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Jam Making



 
 
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  #1  
Old September 26th, 2003, 07:23 AM
Joyce
external usenet poster
 
Posts: n/a
Default Jam Making

LOL! You are going to be eating pear jam for an awful long time! I had a hard
enough time pouring the 2 cups of splenda into the blueberry jam, can't begin to
imagine 5 cups of sugar ... and only turning out a few cups or pints of jam.
YIKES! You are right, it does make you rethink things. I will admit though, I am
somewhat of a convert. You know I have problems with the artificial sweeteners,
but in the jam I can't detect any aftertaste at all. This week-end I'm going to
make up the peach jam, should carry me through for a while.

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 133.3
Lifetime: 4/4/03

On Sat, 20 Sep 2003 06:37:31 -0500, "SuzyQ" wrote:

A friend of ours gave us two large grocery sacks of pears. His wife is
doing chemo and didn't feel up to dealing with them. I decided to make two
batches of jam one SF and one with the regular sugar recipe for them and
some other friends.
Pouring those 5 cups of sugar in 4 cups of cooked pears is a REAL visual of
what regular jam is about! Also the regular didn't jell and is syrup the SF
batch turned out great and looks much better. Then my husband wondered
through the kitchen as I was cleaning up. I had two small bowls with the
leftovers. I gave him the taste test and he liked the SF better. Said the
other was too sweet.
I still have enough pears for 2-3 more batches.
Our friend said the syrup was great and he used it to *sop* up with
biscuits. LOL
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
I did make the blueberry jam mid week, it turned out sooooooooo

wonderful!!! You
know I have an aversion to those artificial sweeteners, can taste all of

them in
everything. I was contemplating using half splenda and half sugar,

thinking it
would help. I finally just used the entire 2 cups of splenda, was

pleasantly
surprised that I can detect absolutely no artificial sweetener taste at

all. It
was fun to make ... so much so that I'm now going back to walmart to by

more of
the sugar free pectin and am going to make some peach jam. I also saw

some frozen
dark cherries ... thought those might be good too. LOL! I can already

see hubby
rolling his eyes, wondering what the heck we are going to do with a

freezer full
of jam.

Joyce


  #2  
Old September 26th, 2003, 07:47 AM
Joyce
external usenet poster
 
Posts: n/a
Default Jam Making

Oh boy Deb, I don't have a firm recipe written down. SuzyQ had found a sugar free
pectin made by Ball at Wal-mart and the recipes were included on an insert in the
box. I believe I used 3 bags of frozen blueberries, 2cups of splenda, 1 cup of
water and 2T of lemon juice. And the pectin that is specifically for non-sugar
type jams.

Joyce


On Sun, 21 Sep 2003 12:01:17 -0700, "Deb in Northern California"
wrote:

Would you please repost the recipe for this jam/jelly. I mentioned it to my
mom today and she wanted to get the recipe, so I needed it posted so I can
forward it on to her. She is diabetic, so the SF jelly would be great for
her and she loves making stuff like this all the time.

Debbie


"Joyce" wrote in message
.. .
I did make the blueberry jam mid week, it turned out sooooooooo

wonderful!!! You
know I have an aversion to those artificial sweeteners, can taste all of

them in
everything. I was contemplating using half splenda and half sugar,

thinking it
would help. I finally just used the entire 2 cups of splenda, was

pleasantly
surprised that I can detect absolutely no artificial sweetener taste at

all. It
was fun to make ... so much so that I'm now going back to walmart to by

more of
the sugar free pectin and am going to make some peach jam. I also saw

some frozen
dark cherries ... thought those might be good too. LOL! I can already

see hubby
rolling his eyes, wondering what the heck we are going to do with a

freezer full
of jam.

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 133.3
Lifetime: 4/4/03

On Tue, 16 Sep 2003 06:53:09 -0500, "SuzyQ" wrote:

Good luck with your blueberry jam Joyce, at least you will have fun doing
it. :-)
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
I don't like those jello-y ones either - much too difficult to spread.

