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15 Gallons
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Dave Munson Mid Illinois    Posted 12-06-2003 at 18:32:31       [Reply]  [No Email]
Wonderful seedless Jam.

In order to make room for the cow, we finished running the last of the berries through the juicer and made jam today. At the beginning of the season we purchased a juicer to turn all our fruit (strawberries, red raspberries, black raspberries, blackberries and choke cherry) into juice. I have nine 6-cup bricks of frozen black berry juice still in the freezer and a bit over 2 gallons in the fridge to process tomorrow. All the rest is now (seedless) jam or will be when we finish tomorrow. We made 44 jars of jam today. We still have a bunch of jam on the shelves from a couple of months ago.

I came up with the idea to use a juicer to help with seedless jam and it worked out very well. I take the berries and run them through the juicer. Freeze the juice in 6 cup Tupperware containers, remove, bag and pack in the freezer. The frozen bricks take up a lot less room than bags of frozen berries. It makes wonderful (seedless) jam.

I also have 5 gallons of blackberry wine in one carboy and another carboy with hard cider.

Next season should be better. About a dozen yellow raspberry bushes survived from the 50 we planted and I expect better results from the black raspberries.

Steve    Posted 08-09-2005 at 22:04:14       [Reply]  [Send Email]
What brand of Juicer are you using?

Battleborn    Posted 12-06-2003 at 19:08:32       [Reply]  [No Email]
Hi, sounds like a lot of fun. Correct me if I'm wrong, but if the juicer removes the seed and pulp, isn't the product jelly?

Dave Munson Mid Illinois    Posted 12-06-2003 at 20:26:19       [Reply]  [No Email]
Yes, it is.

We are using the pectin recipe’ for Jam.

Other than the crushed fruit or fruit juice, the major difference between the two is how much pectin in the finished product. The Jam recipe calls for about 25% less pectin (actually has a larger yield on the same amount of pectin). The amount of sugars, Juice or Berries is about the same. Our stuff has a texture like Jam but without seeds. We DO have (fine) pulp in ours but no seeds; it is not clear. It is very spread-able.

Raspberries: 5 cups crushed berries, 7 cups sugar, 1 package pectin for Jam makes for 8-8oz jars (64 oz). For Jelly 4 cups juice, ¼ cup lemon juice, 5-1/2 cups sugar and 1 package pectin makes for 6-8oz jars (48 oz).

~Lenore    Posted 12-07-2003 at 07:26:54       [Reply]  [No Email]
Sounds like you have a wonderful supply of homemade jams to decorate and give as Christmas gifts!!

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