tag:blogger.com,1999:blog-21900544.post2010039848453029323..comments2024-02-04T20:25:58.971-08:00Comments on How's Robb?: 2012 -- Off to a Delicious StartLisahttp://www.blogger.com/profile/03932975112078606231noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-21900544.post-70097727098427025492012-01-26T04:17:35.401-08:002012-01-26T04:17:35.401-08:00The GardenWeb Harvest forum is an excellent resour...The GardenWeb Harvest forum is an excellent resource for home preserving of all kinds including jams. Several of the regulars are Master Food Preservers and/or Cooperative Extension Service specialists. They have always been extraordinarily helpful to me when I've had questions. That whole website is actually pretty amazing. You can learn anything from preserving food to understanding mutual funds to building a house.<br />http://forums.gardenweb.com/forums/harvest/<br /><br />That said, persimmon syrup sounds amazing.Alihttp://www.henbogle.comnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-90377633612888811072012-01-09T20:42:31.743-08:002012-01-09T20:42:31.743-08:00If you end up with really runny jam, just call it ...If you end up with really runny jam, just call it syrup and have it on your pancakes =o) That is what my mom did... so yummy!Amberhttps://www.blogger.com/profile/04958327340170798779noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-17339236246998955602012-01-08T15:46:31.645-08:002012-01-08T15:46:31.645-08:00The kitten we found cost us a lot of money and wor...The kitten we found cost us a lot of money and worry, but he's a healthy happy slightly crazy member of our family now. You can read all about his adventures, by searching his name, Smog.Lisahttps://www.blogger.com/profile/03932975112078606231noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-59963847210931119182012-01-08T14:46:26.557-08:002012-01-08T14:46:26.557-08:00I love to read your blog, always something interes...I love to read your blog, always something interesting here. I'm too political so I'll just sign Anon. <br /><br />L<br /><br />PS How is the kitten you found? I hope he made it. You are both such special wonderful people. Hugs!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-79846693700736358942012-01-03T10:35:12.218-08:002012-01-03T10:35:12.218-08:00Noooo, nooo, not the Institute!
I'd be happy ...Noooo, nooo, not the Institute!<br /><br />I'd be happy to talk jam to you any time. Happy new year. Now I need to feed that starter and get going on cake. . .Stefaneenerhttps://www.blogger.com/profile/08422241601075022500noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-85904814755881926682012-01-03T10:26:14.857-08:002012-01-03T10:26:14.857-08:00*sighing* You guys are my hero's! 80-year-old ...*sighing* You guys are my hero's! 80-year-old starter, homemade jam, persimmons. Soo Jealous!Anne Bonnynoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-55898949306750588252012-01-02T18:39:56.160-08:002012-01-02T18:39:56.160-08:00The sourdough cake sounds (and looks) wonderful! ...The sourdough cake sounds (and looks) wonderful! Quite a gift, to receiver starter that's been at work for 80 years. Wow!Noreenhttp://longlakeyarns.netnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-88873339306955803332012-01-02T10:05:17.828-08:002012-01-02T10:05:17.828-08:00I read that you can freeze persimmon pulp for late...I read that you can freeze persimmon pulp for later use. Maybe that would take some pressure off of you.Marthahttp://www.brooklynfeed.comnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-5715501489581160082012-01-02T09:57:07.350-08:002012-01-02T09:57:07.350-08:00That sourdough cake sounds and looks wonderful...m...That sourdough cake sounds and looks wonderful...mmm.:)Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-54317554551169828472012-01-02T07:45:26.405-08:002012-01-02T07:45:26.405-08:00Last year Gary and I had a bumper crop of red rasp...Last year Gary and I had a bumper crop of red raspberries. He made preserves and I made jam.<br /><br /> I didn't know that after we made the stuff it was supposed to sit in a cool out of the way spot for 3 weeks to "set". We made our stuff and immediately tried it out, and it was disappointing. Disgusted at all the hard work we did, and unwilling to even look at it to toss it out, I shoved it all away and intended to throw it out about a month later when things slowed down.. When I went about doing this, low and behold, I tasted it again, and the extra time really made a huge difference. <br /><br />The recipes we tried came from an old book we found in the attic. We used apples as a natural pectin, since commercially available stuff wasnt in this area, apparently.<br /><br />AnnalisaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-64804134784487456742012-01-02T07:13:55.553-08:002012-01-02T07:13:55.553-08:00For jam techniques you might try your local Master...For jam techniques you might try your local Master Food Preservers. Our local chapter shares space with the Master Gardeners at the cooperative extention here in Sacramento. <br /><br />As far as the jam goes, it may set up it a week. Some are funny like that. But sauce does sound way yummy, especially with sourdough pancakes! Mmmmmm!<br />~Traveling Garden Gnome<br />AKA The Mad HattersAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21900544.post-22312003155078722922012-01-01T20:30:42.013-08:002012-01-01T20:30:42.013-08:00Well you sure hit the nail on the head. It was an ...Well you sure hit the nail on the head. It was an entirely time-based recipe. So few persimmon recipes, so I wasn't picky. And, indeed, this will make a great fruit sauce.Lisahttps://www.blogger.com/profile/03932975112078606231noreply@blogger.comtag:blogger.com,1999:blog-21900544.post-54073295530467466452012-01-01T20:04:26.830-08:002012-01-01T20:04:26.830-08:00So glad the cake turned out great for you! I hate...So glad the cake turned out great for you! I hate posting recipes I've only made once, but it was so tasty, I had too! I was soooo tempted to make one for New Year's!<br /><br />For your jam, I had a little bit of a similar issue this summer. As you know, set is affected by everything, from pectin in fruit, to ripeness (more ripe generally means less natural pectin), and the sugar:pectin ratio in the recipe.<br /><br />Regardless, being a fellow dork, I rather like Harold McGee's book on "Science and Lore of the Kitchen", and often reach for it when things don't quite turn out the way I expect, or (as with the chocolate cake) I'm trying to make substitutions.<br /><br />I had a runny olalliberry jam issue this summer. It turned out, according to McGee, I wasn't getting my jam hot enough. Once you're over the boiling point, the increases in temperature during jam making directly correlate to the water:sugar ratio (and thus the set of your jam). Temp increases as water content decreases, and sugar concentration increases. Low water:high sugar = set.<br /><br />The recipe I used for the berry jam was time based, not temp based. I was terrified of overcooking these berries as they were very ripe when I started, and I didn't want to destroy their berry-like texture. Batch 1, which didn't get hot enough (the runny batch, pre-McGee) is now an amazing sauce for pancakes/ice cream (some mistakes are remarkably edible). Batch 2, after reading through McGee's section on jam making, is actually...well...jam! It's well set, and there are still recognizable berries in there. So, for me, I learned that time-based recipes are missing the point, not all berries are created equal, and jam making goes best when I use a thermometer! All that said, I could probably use a class too :PCurbstone Valley Farmhttps://www.blogger.com/profile/06714297348566721344noreply@blogger.com