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Thread: Squash Jam

  1. #1
    Carol S Guest

    Default Squash Jam

    Made it for the first time and it's pretty good!.......Carol

    6 c.cooked zucchini...peeled,seeded and mashed
    5 c.white sugar
    1/2 c.real lemon juice
    1 c.crushed pineapple...drained
    Mix above ingredients and boil for 10 minutes.
    Add....6 oz.apricot jello
    Have hot jars ready....pour into jars...seal and turn upside down for 10
    minutes then invert.


  2. #2
    George Shirley Guest

    Default Re: Squash Jam

    On 8/27/2011 7:48 PM, Carol S wrote:
    > Made it for the first time and it's pretty good!.......Carol
    >
    > 6 c.cooked zucchini...peeled,seeded and mashed
    > 5 c.white sugar
    > 1/2 c.real lemon juice
    > 1 c.crushed pineapple...drained
    > Mix above ingredients and boil for 10 minutes.
    > Add....6 oz.apricot jello
    > Have hot jars ready....pour into jars...seal and turn upside down for 10
    > minutes then invert.
    >

    You would do better to follow more modern canning methods. Inversion
    sealing went out many years ago and is considered an unsafe method of
    canning. Try this site for better instructions: http://tinyurl.com/9fy34

    Boiling water bath of high acid foods is the way to go nowadays.

    Personally, I wouldn't take a chance on eating your squash jam, as
    delicious as it sounds.

    George

  3. #3
    Carol S Guest

    Default Re: Squash Jam

    George.....I've decided to redo this jam.....heat it in the microwave
    and pour into clean jars and water bath them for 10 minutes.....I will
    feel safer about it.....thank you.....Carol


  4. #4
    George Shirley Guest

    Default Re: Squash Jam

    On 8/28/2011 3:48 AM, Carol S wrote:
    > George.....I've decided to redo this jam.....heat it in the microwave
    > and pour into clean jars and water bath them for 10 minutes.....I will
    > feel safer about it.....thank you.....Carol
    >

    You're welcome Carol, it's better to be safe than sorry. In addition it
    would be a terrible waste of goodies and your work if the stuff got moldy.

    I'm old enough to remember making jams covered with paraffin and losing
    most of the product due to mold as I lived in an area with very high
    humidity as a child and that was pre-air conditoning. I always use the
    USDA sites for advice, your state agriculture department most likely has
    a helpful site for canners too. Keep up the good work.

    George

  5. #5
    zxcvbob Guest

    Default Re: Squash Jam

    George Shirley wrote:
    > On 8/27/2011 7:48 PM, Carol S wrote:
    >> Made it for the first time and it's pretty good!.......Carol
    >>
    >> 6 c.cooked zucchini...peeled,seeded and mashed
    >> 5 c.white sugar
    >> 1/2 c.real lemon juice
    >> 1 c.crushed pineapple...drained
    >> Mix above ingredients and boil for 10 minutes.
    >> Add....6 oz.apricot jello
    >> Have hot jars ready....pour into jars...seal and turn upside down for 10
    >> minutes then invert.
    >>

    > You would do better to follow more modern canning methods. Inversion
    > sealing went out many years ago and is considered an unsafe method of
    > canning. Try this site for better instructions: http://tinyurl.com/9fy34
    >
    > Boiling water bath of high acid foods is the way to go nowadays.
    >
    > Personally, I wouldn't take a chance on eating your squash jam, as
    > delicious as it sounds.
    >
    > George



    I'd eat it -- if it wasn't moldy. But as expensive as sugar is, not to
    mention what your time is worth, why take the chance of having to throw
    out *any* of it?

    (some stuff I wouldn't risk tasting it if it wasn't processed properly,
    even if the seal looked OK. Jams, jellies, pickles, and preserves, I'll
    usually take a chance on.)

    Apricot Jello? I've never heard of that flavor. I have a recipe for
    Pineapple Apricot Jam made with dried apricots that uses Sure·Jell, but
    it doesn't do anything to use up all that zucchini that's trying to take
    over the kitchen ;-)

    -Bob

  6. #6
    George Shirley Guest

    Default Re: Squash Jam

    On 8/28/2011 9:47 AM, zxcvbob wrote:
    > George Shirley wrote:
    >> On 8/27/2011 7:48 PM, Carol S wrote:
    >>> Made it for the first time and it's pretty good!.......Carol
    >>>
    >>> 6 c.cooked zucchini...peeled,seeded and mashed
    >>> 5 c.white sugar
    >>> 1/2 c.real lemon juice
    >>> 1 c.crushed pineapple...drained
    >>> Mix above ingredients and boil for 10 minutes.
    >>> Add....6 oz.apricot jello
    >>> Have hot jars ready....pour into jars...seal and turn upside down for 10
    >>> minutes then invert.
    >>>

