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Jelly Making Tips

Amos Miller
Amos Miller 07 de Abril de 2011

As the orchard and bushes begin to bud, it is time to start planning our jam & jelly making.

If you make jelly, you may get some scum on the surface as you boil it. A vegetable brush touched to the scum will remove it - no spooning needed.

Of course, you can avoid scum altogether is you just put a tsp of butter in the cold fruit juice before you boil it.

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A.L. Wiebe
A.L. Wiebe Jueves, 07 de Abril de 2011 a las 02:49 AM
Re: Jelly Making Tips

Great tips, Amos, thanks!

John Spottiswood
John Spottiswood Viernes, 08 de Abril de 2011 a las 05:51 AM
Re: Jelly Making Tips

Thanks Amos! I did not know that and it sounds useful for anything that makes scum....not just jelly making.

Melynda Brown
Melynda Brown Viernes, 08 de Abril de 2011 a las 11:31 AM
Re: Jelly Making Tips

When my mom made jam/jelly, the scum (we called it jelly foam) was carefully taken from the top of the jam and spooned into a small dish. We always had bread and butter with dinner that night. The foam jam was a fun treat when we were kids. I still do the same, now that I am a grandma!

annie
annie Viernes, 08 de Abril de 2011 a las 11:48 AM
Re: Jelly Making Tips

Amos this is a great tip

Amos Miller
Amos Miller Viernes, 08 de Abril de 2011 a las 08:50 PM
Re: Jelly Making Tips

Melynda - I LOVE the scum, too! Especially with certain preserves. I am loath to discard anything that is related to processing cherries, peaches, blueberries, raspberries. It is an absolute truth - and I know you know exactly what I'm saying, Melynda - that there are few pleasures that linger in time and memory more welcome than soft butter and fruit foam spread on fresh, homemade bread at the kitchen table on a perfect summer day...

Amos Miller
Amos Miller Viernes, 08 de Abril de 2011 a las 08:55 PM
Re: Jelly Making Tips

Yes, John, the fruit brush seems to 'pull' floating material off the surface of bubbling product, like chicken soup, etc. The good thing, though, about using the fruit brush when making jams, jellies or preserves is that a quick rinse under hot water instantly cleans the brush and no soap is needed, as it is with a fatty product, like a meat soup, stock, butter, etc.

Claudia lamascolo
Claudia lamascolo Viernes, 08 de Abril de 2011 a las 11:11 PM
Re: Jelly Making Tips

Amazing the knowledge you have in all aspects your a true asset to our group thank you so much for helping us foodies make cooking easier... love this!

Amos Miller
Amos Miller Domingo, 10 de Abril de 2011 a las 06:14 PM
Re: Jelly Making Tips

Really, Claudia - I am like the character, Sgt. Schultz, in the old TV series (way before your time), Hogan's Heros, who always said: "I know NUSSINK! (nothing)".

I am the one who is enjoying this enormously and I am learning new things every day as a result of finding this excellent site and finding welcoming net friends here. I feel I have personal relationships with so many outstanding denizens of the kitchen!

Most of the cooks who are active are REALLY active and put me to shame with their wonderful recipes and dedication to what is truly one of life's greatest pleasures - cooking. To see the pleasure that folks get from enjoying something that one meticulously plans for the enjoyment of others is a rare and precious gift. You, quite obviously, love it, as do so many others. I am simply one of those "others".

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