<< Back to all Blogs
Login or Create your own free blog
Layout:
Home > Free Day Revoked
 

Free Day Revoked

August 10th, 2018 at 04:37 am

I thought today would be a free day, but DIL has to work (because of being on vacation next week) so I have to be a grandma!

Yesterday I took GS2 to the pool. He has a pass, but I have to pay for a guest pass, which is $8. And he bought a $4 ice cream treat.

I also spent $4 on fish feeder blocks to use while I'm on vacation.

Variables are up to 50%.

Our jam-making experiment went well, I think. I haven't tasted the result, but all the jars sealed. I sent one home with GS2.

I have a question for the jam-makers here. What is the best way to skim the foam? I feel like I took too much of the jam away, while still leaving too much of the foam. I used a big shallow spoon.

It certainly was a messy job, generating lots of dishes and stickiness everywhere.

Today I have to fill the car trunk with garage sale boxes, even though I'm going to Michigan first. When I come back on Wednesday, I won't have any help. Today I'll have GS2's help. Maybe on Wednesday I can fill the back seats myself. We'll see. If only I had an elevator!

4 Responses to “Free Day Revoked”

  1. Joan.of.the.Arch Says:

    Were you skimming foam while it was boiling, or was this just before it went into jars? We find that the foam that forms while the jam is boiling will subside. It happens kind of suddenly, I guess when the temperature reaches a certain point and the molecules (science, sorry) that form the foam are changed. Foam might be why some people put a dot of butter in the pot, but we never do that due canning safety concerns.

  2. CB in the City Says:

    I skimmed the foam after I took it off the heat.

    My jam turned out a bit runny. Do you know why that might be? I used the recommended amount of pectin.

  3. Joan.of.the.Arch Says:

    Unfortunately, it can be from not boiling long enough, not boiling to the proper temp, or even boiling too long at or above the best temp. Pectin breaks down when boiled too long, too hot. I am a terrible judge of when the jam or jelly is ready by all those little observational tricks; I have to use a jelly thermometer. I had some apricot jam once that did not set up for weeks, but it finally did, just sitting in the jars undisturbed. You can always call it fruity syrup. ;-)

  4. rob62521 Says:

    Joan beat me to the answer about the foam. And I've had some stuff not set up like it should even with pectin and a little lemon juice. I use a thermometer too. If it doesn't set, that's fine too, it still tastes good.

Leave a Reply

(Note: If you were logged in, we could automatically fill in these fields for you.)
*
Will not be published.
   

* Please spell out the number 4.  [ Why? ]

vB Code: You can use these tags: [b] [i] [u] [url] [email]