North American Fruit Explorers mailing list at ibiblio

[Michael Dossett <phainopepla@yahoo.com>]

Don,  

This method works quite well with Blackberries and
Raspberries.  I add a little bit of honey and just
cook it.  Once it reaches the right temperature, it
will also pass the spoon test without adding pectin. 
Raspberries actually have a fair amount of pectin in
them, blackberries less but still enough.  I haven't
ever tried this with strawberries but they are also
supposed to be lower in pectin.

Michael

--- Don Yellman <don.yellman@webformation.com> wrote:

> Of course it is possible to make jelly without added
> pectin, not only with currants but with other
> naturally high-pectin fruits like Concord grapes and
> crabapples.  Generally, fruit that is marginally
> ripe has a higher level of natural pectin than dead
> ripe fruit.  I don't think I would try it with ripe
> blackberries or raspberries.  Both of my
> grandmothers made Concord jelly this way; they
> simply boiled the hell out of it and added lots of
> sugar until the spoon test told them it would jell. 
> The resulting product was good, but very sweet, and
> reducing sugar when depending on natural pectin is
> not an option.

Michael Dossett
Corvallis, Oregon
www.Mdossettphoto.com
phainopepla@yahoo.com


 
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