In a Jam

[Guest guest]

That time of year again. An abundance of sweet cherries, more than

two of us could eat, and loads of plums from mom's tree signaled the

beginning of the Jam making season. I declare, if becoming a fat free

vegan had stopped me from canning my jams, relishes, fruits and veg, I

would rebel.

Anyhow, this year it seemed prudent to get past the old sweet tooth

as well. I got some Ball sugar-free pectin for jam. I pitted and chopped

the fruit, sterilized the halfpint jars and lids, and got to work.

Instead of using 1 c of grape juice as called for for sweetening and the

optional sugar subtitute, I added 1 c thawed white grapejuice

concentrate to the fruit. My, My My, what lovely preserves, cherry/plum,

red and dark burgundy fruit suspended in the most lucious fresh tasting

gel.

If you've never made jam, I would highly recommend this type. Its

fresher tasting than the sugary kind, easy to do, and WAY less sticky to

clean up!

Clear skies and waffles with cherry preserves!

lc carol

[Guest guest]

This is how I have been making jam/jellies for years. They are absolutely the best, fresh tasting ever!!  Nothing like harvesting and preserving it for later. YUMMY!!!On Tue, Jul 7, 2009 at 8:28 PM, left coast carol <edgegardener wrote:

 

 

 

 

 

 

That time of year again. An abundance of sweet cherries, more than

two of us could eat, and loads of plums from mom's tree signaled the

beginning of the Jam making season. I declare, if becoming a fat free

vegan had stopped me from canning my jams, relishes, fruits and veg, I

would rebel.

Anyhow, this year it seemed prudent to get past the old sweet tooth

as well. I got some Ball sugar-free pectin for jam. I pitted and chopped

the fruit, sterilized the halfpint jars and lids, and got to work.

Instead of using 1 c of grape juice as called for for sweetening and the

optional sugar subtitute, I added 1 c thawed white grapejuice

concentrate to the fruit. My, My My, what lovely preserves, cherry/plum,

red and dark burgundy fruit suspended in the most lucious fresh tasting

gel.

If you've never made jam, I would highly recommend this type. Its

fresher tasting than the sugary kind, easy to do, and WAY less sticky to

clean up!

Clear skies and waffles with cherry preserves!

lc carol

[Guest guest]

Sounds delicious. You mentioned how much concentrated grapejuice concentrate you used, would you share how much fruit and pectin the recipe calls for? I would love to make some too. Thanks in advance. Martha That time of year again. An abundance of sweet cherries, more than

two of us could eat, and loads of plums from mom's tree signaled the

beginning of the Jam making season. I declare, if becoming a fat free

vegan had stopped me from canning my jams, relishes, fruits and veg, I

would rebel.

Anyhow, this year it seemed prudent to get past the old sweet tooth

as well. I got some Ball sugar-free pectin for jam. I pitted and chopped

the fruit, sterilized the halfpint jars and lids, and got to work.

Instead of using 1 c of grape juice as called for for sweetening and the

optional sugar subtitute, I added 1 c thawed white grapejuice

concentrate to the fruit. My, My My, what lovely preserves, cherry/plum,

red and dark burgundy fruit suspended in the most lucious fresh tasting

gel.

If you've never made jam, I would highly recommend this type. Its

fresher tasting than the sugary kind, easy to do, and WAY less sticky to

clean up!

Clear skies and waffles with cherry preserves!

lc carol

[Guest guest]

Can I please have the cherry jam recipe with white grape juice concentrate? Cherry is my fav & I love all fruit jams. How many cherries per cup of concentrate? Do I boil it and for how long? How much pectin do I put in? Does it store on shelves or just in the freezer or frig? Our stores do not carry cherry all fruit jam in the affordable brands. thank you.

 

Maureen

 

 

 

Smith Family <Forgesasmi Sent: Wednesday, July 8, 2009 2:46:59 PMRe: In a Jam

 

This is how I have been making jam/jellies for years. They are absolutely the best, fresh tasting ever!! Nothing like harvesting and preserving it for later. YUMMY!!!

On Tue, Jul 7, 2009 at 8:28 PM, left coast carol <edgegardener@ gmail.com> wrote:

 

 

 

 

 

That time of year again. An abundance of sweet cherries, more than two of us could eat, and loads of plums from mom's tree signaled the beginning of the Jam making season. I declare, if becoming a fat free vegan had stopped me from canning my jams, relishes, fruits and veg, I would rebel.Anyhow, this year it seemed prudent to get past the old sweet tooth as well. I got some Ball sugar-free pectin for jam. I pitted and chopped the fruit, sterilized the halfpint jars and lids, and got to work. Instead of using 1 c of grape juice as called for for sweetening and the optional sugar subtitute, I added 1 c thawed white grapejuice concentrate to the fruit. My, My My, what lovely preserves, cherry/plum, red and dark burgundy fruit suspended in the most lucious fresh tasting gel.If you've never made jam, I would highly recommend this type. Its fresher tasting than the sugary kind, easy to do, and WAY less

sticky to clean up!Clear skies and waffles with cherry preserves!lc carol

[Guest guest]

I followed the recipe on the box of Ball No Sugar added pectin.

 

Basicly 4 cups chopped and pitted fruit, I cup white grape juice, 1

package pectin and a couple T lemon juice. Artificial sweetening is optional

I substituted 1 cup of thawed frozen white grape juice concentrate for

the strait grape juice, to provide more natural sweetening without added

liquid.

 

Simple rolling boil, stirring constantly to set the pectin, ladle in to

sterilized half pint jars and seal finger tight. Water bath process for

10 minutes.

 

It's no different than regular jam making, but the with no sugar, as

I've found in most FFV cooking clean up, its far less stuck on and

easier to wipe up.

 

If you are not familiar with canning techniques, the Ball Blue book is

great. Jams, pickles , most fruits and tomatoes are the only things

deemed safe for water bath canning, because of their acid content. Low

acid fruits, veg , and beans require pressure canning, for higher temps

to safely sterilize for botulin toxins.

 

Nothing quite like opening up a bit of summer in a jar in the middle of

a cold January day........

Carol