Conference turris::cooks

In my opinion, the best strawberry jam is frozen not canned. The recipe is
in/on the Sure-Jell package. It comes out tasting just like fresh strawberries,
not surprising since (I think) all that is in it is strawberries,sugar &
Sure-Jell.

Tamzen

I agree with response 131.1.  We made both kinds of jam last year and the
frozen jam was a lot easier and a lot less messy.  However, if you want
cooked jam, just use the recipe in the pectin box.  I usually use Sure-Jel
and have had very good luck with it.  You should be careful to use the exact
amounts of ingredients called for.  If you're like me, you probably tried to
put in more berries!(unfortunately, when I tried this, it didn't gel).  Also,
just make one batch at a time - doubling up doesn't seem to work real well.
The only other problem I can think of is the way you sealed your jars.  
Putting the filled and covered jars back in a water bath for too long a time
also adversely affect the gelling.

Out of curiosity, what are strawberries selling for out there?  In Northern
Cal, we're currently paying 3.50 for half a flat.  This year has probably
the best berries I've ever had.  

Good luck,

Lynne

Kathy,

I made strawberry jam on Sunday according to the following directions:

Take equal weights of strawberries and sugar; put the berries in a dish
and cover with the sugar; and let them stand over night.  In the morning
put in the kettle and boil two hours (low heat), skimming carefully, and
put up in jars.  Raspberries and blackberries are cooked in the same 
manner (The Appledore Cookbook by Marie Parloa, 1880).

I tried the jam this morning; it tasted fine; and the consistency was 
thick.

Norma

    Does anyone  have  any  microwave recipes for sugar-free jams?  We
    have plenty for  jams but they all use as much sugar as fruit, and
    I'd like to make  sugar-free  jam  like  you  can  now  get in the
    supermarkets.  Yes, I know  it  is  a  bit late now, but I'll save
    them for next season.  
    
    
    Tony.

    
    I don't know the chemistry of all this but without the pectin and
    sugar the jams will not gel.  I've found that using a little less
    a 1/2 ratio of sugar/fruit the jams gel nicely with the natural
    pectin.  I've tried to cut down on the sugar and the jams come out
    too soft.  I've never experimented with the packaged pectin but
    maybe if you dumped alot of that in the jams would gel.
    
    I suspect that the way the store-bought low sugar jams are gelled
    are with 'additives' that you wouldn't find (or want) in your kitchen.
    
    As for recipes, have you tired the Ball jam cookbooks?  Mine is
    old and the recipes are very good.  Maybe the newer additions have
    nuked-recipes.
    

    I cheat a bit but it still tastes good.
    
    Instead of meeting the classical definition of "jam" (which I don't
    really know), I make "conserves" using fruit and fruit.  During
    raspberry season (late summer) I make raspberry conserve by stewing
    a whole heap of fresh raspberries with some apple juice or cider
    to add liquid and sweetening.  (Maple syrup doesn't hurt, in modest
    quantities, but that's sugar.)  Some advise a bit of lemon juice,
    too.
    
    I tried grape jelly this year, using "Sure-jel light" pectin and
    juice strained from mashing & boiling labrusca & hybrid grapes which
    I picked at Lookout Farm in Natick, MA.  I added some pectin to
    the juice and boiled a little, then refrigerated the stuff.  I don't
    think there's enough pectin now (it's runny jelly) but it tastes
    good and relies on the sugar in the grapes (typ. 20-25% by weight).
          fred

re:- < Note 398.1 by NAC::MCCRORY >

    Just checked a jar and its got:
    
        Fruit
        Fruit-pectin
        Grape juice
        Apple juice
    
    but no quantities.

    Seems to me I've heard that apples and apple juice contain large
    amounts of pectin naturally, and don't require much if any pectin
    added to jell.  Maybe this is a possibility for jam without refined
    sugar--similar to the fruit/fruit conserves mentioned.

    DON'T LET THEM ALL RIPEN UNTIL YOU'VE TRIED THIS! THE ONLY GOOD
    THING ABOUT THE END OF THE FRESH TOMATO SEASON IS SAVING SOME GREEN
    ONES FOR JAM.
    
