OFF TOPIC - for the Canadians among us

North Americans differentiate between clear preserves (jelly) in which only the juice is used, and jam which uses the whole fruit. Jellies use (usually) only juice and sugar. (Think of the jelly that surrounds the fruit in a good quality marmalade.) If the fruit doesn't have enough natural pectin to jell, then added pectin (such as Certo) is used. You can also make wine jellies. I've made apple jelly, grape jelly, and red currant jelly, as well as strawberry jam, raspberry jam and marmalade. BTW, our Jim make Seville orange marmalade.

The jelly that you are thinking of is gelatin.

MargW

Yumm - Old Dutch - we are finally getting them here in Ontario.

Do you notice that on "Corner Gas" they have Old Dutch chips, and (brain fade - can't remember the name!!!!) sunflower seeds (brain fade - can't remember the name!!!! - red and black striped package)

MargW

Jumpin' Jehosophat! That's a lotta j sounds in thet there message!!! LOL!

Joan

I guess I never mentioned it! Yes, DS#2, Bret, is getting married next Saturday. He's been engaged for a little over a year and has known her for about 4. They're getting married at their house (pray for nice weather!).

He's been working his butt off cleaning up their place (previous owners essentially used it as a junkyard) and working on the house. It's a fixer-upper, which is perfect for my young handyman. :)

I've been trying to get the rehearsal dinner finalized.

Now, will I be a D- or E-MIL???? :)

Joan

You'll be a *lovely* MIL!

(Heheh! I hope she keeps mice - the new DIL, I mean!)

"lucretia borgia" wrote

I make jam Russian style, which is just measuring fruit and sugar cup for cup and cooking until it is thick. No pectin required, ever. Very sweet, but totally idiot proof to make, including with strawberries.

Dawne

I like jam (well when I used to make it and eat it) on the sharp side. It is possible to do it with less sugar, the sharper the fruit, the less sugar required, for instance I put very little sugar with the oranges to make Seville orange marmalade.

I still make that because I have friends who 'expect' some at Xmas lol IIRC my Seville recipe involves a fraction of the trouble that Jim goes to, but tastes as good. I also make an apple chutney from one of my grandmothers recipes, that too does not require any assistance setting.

Lots of fruits have low pectin. While you can make most jams and jellies without it, you may have to add lemon juice to those berries with low pectin. BTW, pectin is a natural setting substance derived mostly from apples. For most jam/jelly makers, pectin is a way of assuring that you don't waste expensive fruit and sugar by having you preserve fail to set.

MargW

I hope!

LOL! No, she's a *smart* girl!

Joan

There is only one fruit that is virtually unsettable, pineapple. I never used pectin and can't stand jams/preserves whatever made with it because the pectin company insists on too much sugar. I want the nice fresh fruit flavour not a dose of sugar!