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cab
Joined: 01 Nov 2004
Posts: 30168
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 Posted: Mon Jul 04, 05 3:02 pm Post subject: |
 
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| sean wrote: |
No it isn't, it's just the truth. Eventually the apricot and strawberry and whatever heretics will be crushed beneath the wheels of the mighty raspberry juggernaut.
Or someone could start a poll. If it's posted now it should be nicely onto Tahir and Jonnyboy's sexuality by Friday. |
Raspberr is, I think, better than strawberry, and better than apricot. But strawberry and elderflower, and apricot and elderflower, are better jams than raspberry can ever aspire to be. Remind me to save you a jar. |
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tahir
Joined: 28 Oct 2004
Posts: 38250
Location: Essex
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| Posted: Mon Jul 04, 05 3:04 pm Post subject: |
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I'm surprised that blackcurrant and blackberry seem to have been so casually discarded, I'd have either over strawberry any day and if I'm honest probably raspberry too.
And then there's damson.... |
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judith
Downsizer Moderator
Joined: 16 Dec 2004
Posts: 17837
Location: Montgomeryshire
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| Posted: Mon Jul 04, 05 3:08 pm Post subject: |
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Definitely blackcurrant. Such a grown-up and sophisticated jam. Any jam that depends so heavily on the pip content has to be suspect in my book. |
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tahir
Joined: 28 Oct 2004
Posts: 38250
Location: Essex
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| Posted: Mon Jul 04, 05 3:09 pm Post subject: Re: jam etc resource |
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| gbst wrote: |
| seriously ,yes,I'd like to, and if I produce an outline and basics, I'll send it to - who ? where? and other folk can contribute too. |
That would be excellent, articles should be emailed to editor at downsizer.net or if you'd prefer you can email it to me or bugs.
There's a lot of people with preserving experience so maybe other peoples contributions would be good too. I reckon it might be worth putting it all down on the forum then others can put their own bits in and you could take what you need from here to add to your article?? |
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Fullup
Joined: 09 Dec 2004
Posts: 183
Location: Under water
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| Posted: Tue Jul 05, 05 9:16 am Post subject: |
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And don't forget the peanut butter to go with the jam.
Yum  |
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JB
Joined: 08 Jun 2005
Posts: 5600
Location: Sitting in a corner gently beating my head against the wall
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| Posted: Tue Jul 05, 05 10:44 am Post subject: |
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What are the natural sources of pectin?
In this month's gardener's world magazine there is an article on gooseberries which states that their commercial value fell in the 19th century as they were replaced as a source of pectin by apples. Which seems odd as apples have been here for an awfully long time and are more plentiful than gooseberries so why were gooseberries used in the first place? |
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Jonnyboy
Joined: 29 Oct 2004
Posts: 22812
Location: location, location
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| Posted: Tue Jul 05, 05 10:55 am Post subject: |
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| JB wrote: |
What are the natural sources of pectin?
In this month's gardener's world magazine there is an article on gooseberries which states that their commercial value fell in the 19th century as they were replaced as a source of pectin by apples. Which seems odd as apples have been here for an awfully long time and are more plentiful than gooseberries so why were gooseberries used in the first place? |
Good question, seasonal availability perhaps? |
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Jonnyboy
Joined: 29 Oct 2004
Posts: 22812
Location: location, location
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| Posted: Tue Jul 05, 05 10:56 am Post subject: |
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| tahir wrote: |
| sean wrote: |
| If it's posted now it should be nicely onto Tahir and Jonnyboy's sexuality by Friday. |
Listen, that's been sorted I'm into all men, and his best friends are sheep. |
Corrected your errors for you. |
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tahir
Joined: 28 Oct 2004
Posts: 38250
Location: Essex
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| Posted: Tue Jul 05, 05 10:59 am Post subject: |
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So you admit your unhealthy interest in sheep? |
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Fullup
Joined: 09 Dec 2004
Posts: 183
Location: Under water
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| Posted: Tue Jul 05, 05 3:48 pm Post subject: |
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 ooo yuk! a 'orrible vision involving velcro and wellies has appeared in my mind...it's put me off my tea (lamb chops)
I think i'm off to the chippy instead. |
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Jonnyboy
Joined: 29 Oct 2004
Posts: 22812
Location: location, location
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| Posted: Tue Jul 05, 05 3:57 pm Post subject: |
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| Judith wrote: |
| Definitely blackcurrant. Such a grown-up and sophisticated jam. Any jam that depends so heavily on the pip content has to be suspect in my book. |
If there was a something that screamed 'I'm a downsizer fruit!!!' then apart from tahir it would have the be the blackberry surely.
Blackcurrant deserves to become a syrup, perfect for mixing into your icecream, drizzling over pies, wives, etc. |
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Blue Peter
Joined: 21 Mar 2005
Posts: 2175
Location: Milton Keynes
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| Posted: Tue Jul 05, 05 4:22 pm Post subject: Re: jam / jelly basics |
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| gbst wrote: |
| Try using some lemon juice to add pectin, but not too much. |
Ah, could someone settle an argument I have with my other half. I maintain that the main purpose of the LEMON (not pectin!!!!  is to increase the acidity (which I think makes whatever pectin is present work better); she says that the main purpose is to add pectin.
I expect that I'll lose, but at least I'll know,
Peter.
Last edited by Blue Peter on Tue Jul 19, 05 11:17 am; edited 1 time in total |
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cab
Joined: 01 Nov 2004
Posts: 30168
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| Posted: Tue Jul 05, 05 5:07 pm Post subject: Re: jam / jelly basics |
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| Blue Peter wrote: |
| gbst wrote: |
| Try using some lemon juice to add pectin, but not too much. |
Ah, could someone settle an argument I have with my other half. I maintain that the main purpose of the pectin is to increase the acidity (which I think makes whatever pectin is present work better); she says that the main purpose is to add pectin.
I expect that I'll lose, but at least I'll know,
Peter. |
There's some confusion here, I see.
Pectin makes jam set. But pectin alone won't do it, you need the fruit to be sufficiently acidic. Some fruit are high enough in acid but low in pectin, some are low in both. You either need to add adic or pectin, both, or neither to make a jam or jeppy set.
Take pears; low ish in acid, low in pectin. You need to add both.
Raspberries have some acid, so you can get a soft setting jam by just adding pectin (or using jham sugar containing pectin).
Blackberries and plums (for example) are rich in both.
Can't immediately think of anything that's high pectin, low acid. |
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mochyn
Joined: 21 Dec 2004
Posts: 13979
Location: mid-Wales
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| Posted: Tue Jul 05, 05 5:28 pm Post subject: |
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To make strawberry jam work really wel (and taste fantastic) use half strawbs and helf goosegogs. Yum! |
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wellington womble
Joined: 08 Nov 2004
Posts: 11333
Location: Bucks
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| Posted: Tue Jul 05, 05 5:32 pm Post subject: |
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I reckon a bit of gooseberry would be good in strawberry jam - I made gooseberry jelly, which has set like rubber, and strawberry -ahem - connserve, which hasn't set at all. As the gooseberry stuff only tastes of sugar, I reckon a mix of the two might be a solution!
For all my jams and jellies I use half the weight of sugar to fruit or juice/pulp - it needs tp be kept in the fridge once opened, but its much nicer than the comercial oversweet sutff, especially redcurrant, raspberry and strawberry, but blackberry and blackcurrant are pretty good too. I like raspberry jelly best - no pips, but takes a lot of raspberries. neve quite got round to apricot - must try this year. |
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