gloria p wrote:
>
> A few days ago, wandering through my local supermarket (in the Kroger
> chain) I noticed the preserving products. With a sinking heart, I
> saw packages of Sure-Jel (one-batch size) for $3.89! OMG, after you
> factor in the price of sugar, even if you grow your own fruit, the price
> of jam making is no longer a bargain.
>
> Of course, when you look at commercial jams and even the farmers' market
> locally made, they are hovering at $5-10 per jar.
>
> Ball pectin, in their online store, is still listed at $.99/pkg.
> I may have to plan ahead and buy online this year.

ouch! that does sound too extreme a price.
perhaps a result of the last season poor
apple crop.

i'd call around, i'm sure there are better
prices than Kroger (hardware, coop, health food
stores, other grocers, etc.) and on-line is
a last ditch.

harvesting pectin isn't far beyond the skills
of someone who makes jams/jellies.

crabapples, apples, grapes all have enough
pectin to use, underripe green is best, varies
by species and season.

take fruit, cut up into small enough chunks
to cook through, add some water to just cover
cook thoroughly and then strain through cheese
cloth or old shirts. what drips through is pectin.
don't press as that makes pectin cloudy and
gives more off flavors.

testing for clumping is done by using rubbing
alcohol and cooled pectin.

all directions/descriptions available on-line
or at local library (using keywords harvesting
pectin).

i have been making more fruit spreads without
pectin and don't care if they are runny at
times. if i want it thicker at use i can heat
it with some corn starch to make a glaze.

concord grape jam/jelly are easy to make without
pectin, just harvest some of the green grapes along
with the more ripe grapes. i never have to use
pectin for this...


songbird