Jam recipes

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Madeleine's picture
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When you make jams do you add butter? If yes, how much per quart of fruit and does it really stop the foaming?

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Highlands John's picture
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I always put a knob of butter in, does seem to stop foam on the top of the jars.

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I'm going to guess most vegans aren't even aware of this.

Generic's picture
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Actually, quite a lot are. I've been ask a few times by vegans about my sugar.

The odd ones are the ones who ask for brown sugar thinking it's healthier. What they want is cassonade or turbino, but brown sugar is simply refined white sugar with molasses added, not different from regular refined sugar at all.

Incidentally one one brand of sugar I have to check the factory code to see if it was made in the "right" factory. So.... I just use the other brand. They switched brands at the Cost Club and a few weeks later switched back. I assume they got complaints.

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Madeleine's picture
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Guests who ask for brown sugar may actually be asking based on the color of the packaging. Like 'pink' sugar is sweet n lo.

Generic's picture
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Could be, we don't really have that colour packaging around here. 

gillumhouse's picture
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Jon Sable wrote:

Could be, we don't really have that colour packaging around here. 

The brown is raw sugar. I offer pink, blue, yellow, and green. No brown. The sugar is in the sugar bowl. the phony stuff in the other sugar bowl (several packets of each color).

Generic's picture
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As I said, we don't have that brown "raw" sugar around here that I know of. Then again, never seen green either. Just the white, pink, yellow and blue. We do have regular white and diet white. And the pink stuff you have isn't the same as ours, but I haven't seen it in a while. I buy the yellow stuff, they used to have a generic version at the Cost Club, but I think they are back to the real (overpriced) one. 

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05/30/2008

I've heard of it and see it in lots of recipes but I don't do it in order to keep the jam dairy-free. I skim the foam and don't worry about a bit of waste.

Generic's picture
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Yes, it does stop the foaming. It's usually a pat and it just breaks the surface tension. No, I don't do it, because then the jam isn't vegan. I also always use sugar that is vegan friendly (beet sugar is always vegan friendly.) Then again, all the big sugar companies around here have their sugar as kosher and vegan. The following companies produce vegan friendly sugar: Monitor, Florida Crystals, SuperValu, and Western Sugar.

Madeleine's picture
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Ok, vegan sugar. What the heck is that? Isn't sugar sugar? Do they guarantee no animals died during the harvest? No bugs?

I would have completely forgotten I'd used butter a few months from now!

But, it works, right?

Generic's picture
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Actually (cow) bone char is in the refining process of sugar. Basically the charcoal for refining the sugar is natural charcoal.... animal bones.

Madeleine's picture
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Jon Sable wrote:

Actually (cow) bone char is in the refining process of sugar. Basically the charcoal for refining the sugar is natural charcoal.... animal bones.

I'll be sure to point that out to the next pesky vegan that comes along. "Sorry, you should only use the industrial sugar, the other stuff was processed with animal based charcoal."

Another reason I'm happy I just don't care that much about food.

Generic's picture
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I've had the question before. So, no honey and only beet sugar in my jam. It's not like it really costs any more.

seashanty's picture
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Madeleine wrote:

Jon Sable wrote:

Actually (cow) bone char is in the refining process of sugar. Basically the charcoal for refining the sugar is natural charcoal.... animal bones.

I'll be sure to point that out to the next pesky vegan that comes along. "Sorry, you should only use the industrial sugar, the other stuff was processed with animal based charcoal."

Another reason I'm happy I just don't care that much about food.

 devil  i guess i should read up on sugar!!     ps  did some research - organic sugar does not use bone char in processing. i use certified organic sugar --- good to know.  but i'm not feeding the masses, don't know how this impacts your costs. 

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05/22/2008

never heard of that in all my years of teaching food preservation. i say noSmiling

Madeleine's picture
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EmptyNest wrote:

never heard of that in all my years of teaching food preservation. i say noSmiling

I've seen it mentioned so many times today I figured I'd ask.

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