    		GREEN TOMATO RASBERRY JAM
    
    4 CUPS (PROX) CHOPPED GREEN TOMATOES
    2 CUPS SUGAR
    1 PACKAGE RASBERRY JELLO (6oz.)
    
    CHOP TOMATOES IN FOOD PROCESSOR. PUT ALL INGREDIENTS IN POT, STIR
    TO MOISTEN AND MIX. BRING TO QUICK BOIL. LOWER HEAT AND BOIL GENTLY
    FOR 20 MINUTES. STIR OCCASIONALY WITH WOODEN SPOON TO MAKE SURE
    IT DOESN'T BURN ON BOTTOM. (THE SKINS AND SEEDS WILL DISSOLVE.
    POUR INTO STERILIZED JARS AND SEAL WITH 1/2 INCH PARAFIN.
    
    MAKES NICE CHRISTMAS GIFTS IF YOU HAVE ANY LEFT. I LABEL THEM
    "CHRISTMAS JAM" AND DON'T TELL FIRST TIMERS WHAT'S IN IT. AFTER
    THEY'VE TRIED IT AND ASK FOR THE RECIPE, THEN I TELL THEM.
    WONDERFUL ON ENGLISH MUFFINS, TOAST, AND ALSO WITH PORK OR ROAST
    LAMB.
    

    My mom made this afew years ago.  Delicious.
    
    But, I also agree with your point of not mentioning to people that
    it is made out of green tomatoes until they taste it and absolutely
    rave about it.
    
    I'm glad you put this recipe in.  It finally makes me believe that
    mom was telling me the truth when she said the jam was made out
    of tomatoes ;')
    
    	-Nancy
    

    My husband's family made him try "raspberry" jam (he hates tomatoes).
    He said it was good.  Then they told him it was made with tomatoes.
    At that point he said, "I knew it tasted funny."  Right!!!
    
    Don't even tell them it's made with tomatoes!!
    
    

These jams are made without cane sugar and may be lower in calories than
commercial jams.  They may not be.  They are, however, very "fruity" and
you do taste more than just the sweet.

WARNING:

You will need to find some special ingredients to make these jams.  You
can usually find them in food co-ops or in health food stores.  The
ingredients are:

		glycerin
		fresh or frozen fruit juice concentrates that are
		   much more concentrated than the regular frozen
		   juices (apple and orange)
		low-methoxy pectin (no sugar pectin) *
		dicalcium phosphate


			NO-SUGAR STRAWBERRY JAM

	INGREDIENTS
	-----------

	2 cups strawberries, stemmed and washed
	1/2 cup concentrated apple juice (see note above)
	1 and 1/2 Tablespoons lemon juice
	1/2 cup low-methoxy pectin (see note above and address below)
	2 and 1/2 Teaspoons calcium solution
		(made by disolving 1 teaspoon dicalcium
		phosphate in one cup of water)
	1 Tablespoon unflavored gelatin

	INSTRUCTIONS
	------------

	Place berries and juices in a deep kettle (no aluminum).
	Simmer until berries are soft (approx. 10 minutes).  Remove
	from heat.  Mash berries.  Add pectin solution (follow 
	package directions) and sprinkle gelatin over the hot mixture,
	stirring well, return to heat until completely disolved.
	Remove from heat, stir in calcium solution and pour into
	sterilized 1/2 pint jars, leaving 3/4 inch of headroom.
	Cap with sterilized lids.  Process in boiling water bath
	for 5 minutes after water returns to boil.  Makes 3
	1/2-pint jars of jam.

			APRICOT MARMALADE

	INGREDIENTS
	-----------

	4 pounds fresh apricots, pitted, washed and 
	   chopped into 1/4-inch pieces
	2 oranges, thinly sliced
	1/2 lemon, very thinly sliced
	3/4 cup reduced white grape juice
	   (simmer 1 and 1/2 cups white
	    grape juice down by half)
	1 cup concentrated orange juice (see note above)
	2 Tablespoons lemon juice
	6 ounces (1 package) liquid pectin
	6 Tablespoons glycerin (see note above)
	Dash salt (optional)
	2 Tablespoons unflavored gelatin

	INSTRUCTIONS
	------------

	Remove any seeds from orange and lemon slices.  Place
	fruit in large kettle (non-aluminum).  Add grape juice
	and orange juice concentrate.  Bring to a boil, turn
	down heat and simmer covered for approx. 15 minutes or
	until fruit is soft.  Remove from heat.  Add lemon juice,
	pectin, glycerin, salt, gelatin.  Stir.  Return to heat
	and bring to a boil.  Boil exactly 1 minute.  Remove
	from heat.  Place in sterile 1/2-pint or pint jars leaving
	3/4 inch head room.  Cap with sterile lids.  Process in
	boiling water bath for 5 minutes after water returns to
	a boil.  Makes 10 cups of marmalade.

