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Thread: I make good stuff!

  1. #1
    Kathi Jones Guest

    Default I make good stuff!

    Interesting observation today....Ok, well, maybe not, but it was an
    eye-opener for me....

    I've been working as a retail field merchandiser for almost 4 weeks now, and
    today I was doing a Food Basics (grocery store). My morning assignment was
    the jam and peanut butter section. Holy cow! There's some really crappy
    jams and jellies and marmalades out there! There were 2 marmalades on the
    shelf - one had thick cut peel and one had slivers of peel in it...and in
    both cases there was hardly ANY peel at all. I never shop in the jam and
    jelly section of the stores because, of course, I make my own. So this was
    new to me. That store bought stuff is pathetic! It's no wonder everyone
    likes the goodies I gift them at Christmas!

    Maybe I need to get out more....

    Kathi



  2. #2
    Marilyn Guest

    Default Re: I make good stuff!

    "Kathi Jones" <[email protected]> wrote in message
    news:[email protected]..
    > Interesting observation today....Ok, well, maybe not, but it was an
    > eye-opener for me....
    >
    > I've been working as a retail field merchandiser for almost 4 weeks now,
    > and today I was doing a Food Basics (grocery store). My morning
    > assignment was the jam and peanut butter section. Holy cow! There's some
    > really crappy jams and jellies and marmalades out there! There were 2
    > marmalades on the shelf - one had thick cut peel and one had slivers of
    > peel in it...and in both cases there was hardly ANY peel at all. I never
    > shop in the jam and jelly section of the stores because, of course, I
    > make my own. So this was new to me. That store bought stuff is pathetic!
    > It's no wonder everyone likes the goodies I gift them at Christmas!
    >
    > Maybe I need to get out more....
    >
    > Kathi



    No, no, we just get spoiled by our own quality products :-)



  3. #3
    JimL Guest

    Default Re: I make good stuff!

    On Apr 21, 7:49 pm, "Marilyn" <return.to.sen...@address.unknown.net>
    wrote:
    > "Kathi Jones" <kat...@storm.ca> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    > > Interesting observation today....Ok, well, maybe not, but it was an
    > > eye-opener for me....

    >
    > > I've been working as a retail field merchandiser for almost 4 weeks now,
    > > and today I was doing a Food Basics (grocery store). My morning
    > > assignment was the jam and peanut butter section. Holy cow! There's some
    > > really crappy jams and jellies and marmalades out there! There were 2
    > > marmalades on the shelf - one had thick cut peel and one had slivers of
    > > peel in it...and in both cases there was hardly ANY peel at all. I never
    > > shop in the jam and jelly section of the stores because, of course, I
    > > make my own. So this was new to me. That store bought stuff is pathetic!
    > > It's no wonder everyone likes the goodies I gift them at Christmas!

    >
    > > Maybe I need to get out more....

    >
    > > Kathi

    >
    > No, no, we just get spoiled by our own quality products :-)



    60Minutes, ears ago, had a report on tomatoes. Imported fromSouth
    America,picked beforethey can ever ripen, becauseof the shipping
    time. Then the go to the factory,are rinsed in BLEACH (because
    consumers would never stand for ueven skin color), then a red dye,then
    to the stores. Absolutely no taste.

    For cooking I buy canned (as in tin cans) of diced or whatever
    maters. At least those are sealed in cans and cooked closer to
    harvest time.

    Really, in the northern midwest, canned or frozen at least have some
    taste. Cans are cooked in the cans, frozen in bags are frozen raw.




  4. #4
    Marilyn Guest

    Default Re: I make good stuff!

    "JimL" <[email protected]> wrote in message
    news:[email protected]..
    > On Apr 21, 7:49 pm, "Marilyn" <return.to.sen...@address.unknown.net>
    > wrote:
    >> "Kathi Jones" <kat...@storm.ca> wrote in message
    >>
    >> news:[email protected]..
    >>
    >>
    >>
    >> > Interesting observation today....Ok, well, maybe not, but it was an
    >> > eye-opener for me....

    >>
    >> > I've been working as a retail field merchandiser for almost 4 weeks
    >> > now,
    >> > and today I was doing a Food Basics (grocery store). My morning
    >> > assignment was the jam and peanut butter section. Holy cow! There's
    >> > some
    >> > really crappy jams and jellies and marmalades out there! There were 2
    >> > marmalades on the shelf - one had thick cut peel and one had slivers of
    >> > peel in it...and in both cases there was hardly ANY peel at all. I
    >> > never
    >> > shop in the jam and jelly section of the stores because, of course, I
    >> > make my own. So this was new to me. That store bought stuff is
    >> > pathetic!
    >> > It's no wonder everyone likes the goodies I gift them at Christmas!

