pro or con on the statement?
>
> I make almost ALL of my plum jelly from frozen juice and do nothing out
> of the ordinary when I do. I use powder pectin for the plum jelly. I
> make cherry jam from frozen berries, also with powder pectin. Nothing
> unusual there, either. I've never noticed anything different about
> using frozen fruit other than it's wetter - I drain off some of the
> juice before measuring for jamming.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread
> latest church review, and Sam's Festival of Nations costume.
> "If it's not worth doing to excess, it's not worth doing at all."

....and the juice that you drain off the thawed fruit you save for up jelly,
right? Ya, me too. Infact, oddly enuff, I've noticed that if I use thawed
from frozen fruit to make jam, rather than fresh fruit, I get less floating
fruit.

Now how's that for tying in to another thread???

I always use added pectin.

I actually prefer using frozen fruits, especially berries, for jam. It's
already mush - no mashing required. And, if I drain off the juice, I get
juice for jelly and a more dense jam. Almost 2 batches from one amount of
fruit (berries for jam, juice of jelly)

Kathi

Kathi

Makin jams and jellies
 

The Cook wrote:

> I was just reading my "Recipes & Information" booklet that come with
> the Mehu Liisa. Interesting statement.
> "Once the fruit or juice is frozen, it alters the quality of the
> pectin, and therefore, if you have frozen you fruit or juice, you
> should use a powdered or liquid pectin package and use the juice
> straight."
> What are your experiences? Any comments pro or con on the statement?
>

One thing I can think of is that fruit is generally frozen nice and
ripe. Very ripe fruit is sweeter, basic-er? (pH) and less pectin. It
would be wise to keep this in mind. I've found that I get less floaters
if I use frozen fruit, again I think because of ripeness issues. But then
I live in the desert west and berry farms are few and far between. I
believe that someone said to use about 1/4 less-than-dead-ripe fruit for
best results without added pectin.
I tried to use commercial bottled apple juice for jelly and without
added pectin it was a total failure. No pectin at all in that filtered,
pasteurized, bottled stuff. Lots of grill glaze that year. JM2cW
Edrena

Makin jams and jellies
 

In article >,
"Kathi Jones" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > The Cook > wrote:
> >
> > > I was just reading my "Recipes & Information" booklet that come with
> > > the Mehu Liisa. Interesting statement.
> > >
> > > "Once the fruit or juice is frozen, it alters the quality of the
> > > pectin, and therefore, if you have frozen you fruit or juice, you
> > > should use a powdered or liquid pectin package and use the juice
> > > straight."
> > >
> > > What are your experiences? Any comments pro or con on the statement?
> >
> > I make almost ALL of my plum jelly from frozen juice and do nothing out
> > of the ordinary when I do. I use powder pectin for the plum jelly. I
> > make cherry jam from frozen berries, also with powder pectin. Nothing
> > unusual there, either. I've never noticed anything different about
> > using frozen fruit other than it's wetter - I drain off some of the
> > juice before measuring for jamming.
> > --
> > -Barb
> > <http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread
> > latest church review, and Sam's Festival of Nations costume.
> > "If it's not worth doing to excess, it's not worth doing at all."
>
> ...and the juice that you drain off the thawed fruit you save for up jelly,
> right? Ya, me too. Infact, oddly enuff, I've noticed that if I use thawed
> from frozen fruit to make jam, rather than fresh fruit, I get less floating
> fruit.


>
> Now how's that for tying in to another thread???

Pretty good. "-)
>
> I always use added pectin.
>
> I actually prefer using frozen fruits, especially berries, for jam. It's
> already mush - no mashing required. And, if I drain off the juice, I get
> juice for jelly and a more dense jam. Almost 2 batches from one amount of
> fruit (berries for jam, juice of jelly)

Sure. I need juice from maybe two batches of jam-from-frozen-berries to
make up enough juice for a batch of jelly. I've drained too much juice
from the frozen jam berries and have regretted it. One of these days
I'll figure out what's "just right." LOL!

And I've never understood the measures on the pectin box for making jam
from frozen fruit -- the amounts are different than from fresh. When I
teach, I've used frozen -- but with the amounts from fresh,. Works fine,

My rhubarb is up and looking almost ready for picking, I think. Not
this weekendm, though. This is my weekend to decorate eggs at the
Festival of Nations in St. Paul. I've some pics on my website, FWIW.
--
-Barb
<http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread
latest church review, and Sam's Festival of Nations costume.
"If it's not worth doing to excess, it's not worth doing at all."

