Monday, 13 July 2015

A word about pectin.

Different fruits and berries have varying levels of pectin which is the naturally occurring ‘glue’ that helps jam to set.
If you want to avoid using commercial pectin in your jams and jellies, it’s helpful to have a basic idea of the pectin content in your ingredients so you can judge accordingly and come up with your own flavor combinations.
Here is a quick, basic reference list:

High pectin content – limes, lemons, oranges, grapefruit, cranberries, loganberries, red and black currants, quinces and apples

Medium pectin content – blackberries, raspberries, peaches, plums, apricots, passionfruit, blueberries, gooseberries, boysenberries, and guava

Low pectin content – figs, cherries, nectarines, pears, strawberries, elderberries, rhubarb, grapes, and tomatoes

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