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Questions tagged [pectin]

29 questions
11
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4 answers

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 bit grainy, but I thought it was just from being the…
JustRightMenus
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1 answer

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 is there any rule of the thumb when to use what?
Sven
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1 answer

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 whole fruit in water, juice it, add about an equal…
thursdaysgeek
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2 answers

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 liquid, but the taste is fine. If I heat my…
Mien
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2 answers

Pectin vs Agar Agar vs Gelatin for Pate de Fruits

I was reading up on the difference between Pectin, Agar Agar and Gelatin. From what I read for use in cooking as thickening or gellatinizing agents there isn't any real or significant difference. So if I were to make Pate de Fruits or jam or…
J. Doe
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1 answer

How do you make pie with Citron watermelon (not just the rind)?

Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used for fresh eating, typically, and is hard all the way through even when ripe. The interior…
Brōtsyorfuzthrāx
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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 is explained in McGee's "On Food and Cooking" at…
CarrKnight
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2 answers

Is it necessary and possible to deactivate an added pectinase before making jam

I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that form. It works very well. Now I am considering…
Meadowlark Bradsher
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2 answers

How does preserved lemons salt soultion form a gel?

About 4-5 years ago I attempted to preserve some lemons in salt as per lots of recipes for Morrocan preserved lemons for tagine etc. I didn't ever get around to using any of them and also used an inappropriate clip top jar which allowed gas to…
Gemma
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1 answer

Prevent syneresis effect in agar-agar fruit jam

I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places that by replacing 0.1-0.2% of agar with locust beam gum is possible to prevent syneresis…
Miguel
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1 answer

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 with applesauce. Has anyone tried this, and what…
Margaret
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4
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1 answer

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?
primprim
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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 regular sugar. From what I've read, apples are a…
Ken
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Why is agar-agar more common in dessert recipes than pectin?

When reviewing vegetarian and vegan cookbooks, it is very common to see desserts prepared with agar-agar. Aside from pâte de fruits, I have never seen a dessert recipe call for pectin. In my own experience, I have found low-methoxy pectin (such as…
David Bruce Borenstein
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Can I add more pectin at the end of the marmalade cooking process?

We've had a few attempts at making orange marmalade using Seville oranges that are in season right now. The problem we've had is in reaching the setting stage. We've boiled up the marmalade up to the setting point, but the "wrinkle test" has…
user51717
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