I
did find
the no sugar pectin at Wal-mart, just like you said. G Daughter has
asked me to
make blueberry jam, so hopefully I'll find some time this week to give

it
a try.
I'm looking forward to the experimentation process. lol

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 132.5
Lifetime: 4/4/03

On Mon, 15 Sep 2003 06:24:45 -0500, "SuzyQ" wrote:

My first batch turned out OK, it wasn't really firm, but spreadable.
That
SF jelly from the store is a little too much like Jello for my tastes.
--
SuzyQ




  #3  
Old September 26th, 2003, 01:33 PM
SuzyQ
external usenet poster
 
Posts: n/a
Default Jam Making

Yes, the recipe for any type jam/jelly is inside the box. The only tricky
part is figuring out how many pounds of fruit will equal how many cups when
prepared. The amount of Splenda can be done to taste.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
...
Oh boy Deb, I don't have a firm recipe written down. SuzyQ had found a

sugar free
pectin made by Ball at Wal-mart and the recipes were included on an insert

in the
box. I believe I used 3 bags of frozen blueberries, 2cups of splenda, 1

cup of
water and 2T of lemon juice. And the pectin that is specifically for

non-sugar
type jams.

Joyce


On Sun, 21 Sep 2003 12:01:17 -0700, "Deb in Northern California"
wrote:

Would you please repost the recipe for this jam/jelly. I mentioned it to

my
mom today and she wanted to get the recipe, so I needed it posted so I

can
forward it on to her. She is diabetic, so the SF jelly would be great

for
her and she loves making stuff like this all the time.

Debbie


"Joyce" wrote in message
.. .
I did make the blueberry jam mid week, it turned out sooooooooo

wonderful!!! You
know I have an aversion to those artificial sweeteners, can taste all

of
them in
everything. I was contemplating using half splenda and half sugar,

thinking it
would help. I finally just used the entire 2 cups of splenda, was

pleasantly
surprised that I can detect absolutely no artificial sweetener taste at

all. It
was fun to make ... so much so that I'm now going back to walmart to by

more of
the sugar free pectin and am going to make some peach jam. I also saw

some frozen
dark cherries ... thought those might be good too. LOL! I can already

see hubby
rolling his eyes, wondering what the heck we are going to do with a

freezer full
of jam.

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 133.3
Lifetime: 4/4/03

On Tue, 16 Sep 2003 06:53:09 -0500, "SuzyQ" wrote:

Good luck with your blueberry jam Joyce, at least you will have fun

doing
it. :-)
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
I don't like those jello-y ones either - much too difficult to

spread.
I
did find
the no sugar pectin at Wal-mart, just like you said. G Daughter

has
asked me to
make blueberry jam, so hopefully I'll find some time this week to

give
it
a try.
I'm looking forward to the experimentation process. lol

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 132.5
Lifetime: 4/4/03

On Mon, 15 Sep 2003 06:24:45 -0500, "SuzyQ"

wrote:

My first batch turned out OK, it wasn't really firm, but

spreadable.
That
SF jelly from the store is a little too much like Jello for my

tastes.
--
SuzyQ





  #4  
Old September 26th, 2003, 01:35 PM
SuzyQ
external usenet poster
 
Posts: n/a
Default Jam Making

I have finally finished with the pears, I have 23 half pint jars. I put the
rest in the freezer and will have enough for 10 more jars if I decide to
make jam out of those. A lady at our WW meeting said she cooked the pears
and then used a hand blender on them and made them like applesauce for 1
point per 1/2 cup. I may try that too.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
...
LOL! You are going to be eating pear jam for an awful long time! I had a

hard
enough time pouring the 2 cups of splenda into the blueberry jam, can't

begin to
imagine 5 cups of sugar ... and only turning out a few cups or pints of

jam.
YIKES! You are right, it does make you rethink things. I will admit

though, I am
somewhat of a convert. You know I have problems with the artificial

sweeteners,
but in the jam I can't detect any aftertaste at all. This week-end I'm

going to
make up the peach jam, should carry me through for a while.