	*  If you cannot find no-sugar pectin, order it from:

		Walnut Acres
		Penns Creek, Pa. 17862	
	

			PEACH BUTTER

	INGREDIENTS
	-----------

	2 quarts very ripe peaches, peeled, pitted,
	   and chopped
	3 cups apple cider
	1 cup reduced white grape juice
	   (simmer 2 cups white grape
	    juice down by half)
	2 Tablespoons lemon juice
	1/2 Teaspoon grated lemon rind (no white pith)
	dash salt (optional)
	1/2 Teaspoon almond extract (optional)

	INSTRUCTIONS
	------------

	Place all ingredients except almond extract in a large
	kettle (non-aluminum).  Cook over low heat, skimming
	as necessary, until very thick.  When suitably thick,
	taste and add extract if desired.  You can also add
	some cinnamon if you prefer.  Pour into sterile
	1/2-pint containers or canning jars and cap with sterile
	lids.  If using canning jars, process in a boiling water bath 
	for 15 minutes after water returns to a boil.  Makes 6 to 7
	cups.  You may freeze by omiting the water processing.
	Allow the jars or containers to cool at room temperature
	and then freeze in quick-freeze section of the freezer.
	Store in regular part of freezer.  Thaw in refrigerator 
	overnight to use.

    i was at a festival in maine where a man sold me some no - sugar jams
    that were marvelous.  they were produced from a company in damiscotta
    (sp?) and are called 'maine made jellies and jam's' and they have jams,
    butters, salsa's and pickles.  i have the mail order list if anyone is
    interested.  i doubt i will need it anymore now that i can finally make
    my own.  thanks a bunch!
    
    cja
    

I need recipes that have no white sugar added for either Strawberry, Grape or 
Peach Jam.  If the recipe contains Fructose - or natural sugar -- can you 
tell me where to get it?

Also, any recipes that use fruit juice in place of sugar -- 


HELP!!!

Thanks 

Suzanne

    I've made jam using no sugar many times... 
    
    I use fresh strawberries, plums or peaches.  I crush them, add them
    to the cooking pot and pour apples juice concentrate over the fruit..
    usually a cup of concentrate to every 2 pounds of fruit.. I simmer
    this gently until it becomes thick and then cool to test for
    thickness... if I want it a bit thicker I cook it that bit longer.
    I then pack the jam into plastic containers and freeze as I don't
    trust it in water processed jars as the sugar content (thus the
    keeping ability) is low.
    
    gailann    

    
    RE: .1
    
    Doesn't concentrate contain sugar?
    
    Bob

    Frozen apple juice doesn't.  I've used it to make cranberry sauce.
    It's a great sweetener!
    
    Barb

    Estee brand fructose has conversion hints for switching between refined
    sugar and fructose printed on the package.

    I am in need of a strawberry/rhubarb jam recipe.  I have looked
    at every recipe in this file that had strawberry or rhubarb or both,
    and even all the ones for jam.  My eyes have popped out of my head
    and are staring back at me.  Can anyone help ??? I would like that
    uses fresh strawberries and rhubarb.  At this point i don't care
    if it cooked on the stove or a freezer version, for that matter
    I don't care if it is a "nuked" one.  Please help.
    
