Fruits that are high in pectin are not necessarily sour and sour fruits are not necessarily high in pectin. However, pectin is typically found in high concentrations in firm fleshed fruit such as apples and in the skins of citrus. Unripe fruit has even more than the ripe. So- I can see why you would come to that conclusion.
It is easy enough to find charts ...
Pectin is a polysacharide found in the cell walls of plants. There are two main divisions of pectin used in cooking: high methoxyl (HM) and low methoxyl (LM).
The high methoxyl is used in most jam and jelly recipes. It requires sugar and acid to gel. When the pectin is dissolved out of the cell walls it is very dilute and picks up a negative charge that ...
Lemon curd is not cooked so much for a time—in general times are only guidelines to help cooks not yet familiar with a recipe do planning—as they are to a specific outcome.
The traditional test for lemon curd (and all custards, really) is the nappe, or coating the back of a spoon. If you dip a spoon into the curd, and then run your finger ...
I have done this before and it has worked for me. It should work, but if it doesn't, I know what will. My aunt sold Jam for a while and when the pectin didn't work she reheated and added a small amount of gelatin, I helped her stir it in, and that was the final fix for her bad mix.
Yes. See the accepted answer for Can most sour fruits be jelled by cooking with sugar?. After getting that answer, I have successfully made apple jelly with fresh cooked and strained apple juice and sugar, and nothing else. You can search for apple jelly recipes and find directions.
Graininess caused by excess undissolved sugar is fairly obvious. The grains will be sweet and will dissolve on the tongue.
Alternatively, with some fruit including blueberries, the skins of the fruit can be dry or tough and stay in grainy fragments in the jam. Again, this is obvious. The individual shreds will be dark and flat, etc.
Another, in my opinion, ...
TL;DR: likely because demand was too low to sustain commercial distribution
Barring any relationship to a specific historical incident, it's very difficult to find out why a specific food is no longer commercially produced. In the absence of specific reasons, we can see a number of contributing factors as to why grape preserves would have gone off the ...
I don't know for sure if it is the same enzyme naturally that naturally occurs in apples, but there is a commercial product called NovoShape that serves this purpose. It is a pectin esterase. You can find it in small quantities at Modernist Pantry: http://www.modernistpantry.com/novoshape.html
I found a study done in Korea in 2010 that said pectin can replace shortening in cookies and therefore, they concluded other baked goods. The ideal amount was 30% replacement saying the texture was actually better and the cookies were more moist. They don't recommend going higher than 30% as a 40% difference changed the structural integrity in a "negative" ...
There are plenty of high-sugar-content sweets that use gelatine, so it would be a reasonable substitute, but won't match the texture that pectin would normally provide in a pate de fruit or jam.
I don't know of any recipes using agar-agar that are designed for long-term storage, it is more often used in desserts, and again has a very distinctive (slightly ...
There's no problem adding pectin later in the process, you just have to be careful how you do it depending on the form. Powdered pectin can glob up if you just pour it in, mixing it with a bit of water or cooled marmalade from your pot will prevent this. Pectin sugar or liquid pectin mixes can be added without any issues.
The thing is you shouldn't need to ...
Without seeing the recipe and procedure, it is hard to say if the seeds are necessary, there are many recipes for Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe, that being said:
There is pectin in the seeds of citrus, but there is no need to grind or chop them for it ...
I found a site with another cranberry sauce maker complaining of the end product being too runny. What I learned is that cranberries have lots of natural pectin that is released when they are cooked past bursting.
If it were me, I would:
cook it some more, keeping it at a boil but watching it carefully so
it doesn't boil over and does not start to ...
If you have a bit of sun (as it is a summertime method);
* Pour the jam into a tray and leave it under the sun for some days. Check and stir the jam time to time until it reaches to desired thichness.
*The top of the tray should be covered with a thin cotton cloth/muslin in case any dust etc. not to get into the jam while it is still having sun and breating.
I've made grape, blackberry, elderberry, pear and apple jams and jellies, as well as combinations of those fruits, for years with Sure Jell dry pectin. I sometimes stir in spices like cinnamon for grapes and blackberries, nutmeg for pears and apples, and even lavender flowers or mint. Elderberries grow wild in our area. I use the instruction sheet in the box....
The amount of sugar in this recipe looks a bit low for a 10 minute simmer. I estimate that the bulk of the ingredients consists of,
~330g bell pepper
That's less than 25% sugar. If this were a straight cranberry jelly, you'd need about 40% sugar content for optimal jelly strength and, I estimate, at least 35%.
I think that ...
All gelling agents work only under certain conditions. You need to be in the working range for:
Pectins are more sensitive than gelatine, working in narrower ranges. Also, not every pectin is active in the same range, the main difference is between HM and LM pectin.
You can try if gelatine works with your recipe, ...
...NadjaCS seems to have already answered this question above, but here's a link to a website which explicitly gives a recipe for a pie-melon pie using diced and flavored pie melon. It also has a link to an antique recipe for what appears to be candied pie melon slices; I'm sure you could use those slices in place of the base for some other fruit pie.
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It could also possibly be because the modern varieties of grapes commercially grown for eating do not make a good jelly or jam.
Having made jam with a variety of grapes I have found that most of the grapes we buy as table grapes make a fairly ordinary jam whereas if you can get hold of older cultivars, grape jam/jelly is an amazing preserve.
For what it is worth, in case you want to make your own grape jam.
The recipe calls for basically four things: grapes, sugar, lemon, butter. And as I have gotten a lot of recipes off of SeriousEats.com, I figure this might be worth a look.
Check it out here.
You can use a chilled plate to test your batch before canning it next time. Pectin does not firms up with time, just temperature.
I would suspect that the watermelon juice has made your jelly too dilute, and you'll need to boil your jelly down further.
Unfortunately, syneresis is a byproduct of an agar gel. It is the nature of the molecular structure formed in the gel. This can be desirable, especially when using agar as a clarifying agent, however, not good for your jam. According to www.molecularrecipes.com, you can prevent this by replacing 0.1 - 0.2 percent agar with locust bean gum. I see you've ...
No, you can't.
Different pectins set under different conditions. Some require calcium, others require a high percentage of sugar. All have their own optimal pH range.
When a recipe is optimised for one type of pectin, other types won't set properly. Normally, you cannot substitute in any direction.
The linked question from Jolenealaska's comment ...
Tapioca Jelly is interesting stuff:
A typical recipe for tapioca jelly can be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over it, and soaking for three hours. It is then placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavored with ...
There are many variables in making jam and jelly. Pectin reacts with acid, not enough acid and the pectin won't gel. Not enough pectin and the gelling won't be enough. Too much water will make the gelling agent too dispersed.
So you can cook it down to get rid of the water, however that may ruin the consistency so I'd add more pectin and acid and see how ...
Yes, you can.
I have recently successfully cooked a batch of apple jam with only apples, sugar and water. The trick to extract enough pectin in order for the jam to solidify is either to cook them for a very long time or let the fruits sit for a night or so.
I just added the diced apples to a boiling sugar-water mixture (about 1:1), cooked them briefly and ...