North American Fruit Explorers mailing list at ibiblio

["Brungardt, Sam" <Sam.Brungardt@state.mn.us>]

My grandmother and mother both advised that including some berries that
are not fully ripe will help a lot in making sure a jelly or jam jells.
They also liked the added tartness that these berries lend the finished
product.  For example, include some blackberries that are at the red
stage of ripeness.  They also did this when they made pie.  -- Sam
Brungardt, St. Paul, Minn.

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Michael Dossett
Sent: Tuesday, December 12, 2006 2:44 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Jellymaking Without Pectin


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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