    
                                     Thanks,
    
                                             Robbin

                             aka: Bug_eyed

  Funny you should ask. We just happen to have a jar of strawberry
  rhubarb preserves that someone gave us as a present. For ingredients,
  it lists: strawberries, sugar, rhubarb, pectin. If I were to attempt
  to make it, I'd start with any ordinary recipe for strawberry
  preserves (which usually just involves boiling down strawberries and
  sugar -- often no pectin is needed, since strawberries usually contain
  enough of their own). Then, add some cut up rhubarb and pectin. You'll
  probably need a moderate dose of pectin, since rhubarb has quite a bit
  of water (like 99%). For a "moderate dose", I'd check a couple of
  recipes, and pick an amount that was on the high side of average. We
  like our preserves on the tart side, so I usually cut the sugar in
  half. This also helps to thicken it a little (the more sugar, the more
  runny it will be).

  Not having tried it, I can't say for sure that it would work, but it's
  easy enough to adjust it as you go (assuming you can tell what the
  right consistency is while it's still hot).

    Yesterday's Boston Globe (Food section) just had a bunch of recipes for
    Strawberries, and I'm pretty sure strawberry rhubarb preserves was one
    of them. If you didn't keep that issue, let me know and I'll dig it off
    the pile before I put it out with the trash tomorrow.
    
    	/Harry

    Well, I have to sheepishly apologize - I've got the Globe's Food
    section here in front of me, but no strawberry rhubarb preserves
    recipe. I'm very sorry....but the suggestions a couple of replies back
    should get you through. Good luck.
    
    	/Harry

    
     Rep .0
    
     Buy a bottle of Certo pectin in any supermarket and inside the package
    is recipes for every kind of jam/jelly you can think of.
    
    
    -mike
    

    => .4
    
    Almost....I went to that source for hints/ideas on Hot Pepper Jelly.
    Unfortunately, I had as much luck there as finding it in the market.
    :-?
    
    Judy

    Well I went ahead after reading things here and there, and made
    my jam this past weekend.   It turned out very well,  since this
    was my first time for making it.  I have given a couple jars to
    close friends to see if they live through the taste testing !!!
    Oh maybe I should have given to enemies instead !!! ;-)
    
                                               Thanks for the help.

                                                   RRG

I made some strawberry rhubarb jam from the recipe in the Ball Blue Book.  As
with all the jam I've made following the instructions in the Blue Book as well
as the instructions on the Sure-Jell and Certo pectin inserts, it was way too
sweet.  All the directions emphatically state not to cut back on the sugar,
but I'd like to reduce it to get rid of some of that sweetness.  What is the
big drawback to reducing the sugar?  Can I do it without any terrible effects?

Any help or suggestions would be appreciated.

>but I'd like to reduce it to get rid of some of that sweetness.  What is the
>big drawback to reducing the sugar?  Can I do it without any terrible effects?

You must buy the correct form of pectin to make low sugar jam or jelly.  The
sugar is what assists the jelling process and without it you won't get jam...
syrup, maybe, but not jam.

Check for pectin or "jelling" products that are labelled "low sugar"..they
are designed to work with much less sugar.

IMHO - rhubarb is not sweet without sugar - I'd be careful when cutting back...
your result might be too tart for some folk.

re .-1

  >> IMHO - rhubarb is not sweet without sugar 

Talk about understatements!! 

re .8 (too little sugar -> runny jam), that's interesting, I never
realized that. It had always been my experience that if I added too
*much* sugar it got runny. Well, not really runny, but syrupy (which I
can't stand). Not the same thing, I now realize. I've always used
fruits with enough natural pectin so that you could get away with less
sugar and still have it jell. I guess the way it works is there's a
middle amount of sugar which is just right. Too little -> no jelling,
too much -> too syrupy. There's probably a lot more interesting stuff
to learn about canning and preserving, but there's only so much time,
especially if you spend half your free time reducing sauces and boning fowl :-).

depending on the gelling agent used, you can have a very narrow range of
acceptable level of sugar to other contents.  read your package of pectin
or other gelling agent carefully.

     d-who-makes-wonderful-pancake-syrup-even-when-trying-to-make-jam

    I am interested in making jam/jellies for X-Mas gifts this year.
    
    Would anyone have any easy recipes. I would also like to have a few
    recipes that could be eaten by a diabetic.
    
