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So these are regular cucumber pickles processed with calcium hydroxide (pickling lime), not the pickled limes of "Little Women" fame?

Hi,


I use the low temperature processing (hold a temperature of 180 degrees F for 30 minutes) on my pickles, which I used salt to remove excess moisture and have a better crunch.

Regards,

Past: I've canned raspberry/lime/elderberry flower jam and a peach/spice/honey jam this summer.

Present: I'm going to can lime pickles this week. I love them.

Future: I want to give watermelon pickles a try. I've got sauerkraut fermenting that I want to can.

Possible Future: "Somebody" said she would share her apricot, cherry, vanilla bean jam recipe with me a year ago. Still waiting!

I made a peach jam with a cinnamon stick and half a split and scraped vamilla bean.
tastes great
BUT...
1st time around doesn't set-
after consultation w Cathy2 likely due to inadequate amount of lemon juice (I ran out)
and/or using last years liquid pectin
so
remade following instructions from nchfp website
http://nchfp.uga.edu/how/can_07/remake_soft_jelly.html
using new lemon juice and new pectin...
checked using the tests
http://nchfp.uga.edu/how/can_07/jelly_point.html
it still looks really thin, so I boil it a bit longer....
finally it's there.

Go ahead and process it-
NOW it's SO firm, like a stiff marmalade-
I'm calling it "double damn peach jam"

I just don't know- this jam making is NOT easy-

I have about a dozen pluots right now. Does anyone have a favorite plum preserves recipe that I can adapt for a small batch? I came across this recipe in my search, is it safe for canning the way it is written? Otherwise, I am leaning toward adapting Smitten Kitchen's peach butter recipe. Thank you

I'm seeing such a dazzling array of tropical fruits in Toronto these days. I would really like to try making jam from some of these. Has anyone made jams using tropical fruits? If so, please share any tips, recipes etc. Thanks.

I have about a dozen pluots right now. Does anyone have a favorite plum preserves recipe that I can adapt for a small batch? I came across this recipe in my search, is it safe for canning the way it is written? Otherwise, I am leaning toward adapting Smitten Kitchen's peach butter recipe. Thank you

Like what? According to Mes Confitures it looks like many require pectin. I use apple jelly pectin & keep a batch on hand.

Last winter I made her pineapple, vanilla, & rosemary & several folks decided it was the best of the jams that I made.

You totally need a candy thermometer & follow the directions for the gel set temp.

Jyoti,

She does have recipes for most of those fruits & yes she does have an apple pectin jelly recipe. Paul Virant's Preservation Kitchen also have one & I used his this season to make his rainier cherry jam.
I've got raspberries in freezer awaiting time for me to get lychees for a Mes Confiture recipe.

I have a question about sugar when making homemade jam/preserves. My mom just gave me a BOATLOAD of raspberries from her garden that I'd like to make into some jam this weekend, so I can save/give it for gifts over the holidays. Some of the folks I'd want to give jam to are vegan, so I'm wondering...I usually just use plain old white granulated sugar to make jam, but I've learned that that's not vegan (or at the very least, you can't be SURE if it is or not) because of the whole "bone char" processing thing.

I have a bag of something called "organic cane sugar" (this: http://www.puritan.com/spices-557/organic-sucanat-cane-sugar-022671?scid=4712&cm_mmc=Become-_-Spices-_-organic-sucanat-cane-sugar-_-022671).

Is this "vegan?" And, more importantly, can I swap this out 1:1 for the regular amount of sugar I'd normally use? I don't want do a no-sugar jam, because I don't have room in my fridge/freezer to store jam and much prefer to hot water bath can it.

Thanks!!!

Ooh, raspberries and lychees!! I should have the book in a few days. Also, just got my hands on Virant's book. Can't wait to get started.

How was the Ranier Cherry Jam?

I have a question about sugar when making homemade jam/preserves. My mom just gave me a BOATLOAD of raspberries from her garden that I'd like to make into some jam this weekend, so I can save/give it for gifts over the holidays. Some of the folks I'd want to give jam to are vegan, so I'm wondering...I usually just use plain old white granulated sugar to make jam, but I've learned that that's not vegan (or at the very least, you can't be SURE if it is or not) because of the whole "bone char" processing thing.

I have a bag of something called "organic cane sugar" (this: http://www.puritan.com/spices-557/organic-sucanat-cane-sugar-022671?scid=4712&cm_mmc=Become-_-Spices-_-organic-sucanat-cane-sugar-_-022671).

Is this "vegan?" And, more importantly, can I swap this out 1:1 for the regular amount of sugar I'd normally use? I don't want do a no-sugar jam, because I don't have room in my fridge/freezer to store jam and much prefer to hot water bath can it.

I'm lacto-ovo vegetarian. I've met very few who take up the cause of bone char, but the answer is yes to both of your questions. The result maybe a bit darker, but nothing off-putting. Last year's jams & preserves were made exclusively with organic/ veg. friendly sugars.
Thanks!!!

Anyone try the Melon Preserves from Virant's book? If so, I'd love to hear how it turned out.
Thanks.