Makin jams and jellies
 

Kathi Jones wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > The Cook > wrote:
> >
> > > I was just reading my "Recipes & Information"
> > > booklet that come with
> > > the Mehu Liisa. Interesting statement.
> > >
> > > "Once the fruit or juice is frozen, it alters the quality of the
> > > pectin, and therefore, if you have frozen you fruit or juice, you
> > > should use a powdered or liquid pectin package and use the juice
> > > straight."
> > >
> > > What are your experiences?
> > > Any comments pro or con on the statement?
> >
> > I make almost ALL of my plum jelly
> > from frozen juice and do nothing out
> > of the ordinary when I do.
> > I use powder pectin for the plum jelly. I
> > make cherry jam from frozen berries,
> > also with powder pectin. Nothing
> > unusual there, either. I've never noticed anything different about
> > using frozen fruit other than it's wetter -
> > I drain off some of the
> > juice before measuring for jamming.

Why drain off juice before measuring for jamming?
I've never worked with frozen fruit, but
I think that if I had some, and there was some juice,
I would probably scoop up a portion of the juice
with the fruit.

> ...and the juice that you drain off the thawed fruit
> you save for up jelly, right? Ya, me too.
> Infact, oddly enuff, I've noticed that if I use thawed
> from frozen fruit to make jam, rather than fresh fruit,
> I get less floating fruit.
>
> Now how's that for tying in to another thread???

That's a topic I'm interested in.

> I always use added pectin.
>
> I actually prefer using frozen fruits,
> especially berries, for jam. It's
> already mush - no mashing required.
> And, if I drain off the juice, I get
> juice for jelly and a more dense jam.
> Almost 2 batches from one amount of
> fruit (berries for jam, juice of jelly)

In the Summer, I make three kinds of jam:
blueberry, strawberry, and raspberry.
And I make a lot. About two dozen cases.
I give away most of it.

I have no floaters with blueberry.
Maybe it's because it's a double pectin recipe,
maybe it's because the jam is so dark
that you can't see any floater.
I'm not sure exactly why, so I don't worry about it too much.

My strawberry always settles so much,
that it looks like jam on top of half a jar of jelly.
I gave up on trying to get a homogenous result from
strawberries.

My raspberry on the other hand, floats varriably,
sometimes a lot, sometimes not at all.
This is where I'm currently focussing my attention
on reducing floaters.
My last impression was that it might
have something to do with how the berries are crushed.
But I have to wait until this next jam season starts
for me, to investigate that further.
The other thing, is that I use the inversion method.
I don't get leakers, I don't use low sugar recipies,
and inversion is very easy, so I can't justify using a bwb.
Anyway, I've read somewhere, maybe on this newsgroup,
that if I invert a little longer, I might get less floaters.
Crushing and inversion time are the two things
that I do least consistently,
so that's what I'll be looking at this season
to try to get less raspberry floaters.

--
pete

Makin jams and jellies
 

"pete" > wrote in message
...
> Kathi Jones wrote:
> >
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >,
> > > The Cook > wrote:
> > >
> > > > I was just reading my "Recipes & Information"
> > > > booklet that come with
> > > > the Mehu Liisa. Interesting statement.
> > > >
> > > > "Once the fruit or juice is frozen, it alters the quality of the
> > > > pectin, and therefore, if you have frozen you fruit or juice, you
> > > > should use a powdered or liquid pectin package and use the juice
> > > > straight."
> > > >
> > > > What are your experiences?
> > > > Any comments pro or con on the statement?
> > >
> > > I make almost ALL of my plum jelly
> > > from frozen juice and do nothing out
> > > of the ordinary when I do.
> > > I use powder pectin for the plum jelly. I
> > > make cherry jam from frozen berries,
> > > also with powder pectin. Nothing
> > > unusual there, either. I've never noticed anything different about
> > > using frozen fruit other than it's wetter -
> > > I drain off some of the
> > > juice before measuring for jamming.
>
> Why drain off juice before measuring for jamming?
> I've never worked with frozen fruit, but
> I think that if I had some, and there was some juice,
> I would probably scoop up a portion of the juice
> with the fruit.
>

I drain off some of the juice to make jelly. Especially with strawberries -
once thawed they seem to be VERY juicy. So I get to make jam and jelly with
the same amount of fruit. However, as Barb said, I usually have to save
juice from to batches of jam to make 1 batch of jelly.


