tag:blogger.com,1999:blog-30498647.post1449814719265480048..comments2023-08-29T03:54:10.755-07:00Comments on A Thinking Stomach: Midsummer JamsChristinahttp://www.blogger.com/profile/12607821498331135305noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-30498647.post-51967099227290151822011-06-18T08:55:01.041-07:002011-06-18T08:55:01.041-07:00Hi Anonymous. It makes me sad to hear that your ja...Hi Anonymous. It makes me sad to hear that your jam burned. 221 is the standard temperature to ensure a jell, and one that I use in all my jam making. I think you will find that most people with similar recipes suggest the same temperature. I don't know why yours burned. I am so sorry that it happened though.Christinahttps://www.blogger.com/profile/12607821498331135305noreply@blogger.comtag:blogger.com,1999:blog-30498647.post-48724682504348881802011-06-18T08:44:33.776-07:002011-06-18T08:44:33.776-07:00Anyone have trouble with the syrup burning? Just ...Anyone have trouble with the syrup burning? Just as it approached 221 it started to smell burnt. I immediately turned off the fire. It was ruined. I make jam every year and feel as though I'm a fairly experienced cook. Not sure what went wrong. Too high of heat I'm guessing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30498647.post-43194096665927178732010-08-25T13:03:32.663-07:002010-08-25T13:03:32.663-07:00Hi Julie, yes, it gels well. Blueberries are fairl...Hi Julie, yes, it gels well. Blueberries are fairly high in pectin, especially if they're on the less ripe end. It won't be sticky-stiff like a store-bought jam, but instead have a hice, soft texture. I hope you enjoy it!Christinahttps://www.blogger.com/profile/12607821498331135305noreply@blogger.comtag:blogger.com,1999:blog-30498647.post-49342133730629218052010-08-25T12:18:59.641-07:002010-08-25T12:18:59.641-07:00The blueberry jam is exactly what I was looking fo...The blueberry jam is exactly what I was looking for. However ive never made jelly or jam without pectin. Does this recipe "gel" correctly without it?Julienoreply@blogger.comtag:blogger.com,1999:blog-30498647.post-16857366706369124112007-07-24T14:22:00.000-07:002007-07-24T14:22:00.000-07:00Shaun: It's funny you mention ginger syrup, becau...Shaun: It's funny you mention ginger syrup, because in a batch I did use a relative of ginger, cardamom. While I reduced the syrup, I added a few cardamom seeds in a tea bag (for easy removal), and they added a nice zing to the jam. Good luck finishing your thesis--I know you must be dying to get to your other pursuits!<BR/><BR/>Lucy: It IS lovely. It's a dark rose color with black specks, and it is beautiful on a plain scone. I think it would also make an elegant filling for a cake.Christinahttps://www.blogger.com/profile/12607821498331135305noreply@blogger.comtag:blogger.com,1999:blog-30498647.post-51494132305289904762007-07-24T02:10:00.000-07:002007-07-24T02:10:00.000-07:00Rhubarb and vanilla jam!Just lovely. I can imagine...Rhubarb and vanilla jam!<BR/><BR/>Just lovely. I can imagine the tiny black seeds against that crumpled red.Lucyhttps://www.blogger.com/profile/05524429760235996360noreply@blogger.comtag:blogger.com,1999:blog-30498647.post-61636238014722144792007-07-23T09:44:00.000-07:002007-07-23T09:44:00.000-07:00Christina - The rhubarb and blackberry jam sounds ...Christina - The rhubarb and blackberry jam sounds especially delicious. Have you thought of adding a little ginger syrup to it? I really want to make jam but need to really devote some time to reading about the sterilization process first. This may be one of my first kitchen aims once my thesis is over and done with at the end of this year.Shaunhttps://www.blogger.com/profile/08345640038135299538noreply@blogger.comtag:blogger.com,1999:blog-30498647.post-60529692565019864442007-07-21T20:22:00.000-07:002007-07-21T20:22:00.000-07:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.com