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nafex - Re: [NAFEX] jam making - steam extracted juice

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  • From: "Thomas Olenio" <tolenio@sentex.net>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] jam making - steam extracted juice
  • Date: Mon, 11 Dec 2006 18:34:08 -0500

Hi,

Currants are loaded with natural pectin, for those that do not know.

Later,
Tom

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of list@ginda.us
Sent: Monday, December 11, 2006 6:27 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] jam making - steam extracted juice


On Dec 11, 2006, at 1:49 AM, Don Yellman wrote:

>
> What is the objective of all this boiling of fruit and sugar on the
> stove? Are you trying to make jam without the use of added
> pectin? And what types of fruit are you using for jam making, i.e.
> grapes, blackberries, raspberries, blueberries?


I cook red currants on the stove, after crushing them a bit so
there's some liquid at the bottom of the pan. Then I strain the
juice and add sugar and cook it down to make a very nice jelly. No
added pectin. No added water. No need to remove the stems or seeds
before cooking, either.

Of course, currants are very tart, and the added sugar is welcome for
reasons of taste as well as texture.

Ginda
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