Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 Hmmm...I'll have to do some thinking on this. I can follow absolutely any recipe-even the most gormet complicated stuff, but I'm terrible at figuring out stuff on my own, and don't have money to waste on flops. Meleah Re: Veggie Slicer & Eurocusine Yogurt maker > > Can anyone recommend a good food slicer for slicing butternut squash into the french fries or other SCD legal veggies? Is a mandoline slicer the best or a food processor? I'm trying to decide what to purchase. > http://www.creativecookware.com/borner_v-slicer.htm I have had this one for 25 years. I paid $19.95 for it at a mall demo so you can see what inflation has done! It is now $60. I also use my Cuisinart Food Processor for slicing squash. Carol F. SCd 7 years, celiach Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2010 Report Share Posted July 9, 2010 I've always just used the pecanbread recipe for jam that is strawberries and honey. But yesterday I tried this one: 12 oz or 2 cups of frozen fruit (strawberries, blueberries, blackberries, etc.)1/4 c. honey1 1/2 tsp. unflavored gelatinBring fruit to a boil over medium heat. Smash with potato masher until you get it the consistency you want. Add honey and simmer for 10 minutes. Remove from heat, sprinkle gelatin over mixture and stir until the gelatin is distributed throughout with no lumps. Let cool and refrigerate. I was so excited to taste it today. It turned out like rubber! It was totally unspreadable. I'm guessing too much gelatin? Do people add gelatin to their jam? I was just looking for a little thicker mixture than what I get w/the pecanbread recipe. Maybe I just need to cook down the pecanbread one more? Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2010 Report Share Posted July 9, 2010 Maybe someone else has a tip for this, but I had the same result. I just cook down the fruit and honey until it has a jam-like consistency. It will probably take more than 10 minutes, but at a lower heat.-- I've always just used the pecanbread recipe for jam that is strawberries and honey. But yesterday I tried this one: 12 oz or 2 cups of frozen fruit (strawberries, blueberries, blackberries, etc.)1/4 c. honey1 1/2 tsp. unflavored gelatinBring fruit to a boil over medium heat. Smash with potato masher until you get it the consistency you want. Add honey and simmer for 10 minutes. Remove from heat, sprinkle gelatin over mixture and stir until the gelatin is distributed throughout with no lumps. Let cool and refrigerate. I was so excited to taste it today. It turned out like rubber! It was totally unspreadable. I'm guessing too much gelatin? Do people add gelatin to their jam? I was just looking for a little thicker mixture than what I get w/the pecanbread recipe. Maybe I just need to cook down the pecanbread one more? Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2010 Report Share Posted July 9, 2010 I'm so glad you guys said this, because I was about to try this recipe! I will leave out the gelatin, thanks to you. Also--does anyone know whether it's okay to preserve this jam by the normal (waterbath) canning method? All of the recipes for SCD-jam I've found say to freeze it, but I'd like to can it instead (not much room in my freezer anymore!). misha Maybe someone else has a tip for this, but I had the same result. I just cook down the fruit and honey until it has a jam-like consistency. It will probably take more than 10 minutes, but at a lower heat. -- I've always just used the pecanbread recipe for jam that is strawberries and honey. But yesterday I tried this one: 12 oz or 2 cups of frozen fruit (strawberries, blueberries, blackberries, etc.)1/4 c. honey1 1/2 tsp. unflavored gelatinBring fruit to a boil over medium heat. Smash with potato masher until you get it the consistency you want. Add honey and simmer for 10 minutes. Remove from heat, sprinkle gelatin over mixture and stir until the gelatin is distributed throughout with no lumps. Let cool and refrigerate. I was so excited to taste it today. It turned out like rubber! It was totally unspreadable. I'm guessing too much gelatin? Do people add gelatin to their jam? I was just looking for a little thicker mixture than what I get w/the pecanbread recipe. Maybe I just need to cook down the pecanbread one more? Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2010 Report Share Posted July 12, 2010 I use gelatin when I make jam, I just sprinkle a little bit in the fruit/honey mixture, less than half the packet and I always get a nice thick-ish (spreadable) consistency. I had to experiment with it a few times before I got it just right. I never measure anything either. Don't give up. Holly O. Crohn's 5/09 SCD 9/1/09 no meds I'm so glad you guys said this, because I was about to try this recipe! I will leave out the gelatin, thanks to you. Also--does anyone know whether it's okay to preserve this jam by the normal (waterbath) canning method? All of the recipes for SCD-jam I've found say to freeze it, but I'd like to can it instead (not much room in my freezer anymore!). misha Maybe someone else has a tip for this, but I had the same result. I just cook down the fruit and honey until it has a jam-like consistency. It will probably take more than 10 minutes, but at a lower heat.