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--And the more wide the pan, the quicker your jelly/jam will come to jell point/jell temp. . .

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Posted to Thread #29480 at 3:47 pm on Mar 14, 2017

I once made a double recipe of no-added-pectin nectarine jam but used my very wide 4 gallon Revere Ware stock pot. Worked fine, but I would not have had to cook it so long if I had made a single batch in that same pot. You want to keep close to it, stirring frequently at first, then stirring almost constantly as it gets closer to the jell point/temp.

Single batch of no-added-pectin jam/jelly in wide, wide pan cooks best. And remember to use a pan that can contain the rolling boil without spilling over.

Cook too long, it tastes too cooked, sometimes a little caramel-ly. Cook too long and not watch it, you get way cooked flavor or it burns.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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