tag:blogger.com,1999:blog-7179138569444008963.post1639875793823202542..comments2024-03-26T10:48:08.658-07:00Comments on A Messy Kitchen: "Oops" Jam with Pomona's Pectinhobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7179138569444008963.post-40967127475165660822013-07-06T09:48:20.862-07:002013-07-06T09:48:20.862-07:00I'm glad you found something helpful here! I ...I'm glad you found something helpful here! I hope you can get your jars to set this time. Thanks for stopping by! ♥hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-41772086687275758892013-07-05T14:37:48.168-07:002013-07-05T14:37:48.168-07:00Thanks everyone for your comments! How I wish I ha...Thanks everyone for your comments! How I wish I had had Pomona's Pectin yesterday when making strawberry freezer jam! All my jars failed to set. Going to see if I can rectify the situation today using Pomona's pectin, and following the information at: http://www.pickyourown.org/how_to_fix_runny_jam.htmjan2skihttps://www.blogger.com/profile/06880312119574435530noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-81329874742021892632012-05-25T21:46:46.889-07:002012-05-25T21:46:46.889-07:00Thanks Ron for sharing your experience! And espec...Thanks Ron for sharing your experience! And especially for pointing out that yes, while the Pomona's may look expensive, it is a multi batch box so it actually runs much cheaper than it first appears. I totally agree about the unnecessary sugar - LOVE being able to use less and have wonderfully FRUIT flavored jam, not jam flavored sugar.hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-59298344402610375802012-05-25T21:27:53.776-07:002012-05-25T21:27:53.776-07:00I love Pomona's pectin and have used it for ma...I love Pomona's pectin and have used it for many years. The only failure was when I used WAY too much and ended up with plum jam the consistency of hardened silicone caulk. This I repaired by reheating it and adding grape juice, since it was too sour as well. It jelled again with good results. <br /><br />What I really like about Pomona’s is that you can make huge batches. When I have a bumper crop of Nanking Cherries, regular pie cherries, and assorted plums, like this year, this saves me a lot of time. Today I made 27 pints of Nanking Cherry Jam. Whew! Three batches were much less work than eight or nine with regular pectin. And yes, if you try to double a batch with that stuff, it WILL fail. With Pomona’s, you can make jam by the vat if necessary!<br /><br />I use 16 cups of prepared fruit, two cups of sugar for my sour cherries and plums (the directions call for twice as much, but why, just why?), and a box of Pomona’s. Then I pressure can the finished product for 10 minutes at 10 pounds. (Low altitude people could use 8 minutes and 8 pounds). The pressure canning makes the jam last a LOT longer.<br /><br />Pomona’s seems expensive, but when you figure the cost per pint jar (about $0.45) it really isn’t. I figure that with free fruit, a pint of jam costs me about sixty-five cents, including the sugar, pectin, and the canning lid. <br /><br />I use a cheap brand of Spaghetti sauce that comes in pint-and-a-half Mason jars, which I save. I fill a few of these with jam to give away so I don’t lose my precious wide mouth jam jars. As long as the jar is labeled “Mason” it works with regular lids, and does not explode in the canner.<br /><br />I hope this helps someone!Ron Morrisnoreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-484727845683891972011-11-08T22:01:47.684-08:002011-11-08T22:01:47.684-08:00@ Amy - Well, I'm not sure what jam you are ma...@ Amy - Well, I'm not sure what jam you are making but the only water I usually add is the couple teaspoons of calcium water used specifically with Pomona brand pectin. It is supposed to gel when thoroughly cool (a few hours at least) and I understand it can take overnight. I've had some batches gel very obviously on a plate test even before jarring, and some that did take overnight for perfect gel. I would say if it has not gelled in 12-18 hours, you may have wonderful fruit syrup, or you can rebatch and try again. ☺ It hasn't failed on me yet though. Good luck with your jam making endeavors!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-57564403010901221852011-11-08T18:25:08.736-08:002011-11-08T18:25:08.736-08:00How long does it take to cool and completely gel? ...How long does it take to cool and completely gel? I'm very new to jam making so I'm suspecting that I used too much water.Amynoreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-38271713827531458922010-09-28T19:26:00.704-07:002010-09-28T19:26:00.704-07:00I just made homemade preserves too. No pectin! How...I just made homemade preserves too. No pectin! How you ask? Apples!! I have the post on my blog. Let me know if you try it and how you like it.Hanaâhttps://www.blogger.com/profile/15660317268731033542noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-69609306185040742302010-09-11T17:12:39.451-07:002010-09-11T17:12:39.451-07:00@ American - It's just so much better than sto...@ American - It's just so much better than storebought isn't it? ☺hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-18857621700071656602010-09-11T15:09:40.980-07:002010-09-11T15:09:40.980-07:00I make all my own jams :)
in fact I can hear the ...I make all my own jams :)<br /><br />in fact I can hear the pop pop pop of the lids of tomato-pineapple jam right now!American Homemakerhttps://www.blogger.com/profile/18118562297826392361noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-86410392147837503102010-08-18T14:35:37.803-07:002010-08-18T14:35:37.803-07:00@ anon - yes, very cool, and great flavor too, not...@ anon - yes, very cool, and great flavor too, not just sweet.<br /><br />@ Faith - Thanks, I hope you do try it. The strawberry and peach combo is especially nice when you have perfectly ripe fruit. This one has great berry flavor, like berry pie filling but I didn't taste the peach as much. (Those smoothie fruit mixes probably don't use the most perfectly ripe fruit.)hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-85516962137758360922010-08-18T09:50:20.754-07:002010-08-18T09:50:20.754-07:00I've never tried berry peach jam. I should giv...I've never tried berry peach jam. I should give this a try very soon! your jam looks wonderfulFaithhttps://www.blogger.com/profile/13678054471059161877noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-72567108542087889772010-08-17T17:08:58.674-07:002010-08-17T17:08:58.674-07:00I've seen that pectin in the stores, but never...I've seen that pectin in the stores, but never tried it. Cool about the less sugar needed.Anonymousnoreply@blogger.com