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Post by PariS on Jan 25, 2011 8:54:52 GMT -5
I'm going to try a jam recipe written in French that calls for "sucre spécial confiture (par exemple Confidélices de Daddy)". Is this white sugar with added pectin?
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Post by sunshine817 on Jan 25, 2011 10:12:37 GMT -5
Yes, Annette -- there are a couple of brands, but it has the sugar and the pectin already mixed in the bag.
I've had mixed success with it - one batch turned out awesome, but I threw out an entire batch of peach jam that never set.
I do much better with pectin and sugar added separately. (Doesn't sound like it should matter, but it does!)
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Post by PariS on Jan 25, 2011 14:17:24 GMT -5
Thanks! That is kinda what I thought. I'm going to read the pectin package and figure out how much I should add for the amount of sugar and fruit in the recipe and give it a whirl. Apple Pear Confiture with Orange and Vanilla Bean--sounds yummy. I'm kicking myself for forgetting to hunt down Christine Ferber last week My kids had me totally distracted!
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Post by Jody on Jan 25, 2011 15:26:43 GMT -5
I've never used pectin when making jellies and preserves. Is it only certain kinds of fruits that require it? I' ve only made tomato ( my favorite), plum nut,orange, grapefruit, tangerine kumquat marmalades
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Post by PariS on Jan 25, 2011 16:40:19 GMT -5
I'm not totally sure, Jody. I know apples contain natural pectin, and some recipes call for adding apple to help thicken. Maybe your recipes cook longer? This recipe boils for 6 minutes is all. It thickened up really nice. I'm impatiently waiting for it to cool...
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Post by willow on Jan 25, 2011 17:32:19 GMT -5
Is jam/fruit butter difficult to make? Some of the combinations you ladies mention sound delicious!
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Post by Laura NY (aoi33) on Jan 25, 2011 20:52:23 GMT -5
No, Willow it isn't, though it does take a little bit of practice to get the hang of it.
Jody and Annette, Christine Ferber has a recipe for green apple jelly that she uses instead of commercial pectin. I usually make up a batch at the beginning of the canning season and use as needed. It works beautifully, especially in her Ispahan jam.
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Post by sunshine817 on Jan 26, 2011 1:01:40 GMT -5
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Post by PariS on Jan 26, 2011 6:13:18 GMT -5
That's great, Laura and Sunshine. How much of this apple pectin/jelly do you need to add to a batch of jam for it to set up? Willow, Laura is right--it's not difficult, and practice makes perfect (although no matter how much practice you've had, sometimes a batch just doesn't work out how you want it to!) Watch this for an overview: www.youtube.com/watch?v=FLI7xRxqL_g You can do it!
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Post by sunshine817 on Jan 26, 2011 6:30:53 GMT -5
In the comments, the woman in the video says "about 8 ounces per 3 to 4 pounds of fruit"
That's a pretty big variance...I think I'd just use commercial pectin.
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Post by Laura NY (aoi33) on Jan 26, 2011 12:25:37 GMT -5
Annette, I think this will help: www.shesimmers.com/2010/10/apple-jelly-by-method-of-christine.htmlI have been very pleased with the results and have been able to rescue some of my neighbor's jams and jellies with it as well, since some is always in the larder. I do put it through a water bath. For three to four pints of jam or jelly I would start with about four ounces and expect to add eight, but you have to feel for it as each batch is different.
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Post by Jody on Jan 26, 2011 14:14:46 GMT -5
"Husband is OK but may need a later procedure to clear everything out"
Glad to hear he is doing better. Stones of any kind always sound terrible to me!
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