[NAFEX] Pectin jell
Mark & Helen Angermayer
hangermayer at isp.com
Thu Aug 28 14:09:30 EDT 2008
Thanks to everyone for all the helpful comments on jamming. One thing I can take from it is that experience helps a lot.
Stephen said, too much, or too ripe fruit, may have been my problem. Now that I think about it, the peaches, at least, were pretty ripe. And I probably did use too much fruit. The recipe called for a volumetric measurement of chopped peaches. But since my family doesn't like "chunky" jam, We ran the peaches through a processor to make a puree' and used that in the volumetric measurement instead chopped peaches.
I thought the pectin was sort of pricey also. We bought three boxes and paid $3.50 total. The pectin yielded 9 pint jars of jam. That computes to about 60 cents per jar for pectin.
Stephen, how many boxes of pectin can you get out of a pound of the bulk pectin you buy? The website says 1/3 cup = a box of sure jell. At $5.15 per #, how many boxes can you get out of that pound (I know the rule is a pint/pound the world around, but I've found that doesn't work with dry measurements, they can be much "fluffier" than liquid measurements)?
KS- elevation about 1000'
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