    >>
    >> > Maybe I need to get out more....

    >>
    >> > Kathi

    >>
    >> No, no, we just get spoiled by our own quality products :-)

    >
    >
    > 60Minutes, ears ago, had a report on tomatoes. Imported fromSouth
    > America,picked beforethey can ever ripen, becauseof the shipping
    > time. Then the go to the factory,are rinsed in BLEACH (because
    > consumers would never stand for ueven skin color), then a red dye,then
    > to the stores. Absolutely no taste.


    We just do without raw tomatoes during the winter months. Or get the ones
    that are grown in hothouses in British Columbia. Yeah, they don't have a
    lot of flavor, but I'll trust them over some of the stuff that's grown way
    down south. Since when did it become a necessity to have to have things all
    year round? I know that I appreciate the taste of fruits more when they're
    in season. I tend to associate particular fruits or veggies with different
    months. In April, California strawberries are available and in June, we get
    local strawberries (I'm in Washington state). Late June, early July, it's
    raspberries. August and September are when things really get ripe.

    > For cooking I buy canned (as in tin cans) of diced or whatever
    > maters. At least those are sealed in cans and cooked closer to
    > harvest time.


    I think that good quality, commercially-canned peaches taste better than
    some of the rock hard "fresh" peaches you can buy here in the winter. How
    unripe did they have to pick them in Chile to ensure they wouldn't be rotten
    by the time they arrive here?





  5. #5
    Melba's Jammin' Guest

    Default Re: I make good stuff!

    In article <[email protected]>,
    "Kathi Jones" <[email protected]> wrote:

    > Interesting observation today....Ok, well, maybe not, but it was an
    > eye-opener for me....
    >
    > I've been working as a retail field merchandiser for almost 4 weeks now, and
    > today I was doing a Food Basics (grocery store). My morning assignment was
    > the jam and peanut butter section. Holy cow! There's some really crappy
    > jams and jellies and marmalades out there! There were 2 marmalades on the
    > shelf - one had thick cut peel and one had slivers of peel in it...and in
    > both cases there was hardly ANY peel at all. I never shop in the jam and
    > jelly section of the stores because, of course, I make my own. So this was
    > new to me. That store bought stuff is pathetic! It's no wonder everyone
    > likes the goodies I gift them at Christmas!
    >
    > Maybe I need to get out more....
    >
    > Kathi



    Check the ingredients list on the spreads. You'll find lots of corn
    syrup instead of sugar.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "What you say about someone else says more
    about you than it does about the other person."

  6. #6
    Kathi Jones Guest

    Default Re: I make good stuff!


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <[email protected]>,
    > "Kathi Jones" <[email protected]> wrote:
    >
    >> Interesting observation today....Ok, well, maybe not, but it was an
    >> eye-opener for me....
    >>
    >> I've been working as a retail field merchandiser for almost 4 weeks now,
    >> and
    >> today I was doing a Food Basics (grocery store). My morning assignment
    >> was
    >> the jam and peanut butter section. Holy cow! There's some really crappy
    >> jams and jellies and marmalades out there! There were 2 marmalades on
    >> the
    >> shelf - one had thick cut peel and one had slivers of peel in it...and in
    >> both cases there was hardly ANY peel at all. I never shop in the jam and
    >> jelly section of the stores because, of course, I make my own. So this
    >> was
    >> new to me. That store bought stuff is pathetic! It's no wonder everyone
    >> likes the goodies I gift them at Christmas!
    >>
    >> Maybe I need to get out more....
    >>
    >> Kathi

    >
    >
    > Check the ingredients list on the spreads. You'll find lots of corn
    > syrup instead of sugar.


    ick!


    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller - good news 4-6-2009
    > "What you say about someone else says more
    > about you than it does about the other person."




  7. #7
    ellen wickberg Guest

    Default Re: I make good stuff!

