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Jams, Jellies, Preserves, Fruit Spreads, Butters

Condiments

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33 replies to this topic

#31 orangeong2

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Posted 03 June 2013 - 12:20 AM

I love my bread with strawberry jam + NUTELA! 



#32 furzzy

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Posted 03 June 2013 - 09:33 AM

Smucker's Strawberry Preserves. Nashville House (Indiana) Baked Apple Butter.

Either one on my hot homemade buttermilk biscuits, slathered first with butter. YUM!

Edited by furzzy, 03 June 2013 - 09:34 AM.


#33 SylviaLovegren

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Posted 03 June 2013 - 09:43 AM

Smucker's Strawberry Preserves. Nashville House (Indiana) Baked Apple Butter.

Either one on my hot homemade buttermilk biscuits, slathered first with butter. YUM!

I think I'll come sit over by you...:)



#34 Broken English

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Posted 03 June 2013 - 09:58 AM


Don't know if this is the right topic or not, but I hope I'll get some form of logical answer anyway ...

I was helping a good friend with the food prep for his wedding a while back. A day before the wedding, I made a blueberry jam using 3% pectin and canned it to give out as gifts at the wedding. On the day we went to check it, and found it had not set, so we explained on the night that it was a blueberry sauce.

Fsst forward one week later and people are calling my friend saying the jam is amazing, and has the perfect set for spreading, and begging for the recipe.

SO my question is, why did the jam set after a week in jars? Why did it not set in the days prior? I haven't used pectin before, but surely this isn't normal.

 
It might also be a blueberry thing.  My hands-down favourite jam is made with Mortiños, which are Ecuadorian-native highland blueberries.  They make a lovely sauce in the pot, regardless of how much pectin I add (I use Citric Pectin, since it's what's available, and boost it with shredded apples in the jam base itself).  However, by two or three weeks from jarring, it's a perfect thick consistency, just exactly as you're describing with your preserves.  So maybe the answer isn't more pectin or any other change, but just a bit more anticipation time?


Blieberries are high in pectin content themselves, which fuels my confusion. I think this one may remain a mystery. Next time I'll just allow a bit more time before testing the set.
James.





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