vfem, I missed this response some how. I will certainly try some of our "stiff" peach jam in the crock pot with pork. Sounds wonderful!vfem said:If you can find it, get a candy thermometer and heat you jam while cooking to only 220 degrees, then you don't have to worry if you got to the gel stage or not. That's the perfect gel temp, only needs to hold at that for 1 minute to know you're good. On the candy thermometer you'll see if you hit 230... you'll get the hard stuff. I rather mine be runny then hard since I put it on everything from ice cream to meat marinade and want it to move around easily.Stubbornhillfarm said:The peach jam, although very, very tasty, was too stiff. My husband and I will keep it for ourselves. We spooned some out and I think you could spread it on toast. Definately not on untoasted bread. We will likely heat it up and use it on biscuts or ice cream. I'll try again maybe tonight or tomorrow and see how batch number 2 goes.
I do put the over hard stuff in the crock pot as a marinade!
I haven't tried either. We have loads of wild grapes around us this year and I am watching closely to see when they turn purple. I hope I get to them before the birds!! I definately will try the grape jelly. The apples are very plentiful this year too! We had a lot of rain at the begining of spring which I think really helped the fruit. I may have to try some. I know what you mean with the sugar. I bought a five pound bag two weeks in a row!Rugosa1 said:
Hopefully I can join the club soon!usschicago1 said:That brings back memories ! Last year I made tons of grape Jelly from wild grapes all around the yard. It IS Fun!
April, for grape jelly? I don't have an immersion blender, just an old fashioned hand held. But, a lady I work with gave me something similar to the "magic bullet" yesterday.April Manier said:
I figure I may be able to use it in jelly, jam or relish making!
