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0answers
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Using Agar Agar for Jelly Making

I use Agar Agar instead of fruit pectin because it is "cleaner" and I have more control over the sugar. However, I found a recipe for garlic jelly and forgot that it will not set if using agar agar if ...
3
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1answer
117 views

What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?

In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the shape and structure of the fruit. This ...
2
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1answer
156 views

If a recipe calls for Pectin NH can I use other pectin?

I am making this yule log for christmas which requires pectin NH for the glaze. Can I use any other normal pectin instead of the pectin NH and have the same glossy finish?
3
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1answer
175 views

Using pectin as a fat replacement

I make pectin stock from apples for use in jams and jellies, and I have lots of it. I would like to try using this stock as a fat substitute in baking, similar to replacing some of the fat in recipes ...
3
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1answer
2k views

how long do you have to cook lemon curd for?

How long does lemon curd have to be cooked in order to ensure a good set? if pectin is being used, what type of pectin is suitable?
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4answers
4k views

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

Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ingredients ...
3
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3answers
633 views

How can I thicken this cranberry-pepper jelly?

In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell peppers, finely chopped 2 Fresno or ...
2
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1answer
337 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 ...
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1answer
3k views

Can most sour fruits be jelled by cooking with sugar?

I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a recipe that essentially had me cook the ...
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1answer
6k views

What is the difference between pectin and pectin NH?

I've seen recipes calling for pectin, others call for pectin NH, so there is a difference. Could anyone please explain to me what is the difference between them and how to they behave different? Also ...
4
votes
2answers
326 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 ...
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1answer
1k views

What is the difference between liquid and powdered pectin?

We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do you substitute one for the other? what ...
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4answers
193 views

What can I do with paprika jelly?

I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind ...
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2answers
386 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 ...
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4answers
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 ...