On 9/27/2012 9:51 AM, Ross@home wrote:
> On Wed, 26 Sep 2012 10:01:43 -0500, George Shirley
>> On 9/26/2012 8:17 AM, jamchickx wrote:
>>> I'm just starting to get into making jams and preserves, but I nearly
>>> always have to buy pectin to get jams etc to set...any tips on something
>>> I can use instead of running out to the shops?
>>> I grown my own fruit and veg mainly....so some recipes for plums,
>>> redcurrants, blackberries,apples and gooseberries would be welcome,
>>> please x
>> Try these folks: http://nchfp.uga.edu/
>> Many of the fruits you're using require pectin to set the jelly or jam.
>> Buy several packages at a time or buy in bulk. Many of the brand name
>> pectins have recipe pamphlets in the box that tell you how to use and
>> what to use on various fruits and berries. One of the Canadian readers
>> would have to advise you on stores that carry both. How about it Ross?
> I could list a few stores here in Ontario that carry both but I think
> jamchickx would probably have to travel a long way to get to any one
> of them.
> Saying "running out to the shops" and posting from foodbanter I
> presume (s)he is a Brit.
> I have sometimes made jam and/or jelly without pectin using the
> temperature test (8ºF over the boiling point of water at my altitude)
> but it's a lot simpler just using pectin.
> NCHFP has a few recipes for pectin-less jams at
> and jellies at
> Southern Ontario, Canada
There are berry jam recipes that use a thinly-sliced lemon to provide
the pectin, and they taste OK, but the lemon ends up dominating the flavor.
I think you can also make your own pectin from unripe apples. That
would have a more neutral flavor.