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nafex - Re: [NAFEX] Jellymaking Without Pectin

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  • From: Michael Dossett <phainopepla@yahoo.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Jellymaking Without Pectin
  • Date: Tue, 12 Dec 2006 12:43:46 -0800 (PST)

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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