Jam ?greenspun.com : LUSENET : Cooking & Crafts : One Thread
Whenever I make jam (raspberry and strawberry) it always turns color after a few months. I keep it in a box in a cool, dry place, and all the lids are sealed. I use Pomona Pectin with the low sugar recipe. Help! Any suggestions? I can't even give it as gifts, it looks disgusting. Oh, by the way, the taste is not affected. Thanks, Maggie
-- Maggie (firstname.lastname@example.org), February 22, 2002
Oops! Here is the correct e-mail address :) Maggie
-- Maggie (email@example.com), February 22, 2002.
I am not familiar with that brand of pectin, but I bet the low sugar is the problem. Sugar is a preservative.
When you are putting jelly or jam on a piece of bread, the amount of sugar in a spoonful is negligible when you consider the whole day's calorie intake. I don't use butter on toast, so I same more calories there than if I had used low sugar jam.
Good homemade jams and jellies are precious. Go ahead and use sugar in them.
-- Rose (open_rose@Hotmail.com), February 22, 2002.
speakiing of prescious jelly, have you ever tried violet. There's none prettier.
-- Cindy (SE. IN) (firstname.lastname@example.org), February 22, 2002.
hey cindy, how do you make violet jelly, would like to try that...
-- Kristean Thompson (email@example.com), February 22, 2002.
I'll have to find the recipe, it's still packed, I've seen it since we've moved, so I know it's not hopeless, It is posted in the archives of CS under 4 jellies and a jam along with dandylion, sassafras, and wild rose petal jelly and I think Banana jam. If you can't find it there, let me know and hopefully I'll find that recipe box. The dandylion jelly tastes lik lemon honey and is especially good biscuits. Sassafras tastes like root beer, the rose has it's own taste as does the violet. it's very mild
-- Cindy (SE. IN) (firstname.lastname@example.org), February 23, 2002.