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Thread: Making a double batch of Preserves?

  1. #1
    Jim Guest

    Default Making a double batch of Preserves?

    I'm using Shure Jell to make Strawberry Preserves, as the
    berries are plentiful now. I use 5 cups crushed cleaned berries
    to 7 cups sugar and 1 pack Shure Jell.

    Question: What is method you use to make a double or triple batch?
    Or, is this adviseable or should I just stick to the method that
    works every time for me?

    BTW, I do not like the cooking method as that changes the flavor
    completely, you lose the fresh strawberry flavor.

    Jim



  2. #2
    zxcvbob Guest

    Default Re: Making a double batch of Preserves?

    Jim wrote:
    > I'm using Shure Jell to make Strawberry Preserves, as the
    > berries are plentiful now. I use 5 cups crushed cleaned berries
    > to 7 cups sugar and 1 pack Shure Jell.
    >
    > Question: What is method you use to make a double or triple batch?
    > Or, is this adviseable or should I just stick to the method that
    > works every time for me?
    >
    > BTW, I do not like the cooking method as that changes the flavor
    > completely, you lose the fresh strawberry flavor.
    >
    > Jim
    >
    >



    Is this cooked preserves, or "freezer jam"? (which I dont *think* gets
    cooked at all)

    If it's cooked, do small batches or you will lose even more of the
    "fresh" taste that you want to preserve. If it's just mixed up and
    spooned into freezer containers, sure go ahead and double it if oyu
    want. Triple might be be too big a batch to handle.

    -Bob


  3. #3
    Melba's Jammin' Guest

    Default Re: Making a double batch of Preserves?

    In article <[email protected]>,
    Jim <[email protected]> wrote:

    > I'm using Shure Jell to make Strawberry Preserves, as the
    > berries are plentiful now. I use 5 cups crushed cleaned berries
    > to 7 cups sugar and 1 pack Shure Jell.
    >
    > Question: What is method you use to make a double or triple batch?
    > Or, is this adviseable or should I just stick to the method that
    > works every time for me?
    >
    > BTW, I do not like the cooking method as that changes the flavor
    > completely, you lose the fresh strawberry flavor.
    >
    > Jim


    I'd stick to the recipe that's on the Sure?Jell box. If you use the
    Ball pectin with flexible measures, you will see that they don't
    recommend making more than 10 half pint jars at one time. Check
    freshpreserving.com and look for their pectin calculator. FWIW, I
    sometimes use bulk pectin instead of Ball brand. No difference I've
    noticed.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  4. #4
    NT Guest

    Default Re: Making a double batch of Preserves?

    On Mar 29, 5:17*pm, Jim <nos...@nospam.com> wrote:
    > I'm using Shure Jell to make Strawberry Preserves, as the
    > berries are plentiful now. *I use 5 cups crushed cleaned berries
    > to 7 cups sugar and 1 pack Shure Jell.
    >
    > Question: *What is method you use to make a double or triple batch?
    > Or, is this adviseable or should I just stick to the method that
    > works every time for me?
    >
    > BTW, I do not like the cooking method as that changes the flavor
    > completely, you lose the fresh strawberry flavor.
    >
    > Jim


    ISTR raspberry jams that are cooked down at 60C taste much fresher
    than those cooked at boiling point.


    NT

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