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Yes, pureeing the fruit gave you too high a fruit ratio. Also,
that elevation will give A box of pectin weights 1.75 ounces, so a pound is worth a
little over 9 boxes. Buying in bulk I pay about 56 cents per box
equivalent before postage. If you have an apple tree, you can make your
own, which is cheapest yet. Generally, don’t buy more than a season’s
worth, as the pectin can break down and not work as well over time. I vacuum
seal it to extend its life. You paid $3.50 for 3 boxes? I see it for over $2 a box. ~ Stephen Sacramento, CA – elevation 52 feet, our lot 18 feet… From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On
Behalf Of Mark & Helen Angermayer Thanks
to everyone for all the helpful comments on jamming. One thing I can
take from it is that experience helps a lot. Stephen
said, too much, or too ripe fruit, may have been my problem. Now that I
think about it, the peaches, at least, were pretty ripe. And I probably
did use too much fruit. The recipe called for a volumetric measurement of
chopped peaches. But since my family doesn't like "chunky"
jam, We ran the peaches through a processor to make a puree' and used that
in the volumetric measurement instead chopped peaches. I
thought the pectin was sort of pricey also. We bought three boxes
and paid $3.50 total. The pectin yielded 9 pint jars of jam. That
computes to about 60 cents per jar for pectin. Stephen,
how many boxes of pectin can you get out of a pound of the bulk pectin you
buy? The website says 1/3 cup = a box of sure jell. At $5.15 per #,
how many boxes can you get out of that pound (I know the rule is a pint/pound
the world around, but I've found that doesn't work with dry measurements, they
can be much "fluffier" than liquid measurements)? Thanks, Mark KS-
elevation about 1000' |
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