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 133.3
Lifetime: 4/4/03

On Sat, 20 Sep 2003 06:37:31 -0500, "SuzyQ" wrote:

A friend of ours gave us two large grocery sacks of pears. His wife is
doing chemo and didn't feel up to dealing with them. I decided to make

two
batches of jam one SF and one with the regular sugar recipe for them and
some other friends.
Pouring those 5 cups of sugar in 4 cups of cooked pears is a REAL visual

of
what regular jam is about! Also the regular didn't jell and is syrup the

SF
batch turned out great and looks much better. Then my husband wondered
through the kitchen as I was cleaning up. I had two small bowls with the
leftovers. I gave him the taste test and he liked the SF better. Said

the
other was too sweet.
I still have enough pears for 2-3 more batches.
Our friend said the syrup was great and he used it to *sop* up with
biscuits. LOL
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
I did make the blueberry jam mid week, it turned out sooooooooo

wonderful!!! You
know I have an aversion to those artificial sweeteners, can taste all

of
them in
everything. I was contemplating using half splenda and half sugar,

thinking it
would help. I finally just used the entire 2 cups of splenda, was

pleasantly
surprised that I can detect absolutely no artificial sweetener taste at

all. It
was fun to make ... so much so that I'm now going back to walmart to by

more of
the sugar free pectin and am going to make some peach jam. I also saw

some frozen
dark cherries ... thought those might be good too. LOL! I can already

see hubby
rolling his eyes, wondering what the heck we are going to do with a

freezer full
of jam.

Joyce




  #5  
Old September 27th, 2003, 09:12 AM
Joyce
external usenet poster
 
Posts: n/a
Default Jam Making

Oh my word, I can't imagine ever using that much jam! I see lots of toast,
waffles, pancakes, etc. in your future. grin I think the applesauce/pearsauce
would be a nice change of pace. So now you've done peaches and pears ... how many
jars do you have stored away?

Joyce

On Fri, 26 Sep 2003 07:35:54 -0500, "SuzyQ" wrote:

I have finally finished with the pears, I have 23 half pint jars. I put the
rest in the freezer and will have enough for 10 more jars if I decide to
make jam out of those. A lady at our WW meeting said she cooked the pears
and then used a hand blender on them and made them like applesauce for 1
point per 1/2 cup. I may try that too.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
LOL! You are going to be eating pear jam for an awful long time! I had a

hard
enough time pouring the 2 cups of splenda into the blueberry jam, can't

begin to
imagine 5 cups of sugar ... and only turning out a few cups or pints of

jam.
YIKES! You are right, it does make you rethink things. I will admit

though, I am
somewhat of a convert. You know I have problems with the artificial

sweeteners,
but in the jam I can't detect any aftertaste at all. This week-end I'm

going to
make up the peach jam, should carry me through for a while.

Joyce


started ww 2/5/02 --- 228.8/133.3/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03
  #6  
Old September 27th, 2003, 12:57 PM
SuzyQ
external usenet poster
 
Posts: n/a
Default Jam Making

I put the peaches in the freezer, still have 2 large containers of those +
the 23 jars of pear jam. I guess I'm set for winter. I've found jam is
really good stirred in oatmeal. Also I make sweet and sour sauce for
chicken with jam, mustard, and vinegar.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
...
Oh my word, I can't imagine ever using that much jam! I see lots of

toast,
waffles, pancakes, etc. in your future. grin I think the

applesauce/pearsauce
would be a nice change of pace. So now you've done peaches and pears ...

how many
jars do you have stored away?