    Marilyn wrote:
    > "JimL" <[email protected]> wrote in message
    > news:[email protected]..
    >
    >>On Apr 21, 7:49 pm, "Marilyn" <return.to.sen...@address.unknown.net>
    >>wrote:
    >>
    >>>"Kathi Jones" <kat...@storm.ca> wrote in message
    >>>
    >>>news:[email protected]..
    >>>
    >>>
    >>>
    >>>
    >>>>Interesting observation today....Ok, well, maybe not, but it was an
    >>>>eye-opener for me....
    >>>
    >>>>I've been working as a retail field merchandiser for almost 4 weeks
    >>>>now,
    >>>>and today I was doing a Food Basics (grocery store). My morning
    >>>>assignment was the jam and peanut butter section. Holy cow! There's
    >>>>some
    >>>>really crappy jams and jellies and marmalades out there! There were 2
    >>>>marmalades on the shelf - one had thick cut peel and one had slivers of
    >>>>peel in it...and in both cases there was hardly ANY peel at all. I
    >>>>never
    >>>>shop in the jam and jelly section of the stores because, of course, I
    >>>>make my own. So this was new to me. That store bought stuff is
    >>>>pathetic!
    >>>>It's no wonder everyone likes the goodies I gift them at Christmas!
    >>>
    >>>>Maybe I need to get out more....
    >>>
    >>>>Kathi
    >>>
    >>>No, no, we just get spoiled by our own quality products :-)

    >>
    >>
    >>60Minutes, ears ago, had a report on tomatoes. Imported fromSouth
    >>America,picked beforethey can ever ripen, becauseof the shipping
    >>time. Then the go to the factory,are rinsed in BLEACH (because
    >>consumers would never stand for ueven skin color), then a red dye,then
    >>to the stores. Absolutely no taste.

    >
    >
    > We just do without raw tomatoes during the winter months. Or get the ones
    > that are grown in hothouses in British Columbia. Yeah, they don't have a
    > lot of flavor, but I'll trust them over some of the stuff that's grown way
    > down south. Since when did it become a necessity to have to have things all
    > year round? I know that I appreciate the taste of fruits more when they're
    > in season. I tend to associate particular fruits or veggies with different
    > months. In April, California strawberries are available and in June, we get
    > local strawberries (I'm in Washington state). Late June, early July, it's
    > raspberries. August and September are when things really get ripe.
    >
    >
    >>For cooking I buy canned (as in tin cans) of diced or whatever
    >>maters. At least those are sealed in cans and cooked closer to
    >>harvest time.

    >
    >
    > I think that good quality, commercially-canned peaches taste better than
    > some of the rock hard "fresh" peaches you can buy here in the winter. How
    > unripe did they have to pick them in Chile to ensure they wouldn't be rotten
    > by the time they arrive here?
    >
    >
    >
    >

    I live in B.C. and some of the B.C. hothouse tomaoes are grown in Mexico
    these days, so be aware.
    Ellen

  8. #8
    Marilyn Guest

    Default Re: I make good stuff!

    "ellen wickberg" <[email protected]> wrote in message
    news:aj%Hl.70207$0%[email protected]..
    > Marilyn wrote:
    >> "JimL" <[email protected]> wrote in message
    >> news:[email protected]..
    >>
    >>>On Apr 21, 7:49 pm, "Marilyn" <return.to.sen...@address.unknown.net>
    >>>wrote:
    >>>
    >>>>"Kathi Jones" <kat...@storm.ca> wrote in message
    >>>>
    >>>>news:[email protected]..
    >>>>
    >>>>
    >>>>
    >>>>
    >>>>>Interesting observation today....Ok, well, maybe not, but it was an
    >>>>>eye-opener for me....
    >>>>
    >>>>>I've been working as a retail field merchandiser for almost 4 weeks
    >>>>>now,
    >>>>>and today I was doing a Food Basics (grocery store). My morning
    >>>>>assignment was the jam and peanut butter section. Holy cow! There's
    >>>>>some
    >>>>>really crappy jams and jellies and marmalades out there! There were 2
    >>>>>marmalades on the shelf - one had thick cut peel and one had slivers of
    >>>>>peel in it...and in both cases there was hardly ANY peel at all. I
    >>>>>never
    >>>>>shop in the jam and jelly section of the stores because, of course, I
    >>>>>make my own. So this was new to me. That store bought stuff is
    >>>>>pathetic!
    >>>>>It's no wonder everyone likes the goodies I gift them at Christmas!
    >>>>
    >>>>>Maybe I need to get out more....
    >>>>
    >>>>>Kathi
    >>>>
    >>>>No, no, we just get spoiled by our own quality products :-)
    >>>
    >>>
    >>>60Minutes, ears ago, had a report on tomatoes. Imported fromSouth
    >>>America,picked beforethey can ever ripen, becauseof the shipping
    >>>time. Then the go to the factory,are rinsed in BLEACH (because
    >>>consumers would never stand for ueven skin color), then a red dye,then
    >>>to the stores. Absolutely no taste.