    Thanks,
    

    You might want to make fruit butters like apple butter for your
    diabetic friend; I don't use any sugar at all in my apple butter.  Or
    maybe mayonnaise or mustard - not as "quaint" as jam, but you could
    still package them the same, and they'd still have the same
    gift-from-your-kitchen effect.  One year I did small baskets with small
    jars of condiments - mayo, mustard and ketchup.  I don't think omitting
    sugar would be that big a deal; my diabetic friend says that things may
    taste funny to us because we're not used to it, but to her, it's fine. 
    Label them "no sugar" so people will know, then they can add Equal, if
    allowed.
    
    Terry
    

    I was looking through this notes file myself a couple days ago
    for jam/jelly recipes, and there were several notes on no-sugar
    jams/jellies.  Offhand I can't remember what numbers they were
    but just do a dir/tit=jam or dir/tit=jell and you should be able
    to find them.  Also SURE JELL has a low sugar (may be no sugar)
    form of pectin out now that I found in the store the other day.
    You might want to find some of that in the store and see if it
    is suitable for diabetics (if it uses an alternate sweetener or 
    something like that.)
    
    Good luck! :-)  I'm hoping to make some for presents myself if I 
    can find the time between now and then... 
    
    \Caroline

    If you cook the jelly or jam without sugar, once the jar is opened
    they can add their own type of sweetener per jar, and keep it
    refrigerated. Two heaping teaspoons would count as a fruit allowance.

    
    Are you sure the seeds dissolve?
    
    I'll have to try this as I don't plan to let many of my tomatoes ripen.
    
    Helen

    I have searched the Nashua/Merrimack area for the low sugar version of
    Certo and cannot find any anywhere.  Could someone tell me if they have
    had any luck finding it in this area.  Everyone seems to carry the
    regular one but no so with the low sugar.

    Does anyone have a recipe for Pear preserves?

    Got my hands on a lot of them this year and thought it may be
    fun to make preserves out of them.  I don't believe I've ever seen
    Pear jam.  Can it be done?

	-- John

    I made some last night.                                        
    
    4 cups mashed pears
    5 cups sugar
    1/4 cup lemon juice
    2oz (power form) pectin
    
    Cook to boiling, then cook 2 minutes.  Pour into prepared - hot jars.
    Cover and boil for 10 minutes.  
    
    On my second batch I only had 3 cups of fruit.  Since my husband had 
    peeled all the pears for me, I couldn't thow them away, so I added
    one cup of blueberries to the mixture.  It was pretty -- err pretty
    watery.  I just know it will be set when I get home tonight ;-}

    Great, thanks!  I'll give this a try (sans blueberries :^)
    

    
    	I made some strawberry jam this weekend (as did hundreds of other
    people in the northeast!) but the first two batches did not come oout
    as well as the last one. Also, two of the lids did not seal.
    
    	I have a canning book that says I can reprocess the food (bring it
    to a boil again) and then recan it.
    
    	Has anyone recanned their food? Would it affect the thickness of
    hte jell and more importantly would it affect the flavor? These jams
    were made without sugar but I'm thinking that if I have to boil the
    fruit again, I might have to add some sugar in order to return some of
    the sweetness.
    	
    	Thanks for the help,
    
    			Wendy

    
    	And the answer is:
    
    	You just reboil what you have. The seoncd time, the jars sealed
    properly *and* the jam jelled better.
    
    	Easy as pie. (which will be next weekend ;-))
    
    			Wendy

    I've been "in a mood" for cooking, so I decided to get some fresh
    blueberries and strawberries and make jam.  The batch of blueberry jam
    came out PERFECT!  However, I made the strawberry jamm last night and
    it doesn't seem to have jelled properly.  I followed the recipe in the
    Certo package to the letter.  Does anyone have any ideas as to why it
    didn't jell properly?  It jelled somewhat, but it isn't as jelled as
    the blueberry and it basically looks like runny jam.  Here is the
    recipe I used.
    
    4 cups crushed strawberries
    7 cups sugar
    1 pkg certo pectin.
    
    cook strawberries and sugar over high heat until the come to a full
    rolling boil, stirring constantly.  Immediately after it's at a rolling
    boil (one that can't be stirred down), add 1 pkg pectin.  bring to a
    boil again, stirring constantly, and let boil for one minute.  Then
    fill the jars.
    
    What did I do wrong?  Or does it need longer for it to jell?
    
    Holly
    

    
    
    Rep .43   Holly
    
    
    >>>What did I do wrong?  Or does it need longer for it to jell?
    
