Ampro Shine 'n Jam Gel Extra Hold

Product Information

Add lids and tighten until finger tight and process for 10 minutes or according to your altitude. Processing Times For Water Bath Canning For each quart (4 cups) of jelly, you will need 3/4 cup of sugar, 2 tablespoons of liquid pectin, and 2 tablespoons of lemon juice. Fill yourpot or canner halfway with water, enough to cover the jars by at least 1-inch. Place your prepared jars of jams or preserves into the canner, cover with lid, adjust the heat, and bring water to arollingboil. Or, you can simply re-purpose it – unset strawberry jam makes for a very good ice cream topping! My jam is over-set!

If you bought presweetened juice to make jelly with this also throw off the balance of sugar and pectin in the recipe and can cause it not to set. Apart from using as a spread for bread, croissants, pancakes etc you could also use it as a cake filling, swirl into yogurt, porridge or cheesecake, top ice cream or add to a watermelon Margarita. More Summer Jam Recipes I chose to cook the watermelon first (unlike many recipes) as I didn’t want it to have a granular texture.All hair gels are not created equal—and if you have curly, coily, or kinky natural hair, then you know that different occasions call for different gels. The right gel will provide clumping for your wash-and-go curls and definition for your twist-outs, but the wrong gel? Well, that’s just a dry, crunchy mess. If you were to use regular pectin you would have to add the full amount of sugar you used in your recipe over again making the finished product way to sweet. Ingredients & Supplies

We ate one tray but the rest were destined for jam, although I did have to throw away just over a third of the remainder as they were soft and over ripe (which is not good for eating or jam making). In summation, then, the three factors of pectin, sugar and acid have to be in perfect balance for jam to set. If it doesn’t, you can often point to one of those three factors being somehow amiss – and understanding the chemistry behind why jam sets in the first place can often help you identify how to fix it! The high-pectin quince lent itself to making this well-set fruit preserve. In Greece, a common spiced preserve of quinces was known as melomeli (apple honey) and was thought to be an aphrodisiac and to aid digestion. In Britain, it was adapted to incorporate other fruits, such as pears, damsons, plums, and finally Seville oranges, becoming marmalade. Eventually, when sugar prices fell late in the 17th century, marmalade became a soft jelly that, smeared on toast, became a staple of the Scottish breakfast. For jams, cut up or mash the fruit and for preserves, use fruit whole or cut them into large chunks. For jelly, cut, crush, or juice the fruit exactly as stated in therecipe. I made 2 versions and the family agreed that the version with white rum really brought out the flavour of the watermelon which is quite subtle on its own.

More inspiring Recipes for a glut of Blueberries:

It makes a big difference, but don’t worry if you’re not making as much as us. After a few goes, you’ll find the best method for you. You could easily double the recipe but would have to feel your way with the boiling time (I’d still start with 2 minutes). I did use a digital thermometer and the theory is that a set is reached at about 105°C but my jam went up to 107°C and is quite soft set. Fruits naturally contain acids – the most well known is citric acid, but malic acid and tartaric acid are also found in a number of fruits.Unripe fruit will lower the pH – the lower the number, the more acid. If your pH is too high, the easiest way to get the mixture acid enough is to add some lemon juice.

By binding water molecules to itself, it reduces the amount of water available in the jam, to the point at which it is too low for microbial growth, helping to ensure that the jam doesn’t go off too rapidly after it’s been made! The final sugar content of jam should be between 65-69%. It probably won’t be hot enough to form a vacuum seal in the jar, so it’s best to keep it in the fridge. However, if the jam has got too hot and the sugar has caramelized and you have a distinct burnt toffee flavour, then there’s not much you can do ad you are better off putting it down to experience and starting again. Easy Jam Recipes

Is Watermelon Jam shelf stable?

I can’t tell you how amazing this Simple Blueberry Jam is. The depth of flavour is just incredible and totally delicious. The Pectin Debate Remove air bubbles, wipe the rims clean and add the lids finger tight and process in a water bath canner for 10 minutes or according to your altitude. Don’t use more than 6 cups of crushed fruit in your recipe. Amounts larger than this just can’t reach the right temperature that is needed for the recipe to set properly. To keep you busy while you are waiting, get your pre-sterilised jars ready. You will need five or six of them. My preferred method of sterilisation is to wash them in soap and hot water, rinse them with clean water to remove any detergent, and dry them in the oven at about 160C.