    >>
    >>
    >> We just do without raw tomatoes during the winter months. Or get the
    >> ones that are grown in hothouses in British Columbia. Yeah, they don't
    >> have a lot of flavor, but I'll trust them over some of the stuff that's
    >> grown way down south. Since when did it become a necessity to have to
    >> have things all year round? I know that I appreciate the taste of fruits
    >> more when they're in season. I tend to associate particular fruits or
    >> veggies with different months. In April, California strawberries are
    >> available and in June, we get local strawberries (I'm in Washington
    >> state). Late June, early July, it's raspberries. August and September
    >> are when things really get ripe.
    >>
    >>
    >>>For cooking I buy canned (as in tin cans) of diced or whatever
    >>>maters. At least those are sealed in cans and cooked closer to
    >>>harvest time.

    >>
    >>
    >> I think that good quality, commercially-canned peaches taste better than
    >> some of the rock hard "fresh" peaches you can buy here in the winter.
    >> How unripe did they have to pick them in Chile to ensure they wouldn't be
    >> rotten by the time they arrive here?
    >>
    >>
    >>
    >>

    > I live in B.C. and some of the B.C. hothouse tomaoes are grown in Mexico
    > these days, so be aware.
    > Ellen


    Are you serious? That's crazy. How dare they even call them that? I do
    check to see the country of origin when I'm buying stuff, though. I guess
    since I rarely buy raw tomatoes in the winter, we'll just do without until
    summer.




  9. #9
    Kathi Jones Guest

    Default Re: I make good stuff!


    "Kathi Jones" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    >> In article <[email protected]>,
    >> "Kathi Jones" <[email protected]> wrote:
    >>
    >>> Interesting observation today....Ok, well, maybe not, but it was an
    >>> eye-opener for me....
    >>>
    >>> I've been working as a retail field merchandiser for almost 4 weeks now,
    >>> and
    >>> today I was doing a Food Basics (grocery store). My morning assignment
    >>> was
    >>> the jam and peanut butter section. Holy cow! There's some really
    >>> crappy
    >>> jams and jellies and marmalades out there! There were 2 marmalades on
    >>> the
    >>> shelf - one had thick cut peel and one had slivers of peel in it...and
    >>> in
    >>> both cases there was hardly ANY peel at all. I never shop in the jam
    >>> and
    >>> jelly section of the stores because, of course, I make my own. So this
    >>> was
    >>> new to me. That store bought stuff is pathetic! It's no wonder
    >>> everyone
    >>> likes the goodies I gift them at Christmas!
    >>>
    >>> Maybe I need to get out more....
    >>>
    >>> Kathi

    >>
    >>
    >> Check the ingredients list on the spreads. You'll find lots of corn
    >> syrup instead of sugar.

    >
    > ick!



    I found wild blueberry jam on the shelf today sweetened with ONLY
    concentrated grape juice and thickened with 'natural fruit pectin'....even I
    don't do that,......

    Kathi





    >
    >
    >> --
    >> -Barb, Mother Superior, HOSSSPoJ
    >> http://web.me.com/barbschaller - good news 4-6-2009
    >> "What you say about someone else says more
    >> about you than it does about the other person."

    >
    >




  10. #10
    Kelly Greene Guest

    Default Re: I make good stuff!


    "Kathi Jones" <[email protected]> wrote in message
    news:[email protected]..
    > Interesting observation today....Ok, well, maybe not, but it was an
    > eye-opener for me....
    >
    > I've been working as a retail field merchandiser for almost 4 weeks now,
    > and today I was doing a Food Basics (grocery store). My morning
    > assignment was the jam and peanut butter section. Holy cow! There's some
    > really crappy jams and jellies and marmalades out there! There were 2
    > marmalades on the shelf - one had thick cut peel and one had slivers of
    > peel in it...and in both cases there was hardly ANY peel at all. I never
    > shop in the jam and jelly section of the stores because, of course, I
    > make my own. So this was new to me. That store bought stuff is pathetic!
    > It's no wonder everyone likes the goodies I gift them at Christmas!
    >
    > Maybe I need to get out more....
    >
    > Kathi


    We only eat Smucker's brand sugar-free jams and jellies. They're delicious
    and nothing compares to them. I find those made at home by friends or
    relatives to be too sweet, too sugary.
    --
    Kelly..........
    If you're a past or present resident of
    NYC and want to share past experiences
    and current events with others from NYC,
    check out this free message Board:
    http://members6.boardhost.com/QueensNYer/
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


  11. #11
    Wayne Boatwright Guest

    Default Re: I make good stuff!

