help - added the sugar before the pectin
ruthm
16 years ago
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sautesmom Sacramento
16 years agoreadinglady
16 years agoRelated Discussions
Your best no- and low-sugar-added recipes
Comments (11)Dave - I always wonder why the US uses volume measurements for dry ingredients when there is so much margin for error. Do you think you'd ever go over to weight? Is there any movement in that direction? Habit probably. But hey it's better then "pinch of" and "handful of". :-) Was talking about that with the grandsons last week and apparently they are learning it the 'new' way in school along with metrics (which they prefer). They were trying to explain it to me. So while Grandpa tends to go Huh?? the younger generations are much more open to making the needed changes it seems. Every time the issue has come up in the US in the past - from what I read anyway - the baby boomer generation (we AARP members) tend to raise cain. But yes I do see a very gradual (some would call it sneaky) shifting in labeling and measurement instructions. Government is just waiting for we old stubborn foggies to die off before making it all official and required. Dave...See MoreRaspberry JELLY possible w/o added pectin?
Comments (7)What you're talking about is really more a seedless jam than a jelly. The main issue is the pectin is in the cell walls of the fruit and the seeds, so once that is removed, the pectin level is lower. If your fruit was dead-ripe then the pectin level has further degraded and that will really make it difficult. However, I have made true raspberry jelly and seedless berry jams like those you describe without commercial pectin. The set will probably be slightly softer, not a syrup but not super-firm. If you get too eager for a firm set, there is a risk of overcooking, but it can be done and the preserve may further firm up over time. There are some parts of the country where this is easier to achieve due to differences in growing conditions which result in a higher natural acid level. So how well it will work in your case I do not know. If you use 1/4 underripe fruit, add lemon juice and cook the mixture with a bag which includes the lemon seeds and whatever pulp you have, the odds will improve as citrus has a lot of natural pectin. Just don't overdo it or the lemon flavor will predominate. The other option would be to add some natural homemade pectin from apples (i.e. an apple pectin or apple jelly base). Carol...See Moreplum jam -- added sugar before pectin ....
Comments (6)I think it may be just fine. Several recipes for plum jam will read like this one: "Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add dry pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat." Plum jam is one I don't add pectin to at all, I just cook longer and it sets reliably. Have you tried testing a bit on a plate in your freezer for about 1 minute to see if it jells? Or a spoon dipped in and coated can give you a clue too, if the jam hangs off the edge of a spoon instead of dripping off its a good indication its going to set. Let us know what happens....See MoreHelp how much pectin in grapefruit marmalade
Comments (5)Sorry you're still struggling with this. Ball Complete has a recipe using 1 "large" grapefruit, after removing pith says to boil the peel for 10 min in water to cover "generously", then add 4C water, the segments and the juice, boil again 10 min then let stand 12- 18 hours. No pectin. Next day boil again about 15 min, then measure and add 1C sugar per cup of fruit, boil til gels, about 30 min. Did you boil it til it sheeted? Smaller batches are better, too - try working with 4 to 6C at a time. Ball also has a Lemon Ginger Marmalade recipe I've made that does use pectin, not sure how grapefruit compares, but 6 small lemons, 1/2tsp baking soda (not sure what that does or if you need it for grapefruit), 2.5C water, boil peel 5 min, add 1C lemon juice and segments (plus gingerroot), and 1 pckg powdered pectin, bring to boil, add 6.5C sugar(!) and boil hard 1 minute. This set up right away. You might want to try remaking this with the pectin you have on hand tomorrow (if you have time), follow the directions for remaking a soft spread on the jar, basically whisk the pectin (about 4 Tbsp?) into some hot water, then bring to a boil, add it to 4C of your marmalade then add the remaining sugar (if you need to add more) and bring to a rolling boil....See Moreshirleywny5
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