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  • From: Lucy Goodman <goodows AT infinet.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] Re: PECTIN
  • Date: Thu, 12 Jun 2003 08:17:07 -0400

Anyone here using natural pectins? I have used green apples in
strawberry jam last year. Made a fantastic jam which tastes different
than jam made with commercial pectins. I cannot remember the ratio of
apples to strawberries unfortunately. Which made for a fairly runny
batch of jam this past week when I made some (but it tastes great!). I
check the pectin in the jam by taking a bit of jam (1/2tsp) and put that
in a clean jar and than pour a like amount of everclear over the jam
sample. it will either turn into an almost solid blob or be stringy. how
it looks tells you how much sugar to add-the more solid the less sugar.
The Joy of Cooking has complete instructions on how to do/interpret this test.

Quince would be another great fruit to add to jam/jelly for pectin




Lucy Goodman
Boulder Belt Organics
New Paris, OH
Check out the Boulder Belt website:
http://www.angelfire.com/oh2/boulderbeltcsa
"There is no way to peace---peace is the way."
A.J. Muste




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