> > ...and the juice that you drain off the thawed fruit
> > you save for up jelly, right? Ya, me too.
> > Infact, oddly enuff, I've noticed that if I use thawed
> > from frozen fruit to make jam, rather than fresh fruit,
> > I get less floating fruit.
> >
> > Now how's that for tying in to another thread???
>
> That's a topic I'm interested in.

I can't explain why that happens - maybe there's less air in the berries
after thawing?

>
> > I always use added pectin.
> >
> > I actually prefer using frozen fruits,
> > especially berries, for jam. It's
> > already mush - no mashing required.
> > And, if I drain off the juice, I get
> > juice for jelly and a more dense jam.
> > Almost 2 batches from one amount of
> > fruit (berries for jam, juice of jelly)
>
> In the Summer, I make three kinds of jam:
> blueberry, strawberry, and raspberry.
> And I make a lot. About two dozen cases.
> I give away most of it.
>
> I have no floaters with blueberry.
> Maybe it's because it's a double pectin recipe,
> maybe it's because the jam is so dark
> that you can't see any floater.
> I'm not sure exactly why, so I don't worry about it too much.
>
> My strawberry always settles so much,
> that it looks like jam on top of half a jar of jelly.
> I gave up on trying to get a homogenous result from
> strawberries.
>
> My raspberry on the other hand, floats varriably,
> sometimes a lot, sometimes not at all.
> This is where I'm currently focussing my attention
> on reducing floaters.
> My last impression was that it might
> have something to do with how the berries are crushed.
> But I have to wait until this next jam season starts
> for me, to investigate that further.
> The other thing, is that I use the inversion method.
> I don't get leakers, I don't use low sugar recipies,
> and inversion is very easy, so I can't justify using a bwb.
> Anyway, I've read somewhere, maybe on this newsgroup,
> that if I invert a little longer, I might get less floaters.
> Crushing and inversion time are the two things
> that I do least consistently,
> so that's what I'll be looking at this season
> to try to get less raspberry floaters.
>
> --
> pete

do you stir and skim foam for 5 minutes just before jarring? Even if
there's no foam to skim, try stirring for 5 minutes anyway - it's suggested
that you do this to 'reduce floating fruit'. I dunno why it works, but it
does....

Kathi

Makin jams and jellies
 

In article >,
pete > wrote:

> Kathi Jones wrote:
> >
> > "Melba's Jammin'" > wrote in message
> > ...

> > > I've never noticed anything different about using frozen fruit
> > > other than it's wetter - I drain off some of the juice before
> > > measuring for jamming.

> Why drain off juice before measuring for jamming?

Because the thawed fruit is pretty soupy -- wetter than crushed fresh
fruit.

> I've never worked with frozen fruit, but
> I think that if I had some, and there was some juice,
> I would probably scoop up a portion of the juice
> with the fruit.

I do. And I pour some off, too. I like my jam on the stiff side.

> In the Summer, I make three kinds of jam: blueberry, strawberry, and
> raspberry. And I make a lot. About two dozen cases. I give away most
> of it.

Keeping it simple, eh? That's a nice way to stay sane, I think. :-)
I just checked my records from last year and see that I did 42 different
kinds of "stuff" -- jam, jelly, fruit butter, conserve. About 450 jars
worth.

> I have no floaters with blueberry. Maybe it's because it's a double
> pectin recipe,

What's a "double pectin" recipe? I don't know that term.

> maybe it's because the jam is so dark that you can't see any floater.
> I'm not sure exactly why, so I don't worry about it too much.

Also a reasonable attitude, Pete. :-)

> My strawberry always settles so much, that it looks like jam on top
> of half a jar of jelly. I gave up on trying to get a homogenous
> result from strawberries.

"Never give up!" I'm just know someone famous must have said that about
some war or battle. :-) I think stirring for 5 minutes (off the heat -
set a timer) while skimming foam helps. That behavior won't jibe,
though, if you insist on inversion -- you need to pour those jars
immediately after cooking.

> My raspberry on the other hand, floats varriably, sometimes a lot,
> sometimes not at all. This is where I'm currently focussing my
> attention on reducing floaters. My last impression was that it might
> have something to do with how the berries are crushed. But I have to
> wait until this next jam season starts for me, to investigate that
> further.

I use a potato masher for crushing fruit and do about 1-1/2 cups at a
time. I'd have a difficult time believe that the 'way' the berries were
smashed affects whether or not they float, but who knows. I'm more
inclined to think it has to do with the ripeness and juiciness of the
fruit.

> The other thing, is that I use the inversion method.

Oh, dear. We'll pray for you. <=;-0)
You'll find that we publicly profess here to use the USDA guidelines for
processing our stuff and take a generally conservative stance about
processing. It's the prudent thing to do. The information out of the
NCHFP (do you know that site, Pete? - it the National Center for Home
Food Preservation - found at uga.edu/nchfp) and that published by the
USDA is based in research.

Do a Google Groups advanced search using the words inversion, jam, mold,
rec.food.preserving as the group, Christine as author, and June 29, 2004
as the date. She used to use the inversion method, too. She was using
a lower-sugar recipe (I know, you said you never do).

You'll get a stronger seal with a boiling water bath. I do a BWB
because I'm skittish about not following "the rules" for processing food
that others will eat (not to mention myself) and because it's just part
of the well-oiled routine I follow. I've already got the big pot of
water boiling because I've cooked my jars, so processing the filled jars
is no big whoop - I just do it.

Good luck in your adventures.

What kind of jars do you use and where do you find the best price? Do
you favor a particular brand of pectin? Do you use bulk or individual
boxes?
--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."

Makin jams and jellies
 

Melba's Jammin' wrote:

> "Never give up!" I'm just know someone famous must have said that about
> some war or battle. :-)

"NEVER GIVE UP! NEVER SURRENDER!"
--Buzz Lightyear, "Toy Story"

Makin jams and jellies
 

Kathi Jones wrote:

> do you stir and skim foam for 5 minutes just before jarring?
> Even if
> there's no foam to skim, try stirring for 5 minutes anyway

Do you mean for five minutes after the fire is turned off?
If so, then no I don't, but I'm willing to try it.

> - it's suggested that you do this to 'reduce floating fruit'.
> I dunno why it works, but it does....


--
pete

Makin jams and jellies
 

In article >,
Brian Mailman > wrote:

> Melba's Jammin' wrote:
>
> > "Never give up!" I'm just know someone famous must have said that about
> > some war or battle. :-)
>
> "NEVER GIVE UP! NEVER SURRENDER!"
> --Buzz Lightyear, "Toy Story"

Thanks, Brian. Go, Buzz.

--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."

Makin jams and jellies
 

Melba's Jammin' wrote:
>
> In article >,
> pete > wrote:
>
> > Kathi Jones wrote:

> > Why drain off juice before measuring for jamming?
>
> Because the thawed fruit is pretty soupy -- wetter than crushed fresh
> fruit.

> > In the Summer, I make three kinds of jam: blueberry, strawberry, and
> > raspberry. And I make a lot. About two dozen cases. I give away most
> > of it.
>
> Keeping it simple, eh?

I'm a simple person. I don't make jelly.
I pick all that fruit at a farm.
Except sometimes, depending on how the season goes,
and it looks like this is going to be a pretty good one,
I pick blueberries on Pennsylvania State gamelands.
I do recon expeditions down there to check
the abundance of blueberry flowers on the bushes.
The particular farm that I go to,
actually has many varieties of very good tasting blueberries,
so that that jam, has slightly better flavor than the wild.
The wild berries are smaller and have thicker skin,
so that that jam has a coarser texture,
which I and others prefer.

> > I have no floaters with blueberry. Maybe it's because it's a double
> > pectin recipe,
>
> What's a "double pectin" recipe? I don't know that term.

All the cooked jam recipes in the instructions for
liquid Certo pectin, use one pouch of pectin,
except for blueberry and cherry, which take two.

> > maybe it's because the jam is so dark
> > that you can't see any floater.
> > I'm not sure exactly why, so I don't worry about it too much.
>
> Also a reasonable attitude, Pete. :-)
>
> > My strawberry always settles so much, that it looks like jam on top
> > of half a jar of jelly. I gave up on trying to get a homogenous
> > result from strawberries.
>
> "Never give up!" I'm just know someone famous
> must have said that about
> some war or battle. :-)
> I think stirring for 5 minutes (off the heat -
> set a timer) while skimming foam helps.

I won't let go of the foam. I want it all!

> That behavior won't jibe,
> though, if you insist on inversion -- you need to pour those jars
> immediately after cooking.

I realized that, when I answered Kathy.
Now I'm also thinking about inverting them longer instead.

>
> > My raspberry on the other hand, floats varriably, sometimes a lot,
> > sometimes not at all. This is where I'm currently focussing my
> > attention on reducing floaters. My last impression was that it might
> > have something to do with how the berries are crushed. But I have to
> > wait until this next jam season starts for me, to investigate that
> > further.
>
> I use a potato masher for crushing fruit and do about 1-1/2 cups at a
> time. I'd have a difficult time believe that the
> 'way' the berries were
> smashed affects whether or not they float, but who knows.

It doesn't really make a lot of sense to me either.

> > The other thing, is that I use the inversion method.
>
> Oh, dear. We'll pray for you. <=;-0)

The problem with BWB for me,
is that it solves a problem that I don't have.
All my jars vacuum seal tight.
I've read about mold and jam,
but all I know about moldy jam, is what I've read.
Unless I start stirring for 5 minutes,
then I'll have to reconsider.

I used to lose a few jars when I first started making jam.
but it's been a few years now and a lot of jars.
For me, it comes down to two points:
1 speed
2 clean jar rims
The point about speed, is to finish before the jam cools off.
The skill is to ladle quickly and neatly.
Using 12 ounce jars instead of 8 ounce also helps
for speed.
Neatly, because I don't want to have spend more time
on a jar rim,
than it takes to give a quick wipe with a hot wet paper towel.
I figure if the jars sealed tight,
then they were hot enough.


> What kind of jars do you use and where do you find the best price?

Quilted Crystal Ball Jelly Jars in the 12 ounce size.
I get them at Wegmans supermarket.

> Do you favor a particular brand of pectin?

Certo liquid.

> Do you use bulk or individual boxes?

Individual.

--
pete

Makin jams and jellies
 

"pete" > wrote in message
...
> Kathi Jones wrote:
>
> > do you stir and skim foam for 5 minutes just before jarring?
> > Even if
> > there's no foam to skim, try stirring for 5 minutes anyway
>
> Do you mean for five minutes after the fire is turned off?
> If so, then no I don't, but I'm willing to try it.

yep ;-)

Kathi


>
> > - it's suggested that you do this to 'reduce floating fruit'.
> > I dunno why it works, but it does....
>
>
> --
> pete

Makin jams and jellies
 

Melba's Jammin' wrote:

> In article >,
> Brian Mailman > wrote:
>
>> Melba's Jammin' wrote:
>>
>> > "Never give up!" I'm just know someone famous must have said that about
>> > some war or battle. :-)
>>
>> "NEVER GIVE UP! NEVER SURRENDER!"
>> --Buzz Lightyear, "Toy Story"
>
> Thanks, Brian.

It's what you-all keep me around for.

B/

Makin jams and jellies
 

Kathi Jones wrote:
>
> "pete" > wrote in message
> ...
> > Kathi Jones wrote:
> >
> > > do you stir and skim foam for 5 minutes just before jarring?
> > > Even if
> > > there's no foam to skim, try stirring for 5 minutes anyway
> >
> > Do you mean for five minutes after the fire is turned off?
> > If so, then no I don't, but I'm willing to try it.
>
> yep ;-)
>
> Kathi
>
> >
> > > - it's suggested that you do this to 'reduce floating fruit'.
> > > I dunno why it works, but it does....

I was even getting variations in the amount of floaters
from different jars of the same batch.
I think I figured it out.
The last jars of jam ladled out of the pot,
were effectively getting stirred by the ladling.

Thanks.
And to Melba too.

--
pete

Makin jams and jellies
 

Melba's Jammin' wrote:
>
> In article >,
> pete > wrote:

> > In the Summer, I make three kinds of jam: blueberry, strawberry, and
> > raspberry. And I make a lot. About two dozen cases. I give away most
> > of it.
>
> Keeping it simple, eh? That's a nice way to stay sane, I think. :-)

I pick all the fruit that goes into all of my jam.
I eat fruit that I wouldn't put into my jam.
When I give away jam, I'm showing off.

My fresh raspberry jam is my favorite.
Seriously, it has complex flavors that I notice missing
when it's about four months old.
My strawberry jam is so weakly flavored, by comparison,
that I almost hate it,
except for one thing, it tastes really good.
I repsond to the opinions of my jam recipients
and they mostly prefer the blueberry jam.
Many prefer the raspberry banana jam that I only
made because one time I was short on raspberries
to make a batch of jam.
It has very litte banana in it.
It's like 3 and a half cups of raspberries
and half a cup of banana.
It looks just like raspberry jam,
but it tastes like all banana, very good banana.

> > My strawberry always settles so much, that it looks like jam on top
> > of half a jar of jelly. I gave up on trying to get a homogenous
> > result from strawberries.
>
> "Never give up!"
> I'm just know someone famous must have said that about
> some war or battle. :-)

I just converted 15 pounds of strawberries into jam yesterday.
I've adopted a Microsoft style solution to my
problem of strawberry jam floaters.
I declare that strawberry jam is supposed to have floaters!

--
pete