Posted by: Jonjon | January 28, 2009

Jam – Blackberry Jam & Gooseberry Jam & Jam – Raspberry Jam & Pumpkin Butter 8/10

Jam – Blackberry Jam 9/10 for spreading on scones, sweetness level is 8/10

Homemade Blackberry Jam recipe

6 lb. blackberries (2721g)
1/4 pint water 113g
Rind and juice of 2 lemons Or 3 apples
6 lb. sugar (2721g) maybe reduce this by half, or 1/4

or llb blackberries 453g
19g water
½ an apple
1lb sugar (453g)

1. Put the cleaned fruit, the water and lemon rind and juice in the pan.

2. Simmer until the fruit is soft.

3. Stir in the sugar and boil rapidly until setting point is reached.

4. Remove from the heat, skim, pot, cover, and label.

serving amount
yield 10 lb

Well…I only had 131 grams of blackberry Jam so I decided to use them. I did not put any water, though I did put some peeled apples with it because apparently apples have A LOT of pectin in it. And yes….I put in ¼ of an apple, and wow, did my jam become gelatine like. Well, the temperature never went above 100 degrees. My jam was not thick enough for my thermometer to read correctly anyways, but it was hovering around 70-90 degrees. It went up once to 100 degrees but it quickly dropped to 70 degrees, and I noticed that when it did this, my sauce thickened. Anyways I only let it boil for around 6 miinutes before putting them into a glass jar.

Jam – Gooseberry Jam 9/10 for sweet and sour taste. Sweetness Level 7/10, sour level 8.5/10

Ingredients • 900g gooseberries, topped and tailed
• 900g-1kg granulated sugar
• 600ml water

1. To every 450g prepared fruit use 300ml water. The riper the fruit, the less water you will need. Put the fruit and water into a large, heavy-based saucepan. Bring to the boil, then simmer gently until the skins are soft – they will not soften after the sugar has been added.
You will need some empty (and clean) jam jars with waxed discs and rubber bands. The riper the fruit, the pinker your jam will become. Delicious with scones and clotted cream.
2. Use 450g-550g granulated sugar per 450g of fruit – use the larger amount for under-ripe fruit. Add the sugar and stir over a low heat until it has dissolved completely. If you boil the jam before it has dissolved, it may crystallise during storage. Bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C.
3. Meanwhile, wash some jam jars in hot soapy water, then rinse well. Put them into a preheated oven at 160°C/fan140°C/gas 3 until you are ready to use them.
4. Do the ‘wrinkle test’ to see if you have reached setting point. It should happen after about 15 minutes or so of boiling, and your jam should by now have become slightly more viscous and clear. Have a saucer ready in the freezer. Take the pan off the heat, spoon a little jam onto the plate and leave until completely cold. Then push it across the plate with your forefinger. It should wrinkle up if it’s ready. If it only slightly wrinkles, bring back to the boil and boil for a few more minutes.
5. Discard any scum from the top of the jam and pour it into the prepared jars, using a jam funnel. Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid. Sealing the jars well will prevent the build up of condensation under the lid, which could lead to mould.

I put 1/8 of lemon juice in side. After it cooled, and before it cooled, it was a thick syrup. Actually, it was thicker than syrup, nearly solid, but not solid enough to be gelatine-like like the blackberry Jam. I put it on very high heat, and I noticed that when I turned up the heat very high, It never seems to go over 80 degrees. It was like this with my other jams. So I put it on medium heat, and the temperature was still pretty much the same, but the jam solution was boiling with a less vehemency. So I guess boiling in high and medium heat did not make much difference, except that when I washed the pan, I noticed that there were charcoaled bits of sugar on the bottom of the pan that was easy to remove. I must have used too high a temperature. I didn’t do much stiring too, because I wanted the temperature to go over 100 degrees. It did once, and it dropped down very quickly. That was also when my syrup started to thicken. I also put 90ml of water, which may explain why this jam had less of a sugary taste.

