1
vote
3answers
2k views

What alternative gelling agents can I use for jam and marmalade?

Rather than using natural pectin from the fruit being used or artificial pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ...
2
votes
1answer
268 views

Is there enough pectin in Apples to make jam

I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of ...
4
votes
2answers
269 views

How to recover jam that is too liquid?

I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very ...
2
votes
2answers
356 views

Are there alternative ways to test fruit preserves for doneness?

I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting ...
7
votes
3answers
2k views

Why is my blueberry jam grainy?

I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was a little jam left in the pot. It was a ...