is this only for freezer jam? Can it be used for cooking jam? Also will it work for ginger marmalade? Thanks
302391
This instant pectin is not cooked. You make your jam, let it set to gel, then store it in the freezeror keep it in the refrigerator for 3 weeks. I have not tried instant pectin it in a cooked jam. I have used itfor fig, blueberry, strawberry, & raspberry. The freezer jam taste just like fresh off the vine.It is the only kind I use now. I don't bother with the cooked versions. I have not made ginger marmalade but why not give it a try.
302392
This instant pectin is not cooked. You make your jam, let it set to gel, then store it in the freezer or keep it in the refrigerator for 3 weeks. I have not tried instant pectin it in a cooked jam. I have used it for fig, blueberry, strawberry, & raspberry. The freezer jam taste just like fresh off the vine. It is the only kind I use now. I don't bother with the cooked versions. I have not made ginger marmalade but why not give it a try.
302393
I don't think it would work for cooking jam. It works well for freezer jam, but it didn't set for jelly. I hope this helps.
356882
I agree with the other responder. Great out the jar. It's amazing on banana once it's warmed up a bit so it's soft. Get some and try it out.
1142735
I didn't buy the marmalade, but I did get the strawberry jam which contains whole strawberries, so I would assume the marmalade will be coarse cut. I have been very pleased with the jam, and I plan to order some of the marmalade also, as I use it in cooking. I hope you enjoy yours.
566339
It would work perfectly for cheesecake as well for no bake goods also, great mold for oven & freezer or refrigerator! Try jello or mini quiche or even hony butter cornbread bites!
1070311
I have bought this twice now, since I use a lot of ginger. It comes in mylar type packaging and is very fresh. I don't know about freezing, but I fill up some spice bottles, then wrap a rubber band around the remaining, put it in a freezer-type baggie with air expelled, and store it in a cool dry pantry, and it loses very little flavor over a 4 to 6 month period.
1435531
This is a large pot. It can be used as the water bath canner to process the jars in, but would be too large to make the jam in since jams and jellies are usually made in small batches.
863812
This would work for freeze drying food if my understanding is of the process is correct, if your key goal is to pull water molecules out of your frozen intact peas, carrots, and potatoes etc then yes this would work over a period of time as with a mason jar technique but you would still need to make use of silica gel. The key is what you are using to pull the water molecules out of the material not so much the chamber, say a regular food saver vacuum sealer (can be used as a vacuum pump) wouldn't be as strong or efficient at achieving the end result as a CFM vacuum pump and honestly they cost about the same.
1759198
To start I am No expert. I've used this pectin across the board as a thickening agent in many odd recipes and projects. I don't see why freezer jam would be an issue along as the prep and proper absorption is followed.
1129412
Haven't used it to freeze anything, but have used it in microwave to reheat lasagne previously baked in it. Dishwasher safe. My main use is for bread and it's wonderful for that.
2151870
I wouldn't buy this book just for freezer jams. I would get a book specifically for jams and jellies or go online (allrecipes.com is my favorite) to find the recipe you would most prefer.
361033
I have made many fruit sorbet which I add 1 TB of an appropriate liqueur with no problems with them freezing. You really only need 1-2 TB for it to enhance the flavor. Same trick works for jams too.
182250
I can jam, and I would NOT EVER DEVIATE from tested recipes. Safety is my top priority. I know people do deviate, and that's why I got peach jam that exploded in my cupboard from a friend.Use Pomona's Pectin for setting jam with less or no sugar. I use it all the time, it's great.
1759197
This depends on how you normally prepare you freezer jam. If you do it the traditional way, by preparing your jam on the stove and then simply freezing instead of canning, this can be used for freezer jam. If you're used to using some of the newer "no cook" gelling agents marketed just for freezer and refrigerator jam, this pectin won't work without changing your process. Traditional pectin requires cooking to develop its gelling capabilities.
811377
I have used this as a replacement for the ball freezer jam. Not sure if that helps. It works well yet is not as simple as the Ball. The bonus is there is no preservative.
1329371
Eileen, according to several sources I found online, you can use any of the straight-sided jars for freezing food. Just be sure to keep the food below the freeze/fill line to accomodate expansion. The line on this particular jar is below the threads, about three-quarters of an inch from the top of the jar. Hope this helps.
171603
These jars isnt for homemade jam, its only for drinking cold drunks out of them. On the bottom of the jar it says not to put anything hot in it.
1953172
I believe you can only use this pectin for tradition boil methods of jam. I don't see anything for freezer jams.