| JAM SEASON!! Make your own pectin
Posted: 7/10/2007 12:56:43 PM | Pectin as a separate commercial product was first sold in 1908 in Germany; it was the liquid version. In 1919 the Douglas Pectin Co. of Fairport, New York, took over a steel / munitions plant in Cobourg, Ontario, and made it the first Pectin plant in the British Empire to manufacture Pectin. For the first 4 years, the Pectin was sold to commercial processors in Canada and the UK; it was put on the retail market for home consumers in 1923 under the brand name of Certo.
Here's how to make your own Pectin:
1 pound (450g) of sliced crab apples (don't peel, just wash)
1 1/2 cups water (12 oz)
Simmer slowly for 30 to 45 minutes. Strain first through a sieve to get the juice (discard the boiled apple remnant or sweeten it like crazy for an apple sauce). Then filter the juice; either through a drip coffee filter, or through a piece of clean cloth put into a colander.
To use with low Pectin fruits, use 4 to 6 tablespoons per cup of mashed fruit. As well, per cup of mashed fruit, add 3/4 cup to 1 cup of sugar (6 oz to 8 oz / 180g to 225g).
You can freeze this Pectin, or jar it and process in a water bath for 15 minutes for shelf storage.
Substitutes
It is generally best not to swap liquid pectin for powdered. Use whatever kind your recipe tells you.
Nutrition
Some liquid pectins may cause a reaction in people who are allergic to sulfite. Powdered pectin does not contain sulfite.
Equivalents
1 tablespoon liquid Pectin = 2 teaspoons of powdered
Storage
Refrigerate bottled Pectin after opening, use within 7 days. Otherwise, yeast beasties in the air may get into the bottle and try to convert the sugars in it to alcohol. Sediment on the bottom of bottles doesn't affect the quality, just shake.
Fruit pectins stored at home from one season to the next don't seem to perform very well. Generally, you are best to buy fresh pectin for each season. After all the work of making preserves, you don't want it to fail because you tried to cheap out on getting fresh pectin. | |
|
| JAM SEASON!! Make your own pectin
Posted: 7/11/2007 12:46:33 AM | | That is crazy but interesting. I know if one does a lot of canning it can add up. My aunt actually started using flavored jello in place of some of the pectin. Like she will use Strawberry flavored Jello with her homemade rhubarb for strawberry rhubarb jam. I am sure she reduces the sugar appropriately as well. She makes the best jams of anyone I know. | |
|
| JAM SEASON!! Make your own pectin
Posted: 7/28/2007 2:13:22 PM | I am making jelly this fall and will be using this recipe. Got any recipes for apple butter or pear preserves? Yippeee!! | |
|
| |
| JAM SEASON!! Make your own pectin
Posted: 4/1/2008 1:19:54 AM | I always look forward for something to do with all the extra berries the kids didn't gobble up.....ususally its making jam. Just a quick note.....there is the pectin that is available in the baking section in the grocery store....however, I myself have never used it. Certain fruits you can process into jams/jellies without it. Most berries... strawberries, black and raspsberries can be made without pectins, they contain them naturally. I have also made apple, peach, pear and marmalades without pectins. The only drawback? The kids go through the homemade goodies faster than I can make them. I have some vintage cookbooks so if anyone is interested in recipes? Let me know.  | |
|
Home
login 