    >> You would do better to follow more modern canning methods. Inversion
    >> sealing went out many years ago and is considered an unsafe method of
    >> canning. Try this site for better instructions: http://tinyurl.com/9fy34
    >>
    >> Boiling water bath of high acid foods is the way to go nowadays.
    >>
    >> Personally, I wouldn't take a chance on eating your squash jam, as
    >> delicious as it sounds.
    >>
    >> George

    >
    >
    > I'd eat it -- if it wasn't moldy. But as expensive as sugar is, not to
    > mention what your time is worth, why take the chance of having to throw
    > out *any* of it?
    >
    > (some stuff I wouldn't risk tasting it if it wasn't processed properly,
    > even if the seal looked OK. Jams, jellies, pickles, and preserves, I'll
    > usually take a chance on.)
    >
    > Apricot Jello? I've never heard of that flavor. I have a recipe for
    > Pineapple Apricot Jam made with dried apricots that uses Sure·Jell, but
    > it doesn't do anything to use up all that zucchini that's trying to take
    > over the kitchen ;-)
    >
    > -Bob

    There you go, reading my mind again. I just bought four packages of
    dried Turkish apricots and a couple of cans of crushed pineapple. Your
    Pineapple Apricot jam has become one of our favorites over the years.
    Thanks again Bob.

  7. #7
    gloria.p Guest

    Default Re: Squash Jam

    On 8/28/2011 6:15 AM, George Shirley wrote:

    >
    > I'm old enough to remember making jams covered with paraffin and losing
    > most of the product due to mold as I lived in an area with very high
    > humidity as a child and that was pre-air conditoning. I always use the
    > USDA sites for advice, your state agriculture department most likely has
    > a helpful site for canners too. Keep up the good work.
    >
    >




    Me too, George. I can't count how many years I threw away jars and jars
    of grape jam from our own grapes, and peach jam from "boughten" peaches.
    Paraffin was the accepted way to seal jars back then. It almost always
    shrank away from the edges of the jars and mold took over.

    gloria p


  8. #8
    Melba's Jammin' Guest

    Default Re: Squash Jam

    In article <4e5a66f3$0$2852$[email protected]> ,
    George Shirley <[email protected]> wrote:

    > On 8/28/2011 9:47 AM, zxcvbob wrote:


    > > Apricot Jello? I've never heard of that flavor.


    I think it's been a while since I've seen it ‹ but I have. . . .

    > >I have a recipe for
    > > Pineapple Apricot Jam made with dried apricots that uses Sure·Jell,
    > > but it doesn't do anything to use up all that zucchini that's
    > > trying to take over the kitchen ;-)


    > > -Bob


    > There you go, reading my mind again. I just bought four packages of
    > dried Turkish apricots and a couple of cans of crushed pineapple. Your
    > Pineapple Apricot jam has become one of our favorites over the years.
    > Thanks again Bob.


    Hear, hear!
    --
    Barb,
    http://web.me.com/barbschaller August 24, 2011

  9. #9
    George Shirley Guest

    Default Re: Squash Jam

    On 8/28/2011 10:32 PM, Melba's Jammin' wrote:
    > In article<4e5a66f3$0$2852$[email protected] ws.com>,
    > George Shirley<[email protected]> wrote:
    >
    >> On 8/28/2011 9:47 AM, zxcvbob wrote:

    >
    >>> Apricot Jello? I've never heard of that flavor.

    >
    > I think it's been a while since I've seen it ‹ but I have. . . .
    >
    >>> I have a recipe for
    >>> Pineapple Apricot Jam made with dried apricots that uses Sure·Jell,
    >>> but it doesn't do anything to use up all that zucchini that's
    >>> trying to take over the kitchen ;-)

    >
    >>> -Bob

    >
    >> There you go, reading my mind again. I just bought four packages of
    >> dried Turkish apricots and a couple of cans of crushed pineapple. Your
    >> Pineapple Apricot jam has become one of our favorites over the years.
    >> Thanks again Bob.

    >
    > Hear, hear!

    I'm still trying to find pure pomegranate juice around here Barb, so far
    all I've found is "reconstituted" stuff. Guess I'll try one of the GNC
    stores, someone told me they stock the pure stuff.

    Last time I tried to make pom jelly from the fruit the ceiling was
    speckled with red spots until I noticed it a week later and washed the
    ceiling with a sponge mop. Good thing Miz Anne didn't notice it.

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