tag:blogger.com,1999:blog-12774302.post115646561078148173..comments2023-10-12T07:26:45.479-07:00Comments on I'm Mad and I Eat: Easiest Jam in the Worldcookiecrumbhttp://www.blogger.com/profile/00741894180391507513noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-12774302.post-1156546930332919582006-08-25T16:02:00.000-07:002006-08-25T16:02:00.000-07:00Kalyn: Cute. But yeah, Alanna's wrap-up is really ...Kalyn: Cute. But yeah, Alanna's wrap-up is really comprehensive. Thanks a million for the tip.<BR/><BR/>Cyndi: I'm a wuss! I wasn't afraid of skiing, first time I tried, but I was deathly afraid of getting off the chairlift. Well. You're right. I'll try. (Lime jelly! Awesome.)<BR/><BR/>Shuna: That's true. I simply evaporated off the fruit's water. Is caramelizing bad? Scorching, I avoided. Thanks for proselytizing about June Taylor's classes... they're very good, I hear, but expensive.<BR/><BR/>Michelle: The scientist weighs in! OK, so you're brave about canning too. Case settled. (BTW, these little yellow plums were Pectin Acres. But I didn't know the secret about green fruit; thanks.)<BR/><BR/>Kat: Confession: This technique is Emily Luchetti's, which she published in Stars Desserts for peach butter! Clever you.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1156546300047920932006-08-25T15:51:00.000-07:002006-08-25T15:51:00.000-07:00that is the way i used to make apple butter for th...that is the way i used to make apple butter for the restaurant when i did not have time to babysit the pot for hours...yours with the plums looks yummy...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1156543548977152642006-08-25T15:05:00.000-07:002006-08-25T15:05:00.000-07:00This sounds wonderful - I may make it with the Ita...This sounds wonderful - I may make it with the Italian plums dropping off the trees in our back yard! One can only eat so many raw and as is... <BR/><BR/>I actually like canning too, probably because I grew up on a farm and we always canned food as far back as I can remember. I'm with you on the not as much sugar and no pectin - I refuse to put anything weird in my jams and jellies - you don't need it (oftentimes you can just add a few green fruits and it will firm up using its own pectin) and that's the whole point of preserving the fruit...so you can taste it in all it's splendor!Michellehttps://www.blogger.com/profile/02537200901718762277noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1156538227035202762006-08-25T13:37:00.000-07:002006-08-25T13:37:00.000-07:00I was wondering the same thing about the water. th...I was wondering the same thing about the water. the thing is that if there is no water all yer doing is evaporating the fruit's water and that can lead to scorching or caramelizing, which is not what you want.<BR/><BR/>(The June Taylor classes are still not all full up. I think you would like 'em...)shuna fish lydonhttps://www.blogger.com/profile/01206832269005038626noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1156478260614880532006-08-24T20:57:00.000-07:002006-08-24T20:57:00.000-07:00Shelf-stable canning of jams is really easy, and d...Shelf-stable canning of jams is really easy, and doesn't take any special equipment at all. All you need to do is sterilize the jars and lids-boiling water does the trick. I make jams often since they're so easy. Made some lime jelly last month, plus some apple butter.Cyndihttps://www.blogger.com/profile/08485300845528483642noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1156474465602724412006-08-24T19:54:00.000-07:002006-08-24T19:54:00.000-07:00Personally I have enthusiastically resisted the im...Personally I have enthusiastically resisted the impulse to learn how to do canning, but if you really want to learn about it, there's a great post on Veggie Venture today.Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.com