    On Fri 01 May 2009 11:17:33p, Kelly Greene told us...

    >
    > "Kathi Jones" <[email protected]> wrote in message
    > news:[email protected]..
    >> Interesting observation today....Ok, well, maybe not, but it was an
    >> eye-opener for me....
    >>
    >> I've been working as a retail field merchandiser for almost 4 weeks
    >> now, and today I was doing a Food Basics (grocery store). My morning
    >> assignment was the jam and peanut butter section. Holy cow! There's
    >> some really crappy jams and jellies and marmalades out there! There
    >> were 2 marmalades on the shelf - one had thick cut peel and one had
    >> slivers of peel in it...and in both cases there was hardly ANY peel at
    >> all. I never shop in the jam and jelly section of the stores because,
    >> of course, I make my own.
    >> So this was new to me. That store bought stuff is pathetic! It's no
    >> wonder everyone likes the goodies I gift them at Christmas!
    >>
    >> Maybe I need to get out more....
    >>
    >> Kathi

    >
    > We only eat Smucker's brand sugar-free jams and jellies. They're
    > delicious and nothing compares to them. I find those made at home by
    > friends or relatives to be too sweet, too sugary.


    I couldn't disagree more. The texture of most sugar-free jams and jellies
    is horrible. There are some good imported and premium small-bath
    production commercial products with sugar that are really very good, but
    it's hard to beat well-made home produced jams and jellies.

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    It's a very odd thing As odd as can be That whatever Miss T. eats
    Turns into Miss T. ~Walter de la Mare




  12. #12
    Kelly Greene Guest

    Default Re: I make good stuff!


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] .250...
    > On Fri 01 May 2009 11:17:33p, Kelly Greene told us...
    >
    >>
    >> "Kathi Jones" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> Interesting observation today....Ok, well, maybe not, but it was an
    >>> eye-opener for me....
    >>>
    >>> I've been working as a retail field merchandiser for almost 4 weeks
    >>> now, and today I was doing a Food Basics (grocery store). My morning
    >>> assignment was the jam and peanut butter section. Holy cow! There's
    >>> some really crappy jams and jellies and marmalades out there! There
    >>> were 2 marmalades on the shelf - one had thick cut peel and one had
    >>> slivers of peel in it...and in both cases there was hardly ANY peel at
    >>> all. I never shop in the jam and jelly section of the stores because,
    >>> of course, I make my own.
    >>> So this was new to me. That store bought stuff is pathetic! It's no
    >>> wonder everyone likes the goodies I gift them at Christmas!
    >>>
    >>> Maybe I need to get out more....
    >>>
    >>> Kathi

    >>
    >> We only eat Smucker's brand sugar-free jams and jellies. They're
    >> delicious and nothing compares to them. I find those made at home by
    >> friends or relatives to be too sweet, too sugary.

    >
    > I couldn't disagree more. The texture of most sugar-free jams and jellies
    > is horrible. There are some good imported and premium small-bath
    > production commercial products with sugar that are really very good, but
    > it's hard to beat well-made home produced jams and jellies.
    >
    > --
    > Wayne Boatwright
    > ------------------------------------------------------------------------
    > It's a very odd thing As odd as can be That whatever Miss T. eats
    > Turns into Miss T. ~Walter de la Mare
    >
    >


    Flavor to us is more important than texture. I've yet to taste homemade that
    can compare with Smucker's. I don't know about imported premium jellies and
    jams since I don't see them in the stores here. Also, it's not always easy
    to find sugar free products. We Americans have more than enough refined
    sugars in our diet. It only ads to the obesity and diabetes epidemic we now
    have.
    --
    Kelly..........
    If you're a past or present resident of
    NYC and want to share past experiences
    and current events with others from NYC,
    check out this free message Board:
    http://members6.boardhost.com/QueensNYer/
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


  13. #13
    Julie Bove Guest

    Default Re: I make good stuff!


