Hi,

Can anyone recommmend a good jam recipe for non-pectin-containing
fruit, like strawberrys or similar ? Im particularly interested in how
much pectin per kg of sugar.

Thanks

Olly

in article ,
at wrote on 18/2/05 12:20 AM:

> Hi,
>
> Can anyone recommmend a good jam recipe for non-pectin-containing
> fruit, like strawberrys or similar ? Im particularly interested in how
> much pectin per kg of sugar.
>
> Thanks
>
> Olly
>
when using commercial pectins, it is a good idea to follow the manufacturers
directions.
Ellen
--

wrote:
> Hi,
>
> Can anyone recommmend a good jam recipe for non-pectin-containing
> fruit, like strawberrys or similar ? Im particularly interested in how
> much pectin per kg of sugar.
>
> Thanks
>
> Olly
>


Can you buy powdered pectin? In the US and Canada it comes in 1.75 or 2
ounce packets under the brand names "Sure-Jel", "Certo", and "Ball" (and
a few others.) The packet always comes with directions for use with
many different kind of fruit.

If you can't buy pectin, you'll have to do something like grate a whole
lemon and simmer it in water until it dissolves and use this for pectin
-- and you will be making Berry-Lemon Jam (I think I have a recipe for
this somewhere...) because the lemon flavor will be rather assertive.

Bob

in article , zxcvbob at
wrote on 18/2/05 10:13 AM:

> wrote:
>> Hi,
>>
>> Can anyone recommmend a good jam recipe for non-pectin-containing
>> fruit, like strawberrys or similar ? Im particularly interested in how
>> much pectin per kg of sugar.
>>
>> Thanks
>>
>> Olly
>>
>
>
> Can you buy powdered pectin? In the US and Canada it comes in 1.75 or 2
> ounce packets under the brand names "Sure-Jel", "Certo", and "Ball" (and
> a few others.) The packet always comes with directions for use with
> many different kind of fruit.
>
> If you can't buy pectin, you'll have to do something like grate a whole
> lemon and simmer it in water until it dissolves and use this for pectin
> -- and you will be making Berry-Lemon Jam (I think I have a recipe for
> this somewhere...) because the lemon flavor will be rather assertive.
>
> Bob
most old cookbooks have recipes for pectin stock, usually made from green
apples.
Ellen
--

In article .com>,
" > wrote:

> Hi,
>
> Can anyone recommmend a good jam recipe for non-pectin-containing
> fruit, like strawberrys or similar ? Im particularly interested in how
> much pectin per kg of sugar.
>
> Thanks
>
> Olly
>

Search the surejell.com site and look at recipes if you're buying bulk
quantities of pectin. Amount of fruit and sugar varies, depending on
the fruit; the amount of pectin is constant.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

wrote:
> Hi,
>
> Can anyone recommmend a good jam recipe for non-pectin-containing
> fruit, like strawberrys or similar ? Im particularly interested in how
> much pectin per kg of sugar.
>
> Thanks
>
> Olly
>
It looks like you are a Brit... then suggest that you taake a look at
your Grannies cook book and note that she would have made Strawberry Jam
with some Lemon rind and some lemon juice. Pectin as someone has said
comes also from apples is also found in some berries like red currants.
A post on UK Food group would get you a stack of recipes that do not
rely on commercial pectin.

If you have no luck email me back and I will send some recipes.

Peter Watson
Australia

> wrote in message
oups.com...
> Hi,
>
> Can anyone recommmend a good jam recipe for non-pectin-containing
> fruit, like strawberrys or similar ? Im particularly interested in how
> much pectin per kg of sugar.
>
> Thanks
>
> Olly

You might want to post your question on uk.food+drink.misc newsgroup. There
are lots of helpful people there.

noticed this thread

i happen to really lik e this
a zip lock bag full of apricots.stones long gone.
1 guess 10 ounces
four ounce of sugar
4 ounce of water.
lock the bag and put into the top freezer.
a few days later, i bring it out and put it through the food processor.
back in the freezer and you have one fine compote.

fresh apricotes on toast is a tasty treat a nice waker upper.
a friend of mine uses a pear brandy instead of water.
but i have to drive, in the morning.

i tried with a dash of cloves but prefer the fresh taste.
any other ideas of improvement?



"limey" > wrote in message
...
>
> > wrote in message
> oups.com...
>> Hi,
>>
>> Can anyone recommmend a good jam recipe for non-pectin-containing
>> fruit, like strawberrys or similar ? Im particularly interested in how
>> much pectin per kg of sugar.
>>
>> Thanks
>>
>> Olly
>
> You might want to post your question on uk.food+drink.misc newsgroup.
> There are lots of helpful people there.
>

> "limey" > wrote in message
> ...
> >
> > > wrote in message
> > oups.com...
> >> Hi,
> >> Can anyone recommmend a good jam recipe for non-pectin-containing
> >> fruit, like strawberrys or similar ? Im particularly interested in how
> >> much pectin per kg of sugar.
> >> Thanks
> >> Olly
> > You might want to post your question on uk.food+drink.misc newsgroup.
> > There are lots of helpful people there.
>

>

> >dug88 wrote:
>
>> noticed this thread: i happen to really lik e this
>> a zip lock bag full of apricots.stones long gone.
>> 1 guess 10 ounces
>> four ounce of sugar
>> 4 ounce of water.
>> lock the bag and put into the top freezer.
>> a few days later, i bring it out and put it through the food processor.
>> back in the freezer and you have one fine compote.
>> fresh apricotes on toast is a tasty treat a nice waker upper.
>> a friend of mine uses a pear brandy instead of water.
>> but i have to drive, in the morning.
>> i tried with a dash of cloves but prefer the fresh taste.
>> any other ideas of improvement?
>

A tablespoon or three of fresh ground ginger is very nice with peach
preserves and should be good here too? And some hot peppers in a different
batch if you like hot stuff. One hab, seeded & veined, or a coupla jalepenyos
or serranos, ditto.
Edrena