| apricot and peach jam [message #95781] |
Do, 23 Juni 2005 23:48 |
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I intend to make some apricot jam and also some peach jam this summer.
The Bernadin book calls for peeled apricots and peaches.
Does that sound correct?
Thanks!
sandra
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| Re: apricot and peach jam [message #95782 ] |
Fr, 24 Juni 2005 00:53 |
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pbein wrote:
> I intend to make some apricot jam and also some peach jam this summer.
> The Bernadin book calls for peeled apricots and peaches.
> Does that sound correct?
> Thanks!
> sandra
I peel peaches, but not apricots. Apricots I chop coarsely (about 8ths).
Edrena.
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| Re: apricot and peach jam [message #95784 ] |
Fr, 24 Juni 2005 03:32 |
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In article <1119563315.240145.112940 [at] z14g2000cwz.googlegroups.com>,
"pbein" <shendre [at] telus.net> wrote:
> I intend to make some apricot jam and also some peach jam this summer.
> The Bernadin book calls for peeled apricots and peaches.
> Does that sound correct?
> Thanks!
> sandra
>
I never peel apricots; I always peel peaches.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.
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| Re: apricot and peach jam [message #95786 ] |
Fr, 24 Juni 2005 07:38 |
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Melba's Jammin' wrote:
> In article <1119563315.240145.112940 [at] z14g2000cwz.googlegroups.com>,
> "pbein" <shendre [at] telus.net> wrote:
>
>> I intend to make some apricot jam and also some peach jam this summer.
>> The Bernadin book calls for peeled apricots and peaches.
>> Does that sound correct?
>> Thanks!
>> sandra
>>
>
> I never peel apricots; I always peel peaches.
I never peel either. I stone them, simmer to mush and then run through
a food mill.
B/
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| Re: apricot and peach jam [message #95787 ] |
Fr, 24 Juni 2005 07:57 |
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pbein wrote:
> I intend to make some apricot jam and also some peach jam this summer.
> The Bernadin book calls for peeled apricots and peaches.
> Does that sound correct?
> Thanks!
> sandra
>
I have never heard of peeling apricots, nor have I ever done it.
Peaches of course are fuzzy, but the unfuzzy peaches called nectarines
aren't usually peeled either, for jam or for canning.
Ellen
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| Re: apricot and peach jam [message #95788 ] |
Fr, 24 Juni 2005 07:59 |
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Brian Mailman wrote:
> Melba's Jammin' wrote:
>
>> In article <1119563315.240145.112940 [at] z14g2000cwz.googlegroups.com>,
>> "pbein" <shendre [at] telus.net> wrote:
>>
>>> I intend to make some apricot jam and also some peach jam this summer.
>>> The Bernadin book calls for peeled apricots and peaches.
>>> Does that sound correct?
>>> Thanks!
>>> sandra
>>>
>>
>> I never peel apricots; I always peel peaches.
>
>
> I never peel either. I stone them, simmer to mush and then run through
> a food mill.
>
> B/
sounds like butter, not jam.
Ellen
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| Re: apricot and peach jam [message #97052 ] |
Fr, 24 Juni 2005 14:24 |
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"pbein" <shendre [at] telus.net> wrote in message
news:1119563315.240145.112940 [at] z14g2000cwz.googlegroups.com...
> I intend to make some apricot jam and also some peach jam this summer.
> The Bernadin book calls for peeled apricots and peaches.
> Does that sound correct?
> Thanks!
> sandra
>
directions for apricot preserves in my Bernardin book, copyright 2000, says
to pit and slice apricots, and to peel, pit and slice peaches for any of the
spreadable jam type recipes.
directions from my Ball Blue Book, 1999, says to peel and crush apricots for
jam (no mention of the pits, oddly enuff) and to peel, pit and crush peaches
for jam.
But ultimately, it sounds like you could do whatever you want....I'd only
peel the peaches. It can be a pain - why do it to the apricots if you don't
have to?
Kathi
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| Re: apricot and peach jam [message #97053 ] |
Fr, 24 Juni 2005 16:33 |
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Perhaps peach fuzz could be burned off with a flame, or rubbed off by
putting the peaches in a bucket of watter and stirring. I have my doubts
about the latter method but it does a good job of removing dirt from root
crops.
