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Jam experiment
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F Murtz
Jul 13, 2020, 7:08:28 AM7/13/20
to
Choko (chayote,pie melon) and lemon jam.
Finally got round to making choko and lemon jam,bit fernikity, thin
slices of choko lots of zest from three or four lemons plus juice
remainder of lemon chopped up and in muslin, whole lot in pressure
cooker for half hour or more,chuck the muslin bag after squeezing it a
bit then almost same weight of sugar as fruit
cheated a bit and used jam setting sugar
Finally got round to making choko and lemon jam,bit fernikity, thin
slices of choko lots of zest from three or four lemons plus juice
remainder of lemon chopped up and in muslin, whole lot in pressure
cooker for half hour or more,chuck the muslin bag after squeezing it a
bit then almost same weight of sugar as fruit
cheated a bit and used jam setting sugar
F Murtz
Jul 13, 2020, 7:22:41 AM7/13/20
to
lemon jam).
Christ...@deathtochristianity.pl
Jul 13, 2020, 9:03:21 AM7/13/20
to
On Mon, 13 Jul 2020 21:08:21 +1000, F Murtz <hag...@hotmail.com>
wrote:
When making a jam you have to let it sit on a stove for quite some
time to boil out any excess water. I make pineapple jam/preserves
regularly and I only use like 3 tbsp for 2 large jars of jam. I
recently started making apple pie preserves and they are quite good! I
love them when mixed with a plain greek or almond or soy yogurt.
--
____/~~~sine qua non~~~\____
wrote:
time to boil out any excess water. I make pineapple jam/preserves
regularly and I only use like 3 tbsp for 2 large jars of jam. I
recently started making apple pie preserves and they are quite good! I
love them when mixed with a plain greek or almond or soy yogurt.
--
____/~~~sine qua non~~~\____
Taxed and Spent
Jul 13, 2020, 8:47:19 PM7/13/20
to
Christ...@deathtochristianity.pl
Jul 14, 2020, 7:03:16 PM7/14/20
to
On Mon, 13 Jul 2020 08:03:16 -0500,
Christ...@deathtochristianity.pl wrote:
>On Mon, 13 Jul 2020 21:08:21 +1000, F Murtz <hag...@hotmail.com>
>wrote:
>
>>Choko (chayote,pie melon) and lemon jam.
>>Finally got round to making choko and lemon jam,bit fernikity, thin
>>slices of choko lots of zest from three or four lemons plus juice
>>remainder of lemon chopped up and in muslin, whole lot in pressure
>>cooker for half hour or more,chuck the muslin bag after squeezing it a
>>bit then almost same weight of sugar as fruit
>> cheated a bit and used jam setting sugar
>
> When making a jam you have to let it sit on a stove for quite some
>time to boil out any excess water. I make pineapple jam/preserves
>regularly and I only use like 3 tbsp
of sugar
Christ...@deathtochristianity.pl wrote:
>On Mon, 13 Jul 2020 21:08:21 +1000, F Murtz <hag...@hotmail.com>
>wrote:
>
>>Choko (chayote,pie melon) and lemon jam.
>>Finally got round to making choko and lemon jam,bit fernikity, thin
>>slices of choko lots of zest from three or four lemons plus juice
>>remainder of lemon chopped up and in muslin, whole lot in pressure
>>cooker for half hour or more,chuck the muslin bag after squeezing it a
>>bit then almost same weight of sugar as fruit
>> cheated a bit and used jam setting sugar
>
> When making a jam you have to let it sit on a stove for quite some
>time to boil out any excess water. I make pineapple jam/preserves
>regularly and I only use like 3 tbsp
>for 2 large jars of jam. I
>recently started making apple pie preserves and they are quite good! I
>love them when mixed with a plain greek or almond or soy yogurt.
so much sugar..
F Murtz
Jul 17, 2020, 6:11:08 AM7/17/20
to
F Murtz
Jul 17, 2020, 6:15:48 AM7/17/20
to
sugar, gradually people experimented with less til it ceased to work.
Christ...@deathtochristianity.pl
Jul 17, 2020, 1:19:55 PM7/17/20
to
On Fri, 17 Jul 2020 20:15:42 +1000, F Murtz <hag...@hotmail.com>
is what I make I might use 3 tbsp for 2 large jars of preserves.
wrote:
>On 15/7/20 9:03 am, Christ...@deathtochristianity.pl wrote:
>> On Mon, 13 Jul 2020 08:03:16 -0500,
>> Christ...@deathtochristianity.pl wrote:
>>
>>> On Mon, 13 Jul 2020 21:08:21 +1000, F Murtz <hag...@hotmail.com>
>>> wrote:
>>>
>>>> Choko (chayote,pie melon) and lemon jam.
>>>> Finally got round to making choko and lemon jam,bit fernikity, thin
>>>> slices of choko lots of zest from three or four lemons plus juice
>>>> remainder of lemon chopped up and in muslin, whole lot in pressure
>>>> cooker for half hour or more,chuck the muslin bag after squeezing it a
>>>> bit then almost same weight of sugar as fruit
>>>> cheated a bit and used jam setting sugar
>>>
>>> When making a jam you have to let it sit on a stove for quite some
>>> time to boil out any excess water. I make pineapple jam/preserves
>>> regularly and I only use like 3 tbsp
>>
>> of sugar
>>
>>> for 2 large jars of jam. I
>>> recently started making apple pie preserves and they are quite good! I
>>> love them when mixed with a plain greek or almond or soy yogurt.
>>
>> A lemon jam sounds really good though but I can see why you would need
>> so much sugar..
>>
>In the old days the standard with out recipes was same weight fruit and
>sugar, gradually people experimented with less til it ceased to work.
For a lemon jam I can understand, but for a pineapple preserves which
>On 15/7/20 9:03 am, Christ...@deathtochristianity.pl wrote:
>> On Mon, 13 Jul 2020 08:03:16 -0500,
>> Christ...@deathtochristianity.pl wrote:
>>
>>> On Mon, 13 Jul 2020 21:08:21 +1000, F Murtz <hag...@hotmail.com>
>>> wrote:
>>>
>>>> Choko (chayote,pie melon) and lemon jam.
>>>> Finally got round to making choko and lemon jam,bit fernikity, thin
>>>> slices of choko lots of zest from three or four lemons plus juice
>>>> remainder of lemon chopped up and in muslin, whole lot in pressure
>>>> cooker for half hour or more,chuck the muslin bag after squeezing it a
>>>> bit then almost same weight of sugar as fruit
>>>> cheated a bit and used jam setting sugar
>>>
>>> When making a jam you have to let it sit on a stove for quite some
>>> time to boil out any excess water. I make pineapple jam/preserves
>>> regularly and I only use like 3 tbsp
>>
>> of sugar
>>
>>> for 2 large jars of jam. I
>>> recently started making apple pie preserves and they are quite good! I
>>> love them when mixed with a plain greek or almond or soy yogurt.
>>
>> A lemon jam sounds really good though but I can see why you would need
>> so much sugar..
>>
>In the old days the standard with out recipes was same weight fruit and
>sugar, gradually people experimented with less til it ceased to work.
is what I make I might use 3 tbsp for 2 large jars of preserves.
Sheldon Martin
Jul 17, 2020, 3:20:55 PM7/17/20
to
On Fri, 17 Jul 2020 12:19:50 -0500,
Where's the Jam Lady when we need her?
jay
Jul 17, 2020, 3:48:05 PM7/17/20
to
jay
Jul 17, 2020, 3:51:22 PM7/17/20
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