Pectin and Safety in jam
12 years ago
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- 12 years ago
- 12 years ago
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How much pectin in this peach jam recipe?
Comments (1)Under the ingredients list it says: "Pectin - get the "no sugar needed" type. (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and local "big box" stores. It usually goes for about $2.00 to $2.50 per box." So you would use the usual 1 box of pectin just as with most recipes that call for powdered pectin. Dave...See MoreNo-pectin blackberry jam - how long to set?
Comments (15)1 of the jars doesn't seem to have much headspace at all - I can barely see it when I get down and sight along the edge of the lid. I tried just to fill each one to the rim below the threads. I just washed the lids and jars in my Bosch DW. It has a Sanitized light so I figured if that was on it was OK? I took them right from the DW as soon as the hour-long cycle was finished to fill 2 at a time so the jars were still hot (even though the lids were all in a baby utensil basket so I took those out all at once, the last 2 might have cooled slightly while I got the first 2 filled and closed). But I tried a spoonful of the leftovers - they're gummy! jars don't even sloosh when I tipped one upside down. So I mixed the leftover leftover "sauce" (what we hadn't eaten on ice cream) with the gum and got reasonable approximation of jam - it was roughly half and half. Should I open all the processed jars, mix them together over low heat so I don't cook them much at all, then reprocess? Or do I have to heat to boiling to put into a hot jar and process it? I hate to have to wash all these jars and waste the lids, DH says we can just open 2 (or 3, since 2 jars of "sauce" are pints and I only made half-pints of "gum") and mix them together, put them in the fridge and we all can eat PBJ sandwiches for the rest of the year! I can't give away jars of gum, though I did give SIL a jar of sauce. I *still* couldn't find pectin last night at Big Lots, though they had lots of quart-sized Mason jars....See MoreLow sugar peach jam without pectin recipe.
Comments (2)A longer process time? Not sure what you mean by that. Peaches are low-acid and low-pectin so getting them to set well with no commercial pectin and reduced sugar is not likely. You can in theory cook the jam long enough to evaporate out sufficient water for a thicker mixture but it's not truly jelled and there's a risk of over-cooking and the loss of freshness of taste. The set of a jam requires a specific ratio of acid+sugar+pectin. So in a sense you're asking mother nature to break her own rules. While some reduction of sugar is possible it's likely the best result will be a softer set preserve. The other option would be to improve the setting qualities by mixing the peaches with a higher-pectin fruit or fruit juice, like apple. You can, in fact, make your own natural pectin base from apples or citrus and then use it in your jams. Carol...See MoreWould Citric Acid Add Any Pectin to Jam?
Comments (2)Just my guess on the citric acid, but I doubt it's going to provide pectin. Some options to reduce the lemon "hit" but get the pectin would be to bag up any retrievable pulp and seeds and cook those with the mixture then remove. A lot of the pectin is in those elements but not the strongest lemon flavor as the peel has citrus oils. I think you could cut the amount of peel without any discernable reduction in set. I would also shred any peel very fine. It will melt into the preserve and be less discernable. The final option would be to follow Bullwinkel's technique and enhance with just a tablespoon or so of commercial pectin powder if you have it - just enough to assist. Carol...See More- 12 years ago
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