My goal is to get a turkey with a bow and I got close this spring, but like they say, close only counts with hand grenades and horseshoes, so I need to work on my skills! ha.
As for jam and jelly, I really enjoyed that link! Its also interesting that we do things fairly differently! I make a ton of jams and jellies so its always fun seeing how others do things.
I’ve always just poured the hot jam or jelly into jars and put the lids on and when it cools it has always sealed and stayed good for years- and of course its easy to tell by the lid if they sealed or not but 99% of the time they do. I’ve never done the hot water bath with jam/jelly because I’ve had good luck with the self sealing and there doesn’t seem to be any danger of botulism type things the way there can be with other canning items. Don’t misunderstand me- in no way am I suggesting my way is better-just interesting that they are different.
The pectin thing is also very interesting to me. I’ve never completely understood the need for it even though I know most people use it just as you do. All my jams and jellies set really good-especially jellies. Some things like peach preserves stay a little bit runny but I like them that way instead of solid like a jelly. So maybe its partly personal preference. Also of course, all fruit has pectin so I know its doing its thing even in my method, I just haven’t added any store-bought pectin. Also, I’m sure the fact that I use sugar gives me a big advantage in getting a firm product- if I wasn’s using sugar I do think I’d probably need extra pectin.
I do understand your reservation with adding water. I do add water at first when boiling my fruit to help extract the juice our of the pulp/flesh and into the water, but I pretty much boil all the water I add away when reducing it from the infused water and sugar to the final, thickened jam/jelly.
I do sometimes use the frozen saucer/cold spoon method. But after years of doing this I am usually able to tell by looking at the boiling jam/jelly- thickness, size of bubbles, etc and get it right…but NOT ALWAYS!!! ha. I must admit that occasionally I end up with a few jars of fruit syrup instead of jelly (which I actually use on pancakes and is still pretty good). That comes when I don’t cook long enough/reduce enough. Once in a while I cook too long- I often don’t know that mistake until I open a jar a few months later and find it has crystallized. I can still add water and recook it but that’s not fun.
Anyway, its very interesting talking about our different techniques-maybe others will chime in. Sounds like I missed this discussion before though, so I’ll go look at the muscadine thread you mentioned.