--
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| Re: apricot and peach jam [message #97054 ] |
Fr, 24 Juni 2005 18:42 |
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"William R. Watt" <ag384 [at] FreeNet.Carleton.CA> wrote in message
news:d9h5ji$qli$1 [at] theodyn.ncf.ca...
>
> Perhaps peach fuzz could be burned off with a flame, or rubbed off by
> putting the peaches in a bucket of watter and stirring. I have my doubts
> about the latter method but it does a good job of removing dirt from root
> crops.
>
> --
> ------------------------------------------------------------ --------------
----
> William R Watt National Capital FreeNet Ottawa's free community
network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned
dipping briefly in boiling water, then in to cold water slips the skins
right off - really easy, just messy
Kathi
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| Re: apricot and peach jam [message #97057 ] |
Sa, 25 Juni 2005 07:52 |
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Kathi Jones wrote:
> dipping briefly in boiling water, then in to cold water slips the skins
> right off - really easy, just messy
Which is great for canning and freezing peaches, but unnecessary for jam
making.
The skins give the finished jam little red kiss. Without that, all you have
is "peach." Treat the skins as though you were making wine. Remove them from
the pot as the fruit breaks down under heat. It's easy to fish them out,
since you're standing there watching the pot and stirring anyway, aren't
you!
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| Re: apricot and peach jam [message #97058 ] |
Sa, 25 Juni 2005 22:15 |
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"pennyaline" <nsmitchell [at] spamspamspamspamspamspamspameggandspam.com> wrote
in message news:cm6ve.145$_r5.32704 [at] news.uswest.net...
> Kathi Jones wrote:
> > dipping briefly in boiling water, then in to cold water slips the skins
> > right off - really easy, just messy
>
> Which is great for canning and freezing peaches, but unnecessary for jam
> making.
>
> The skins give the finished jam little red kiss. Without that, all you
have
> is "peach." Treat the skins as though you were making wine. Remove them
from
> the pot as the fruit breaks down under heat. It's easy to fish them out,
> since you're standing there watching the pot and stirring anyway, aren't
> you!
>
>
You're right, if the skins have any colour in them it will add to the jam,
but then we're picking skins out of the jam as it cooks, which is just as
much fun as picking missed tomato skins out of salsa as it cooks. And if I
were making wine, I think the skins would float to the top with the must and
would be filtered off when racked, which is way easier than picking.
I've made cherry jam a couple of times. I love the flavour but I don't like
how the skins get kind of tuff and leathery. And of course, there's lots of
them. I'm thinking I'll make cherry jelly next time, because peeling a
cherry for jam, or fishing out the skins, would be way too time consuming -
and frustrating! Juicing sounds easier.
Kathi
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| Re: apricot and peach jam [message #97060 ] |
So, 26 Juni 2005 03:40 |
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Kathi Jones wrote:
> "pennyaline" wrote (in part):
> > The skins give the finished jam little red kiss. Without that, all you
> have
> > is "peach." Treat the skins as though you were making wine. Remove them
> from
> > the pot as the fruit breaks down under heat. It's easy to fish them out,
> > since you're standing there watching the pot and stirring anyway, aren't
> > you!
>
> You're right, if the skins have any colour in them it will add to the jam,
> but then we're picking skins out of the jam as it cooks, which is just as
> much fun as picking missed tomato skins out of salsa as it cooks.
Oh no, it's much more fun and much easier too. Cook the peaches whole, skins
on. As they heat up and break down, the skins will naturally slip. Leave
them there for only a few minutes. They will not break apart if you're
stirring gently. Just let them steep, then scoop them out.
> And if I
> were making wine, I think the skins would float to the top with the must
and
> would be filtered off when racked, which is way easier than picking.
I wasn't referring to the technique of removing skins from wine. I meant
using the skins to get their color only. However, remaining fruit skins will
come to the top of the jam along with the scum when you've finished the
cooking and are ready to jar.
> I've made cherry jam a couple of times. I love the flavour but I don't
like
> how the skins get kind of tuff and leathery. And of course, there's lots
of
> them. I'm thinking I'll make cherry jelly next time, because peeling a
> cherry for jam, or fishing out the skins, would be way too time
consuming -
> and frustrating! Juicing sounds easier.
Every year, I take the tart cherries off my tree and make jam and preserves
with half of what I get. The skins on the cherries never get tough and
leathery. I can't imagine them getting tough and leathery. If they did,
cherry pies and other fresh cherry treats would be pretty unpleasant eating.
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