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] .250...
    > On Fri 01 May 2009 11:17:33p, Kelly Greene told us...
    >
    >>
    >> "Kathi Jones" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> Interesting observation today....Ok, well, maybe not, but it was an
    >>> eye-opener for me....
    >>>
    >>> I've been working as a retail field merchandiser for almost 4 weeks
    >>> now, and today I was doing a Food Basics (grocery store). My morning
    >>> assignment was the jam and peanut butter section. Holy cow! There's
    >>> some really crappy jams and jellies and marmalades out there! There
    >>> were 2 marmalades on the shelf - one had thick cut peel and one had
    >>> slivers of peel in it...and in both cases there was hardly ANY peel at
    >>> all. I never shop in the jam and jelly section of the stores because,
    >>> of course, I make my own.
    >>> So this was new to me. That store bought stuff is pathetic! It's no
    >>> wonder everyone likes the goodies I gift them at Christmas!
    >>>
    >>> Maybe I need to get out more....
    >>>
    >>> Kathi

    >>
    >> We only eat Smucker's brand sugar-free jams and jellies. They're
    >> delicious and nothing compares to them. I find those made at home by
    >> friends or relatives to be too sweet, too sugary.

    >
    > I couldn't disagree more. The texture of most sugar-free jams and jellies
    > is horrible. There are some good imported and premium small-bath
    > production commercial products with sugar that are really very good, but
    > it's hard to beat well-made home produced jams and jellies.


    I don't like most jams and jellies. Just too sweet for me. For years I
    bought some kind of Smuckers with Splenda in it. I used the strawberry for
    PB and J sandwiches. I thought it tasted fine. Until I quit buying it. We
    have a really good health food store just around the corner from here and
    they have pretty much anything I need. And if they don't, they will get it
    for me. I began buying the Crofter's brand from them. It's organic and no
    sugar added. I only like the strawberry. But it doesn't keep for very long
    once opened, probably due to the lack of sugar.

    One day I wasn't able (for whatever reason) to get to the health food store
    and the grocery store I was at didn't have the Crofter's. So I bought the
    Smuckers. I mean...how bad could it be? I did eat it before and was fine
    with it. Well... Whew! It was sooo bad I had to throw my sandwich away.
    I couldn't believe I used to eat it at all. Had such a horrid chemical
    taste to it.

    I guess now if I can't get the Crofter's, I will just buy some fresh
    strawberries, slice them up and put them on my sandwich.

    I did try my hand at making jam many years ago. It was the first thing I
    ever tried to can and I shudder to think (now) of how I did it. No canner,
    open air pan. Probably didn't sterilize the fancy little jars I used.
    Luckily (I suppose), none of the cans sealed. I think I may have turned
    them upside down after canning. And I think for some reason I also put a
    layer of paraffin on the top. Most likely got the recipe and instructions
    from one of the many old cookbooks I collect. At least I knew enough to
    give the jars away right away and tell people to put them in the
    refrigerator.



  14. #14
    Anny Middon Guest

    Default Re: I make good stuff!

    "Julie Bove" <[email protected]> wrote in message
    news:gto8m2$q53$[email protected]..
    >
    >
    > I don't like most jams and jellies. Just too sweet for me. For years I
    > bought some kind of Smuckers with Splenda in it. I used the strawberry
    > for PB and J sandwiches. I thought it tasted fine. Until I quit buying
    > it. We have a really good health food store just around the corner from
    > here and they have pretty much anything I need. And if they don't, they
    > will get it for me. I began buying the Crofter's brand from them. It's
    > organic and no sugar added. I only like the strawberry. But it doesn't
    > keep for very long once opened, probably due to the lack of sugar.
    >
    > One day I wasn't able (for whatever reason) to get to the health food
    > store and the grocery store I was at didn't have the Crofter's. So I
    > bought the Smuckers. I mean...how bad could it be? I did eat it before
    > and was fine with it. Well... Whew! It was sooo bad I had to throw my
    > sandwich away. I couldn't believe I used to eat it at all. Had such a
    > horrid chemical taste to it.
    >
    > I guess now if I can't get the Crofter's, I will just buy some fresh
    > strawberries, slice them up and put them on my sandwich.
    >
    > I did try my hand at making jam many years ago. It was the first thing I
    > ever tried to can and I shudder to think (now) of how I did it. No
    > canner, open air pan. Probably didn't sterilize the fancy little jars I
    > used. Luckily (I suppose), none of the cans sealed. I think I may have
    > turned them upside down after canning. And I think for some reason I also
    > put a layer of paraffin on the top. Most likely got the recipe and
    > instructions from one of the many old cookbooks I collect. At least I
    > knew enough to give the jars away right away and tell people to put them
    > in the refrigerator.


