tag:blogger.com,1999:blog-8406577544625307203.post1586309462391138690..comments2023-11-23T22:01:01.581-08:00Comments on Exploring with Beth: Jammity jam jambethhttp://www.blogger.com/profile/16166172834086385843noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8406577544625307203.post-71653954938966013092009-11-08T17:00:41.398-08:002009-11-08T17:00:41.398-08:00Hmmm. maybe there's a resource somewhere that ...Hmmm. maybe there's a resource somewhere that compares the natural pectin contained in various fruits. The blueberries may well have affected my jam results! Good thing they're tasty. <br /><br />My current stock pot isn't wide enough to hold the only canning rack I've seen, which has a 12-inch width.bethhttps://www.blogger.com/profile/16166172834086385843noreply@blogger.comtag:blogger.com,1999:blog-8406577544625307203.post-41059410595619915242009-11-07T10:17:35.895-08:002009-11-07T10:17:35.895-08:00RE: the blueberry-peach jam... my experience has b...RE: the blueberry-peach jam... my experience has been that blueberries have waaaaaay more natural pectin in them than other fruits. I didn't add any pectin to this year's batch of blueberry jam (and added very little sugar) and the finished product was pretty firm. OTOH, this year's strawberry jam (again, no added pectin) is more sauce-like (think dessert topping). Go figure.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8406577544625307203.post-52501299798704040272009-11-06T16:16:45.034-08:002009-11-06T16:16:45.034-08:00I just stuck my toe in the canning waters myself t...I just stuck my toe in the canning waters myself this year. (Other than spending years of being a canning aide for my mom and not retaining a thing). I know that you can buy the insert separately from the canning pot, so I figure if you have a decent pot that also fits the insert you would be good to go. My issue is my large stock pot depth limits me to only doing half-pints or pints, not quarts (which I might want to do for tomatoes), though it might also be slightly too narrow for the insert.<br /><br />On jam - I've found so many contradictory recipes for jam. My first batch came out somewhere between syrup and jam consistency, I suspect my second batch is more akin to fruit leather (I should check that). Pectin and sugar amounts vary so much from recipe to recipe while the fruit type and amount might stay the same and all say "use recipe exactly or your jam is dooooommmmmed". It probably about finding the right recipe and sticking with it.anotheryarnhttps://www.blogger.com/profile/04924336268700259079noreply@blogger.com