Joyce

On Fri, 26 Sep 2003 07:35:54 -0500, "SuzyQ" wrote:

I have finally finished with the pears, I have 23 half pint jars. I put

the
rest in the freezer and will have enough for 10 more jars if I decide to
make jam out of those. A lady at our WW meeting said she cooked the

pears
and then used a hand blender on them and made them like applesauce for 1
point per 1/2 cup. I may try that too.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
LOL! You are going to be eating pear jam for an awful long time! I

had a
hard
enough time pouring the 2 cups of splenda into the blueberry jam, can't

begin to
imagine 5 cups of sugar ... and only turning out a few cups or pints of

jam.
YIKES! You are right, it does make you rethink things. I will admit

though, I am
somewhat of a convert. You know I have problems with the artificial

sweeteners,
but in the jam I can't detect any aftertaste at all. This week-end I'm

going to
make up the peach jam, should carry me through for a while.

Joyce


started ww 2/5/02 --- 228.8/133.3/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03



  #7  
Old September 27th, 2003, 06:29 PM
Joyce
external usenet poster
 
Posts: n/a
Default Jam Making

Hey, great tips! I'll have to file those in the memory bank, I like the idea of
stirring it into oatmeal. And the sweet sour trick would also be great on fish
(well, not blueberry jam - but peach would be great).

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 133.3
Lifetime: 4/4/03

On Sat, 27 Sep 2003 06:57:04 -0500, "SuzyQ" wrote:

I put the peaches in the freezer, still have 2 large containers of those +
the 23 jars of pear jam. I guess I'm set for winter. I've found jam is
really good stirred in oatmeal. Also I make sweet and sour sauce for
chicken with jam, mustard, and vinegar.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
Oh my word, I can't imagine ever using that much jam! I see lots of

toast,
waffles, pancakes, etc. in your future. grin I think the

applesauce/pearsauce
would be a nice change of pace. So now you've done peaches and pears ...

how many
jars do you have stored away?

Joyce

On Fri, 26 Sep 2003 07:35:54 -0500, "SuzyQ" wrote:

I have finally finished with the pears, I have 23 half pint jars. I put

the
rest in the freezer and will have enough for 10 more jars if I decide to
make jam out of those. A lady at our WW meeting said she cooked the

pears
and then used a hand blender on them and made them like applesauce for 1
point per 1/2 cup. I may try that too.
--
SuzyQ


  #8  
Old September 28th, 2003, 05:00 AM
Brenda Hammond
external usenet poster
 
Posts: n/a
Default Jam Making

The blueberry jam may be good on salmon. I've used blackberries and made a
sauce for salmon which was really good. Can't remember the darn recipe now
though!
--
Brenda
209/174/150
SWWC goal 165

"Joyce" wrote in message
...
Hey, great tips! I'll have to file those in the memory bank, I like the

idea of
stirring it into oatmeal. And the sweet sour trick would also be great on

fish
(well, not blueberry jam - but peach would be great).

Joyce
WW starting weight: 228.8 - 2/5/02
current weight: 133.3
Lifetime: 4/4/03

On Sat, 27 Sep 2003 06:57:04 -0500, "SuzyQ" wrote:

I put the peaches in the freezer, still have 2 large containers of those

+
the 23 jars of pear jam. I guess I'm set for winter. I've found jam is
really good stirred in oatmeal. Also I make sweet and sour sauce for
chicken with jam, mustard, and vinegar.
--
SuzyQ
Weight 124
WW Lifetime Membership Feb 03

"Joyce" wrote in message
.. .
Oh my word, I can't imagine ever using that much jam! I see lots of

toast,
waffles, pancakes, etc. in your future. grin I think the

applesauce/pearsauce
would be a nice change of pace. So now you've done peaches and pears

....
how many
jars do you have stored away?

Joyce

On Fri, 26 Sep 2003 07:35:54 -0500, "SuzyQ" wrote:

I have finally finished with the pears, I have 23 half pint jars. I

put
the
rest in the freezer and will have enough for 10 more jars if I decide

to
make jam out of those. A lady at our WW meeting said she cooked the

pears
and then used a hand blender on them and made them like applesauce for

1
point per 1/2 cup. I may try that too.
--
SuzyQ




 




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