Help! With what do I mash berries for jam?

[Carolyn]

I'm just about to begin making my first batch of freezer strawberry jam and all the recipes say "mash the berries". A few of them suggest using a potato masher. I don't have one- have a potato ricer instead. Can I use it? Or can I put the berries in a baggie and use a rolling pin on it? How big/small should the pieces of crushed berries be? Any help would be appreciated! Thanks!!

[Beth]

Try the back of a big spoon. Put them in a zipper bag and mush them (I'd just use your hands with the bag, because a rolling pin might pop it open or break the bag and create a big mess). For that matter, you can use your hands in a big bowl, but I think the ricer would be a bit too much. Since the freezer jam won't cook and break down the berries, the amount of mashing is pretty much a matter of personal preference...do you like your jam chunkier or a little smoother?

[This message has been edited by Beth (edited 07-08-2000).]

[Mamasue]

Carolyn,

I use a potato masher. Do you have a pastry gadget that cuts in your pastry? If you are near a store I would go buy one. I don't know how a food processor would work unless you just hit the pulse just a few times. You basically want the strawberries broken up a little and not too mushy. I hope this helps. http://www.cookinglight.com/bbs/smile.gif

[Beth]

Mamasue....good idea on the pastry blender. This was a bit of a challenge since I use a potato masher too (probably more often for jams and sauces than potatoes). A food processor would be possible if you pulsed them in small batches to make sure you don't get puree.

[Carolyn]

Thanks to all! I'm going to try your suggested methods and see which one works best. Never thought of the pastry blender. As a last resort, I always resort to my hands. Guess I never got past the mud pie stage. Will let you know how it all turns out. Again, thanks!

[Beth]

That's the spirit!

[Carolyn]

Just thought I'd let you know, I made two batches of freezer low sugar jam. The first batch didn't really jell. Such a disappointment! I used a jelling agent I'd never heard of but it was the only one I could find for low sugar jams. It really came out more like a sauce. So, having lots of strawberries, I went out and finally fould the Sure Jell low sugar brand. Made it and it jelled (or jamed) beautifully. I now have both strawberry sauce (some with Grand Marnier) and strawberry jam in the freezer (and no space left for blueberries and raspberries). Many, many thanks for all your help. BTW, the pastry blender mashes strawberries beautifully.

[Mamasue]

Good Job Carolyn!! I knew you could do it! Now pass the jam for my slice of toast. http://www.cookinglight.com/bbs/smile.gif Glad the pastry blender worked too.