Miscellany 14 Jul 2007 08:27 pm
A few odds and ends…
My “homesteading dreams” section was getting hefty enough for me to create a new site for that category, which will let me focus more on that over there and Living Deliberately over here, which transcends one topic. There is a pup update there too…it’s shadygrovemicrofarmstead.sixredheads.com.
The pathtofreedom folks have a store called the peddler’s wagon…. there is a new image and link in my sidebar that will take you there.
Anyone make jelly? I’m having fits with mine. The jam did okay but the jelly is not setting properly. I know I’m skimping on the sugar….after a year of not buying any white sugar, it feels utterly ludacris to be heaping 7 cups into 6 cups of juice! I’ve use sure-gel, powdered pectin, and liquid pectin, all to no avail. I read something that said I may have let it take too much time coming to a boil…anyone know?
on 14 Jul 2007 at 9:26 pm 1.sharon said …
I do not know for sure, but you may want to try a combo of honey and white grape juice, or some other juice with the honey. There is at least one brand of pectin that has the recipe with the right ratios. Ball Fruit pectin says to substitute 3/4 to 1 cup honey for each 0-3 cups of sugar. Then also use 1 cup white grape juice or apple juice. This would all be mixed with 4 cups prepared fruit.
I’m going to try it out on my own batch of blackberry jam this week! Loved seeing the pics of yours!
on 15 Jul 2007 at 5:58 am 2.Malva said …
You may want to try Pomona Pectin. It allows you to do low sugar recipes or to use other sweeteners (honey, maple syrup, etc). Recipes are included in the box. I buy mine at my health food store.
on 15 Jul 2007 at 6:25 am 3.Kyra said …
Tia I have tried to no avail to make jelly with lower sugar…it is futile. I found, anyway that Jam is a much healtier choice in the long run. And to wit…butters which do not require any pectin whatsoever.
I have about 8 recipes for butters which I can give you if you want.
Jelly is all about the ratio of sugar to pectin to set.
Now there is an old 50’s recipe for jelly that is made with geletin and fruit juice.
I will see if I can dig that up for you.
on 17 Jul 2007 at 10:52 pm 4.dalimama said …
I know someone in the hs co-op I started who has been making jam with the co-op kids and has a recipe for using less sugar that apparently works… do you want me to email her for it?
on 20 Jul 2007 at 12:32 pm 5.Crystal said …
I haven’t made much Jelly but I’m pretty sure you have to follow the directions for whatever pectin you are using. I totally agree that they call for way to much sugar, but if you want to use less, you have to buy low sugar pectin or no sugar pectin (i’ve never used pomona but have heard good things). I did use a low sugar version of sure-jell last year for my jam & that worked well.