Is "Jam" or "Syrup" recipe better for a pancake topping?

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MrsCountryChick

MrsCountryChick

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11 Years
Apr 15, 2008
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I have the Ball Blue Book, but don't know what one to use? I didn't want a "syrup" to be just all runny, but yet I didn't want a "jam" to be thick & con jelled like store bought jelly or a jello consistency. Which do any of you use?

Miss Prissy I remember a post where you had a photo of either pancakes or waffles with a fruit topping --which do you prefer?

Also the recipes in the Ball Blue Book called for Both lemon juice & grated lemon peel. I don't want to alter a recipe to mess with the safety of canning, but is the grated lemon peel really necessary? The recipes are with fruit & there's even instructions in the book to can "raw pack" with no ingredients added. I'm not a fan of lemon is why I'm wondering. Any info is Greatly Appreciated
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Here's what we do:

Attempt to make jam, but when you either use the wrong amounts of something, do something out of order, or do something else wrong, you end up with very liquid jam... i.e., syrup!
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'course, some of the problem might be the cheap labor we use:


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The lemon in the recipes is to add acidity as well as to "brighten" the flavor. You can't taste the lemon but it does add a certain "je ne sais quoi" to jam/jelly... like it sparkles a little on your tongue.

If you hate lemon, just use the lemon juice & skip the zest. Or add the lemon zest and chop it really finely. You'll never know it's there.

I made blackberry jam yesterday that called for an ENTIRE lemon, diced finely. Let me tell you that dicing lemons after picking blackberries HURTS - every little scratch on your hand screams!! So, I chopped it pretty coarsely and cooked it for a bit. Then I grabbed the stick blender - gawd I love that thing - and whirled it through the jam until all chunks were done. Voila!
 
Nifty--What cute kids! I had to laugh--that's exactly how we do it here, too. Start with jam, end up with "elegant fruit syrup"
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JennsPeeps--no kidding! After just getting out of the blackberry patch yesterday, I can hardly stand washing my hands with soap, much less submerging them in lemon juice.
 
I'm not sure exactly what I did, but when I made blackberry jam once I had the same problem. I didn't add pectin (blackberries are supposed to have enough pectin) and I processed the berries in a food mill to get the seeds out (probably where all the pectin was -- LOL). So I ended up with blackberry syrup that is sort of thick. It works very nicely on pancakes, especially lemon pancakes!
 
Quote:
The lemon peel should be all about flavor and looking pretty. If you omit it use a bit more lemon juice.

Jam uses all the fruit. Jelly uses the juice. Syrup uses just the juice too but no pectin to make it set up.

We eat cane syrup at my house.

My pancake recipe shows fresh berries in their own juices spooned over my dd's pancakes.

We save the jam for yogurt and ice cream.

Without added pectin you needs tons of sugar for jelly to set.
 
Quote:
Thank you.
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I'm new to canning... can you tell?
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I just didn't want to take the time to make a whole patch & have a lemon taste to it at all. So when a recipe also calls for vinegar....canning vegies & all does that mean you also won't taste it? That it's just for acid also?


Quote:
Thank you
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New to canning & I guess it shows.
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Sorry I thought your pancakes had your own canned fruit creation on it. Still sound delicious tho.
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That explains the differences:
Jam uses all the fruit. Jelly uses the juice. Syrup uses just the juice too but no pectin to make it set up.

I need all the info I can get.
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Thankgoodness for BYC.
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I made a jam with all the leftover berries from jam making one day. I cooked it about half the time the recipe on the sure jel box called for and when it set, it was halfway between a syrup and a jam.
I call it Terrie Berrie Pancake Spread.
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quote]
Thank you.
smile.png
I'm new to canning... can you tell?
roll.png
I just didn't want to take the time to make a whole patch & have a lemon taste to it at all. So when a recipe also calls for vinegar....canning vegies & all does that mean you also won't taste it? That it's just for acid also?

Depends on how much vinegar and what you are making. If you are pickeling something then you will most certainly taste the vinegar. If you are adding a teaspoon or 2 to a quart of tomatoes then no, you won't taste it.
I thought the approved way to make fruit syrup WAS to make jam and screw it up...is there another way? lol
Messed up plum jam makes GREAT syrup and ice cream topping. lol
 

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