Great idea, Christine, I do that - only not in ice-cube trays - usually in a box or even a jamjar - and the addition of apple pectin really helps the set in my marmalade. (I make peel marmalade.)
Well I came across this and thought it worth bringing back. Certainly for me. I have some small apples picked from our orchard so will be making pectin with it. How much of home made pectin is needed when making jams and marmalade?
Marmalade needed and then it will be apple and blackberry.
Good question Aly - I don't really know, I guess it depends on how much (or rather, little) pectin is in whatever fruit you're using.
I made pectin the other day, using half a dozen small unripe apples off our tree.....I roughly chopped them and threw the lot into a pan, covered with water and simmered for about 3/4 hour. I then strained the juice through my jelly bag, put it back in the pan and boiled hard to reduce and concentrate it a bit. It made 2 small tubs of concentrated juice, I'd guess about 2 tablespoons in each pot, which I've frozen. I'm intending to use one of the tubs when I make strawberry jam this coming week.....the amount of strawberries I have frozen will probably make around 4 pots of jam, I'm guessing. It's all about experimenting, really.
learning to love veg…..except celery :-O
Good point Sue. Runny jam is never wasted here as it goes to flavor the plain yogurt I make.
A lot depends on your fruit/peel, Aly, but an option is to cook the peel in water until soft (by then probably not a lot of water left as I cook mine for a couple of hours) and then add sufficient pectin to make the marmalade with a good ratio of peel to liquid.
It isn't an exact science, but having cooked marmalade before, I'm sure you'll get it right!
P has recently discovered the joy of home made marmalade and now has it on his toast instead of Nutella or peanut butter. Cheaper for me!
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