-- I've always just used the pecanbread recipe for jam that is strawberries and honey. But yesterday I tried this one: 12 oz or 2 cups of frozen fruit (strawberries, blueberries, blackberries, etc.)1/4 c. honey1 1/2 tsp. unflavored gelatinBring fruit to a boil over medium heat. Smash with potato masher until you get it the consistency you want. Add honey and simmer for 10 minutes. Remove from heat, sprinkle gelatin over mixture and stir until the gelatin is distributed throughout with no lumps. Let cool and refrigerate. I was so excited to taste it today. It turned out like rubber! It was totally unspreadable. I'm guessing too much gelatin? Do people add gelatin to their jam? I was just looking for a little thicker mixture than what I get w/the pecanbread recipe. Maybe I just need to cook down the pecanbread one more? Marla -- Holly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2010 Report Share Posted July 12, 2010 I was going to wait until I tested it, but last week when I made the recipe w/gelatin I used peaches and it was like rubber. Over the weekend I made strawberry jam and peach jam (no gelatin, just fruit and honey) in 2 pots at the same time. The peach jam thickened up long before the strawberry jam did. I think maybe peaches just naturally thicken more and that maybe next time I'll try some gelatin with the strawberry jam. Maybe peach jam jus doesn't need an extra thickner?? That was part 1 of my scientific jam experiment. I'll do part 2 after vacation! Marla From: Holly Owens Sent: Monday, July 12, 2010 9:03 AM To: BTVC-SCD Subject: Re: Jam I use gelatin when I make jam, I just sprinkle a little bit in the fruit/honey mixture, less than half the packet and I always get a nice thick-ish (spreadable) consistency. I had to experiment with it a few times before I got it just right. I never measure anything either. Don't give up. Holly O. Crohn's 5/09 SCD 9/1/09 no meds On Fri, Jul 9, 2010 at 9:44 PM, Misha Becker <mishabecker (AT) gmail (DOT) com> wrote: I'm so glad you guys said this, because I was about to try this recipe! I will leave out the gelatin, thanks to you. Also--does anyone know whether it's okay to preserve this jam by the normal (waterbath) canning method? All of the recipes for SCD-jam I've found say to freeze it, but I'd like to can it instead (not much room in my freezer anymore!).misha On Fri, Jul 9, 2010 at 7:34 PM, jschneider <julie.a.schneider (AT) gmail (DOT) com> wrote: Maybe someone else has a tip for this, but I had the same result. I just cook down the fruit and honey until it has a jam-like consistency. It will probably take more than 10 minutes, but at a lower heat.-- On Fri, Jul 9, 2010 at 1:49 PM, Marla <mskrak1 (AT) yahoo (DOT) com> wrote: I've always just used the pecanbread recipe for jam that is strawberries and honey. But yesterday I tried this one: 12 oz or 2 cups of frozen fruit (strawberries, blueberries, blackberries, etc.)1/4 c. honey1 1/2 tsp. unflavored gelatinBring fruit to a boil over medium heat. Smash with potato masher until you get it the consistency you want. Add honey and simmer for 10 minutes. Remove from heat, sprinkle gelatin over mixture and stir until the gelatin is distributed throughout with no lumps. Let cool and refrigerate. I was so excited to taste it today. It turned out like rubber! It was totally unspreadable. I'm guessing too much gelatin? Do people add gelatin to their jam? I was just looking for a little thicker mixture than what I get w/the pecanbread recipe. Maybe I just need to cook down the pecanbread one more? Marla -- Holly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2010 Report Share Posted July 12, 2010 Thanks, that's a good tip. I was probably using the entire packet.-- I use gelatin when I make jam, I just sprinkle a little bit in the fruit/honey mixture, less than half the packet and I always get a nice thick-ish (spreadable) consistency. I had to experiment with it a few times before I got it just right. I never measure anything either. Don't give up. Holly O. Crohn's 5/09 SCD 9/1/09 no meds I'm so glad you guys said this, because I was about to try this recipe! I will leave out the gelatin, thanks to you. Also--does anyone know whether it's okay to preserve this jam by the normal (waterbath) canning method? All of the recipes for SCD-jam I've found say to freeze it, but I'd like to can it instead (not much room in my freezer anymore!). misha Maybe someone else has a tip for this, but I had the same result. I just cook down the fruit and honey until it has a jam-like consistency. It will probably take more than 10 minutes, but at a lower heat.-- I've always just used the pecanbread recipe for jam that is strawberries and honey. But yesterday I tried this one: 12 oz or 2 cups of frozen fruit (strawberries, blueberries, blackberries, etc.)1/4 c. honey1 1/2 tsp. unflavored gelatinBring fruit to a boil over medium heat. Smash with potato masher until you get it the consistency you want. Add honey and simmer for 10 minutes. Remove from heat, sprinkle gelatin over mixture and stir until the gelatin is distributed throughout with no lumps. Let cool and refrigerate. I was so excited to taste it today. It turned out like rubber! It was totally unspreadable. I'm guessing too much gelatin? Do people add gelatin to their jam? I was just looking for a little thicker mixture than what I get w/the pecanbread recipe. Maybe I just need to cook down the pecanbread one more? Marla -- Holly Quote Link to comment Share on other sites More sharing options...
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