Jam – Raspberry Jam 9/10 for taste Sweetness Level is 9/10 and sour level is 5/10 , texture =7/10 didn’t like the gritty seed texture

* 2 cups (1 pint, 500 mL) perfectly ripe berries, cleaned and sorted
* 2 cups granulated sugar
* A pat of butter or margarine (optional)


1 Pick a pint of fully ripened fresh berries
2 Pick through the berries that you picked fresh to remove any dried up berries or debris. Berries that are purchased in a fruit market should be rinsed in cool water.
3 Place the mason jars with lids and rims in a gallon pot. Add an inch of water to the bottom, cover securely, bring to a boil for 10 minutes.
4 Place the berries into a quart pot. Measure an equal volume of granulated sugar to the berries you have (one pint in this case).
5 Pour the sugar over the berries.
6 Use a stiff whisk to thoroughly mix the sugar into the berries. Stir into the corners of the pot to wet any pockets of sugar hiding there.
7 Mix until the juices are drawn out so that the entire mixture becomes wet.
8 Place the stirred mixture of sugar and berries on the stove, add a thermometer and apply medium heat with stirring.
9Bring the mixture to a boil. Reduce the heat and heat until the “oily” liquid rises to near the top of the pot. Pay attention and do not allow the mixture to boil over..
Watch to see that the temperature stabilizes at 104 C (219 F) if the proportions of sugar and berries was correct. If the temperature is less, add sugar by the tablespoon until it gets to the right temperature. Be aware that boiling sugar solutions will burn you quickly and seriously!
Take great care and pour the boiling hot mixture into the sterilized jars. Leave about a quarter inch of headroom. A canning funnel (not used here) makes for less mess. Wipe the jar rim with a clean towel, if there is any jam on the jar rim. The rim must be clean in order to have a good seal.
That frothy foam shown in the photo is edible, but it’s not the most attractive or tasty part. You can skim it off with a spoon, if you wish. A pat of butter or margarine added as the jam boils also helps to keep as much foam from forming.
12. Immediately cover the boiling hot jam with a sterile lid and secure lightly with a rim.
13 Lower the jars onto a rack in a water-bath canner or large stock pot. If you use a large stock pot, place a rack or other spacer on the bottom so that the jars do not rest directly on the bottom of the pot. Add enough hot water to cover them by 1-2 inches. You can measure it to the first knuckle, as shown.
14. Cover the canner and bring the water to a gentle boil. Boil for 10 minutes, adding 5 minutes to the processing time for each 3000-foot increase in altitude.
15 Remove the jars from the boiling water. Jar tongs are a secure and safe way to do this, or you may be able to raise the entire rack in a water-bath canner. Place the jars on a clean towel to cool.
16. Allow the full jars to cool for 24 hours in a place free from drafts. You may hear the metal lids make a loud plinking sound. That is simply the contents cooling and creating a partial vacuum in the jar.
17. Check to make sure that the jars have sealed. The vacuum created when the contents cooled should have pulled the “dome” lid down very tightly. If you can press the center of the lid down, it did not seal. It should not spring back. If any jars have not sealed, you can place a fresh lid on them and process them again, or you can refrigerate those jars and use the contents soon.
18. Wash the jars in cool, soapy water to remove any sticky residue on the outsides. You can remove the rings at this point, since the seals should be holding themselves on securely. Allow the rings and jars to dry thoroughly before replacing the rings, to prevent rust.