     It doesn't look like you did anything wrong. My guess is that it
    just needs somemore time to set-up. I've seen the same thing in the
    past and most times given a few weeks it sets up nicely. The joys
    of jam making. I've found that the newer "light" sugar pectins seem
    to jell up much more nicely than the high sugar pectins.
                                                            
    -mike
    

    I've got 2 guesses on what might have happened. If you used too much
    fruit, it could come out runny. Or if you crushed the berries too much
    and had a lot of juice, it could come out runny. I have a friend who
    helps me make jam sometimes, and she always practically purees the
    fruit. Invariably, when she helps me, the jam doesn't quite set and
    stays a little runny.

    Well, I've checked the stuff every morning, and it's still quite runny. 
    Is there a way that I can save this jam?  Can I re-heat it and maybe
    add more pectin?  HELP!  I don't want to waste this jam!
    
    It kind of looks like thick ice-cream topping. )-:
    
    Holly
    

    In  one of my books, probably the Ball one, it tells you how to re-do
    the jam so that it will thicken. I'll try to look for it, but as I
    recall, you put all the jam back into a pot and add something like a
    tablespoon [which is part of a package] of the pectin, re-boil  and put
    it back in the jars and re-process for 10 minutes.   The only thing you
    end up wasting with re-doing the process is the lids for the jars as
    you can't reseal those, but that's not terrible. I've done it once,
    but I have since decided that if the jam was just for us, we could use
    it runny. I'll try to remember to look it up tonight.
    
    Cathy

    I remembered to look for that information on recooking jams and
    jellies.  They give it both for using liquid and powdered pectin, so
    I'll list both methods here.
    
    To recook with powdered pectin:  Measure the jam/jelly to be recooked. 
    For each quart, measure and set aside 1/4 cup sugar, 1/4 cup water and
    4 teaspoons powdered pectin.  In sauce-pan or kettle, mix the powdered
    pectin and water; bring to boiling, stirring constantly.  Add the soft
    jelly/jam and the sugar; stir thoroughly.  Bring mixture to full
    rolling boil over high heat, stirring constantly.  Boil hard for 30
    seconds.  Remove recooked jelly from heat; skim foam from top.  Pour
    jelly into hot sterilized jars; seal immediately.  [Process in water
    bath].
    
    To recook with liquid pectin:  Measure the jelly to be recooked.  For
    each quart of jelly, measure and set aside 3/4 cup sugar, 2 tablespoons
    lemon juice, and 2 tablespoons liquid pectin. Bring jelly to boiling
    over high heat.  Quickly add the sugar, lemon juice, and pectin, and
    bring to a full rolling boil, stirring constantly.  Boil hard for 1
    minute.  Remove the recooked jelly from heat; skim off foam.  Pour into
    hot sterilized jars and seal immediately.  [Process in water bath].

    Heck, why not just tell people that it *is* ice cream topping?  Sounds
    good to me!  ;-)

    Cathy ..
    
    THANK YOU!  I did it yesterday and it worked!!  I haven't tasted it
    yet, but at least it's jelled!  
    
    Thanks again!
    
    Holly
    

    PEAR CONSERVE:
    
    6 1/2 Cups sugar
    1 Cup Cranberries
    1/2 Cup Water
    1 1/2 to 2 Pounds Pears: Cored, Peeled and very finely chopped (3 Cups)
    3/4 Cup finely chopped Walnuts or Pecans
    2 Tsp finely shredded lemon peel
    1 6-oz package (2 foil pouches) Liquid Fruit Pectin
    1/3 Cup Lemon Juice
    
    In a 3-quart sauce pan combine sugar, cranberries and water.  Bring to
    boiling, stirring frequently until sugar is dissolved.  Remove from
    heat.  Add chopped pears, nuts and lemon peel.  Let stand for 10
    minutes, stirring occasionaly. Combine the pectin and lemon juice; add
    to pear mixture.  Ladle at once into clean 1/2 pint jars or freezer
    containers, leaving a 1/2 inch head space.  Seal and label.  Let stand
    for several hours or until conserve is set.  Store up to three weeks in
    the refrigerator or 1 year in the freezer.  Thaw frozen conserve in the
    refrigerator.  Yields 8 half-pints.
    
