![]() ![]() (Remove jam pot from heat while waiting for gel test.) Check to see if it has gelled by tilting the plate. Test by putting a spoonful on a chilled plate and return it to freezer for 2-3 minutes. CHECK THE GELLING: Continue boiling until mixture visibly thickens in to a slow bubbling lava type consistency (approx. After foaming subsides, use metal spoon with thin edge to skim foam from surface and discard. Mixture will foam up and expand, and then shrink back as it cooks. Continue to boil mixture, stirring frequently to prevent scorching on bottom of pan. ![]() After sugar is dissolved and fruit has boiled for 10 minutes and softened, use potato masher to press and break up fruit to desired texture. Heat on medium heat until sugar dissolves then increase heat to medium-high. ![]() A wide, shallow pan works best, if available. peaches-chopped in 1/2-inch pieces plums and apricots-quartered cherries-halved COOK THE JAM: Combine ingredients in 8 to 10 quart, heavy bottom pot. PREP THE FRUIT: Fruit should be pitted and cut, leaving the peel on. Put 2 or 3 plates in the freezer to use later for checking gelling of jam. ![]()
0 Comments
Leave a Reply. |