We've all had jam and jelly that won't set, no matter what we do.
I have a great recipe book, The Complete Book of Preserving", published by Marshall Cavendish, which gives advice on pectin content in the jams and jellies section........
"MEASURING PECTIN CONTENT
.....Simmer a little of the fruit until the juice runs out. Strain off one teaspoon of the juice into a glass or small bowl. When it is cool add 3 teaspoons of methylated spirits and stir well. Leave it for 1 - 2 minutes. If a large, transparent, jelly-like clot forms, the fruit is high in pectin; if it forms into 2 or 3 lumps the pectin content is medium; and if it breaks into small pieces the pectin content is low. " DISCARD THE MIXTURE
"To make successful jam from low pectin and acid fruit extra pectin should be added and this can be done in one of the followin ways.
1. Mix the low or medium pectin fruit with a high pectin one, e.g., apple and blackberry or rhubarb and plum.
2. Add a pectin stock made from fruits such as apples gooseberries or red currants.
3. Add commercially made pectin, which is available in liquid r powdered form.
4. Add lemon juice or citric acid - 2 tablespoons to 2 kgs fruit is usually sufficient.
When adding extra pectin to the fruit, it must be very well softened before the pectin and sugar is added. Use about 150 mls pectin stock, 100 -250 mls commercial liquid pectin, or 4 tsps dried pectin to 2 kgs fruit."
"PECTIN STOCK
Apple, red currant, gooseberry or damson juice, all of which have a high pectin content, may be used to add to jams and jellies made from fruits low in pectin.
Prepare the fruit as for jelly-making (no need to discard peels, pips and cores -those are high in pectin) Cook in a minimal amount of water and strain through a jelly bag overnight.
Bring the juice to the boil and pour into hot, sterile preserving jars or bottles. Immerse these in a deep pan of hot water, bring to the boil, and boil 5 minutes. Cover and label."
I recommend the book to those of you who like to have a store pantry full of home made goodies. It covers all sorts of preserving methods, from bottling, jam-making, chutneys and sauces, making liqueurs, drying, curing, salting and smoking and freezing, to name but a few - and then there are recipes to use the preserved food as well. You'll have to hunt for it - I think it is out of print - but well worth keeing an eye out for. Edited by punkinthefirst at 1:38 pm, Sat 30 Mar | 