    ENJOY!  GREAT FOR GIFTING, TOO!
    
    MJ

    
    I was wondering if anyone out there has a recipe to make jam, jelly, or
    some kind of bread spread from kiwi's. I have had some in the past,
    but have not seen any recipe's in my cookbooks. I have already looked
    under kiwi and canning and have found nothing. Any help is appreciated

I always get so confused when I see people referring to kiwis in terms of food.

kiwi == flightless bird native to New Zealand (and probably has insufficient 
        pectin content to make decent jam - and would probably get really 
        peevish if you tried)

Kiwi fruit == chinese gooseberry (not native to NZ - I _think_)


Chele

My sister took 1st place and Grand Champion in Preserves at the County Fair
and 1st place at the Colorado State Fair 2 years ago with the following 
recipe.  She says the trick to making this is using liquid pectin.

Kiwi Berry Preserves			Makes 3 - 1/2 pint jars
==================== 

  4 Kiwi Berries
1/4 C. Lime Juice
3/4 C. Unsweetened Pineapple Juice
  3 C. Sugar
1-3oz. Pouch of Liquid Pectin
 
Prepare 3 jars and lids/rings per canning instructions.  Keep jars hot.
Wash kiwi berries and peel.  Slice about 1/8" thick, set aside.
In a 4 quart pot, combine lime juice, pineapple juice and sugar.  Bring to
a boil over medium high heat, stirring until sugar dissolves.
Add kiwi slices, return to boil.  Stirring constantly, continue to boil 
1 minute.
Remove from heat, stir in pectin.  Ladle hot preserves into hot jar leaving
1/4" head space.  Wipe rim with clean, damp cloth.  Attach lid per canning
instructions and place in water bath canner.
Fill and close remaining jars.  Process/boil water bath 1/2 pint jars at
sea level 10 minutes.  Add 1 minute processing time for each 1000 foot 
over sea level.

Reposted...don't know how it got in the potassium note yesterday, I had replied
to this note!!!

Strawberry Banana Jam

6 c. mashed bananas
1 pkg. powdered pectin
3 c. sugar
2 pkg. strawberry gelatin

Bring 1 1/2 cups water and bananas to a boil,
stirring constantly.  Add pectin; continue
boiling for 5 minutes.  Add sugar and
gelatin; bring to a rolling boil.  Remove
from heat; skim.  Pour into sterilized jars
and seal.

     
Laura     

    Does anyone have a recipe for Strawberry Rhubarb jam that uses real
    strawberries, not strawberry jello??  I just picked 20 lbs of
    strawberries for jam, and as I was checking out of the fruit stand,
    I saw that they had rhubarb.  Many people have said, "Oh, you have to
    make strawberry rhubarb jam!  It's great!", but I don't have a recipe!
    
    Can anyone help??
    
    Holly
    

Ball Pectin has recipes in the box

Holly, 

Here's a different one...
RHUBARB, ROSE, & STRAWBERRY JAM

 
      Title: RHUBARB, ROSE, & STRAWBERRY JAM
 
      2 lb Rhubarb, trimmed weight
      1 lb Small strawberries
           -- slightly underripe
    1/2 lb Highly scented rose petals
  1 1/2 lb Sugar
      4 sm Juicy lemons
 
  Rhubarb is an unreliable setter so the inclusion of lemon juice in
  this recipe is essential and I like to play it safe by cooking the
  lemon pips with the fruit in order to extract their pectin. Slice the
  rhubarb and layer it in a large bowl with the whole hulled
  strawberries and the sugar. Pour on the lemon juice, cover and leave
  overnight.
  
  Tip the contents of the bowl into a preserving pan. Add the lemon
  pips tied in a muslin bag and bring gently to a boil. Boil for 2
  minutes then tip the contents of the pan back into the bowl.  Cover
  and leave in a cool place over night once more.
  
  Put the rhubarb and strawberry mixture back into the pan. Pinch out
  the white tips from the bases of the rose petals and add the petals
  to the pan, pushing them well down among the fruit. Bring to the boil
  and fast boil until setting point is reached, then pot in warm
  sterilised jars in the usual way. Makes enough to fill 6 or 7 jars.