23 August 2015

Blackberry Preserves

1# 6oz blackberries (1qt at $0.99/half-pint, yielded 3c juice & berries)
1 1/2tsp calcium water
1c sugar
1 1/2tsp Pomona's Pectin

Yielded (7) 4oz jars. A little on the sweet side; we'll probably cut the sugar a bit next time.

10 September 2014

Peach Jelly


4c peach juice ($5.33)
1/4c lemon juice ($2.79/32oz/189tsp)
4tsp calcium water
1/2c sugar ($0.76/#)
1/4c sugar ($0.70/#)
4tsp Pomona's pectin


Yielded 6 half cups

3 September 2014

Plum Pulp


6# plums
1 1/2c water


Yielded 7 cups.




Pomona Plum Jam


7c plum pulp
7tsp calcium water
3 1/2c sugar  ($0.96)
3 1/2tsp Pomona's pectin (same 1oz box; there's still more left)


Yielded (8) 4-oz jars and (5)-8oz jars.

31 August 2014

Warm Plum Pulp (Gourmet Preserves)


6# wild plums
1 1/2c water
1-1oz Big Bomb peppers (from my folks)


Yielded 6 1/2c pulp.




Traditional Warm Plum Jam (Gourmet Preserves)


3 1/2c warm plum pulp
3 1/2c sugar ($1.28)


Yielded 4 cups @ $0.32/cup.




Pomona's Pectin Warm Plum Jam


3c warm plum pulp
3tsp calcium water
1 1/2c sugar ($0.55)
1 1/2tsp Pomona's Pectin ($4/oz by the box; calcium included)


Yielded 3 cups.




Upon first taste (before cooling), the Pomona's was a bit more astringent, and the traditional had a bit more pepper bite. On an English muffin (again, it was still warm), I detected more heat in the traditional. They both need more heat. Maybe I should be calling them Warm-ish Plum Jam. We didn't calibrate the thermometer; the Traditional is more like jellied plum candy--very firm!