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Jams & Jellies log

Not proper recipes, but notes for me of what I have done that has generally worked.  Improper canning technique can make you sick, especially when working outside of traditional recipes where a very high proportion of sugar is used to preserve the fruit from spoiling.  If you're not well versed in food safety and experienced with canning, you should probably stop reading here.

Basic Proportions

2 tablespoon agar flakes to 3 1/2 cups fruit/juice/pulp
tablespoon agar powder to 3 1/2 cups fruit/juice/pulp

Loquat Jam

A bunch of loquats, underripe, plus one small lemon, total about 550 grams when cooked to pulp and pureed through a food mill, plus 1/3 C sugar and 2 tsp powdered agar softened in 1/2 C water first in the microwave

Reboiled with the agar mixture x 5 minutes, frequent stirring up to and at boil.

To 1/4 pint jars.

Boiling water bath 15 minutes in 1/4 pint jars, 7/7 ping/sealed.

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