Sunday, July 28, 2013

Thinking outside the box.... Jams & Jellies without added pectin

Sharing a few links that have rocked my jam-making world this season....

... and a quick nod to canning safety, for those who are new to the process...

So far I have used this method successfully with Strawberry-Rhubarb jam, Saskatoon-Cherry jam, and an off-the-cuff, use-up-the-fruit-NOW Saskatoon-Cherry-Rhubarb jelly with a shot of Chiraz added.  They all set up very nicely.   The trick seems to be hitting that elusive 220 degrees... which, I'll tell you, takes some time and a whole lot of heat.

I also made a strawberry jam using pectin (that semi-set) and a strawberry jelly using pectin (that turned into syrup).   Go figure.  lol

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