Thread: jams and preserves

On 9/26/2012 8:17 AM, jamchickx wrote:
> I'm just starting to get into making jams and preserves, but I nearly
> always have to buy pectin to get jams etc to set...any tips on something
> I can use instead of running out to the shops?
> I grown my own fruit and veg mainly....so some recipes for plums,
> redcurrants, blackberries,apples and gooseberries would be welcome,
> please x
>
>
>
>
Try these folks: http://nchfp.uga.edu/

Many of the fruits you're using require pectin to set the jelly or jam.
Buy several packages at a time or buy in bulk. Many of the brand name
pectins have recipe pamphlets in the box that tell you how to use and
what to use on various fruits and berries. One of the Canadian readers
would have to advise you on stores that carry both. How about it Ross?

On Wednesday, September 26, 2012 2:17:28 PM UTC+1, jamchickx wrote:
> I'm just starting to get into making jams and preserves, but I nearly
>
> always have to buy pectin to get jams etc to set...any tips on something
>
> I can use instead of running out to the shops?
>
> I grown my own fruit and veg mainly....so some recipes for plums,
>
> redcurrants, blackberries,apples and gooseberries would be welcome,
>
> please x

Just include a bit of fruit that's high in pectin. Lemon especially, it goes well with lots of things.


NT

On Wed, 26 Sep 2012 10:01:43 -0500, George Shirley
<[email protected]> wrote:

>On 9/26/2012 8:17 AM, jamchickx wrote:
>> I'm just starting to get into making jams and preserves, but I nearly
>> always have to buy pectin to get jams etc to set...any tips on something
>> I can use instead of running out to the shops?
>> I grown my own fruit and veg mainly....so some recipes for plums,
>> redcurrants, blackberries,apples and gooseberries would be welcome,
>> please x
>>
>>
>>
>>
>Try these folks: http://nchfp.uga.edu/
>
>Many of the fruits you're using require pectin to set the jelly or jam.
>Buy several packages at a time or buy in bulk. Many of the brand name
>pectins have recipe pamphlets in the box that tell you how to use and
>what to use on various fruits and berries. One of the Canadian readers
>would have to advise you on stores that carry both. How about it Ross?

I could list a few stores here in Ontario that carry both but I think
jamchickx would probably have to travel a long way to get to any one
of them.
Saying "running out to the shops" and posting from foodbanter I
presume (s)he is a Brit.
I have sometimes made jam and/or jelly without pectin using the
temperature test (8ºF over the boiling point of water at my altitude)
but it's a lot simpler just using pectin.
NCHFP has a few recipes for pectin-less jams at
http://nchfp.uga.edu/how/can_07/jam_without_pectin.html
and jellies at
http://nchfp.uga.edu/how/can_07/jell...ut_pectin.html
HTH.

Ross.
Southern Ontario, Canada

On 9/27/2012 9:51 AM, Ross@home wrote:
> On Wed, 26 Sep 2012 10:01:43 -0500, George Shirley
> <[email protected]> wrote:
>
>> On 9/26/2012 8:17 AM, jamchickx wrote:
>>> I'm just starting to get into making jams and preserves, but I nearly
>>> always have to buy pectin to get jams etc to set...any tips on something
>>> I can use instead of running out to the shops?
>>> I grown my own fruit and veg mainly....so some recipes for plums,
>>> redcurrants, blackberries,apples and gooseberries would be welcome,
>>> please x
>>>
>>>
>> Try these folks: http://nchfp.uga.edu/
>>
>> Many of the fruits you're using require pectin to set the jelly or jam.
>> Buy several packages at a time or buy in bulk. Many of the brand name
>> pectins have recipe pamphlets in the box that tell you how to use and
>> what to use on various fruits and berries. One of the Canadian readers
>> would have to advise you on stores that carry both. How about it Ross?
>
> I could list a few stores here in Ontario that carry both but I think
> jamchickx would probably have to travel a long way to get to any one
> of them.
> Saying "running out to the shops" and posting from foodbanter I
> presume (s)he is a Brit.
> I have sometimes made jam and/or jelly without pectin using the
> temperature test (8ºF over the boiling point of water at my altitude)
> but it's a lot simpler just using pectin.
> NCHFP has a few recipes for pectin-less jams at
> http://nchfp.uga.edu/how/can_07/jam_without_pectin.html
> and jellies at
> http://nchfp.uga.edu/how/can_07/jell...ut_pectin.html
> HTH.
>
> Ross.
> Southern Ontario, Canada


There are berry jam recipes that use a thinly-sliced lemon to provide
the pectin, and they taste OK, but the lemon ends up dominating the flavor.

I think you can also make your own pectin from unripe apples. That
would have a more neutral flavor.

Bob

'George Shirley[_2_ Wrote:
> ;1773455']On 9/26/2012 8:17 AM, jamchickx wrote:-
> I'm just starting to get into making jams and preserves, but I nearly
> always have to buy pectin to get jams etc to set...any tips on
> something
> I can use instead of running out to the shops?
> I grown my own fruit and veg mainly....so some recipes for plums,
> redcurrants, blackberries,apples and gooseberries would be welcome,
> please x
>
>
>
> -
> Try these folks: 'National Center for Home Food Preservation'
> (http://nchfp.uga.edu/)
>
> Many of the fruits you're using require pectin to set the jelly or jam.
> Buy several packages at a time or buy in bulk. Many of the brand name
> pectins have recipe pamphlets in the box that tell you how to use and
> what to use on various fruits and berries. One of the Canadian readers
> would have to advise you on stores that carry both. How about it Ross?

