Thread: Hooooooo-DAWgie! Ball pectin products & packaging

On 6/17/2011 1:53 PM, Melba's Jammin' wrote:
> Have you run across the new Ball pectin packaging? A plastic jar ‹
> measure what you need for how much you want to make.
>
> <http://www.freshpreserving.com/pages/pectin_calculator/375.php>
>
> One of the coupon leaflets in last Sunday's newspaper has a $1 coupon
> toward a jar of Ball ®RealFruit� Pectin Flex Batch. That's what that
> link is pitching.
>
> There's a "pectin calculator" that allows you to get measures required
> (of fruit, sugar, and pectin) to make between 1 and 10 jars. You pick
> the kind of fruit you want to use and choose between jam or jelly, then
> choose the kind of pectin you want to use. . . .
>
> Take a look at the site and info ‹ I am curious to know what you think.
> I can't tell if it's the same pectin in a new package or if it is
> something different (in spite of its "classic" name) ‹ the pectin
> calculator gives two different measures of sugar (for the same pectin
> type!!), one for "traditional," one for "reduced sugar."
>
> Because I think their chart isn't as clear as I'd like it, I'm
> reformatting their measures for both versions, using the same pectin.
> This sort of flies in the face of all we've been told about not messing
> with recipes and their measures. . . .
>
> Your Strawberry Jam Recipe
> For every 2 (8 oz) half pints, you will need for TRADITIONAL recipe:
> 1-1/3 cups Strawberries - Wash, hull, then crush one layer at a time
> 1-1/2 tablespoons Ball® RealFruit� Classic Pectin
> 1-2/3 cups granulated sugar
>
>
> Your Strawberry Jam Recipe
> For every 2 (8 oz) half pints, you will need for REDUCED SUGAR recipe:
>
> 1 1/3 cups Strawberries - Wash, hull, then crush one layer at a time
> 1 1/2 Tbsp Ball® RealFruit� Classic Pectin
> 1 cup Granulated sugar
>
> Comments?

Sounds good, I bookmarked the site in the event I need it. Usually I
just put jams and jellies up in pints only, half pints are fine for
gifts to people I've just met but the descendants want quantity plus
quality.

Of course I don't do strawberries as I don't like them but the other
fruits on their page I do use quite often. Have a lot of pectin left
over from last year so probably won't need the little jar of Ball pectin
just yet.

People, it is very hot and humid here today, we are hiding from the heat
inside the air conditioned house.

Barb--I bought a plastic jar but haven't used it yet. The package
says that 3 Tablespoons = 1 box. So, since I am not great at math
(which is funny [or not] because I work in the financial sector) and a
terrible memory, I will probably have to stick with my notes/recipes
and use the above substitution. However, it does seem that you can
scale a recipe--which can be a plus rather than having a cup of this
and two cups of that hanging around in the freezer waiting for the
next batch. I've really only glanced at the new Ball NSN jar
instructions.

: - ]

p. s. George, OMG yes, it is sooo hot/humid out right now. I'll
probably get cabin fever from staying in so much...during the
summer!!! (Been leaving my car windows open all day at work in hopes
that it will bring some rain--may try a car wash next week)

On 6/17/2011 10:28 PM, Mimi wrote:
> Barb--I bought a plastic jar but haven't used it yet. The package
> says that 3 Tablespoons = 1 box. So, since I am not great at math
> (which is funny [or not] because I work in the financial sector) and a
> terrible memory, I will probably have to stick with my notes/recipes
> and use the above substitution. However, it does seem that you can
> scale a recipe--which can be a plus rather than having a cup of this
> and two cups of that hanging around in the freezer waiting for the
> next batch. I've really only glanced at the new Ball NSN jar
> instructions.
>
> : - ]
>
> p. s. George, OMG yes, it is sooo hot/humid out right now. I'll
> probably get cabin fever from staying in so much...during the
> summer!!! (Been leaving my car windows open all day at work in hopes
> that it will bring some rain--may try a car wash next week)
>
It is 0630 here in Suffer, LA and the temperature is well above 80F with
about 100% humidity. It's been so long since we've had rain the frogs
have to gargle before they can sing. We no longer have green grass, it
is all brown and crunches when you walk on it. It takes an axe to break
the soil surface. Literally, we've been trying to get roots out of a
front flower bed and I have been using the single bit axe to get to them.

On 6/17/2011 9:28 PM, Mimi wrote:

> p. s. George, OMG yes, it is sooo hot/humid out right now. I'll
> probably get cabin fever from staying in so much...during the
> summer!!! (Been leaving my car windows open all day at work in hopes
> that it will bring some rain--may try a car wash next week)
>


You are lucky you haven't had birds, mice, or squirrels spending the
day (or longer) in the car. You may be housing a whole ecosystem in there.

gloria p

On Jun 17, 2:53Â*pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> Have you run across the new Ball pectin packaging? Â*A plastic jar ‹
> measure what you need for how much you want to make.
>
> <http://www.freshpreserving.com/pages/pectin_calculator/375.php>
>
> One of the coupon leaflets in last Sunday's newspaper has a $1 coupon
> toward a jar of Ball ®RealFruit Â*Pectin Flex Batch. Â*That's what that
> link is pitching. Â*
>
> There's a "pectin calculator" that allows you to get measures required
> (of fruit, sugar, and pectin) to make between 1 and 10 jars. Â*You pick
> the kind of fruit you want to use and Â*choose between jam or jelly, then
> choose the kind of pectin you want to use. . . .
>
> Take a look at the site and info ‹ I am curious to know what you think. Â* Â*
> I can't tell if it's the same pectin in a new package or if it is
> something different (in spite of its "classic" name) ‹ the pectin
> calculator gives two Â*different measures of sugar (for the same pectin
> type!!), one for "traditional," one for "reduced sugar."
>
> Because I think their chart isn't as clear as I'd like it, I'm
> reformatting their measures for both versions, using the same pectin. Â*
> This sort of flies in the face of all we've been told about not messing
> with recipes and their measures. . . .
>
> Your Strawberry Jam Recipe
> For every 2 (8 oz) half pints, you will need for TRADITIONAL recipe:
> 1-1/3 cups Strawberries - Wash, hull, then crush one layer at a time
> 1-1/2 tablespoons Ball® RealFruit Â*Classic Pectin
> 1-2/3 cups granulated sugar
>
> Your Strawberry Jam Recipe
> For every 2 (8 oz) half pints, you will need for REDUCED SUGAR recipe:
>
> 1 1/3 cups Strawberries - Wash, hull, then crush one layer at a time
> 1 1/2 Tbsp Ball® RealFruit Â*Classic Pectin
> 1 cup Granulated sugar
>
> Comments?
> --
> Barb,
> Creamed Cornbread, June 13, 2011;http://web.me.com/barbschaller

I think it's a FAB idea, I just wish I could access the Canadian
version of the web site (seems to be unaccessable right now...will
keep trying) to see if I can buy that stuff here!!!

Kathi