    Why don't you try again? There are "no sugar needed" pectins available --
    Jarden makes one.

    The Ball/Bernardin Complete Book of Home Preserving has some recipes for jam
    with no sugar. These are sweetened with fruit juice. I haven't made them,
    but everything I *have* made from the book was delicious.

    I make a lot of soft spreads. (The sugar doesn't bother me.) I prefer my
    own stuff to store-bought because I control the quality of what goes into my
    products, and I can get creative with my mixes of fruits. A couple of weeks
    ago I made strawberry marmalade from a recipe I cobbled together by combing
    half a orange marmalade recipe with half a strawberry jam recipe.

    The strawberry marmalade is very good, but tasting it I realized Raspberry
    Marmalade would be even better. The next time I make raspberry jelly I plan
    to run the fruit that remains after extracting the juice through my strainer
    to remove the seeds, and use the puree to make Raspberry Marmalade. I'm
    trying to decide whether I want it to be a 50/50 or 67/33 mix.

    Anny




  15. #15
    Melba's Jammin' Guest

    Default Re: I make good stuff! - link to a recipe for skillet jam

    In article <gto8m2$q53$[email protected]>,
    "Julie Bove" <[email protected]> wrote:
    (snip)
    > I don't like most jams and jellies. Just too sweet for me.

    (snip)
    >
    > I did try my hand at making jam many years ago. It was the first thing I
    > ever tried to can and I shudder to think (now) of how I did it.

    (snip)

    Julie, if your only issue with sugar in jam is how sweet it tastes, have
    a look at this link featuring Cook's Illustrated's Christopher Kimball
    making jam:
    http://www.cbsnews.com/stories/2002/...y/main521954.s
    html

    or here's the TinyURL: http://tinyurl.com/d5g3gq

    This method makes about a pint-and-a-half, is not processed, and should
    keep in the fridge for a couple weeks.

    If you try it, please let us know how it tastes for you.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "What you say about someone else says more
    about you than it does about the other person."

  16. #16
    Julie Bove Guest

    Default Re: I make good stuff! - link to a recipe for skillet jam


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <gto8m2$q53$[email protected]>,
    > "Julie Bove" <[email protected]> wrote:
    > (snip)
    >> I don't like most jams and jellies. Just too sweet for me.

    > (snip)
    >>
    >> I did try my hand at making jam many years ago. It was the first thing I
    >> ever tried to can and I shudder to think (now) of how I did it.

    > (snip)
    >
    > Julie, if your only issue with sugar in jam is how sweet it tastes, have
    > a look at this link featuring Cook's Illustrated's Christopher Kimball
    > making jam:
    > http://www.cbsnews.com/stories/2002/...y/main521954.s
    > html
    >
    > or here's the TinyURL: http://tinyurl.com/d5g3gq
    >
    > This method makes about a pint-and-a-half, is not processed, and should
    > keep in the fridge for a couple weeks.
    >
    > If you try it, please let us know how it tastes for you.


    Thanks! I doubt I would try it though. I only eat jam about once every
    month or so. And nobody else in the house eats it. So I only buy the small
    jars.



  17. #17
    Melba's Jammin' Guest

    Default Re: I make good stuff! - link to a recipe for skillet jam

    In article <0TZLl.2638$[email protected]>,
    "Julie Bove" <[email protected]> wrote:

    > "Melba's Jammin'" <[email protected]> wrote in message
    > > Julie, if your only issue with sugar in jam is how sweet it tastes, have
    > > a look at this link featuring Cook's Illustrated's Christopher Kimball
    > > making jam:
    > > http://www.cbsnews.com/stories/2002/...y/main521954.s
    > > html
    > >
    > > or here's the TinyURL: http://tinyurl.com/d5g3gq
    > >
    > > This method makes about a pint-and-a-half, is not processed, and should
    > > keep in the fridge for a couple weeks.
    > >
    > > If you try it, please let us know how it tastes for you.

