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Country Discussion Topics
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Green Tomato Jam
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Lin    Posted 12-21-2003 at 17:47:30       [Reply]  [Send Email]
Hi All,
I am trying to make this jam and have made it once before, only then I did it with the seeds. This time I deseeded it..plus this time I am making it with tomatoes from this time of year, if either makes a difference.
I used cherry jello, heated up the jars and poured the hot liquid in - then I placed the sealer lids and twist caps on - both of these being at room temperature. O left them out for a while and they weren't setting in the jars - so, I put them in the refrigerator.
I checked one jar - and the consistency is somewhat loose/runny, not the firmness that a jelly should have. I am wondering what to do - should I just throw it all out, should I reheat the jarred ingredients that I have done ( this time heating the sealer-lids and twist caps, should I add Pectin this time as I am heating this up, should I just start from scratch using the Pectin - I am really at a loss as to what to do and I wanted to give these as gifts for Christmas.
Please - if anyone has any advice to help me - I would really appreciate it so very much !!!
Thank-you for your time,
Lin
PS: How do I store them when done - in the refrigerator, in a cold place - do I let them cool down by themselves and where.....???? Help !!


Avagail    Posted 12-21-2003 at 20:16:57       [Reply]  [Send Email]
Hi, I just made 2 batches of tomato jam today, but I dont use jello, used Certo. Did you process in a boiling water bath? anything acidic like tomatoes, you should process for 10 mins.
sometimes jelly takes a few days to set up. If you dont process food, you must keep it in the fridge. We process ours, then put on towels on the kitchen table, you should hear popping,(that is when the jars seal) if they dont seal, keep in fridge. hope I could help.


ret    Posted 12-22-2003 at 04:52:01       [Reply]  [No Email]
trying to understand, you surely don't mean all jam or jelly has to be boiled in the jar, do you?
REt


Avagail    Posted 12-22-2003 at 04:57:46       [Reply]  [No Email]
No, not all has to be processed. some recipe's are for freezer or can be put in fridge.


ret    Posted 12-22-2003 at 07:44:00       [Reply]  [No Email]
it is far easier to cook the fruit in a kettle and then pour it in sterile jars, and will keep as long too.
REt guess it is a matter of choice


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