Re: Strawberry/lime jam ?kathi


"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message
news:barbschaller-504274.22153829052007@xxxxxxxxxxxxxxxxxxx
In article <20992-465CC98F-243@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
bj97023@xxxxxxxxx ({BEV}) wrote:

Thanks .But i would like to use the whole lime less the peel of course ,
not just the juice...Bev


I added lemon to apricot jam last year. Some rind, some juice, some
flesh. I'll bet you could add a half cup or so to a strawberry jam
recipe without hosing anything up.
--
-Barb, Mother Superior, HOSSSPoJ

In keeping with my investigations into the mysterious world of pH, lime is
even acider than lemon. I *think* there is an optimum *range* of pH for jam.
I say range cause most of us don't test, and pretty good is good enough
here. I would recommend using fully ripe other fruit, it's a little bit less
acid mostly. Whattya think Barb? You the Jammeister after all.
Bev: are you planning on adding pectin, using the frozen pectin stuff, or
boiling down?
I'm thinking of making lime jamalade, as I want the supremes, the flavor,
some uncooked or briefly cooked zest (not rind), and not the fibrous middle
sectional dealies. I really am gonna make the stuff. Real soon. One of these
days. I found I did not like the flavor or color of cooked lime rind.
M2cw.
Edrena


.

Relevant Pages

  • Re: Strawberry/lime jam ?kathi
    ... I added lemon to apricot jam last year. ... Some rind, some juice, some ... flesh. ...
    (rec.food.preserving)
  • Re: Anyone tried drying limes?
    ... I've dried lemon and lime *slices*, ... rind of the rest and squeeze the juice to ... for slicing) but good for juice and rind. ... Dried lime zest and ground pepper is a good mix....way better I think, ...
    (rec.food.cooking)
  • Re: Anyone tried drying limes?
    ... She suggested using my dehydrator to dry ... The dehydrator manual mentions nothing about drying citrus ... I've dried lemon and lime *slices*, ... rind of the rest and squeeze the juice to ...
    (rec.food.cooking)