    >
    > Thanks! I doubt I would try it though. I only eat jam about once every
    > month or so. And nobody else in the house eats it. So I only buy the small
    > jars.



    You're welcome. It would be easy enough to make half a recipe of it. I
    know what you mean about not eating much jam; I rarely eat it myself.
    HWSRN has it daily on toast with peanut butter.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "What you say about someone else says more
    about you than it does about the other person."

  18. #18
    Kathi Jones Guest

    Default Re: I make good stuff! - link to a recipe for skillet jam


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <0TZLl.2638$[email protected]>,
    > "Julie Bove" <[email protected]> wrote:
    >
    >> "Melba's Jammin'" <[email protected]> wrote in message
    >> > Julie, if your only issue with sugar in jam is how sweet it tastes,
    >> > have
    >> > a look at this link featuring Cook's Illustrated's Christopher Kimball
    >> > making jam:
    >> > http://www.cbsnews.com/stories/2002/...y/main521954.s
    >> > html
    >> >
    >> > or here's the TinyURL: http://tinyurl.com/d5g3gq
    >> >
    >> > This method makes about a pint-and-a-half, is not processed, and should
    >> > keep in the fridge for a couple weeks.
    >> >
    >> > If you try it, please let us know how it tastes for you.

    >>
    >> Thanks! I doubt I would try it though. I only eat jam about once every
    >> month or so. And nobody else in the house eats it. So I only buy the
    >> small
    >> jars.

    >
    >
    > You're welcome. It would be easy enough to make half a recipe of it. I
    > know what you mean about not eating much jam; I rarely eat it myself.
    > HWSRN has it daily on toast with peanut butter.
    >


    I almost NEVER eat the jams and jellies I put up (but my youngest daughter
    likes my strawberry, strawberry kiwi, and cherry jams)...until I tried the
    Pear Marmalade I made last year...OMG this stuff is to die for!!!!! I put
    it on a toasted bagel for breakfast......I'll have to figure out where I got
    the recipe so I can make it again!!! It was either here on the group of the
    Big Bernardin Book

    Kathi



    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller - good news 4-6-2009
    > "What you say about someone else says more
    > about you than it does about the other person."




  19. #19
    Julie Bove Guest

    Default Re: I make good stuff! - link to a recipe for skillet jam


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <0TZLl.2638$[email protected]>,
    > "Julie Bove" <[email protected]> wrote:
    >
    >> "Melba's Jammin'" <[email protected]> wrote in message
    >> > Julie, if your only issue with sugar in jam is how sweet it tastes,
    >> > have
    >> > a look at this link featuring Cook's Illustrated's Christopher Kimball
    >> > making jam:
    >> > http://www.cbsnews.com/stories/2002/...y/main521954.s
    >> > html
    >> >
    >> > or here's the TinyURL: http://tinyurl.com/d5g3gq
    >> >
    >> > This method makes about a pint-and-a-half, is not processed, and should
    >> > keep in the fridge for a couple weeks.
    >> >
    >> > If you try it, please let us know how it tastes for you.

    >>
    >> Thanks! I doubt I would try it though. I only eat jam about once every
    >> month or so. And nobody else in the house eats it. So I only buy the
    >> small
    >> jars.

    >
    >
    > You're welcome. It would be easy enough to make half a recipe of it. I
    > know what you mean about not eating much jam; I rarely eat it myself.
    > HWSRN has it daily on toast with peanut butter.


    Now there's one thing I can't do. I don't know what it is. I like toast.
    I like peanut butter. But... The combination of the two just makes me sick
    to my stomach. Something to do with the warm peanut butter I think.



  20. #20
    Julie Bove Guest

    Default Re: I make good stuff! - link to a recipe for skillet jam


    "Kathi Jones" <[email protected]> wrote in message
    news:[email protected]..

    > I almost NEVER eat the jams and jellies I put up (but my youngest daughter
    > likes my strawberry, strawberry kiwi, and cherry jams)...until I tried the
    > Pear Marmalade I made last year...OMG this stuff is to die for!!!!! I put
    > it on a toasted bagel for breakfast......I'll have to figure out where I
    > got the recipe so I can make it again!!! It was either here on the group
    > of the Big Bernardin Book


    Years ago, I used to make what I called pancakes Suzette. I would make
    large thin pancakes then spread them with a mixture of softened butter and
    orange marmalade. Roll up, top with more butter and maple syrup. Was such
    good stuff!



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