In article
>,
sueb > wrote:
> On Feb 5, 8:45Â*am, Melba's Jammin' > wrote:
> > In article >,
> >
> > Â*Goomba > wrote:
> > > A ribbon slut wannabe I'm thinking.
> >
> > > Although unusual flavor combos, eh??
> >
> > >http://www.chow.com/blog/2010/02/thi...oler-than-you/
> >
> > :-)
> > I always find it interesting that some people put a lot of stock in the
> > absence of commercial fruit pectin in their concoctions. Â*I don't. Â*The
> > recipes that do not include it, while they use less sugar, require a
> > longer cook time which, to my taste, results in a "heavier" taste€¹I
> > don't know how else to describe it. Â*And some fruits, when cooked
> > without pectin, just get thick and sometimes gummy. Â* That's not really
> > "jam" as I understand a commonly-acknowledged definition of the product.
> >
> > Â*I know a guy who looks upon popular American recipes for jams
> > (typically requiring the addition of pectin) with extreme disdain.
> > Tiresome. Â*He has a commercial, small-batch company and markets
> > commercially. Â*I tasted one of his "jam" products and was quite
> > underwhelmed. Â*"Sauce" would have been a more honest labeling of the
> > product. Â*
> >
> > The interesting combinations are. . . . interesting. Â*:-)
> That white grapefruit with vanilla combination sounds horrible, and I
> sincerely doubt she found a source for locally grown grapefruit in the
> Bay Area. It just doesn't get hot enough to really ripen them - and I
> used to have a very productive tree so I know. They made great dog
> balls, though.
>
> I'm pretty much a jam virgin but I agree with you on the pectin,
> mostly based on years of eating my mother's apricot jam. She prides
> herself on not using pectin and on using really ripe fruit and it is
> notoriously runny. Tastes great but you could pour it on your
> pancakes.
>
> And now I'm going to go to hell for dissing my mother on the wide wide
> world of webs....
> Susan B.
You'll be fine, Susan. The Holy Order of the Sacred Sisters of St.
Pectin of Jella will offer intercessory prayers and chants on your
behalf. I will direct them. Apricot "stuff" (jam or butter) is at the
top of my favorites list and aps are notorious for being low in pectin
and sometimes taking a couple weeks to set.
Some years back, one of the jam winners at the Fair was a
grapefruit-mango combination. Not locally grown graprefruit from here,
either.
Thanks for your support of my pectin observations and comments.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010