Thanks I will have a look at that...will come in handy for the surplus
from the allotment :-)




--
jamchickx

[email protected];1773507 Wrote:
> On Wednesday, September 26, 2012 2:17:28 PM UTC+1, jamchickx wrote:-
> I'm just starting to get into making jams and preserves, but I nearly
>
> always have to buy pectin to get jams etc to set...any tips on
> something
>
> I can use instead of running out to the shops?
>
> I grown my own fruit and veg mainly....so some recipes for plums,
>
> redcurrants, blackberries,apples and gooseberries would be welcome,
>
> please x-
>
> Just include a bit of fruit that's high in pectin. Lemon especially, it
> goes well with lots of things.
>
>
> NT

oooh really, I normally have fresh lemons in the fridge, but never
thought of using them, Thanks x




--
jamchickx

Ross@home;1773576 Wrote:
> On Wed, 26 Sep 2012 10:01:43 -0500, George Shirley
> [email protected] wrote:
> -
> On 9/26/2012 8:17 AM, jamchickx wrote:-
> I'm just starting to get into making jams and preserves, but I nearly
> always have to buy pectin to get jams etc to set...any tips on
> something
> I can use instead of running out to the shops?
> I grown my own fruit and veg mainly....so some recipes for plums,
> redcurrants, blackberries,apples and gooseberries would be welcome,
> please x
>
>
>
> -
> Try these folks: 'National Center for Home Food Preservation'
> (http://nchfp.uga.edu/)
>
> Many of the fruits you're using require pectin to set the jelly or jam.
> Buy several packages at a time or buy in bulk. Many of the brand name
> pectins have recipe pamphlets in the box that tell you how to use and
> what to use on various fruits and berries. One of the Canadian readers
> would have to advise you on stores that carry both. How about it Ross?-
>
> I could list a few stores here in Ontario that carry both but I think
> jamchickx would probably have to travel a long way to get to any one
> of them.
> Saying "running out to the shops" and posting from foodbanter I
> presume (s)he is a Brit.
> I have sometimes made jam and/or jelly without pectin using the
> temperature test (8ºF over the boiling point of water at my altitude)
> but it's a lot simpler just using pectin.
> NCHFP has a few recipes for pectin-less jams at
> 'National Center for Home Food Preservation | How Do I? Jam and Jelly'
> (http://nchfp.uga.edu/how/can_07/jam_without_pectin.html)
> and jellies at
> 'National Center for Home Food Preservation | How Do I? Jam and Jelly'
> (http://nchfp.uga.edu/how/can_07/jell...ut_pectin.html)
> HTH.
>
> Ross.
> Southern Ontario, Canada

Yes Ross, def a Brit x
Thanks




--
jamchickx

zxcvbob;1773670 Wrote:
> On 9/27/2012 9:51 AM, Ross@home wrote:-
> On Wed, 26 Sep 2012 10:01:43 -0500, George Shirley
> [email protected] wrote:
> -
> On 9/26/2012 8:17 AM, jamchickx wrote:-
> I'm just starting to get into making jams and preserves, but I nearly
> always have to buy pectin to get jams etc to set...any tips on
> something
> I can use instead of running out to the shops?
> I grown my own fruit and veg mainly....so some recipes for plums,
> redcurrants, blackberries,apples and gooseberries would be welcome,
> please x
>
> -
> Try these folks: 'National Center for Home Food Preservation'
> (http://nchfp.uga.edu/)
>
> Many of the fruits you're using require pectin to set the jelly or
> jam.
> Buy several packages at a time or buy in bulk. Many of the brand name
> pectins have recipe pamphlets in the box that tell you how to use and
> what to use on various fruits and berries. One of the Canadian readers
> would have to advise you on stores that carry both. How about it
> Ross?-
>
> I could list a few stores here in Ontario that carry both but I think
> jamchickx would probably have to travel a long way to get to any one
> of them.
> Saying "running out to the shops" and posting from foodbanter I
> presume (s)he is a Brit.
> I have sometimes made jam and/or jelly without pectin using the
> temperature test (8ºF over the boiling point of water at my altitude)
> but it's a lot simpler just using pectin.
> NCHFP has a few recipes for pectin-less jams at
> 'National Center for Home Food Preservation | How Do I? Jam and Jelly'
> (http://nchfp.uga.edu/how/can_07/jam_without_pectin.html)
> and jellies at
> 'National Center for Home Food Preservation | How Do I? Jam and Jelly'
> (http://nchfp.uga.edu/how/can_07/jell...ut_pectin.html)
> HTH.
>
> Ross.
> Southern Ontario, Canada-
>
>
> There are berry jam recipes that use a thinly-sliced lemon to provide
> the pectin, and they taste OK, but the lemon ends up dominating the
> flavor.
>
> I think you can also make your own pectin from unripe apples. That
> would have a more neutral flavor.
>
> Bob

I could so that because we have a small apple tree on our allotment but
they never seem to get big and ripe enough to eat before falling off!
Do you know how to make it?...if not I'll google it x




--
jamchickx