[edit] Tips

* If a batch of jam or jelly makes more than you can use in 1-3 years, give some of it away as gifts. Canned goods keep well, but their shelf lives are not infinite.
* Store sealed jars on a shelf, avoiding excessive exposure to heat or light. Refrigerate after opening.
* Label your canned goods with the year, at least. Also consider writing the contents, since apple and peach can be hard to tell apart a month later. Write your name, too, if you are giving the jars as gifts. You can use a sticker or a permanent marker. Either way, make sure the surface is thoroughly dry. Mark your jars on the seals if you want to reuse the jars easily.
* If you are left with a partial jar at the end of a batch, you can either add it to the next batch (place it in with the fruit at the beginning), place it in a smaller jar, or refrigerate that portion and use it immediately. It’s a great opportunity to sample your hard work.
* Jam may be made from frozen fruit, too. Thaw it before you begin.
* Consult the latest USDA guidelines or Ball or Kerr books for process times according to jar contents and size, especially if you use an old recipe. Processing times have changed over the years because we have learned more about safety and, in some cases, because foods are being bred differently.
Lots of potential.
Lots of potential.
If you don’t grow your own garden, look for good deals on fruit in season at local produce stands or farmers’ markets. If you know you’ll need a lot, visit or call in advance to order an extra quantity. While you’re at it, ask if you can get a discount for buying in bulk.
* Try jam on muffins, sweet quick breads, light cakes, scones, and bagels (with or without cream cheese), in addition to the classics such as toast and peanut butter.
* Rings and jars may be reused. Sealing lids must be replaced, since the soft sealing compound deforms with use.
o Discard any rings that are dented or overly rusty.
o If you’re reusing older jars, visually inspect them for cracks or chips. Run a finger gently around the rim to make sure it is smooth and undamaged.
* Keep jars sterile until they are filled by placing them in a 300F oven on a baking sheet lined with a terry-cloth towel. Remove one at a time as needed.
Cleanup time.
Cleanup time.
Canning is a sticky job and it will make a mess. Jam dissolves in warm, soapy water. Leave yourself some time and energy at the end for cleaning up.
* If you prefer seedless raspberry jam, you can mash the berries and strain them through a medium-mesh sieve before starting, but you will need to increase the amount of berries you’re using by about 25% to be sure you have the right ratio of sugar and berries.
* For a thicker jam, include a few berries which are less ripe, or some less ripe apple. These fruits contain more pectin. Alternatively, for a lower sugar, thicker jam, used boxed pectin.

[edit] Warnings

* “Open-kettle canning,” a once-popular method of sealing jars by inverting them so that the hot contents create the seal, is not considered safe. Paraffin methods are also questionable. It is best to use metal lids and process the jars for the recommended amount of time in a boiling water bath.
* Home-canned foods can harbor deadly diseases if they spoil or are mishandled. Always process foods for the recommended duration, clean and sterilize jars properly before use, and discard any jar of food that is not sealed. Also discard any jar with contents that smell wrong or appear moldy or discolored.
* Avoid placing cold glass into hot water or vice versa. Sudden temperature changes can shatter the glass.
* Do not attempt to double the recipe for jam or jelly. If you have multiple batches to do, do them separately. Doubled batches may not set properly.
* While you might save jars from purchased products that fit a canning jar ring, real canning jars are best. They are designed with thick enough glass to withstand repeated processing and hand canning. Use those saved jars to store dry goods or your penny collection, instead.
* Check the directions on your package of dome lids. Many are not meant to be sterilized at a high boil for so long and can be damaged.

This jam looked beautiful. I put 1/8 of lemon juice, umm it did not create gelatine. I started out with 80% of the required of sugar. I noticed that the temperature could not go over, so I put more sugar. As a result, the temperature went over 100 degrees after 30 seconds of putting in 100% of the sugar and then it came back down quickly rather than stabilizing. Anywyas, the jam ended up being a thick almost solid like syrup but not gellatine enough. The taste was pretty good, a bit sweet and fragrantly sour. I let it boil for about 12 minutes.

Pumpkin Butter 8/10

January 28 2009

• 1/4 (29 ounce) can pumpkin puree 205g
• 3 tablespoons apple juice 45ml
• 1/2 teaspoon ground ginger 0.9g
• 1/8 teaspoon ground cloves 0.3g
• 1/4 cup and 2 tablespoons white sugar 75g–should be decreased to 50g, and use brown sugar
• 1/2 teaspoon ground cinnamon 1g
• 1/4 teaspoon ground nutmeg 0.8g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 5 – 1/2 pint jars.
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

It was okay until I put in too much apple juice. If you put in too much apple juice, the texture will become more watery rather than a thick sauce, so you will need to cook more. The ingredients are just right, except that the white sugar should be decreased by 25% and replaced with brown sugar.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: