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Just finished another batch of Vanilla Almond Raspberry Jam
Joined: Mar 1, 2010
Posted to Thread #18873 at 10:06 pm on Aug 28, 2010
I timed it for you and found that it took 15 minutes until it came to a full boil which I "could not stir down" (as per the directions for the liquid pectin). After stirring in the pectin, it took another 3 minutes to come back to that full boil. I then boiled it for a full minute as per the directions. The leftovers in the small bowl are already setting up nicely.
I had noticed on Steve's label of Olallieberry jam that he had used lime juice instead of lemon, so I threw in some with this batch and it really gives it a nice flavor. You may want to give it a try in one of your next batches.
Other messages in this thread:
- 18873. ? About cooking time for making jam - DawnNYS - 4:51am on 08/26/10 (9)
- Seems like some or all of the above. Still, an hour seems REALLY long. [NT] - Steve2 in LA - 11:57pm on 08/26/10
- The thing that gets me is that in that recipe (in T&T) they don't even USE pectin - DawnNYS - 2:37am on 08/27/10
- Jelling time depends on what process you use & how you test your set. I use a combination - Steve2 in LA - 6:39am on 08/27/10
- Thanks Steve - anyone else care to ring in on how long they cook their fruit for jam? - DawnNYS - 3:23pm on 08/27/10
- Sorry, can't help. My wonderful raspberries turned into lovely raspberry syrup. - barb_b - 6:02pm on 08/27/10
- Barb, you know you can easily turn that syrup into jam or jelly? Just pick up some Sure-Jell and - Steve2 in LA - 9:29pm on 08/27/10
- Thanks, I might just try this. Appreciate the tips / ideas [NT] - barb_b - 11:30am on 08/28/10
- Just finished another batch of Vanilla Almond Raspberry Jam - Timid - 10:06pm on 08/28/10
- Jar Update... You can still get them at Walmart for $6.00! - Timid - 4:57pm on 08/29/10