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Post by thywar on Jul 31, 2016 9:54:21 GMT -7
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Post by missasip on Jul 31, 2016 12:03:33 GMT -7
Never made any but have used it when it was close to 10 years old. Seems pretty easy to make though huh...
IIRC, my mom used something else. But not for sure. Her and my grandmother didn't use it in fig preserves. Maybe the figs already have pectin...not sure.
Good thread for thoughts...
Jimmy
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Post by geron on Jul 31, 2016 12:59:44 GMT -7
Doesn't answer your question but gives an alternative to pectin. extension.usu.edu/htm/faq/faq_q=1652I don't use pectin for any fruits. The following recipe yeilds a thick syrupy jam from blue berries, strawberries, peaches, figs, blackberries. I've made all of them. Does NOT work for Pears!!! 4 cups fruit/berries 3 cups sugar (white granulated) Place fruit/berries in dutch oven. Add sugar on top. Heat and stir till sugar melts. You can mash the fruit/berries if desired. Bring to a boil that you can't stir down (rolling boil). Boil for 20 minutes. Ladle into jars and seal. Done it this way for years and everybody brags on the results. You can double the recipe which I always do if I have enough fruit. Don't try larger batches cause it doesn't turn out well.
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Post by Cwi555 on Jul 31, 2016 13:31:00 GMT -7
18 - 24 months for the liquid. 3-5 years for the powder. Making as shown in your link is close enough to what my grandmother did that I won't bother adding to it.
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Post by sirderrin on Jul 31, 2016 14:28:38 GMT -7
Using semi green fruit mixed in with the ripe will increase the pectin content - our native berries, sour apples, crab apples, all have have enough pectin to set on their own... figs, pears, peaches, strawberries all need help from what I have seen in making jellies/jams....
I am sure there are others but I know these from doing:)
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Pectin
Jul 31, 2016 16:48:22 GMT -7
via mobile
Post by thywar on Jul 31, 2016 16:48:22 GMT -7
Doesn't answer your question but gives an alternative to pectin. extension.usu.edu/htm/faq/faq_q=1652I don't use pectin for any fruits. The following recipe yeilds a thick syrupy jam from blue berries, strawberries, peaches, figs, blackberries. I've made all of them. Does NOT work for Pears!!! 4 cups fruit/berries 3 cups sugar (white granulated) Place fruit/berries in dutch oven. Add sugar on top. Heat and stir till sugar melts. You can mash the fruit/berries if desired. Bring to a boil that you can't stir down (rolling boil). Boil for 20 minutes. Ladle into jars and seal. Done it this way for years and everybody brags on the results. You can double the recipe which I always do if I have enough fruit. Don't try larger batches cause it doesn't turn out well. Seal as in pressure cooker seal? Or just seal?
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Post by geron on Aug 1, 2016 2:58:53 GMT -7
Doesn't answer your question but gives an alternative to pectin. extension.usu.edu/htm/faq/faq_q=1652I don't use pectin for any fruits. The following recipe yeilds a thick syrupy jam from blue berries, strawberries, peaches, figs, blackberries. I've made all of them. Does NOT work for Pears!!! 4 cups fruit/berries 3 cups sugar (white granulated) Place fruit/berries in dutch oven. Add sugar on top. Heat and stir till sugar melts. You can mash the fruit/berries if desired. Bring to a boil that you can't stir down (rolling boil). Boil for 20 minutes. Ladle into jars and seal. Done it this way for years and everybody brags on the results. You can double the recipe which I always do if I have enough fruit. Don't try larger batches cause it doesn't turn out well. Seal as in pressure cooker seal? Or just seal? I just fill the jars with the jam straight from the dutch oven, clean the jar rim, place the lid on and center and hold the lid while I screw the ring down finger tight. At that point it's good to go if you have sterilized the lids/rings/jars and if the lid "snaps" down to seal properly. However, since I feed this stuff to my children and grand children I process all the jars through a boiling water bath canner for 10 minutes . . . just to make sure. If you run the filled jars through the boiling water canner it's not necessary to sterilize the lid/ring/jar before filling. Just good and clean. This does not make a thick, gummy jam. The fruit/berries stay soft and the liquid has a pancake syrup like consistence. Just the way we like it for sopping. I never learned to appreciate Jellys/Jams with added pectin. "Finger tight" = I just place the jar on a wet folded towel and twist the ring till the jar turns. That's "finger tight" and plenty tight enough for the lid to seal. After it's sealed and cooled the ring comes off easily. My FIL screws the rings down with a gorilla grip and I have to use the PTO on the tractor to get the rings off.
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Post by ColcordMama on Aug 1, 2016 5:06:50 GMT -7
LOL @ PTO
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