Twilight Posted September 1, 2015 Share Posted September 1, 2015 Does any know or tried to make jam out of topping? These do not have a lot of sugar in them. If anyone has eaten ice cream at Sonic with strawberry topping this is what I have 6 lbs of to work up. Quote Link to comment
The WE2's Posted September 2, 2015 Share Posted September 2, 2015 If you can find some clear gel or pectin at one of the Mennonite stores, just add some to make it thicker, and can it just like you would any other berry? I've not tried using the topping but I did successfully make some jelly out of 100% juices using pectin. Quote Link to comment
Twilight Posted September 2, 2015 Author Share Posted September 2, 2015 Thanks I have not used clear gel before. It is available in bulk at the local Amish store with no instructions. I made jam and syrup out of them yesterday treating them basically as fresh. They had next to no sugar so I added enough sugar to sweet but not as much as is called for. It made 13 lovely 1/2 pints. Quote Link to comment
The WE2's Posted September 2, 2015 Share Posted September 2, 2015 Thanks I have not used clear gel before. It is available in bulk at the local Amish store with no instructions. I made jam and syrup out of them yesterday treating them basically as fresh. They had next to no sugar so I added enough sugar to sweet but not as much as is called for. It made 13 lovely 1/2 pints. Don't ya just love it when something comes together! :-) When I thicken gravies I use the instant clear gel...about 2 tablespoons for two cups. For pudding, I use 1/3 cup of the instant. One thing to keep in mind...instant clear gel will only take ONE cooking (adding it to hot broth for gravy or adding it to your already processed jams etc.) vs. regular clear gel will remain stable from the initial cooking and through the pressure canning process. I like the clear gel because it's non GMO, and canning instructors say NO to using corn starch. PermFlow (as I understand it) is not quite the same as Clear Gel. I have some but haven't tried it yet. Did a little research but that's about it. I am so convinced on the use of pectin, clear gel and instant clear gel. Quote Link to comment
Daelith Posted September 3, 2015 Share Posted September 3, 2015 One thing to keep in mind...instant clear gel will only take ONE cooking (adding it to hot broth for gravy or adding it to your already processed jams etc.) vs. regular clear gel will remain stable from the initial cooking and through the pressure canning process. Thank you for clarifying the difference in the instant and regular Clear-Gel. I have some of both. Used the regular in some pie fillings I canned. Used the instant in a strawberry peach pie for eating right away. Quote Link to comment
The WE2's Posted September 4, 2015 Share Posted September 4, 2015 One thing to keep in mind...instant clear gel will only take ONE cooking (adding it to hot broth for gravy or adding it to your already processed jams etc.) vs. regular clear gel will remain stable from the initial cooking and through the pressure canning process. Thank you for clarifying the difference in the instant and regular Clear-Gel. I have some of both. Used the regular in some pie fillings I canned. Used the instant in a strawberry peach pie for eating right away. Ya got it right dear! Hugs... Quote Link to comment
The WE2's Posted September 4, 2015 Share Posted September 4, 2015 Instant Clear Gel...made a pudding with it using some of those "Ande's" (?) chocolate mint candies and some green food coloring and a small dash of peppermint. Oh my...what a treat! LOL Quote Link to comment
Suncat Posted September 4, 2015 Share Posted September 4, 2015 Get Pomona Pectin.. You don't have to have any set amount of sugar to make it work. It depends on the reaction between the pectin and calcium water (calcium comes with the pectin). It's really good and you get a good set on the jam with little to no sugar or with alternative sweeteners like honey or stevia. Quote Link to comment
Jeepers Posted September 4, 2015 Share Posted September 4, 2015 I remember Violet saying she liked Pomona Pectin. Quote Link to comment
Twilight Posted September 4, 2015 Author Share Posted September 4, 2015 I have Pomona pectin but it says to mix with the calcium water? Quote Link to comment
Suncat Posted September 4, 2015 Share Posted September 4, 2015 Pomona pectin comes with a package of pectin and a little package of calcium powder. You mix like a tsp of the calcium powder with a cup of water (the directions should have the exact mix) and then use that for the calcium water in the directions. It works really well. Because it's the calcium that makes it gel rather than the proportion of sugar to pectin which means you can reduce the sugar, use none at all, use alternatives etc. It also let's you be able to make up your own recipes. Quote Link to comment
The WE2's Posted September 4, 2015 Share Posted September 4, 2015 I buy all my canning supplies in bulk from Mennonite & Amish stores. Not familiar with calcium stuff and don't think I've ever seen it in their stores. Buying from name brand stores etc., is too expensive for us...we do too much canning & dehydrating. Quote Link to comment
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