Originally Posted by zxcvbob

On 9/27/2012 9:51 AM, Ross@home wrote:
On Wed, 26 Sep 2012 10:01:43 -0500, George Shirley
wrote:

On 9/26/2012 8:17 AM, jamchickx wrote:
I'm just starting to get into making jams and preserves, but I nearly
always have to buy pectin to get jams etc to set...any tips on something
I can use instead of running out to the shops?
I grown my own fruit and veg mainly....so some recipes for plums,
redcurrants, blackberries,apples and gooseberries would be welcome,
please x


Try these folks: National Center for Home Food Preservation

Many of the fruits you're using require pectin to set the jelly or jam.
Buy several packages at a time or buy in bulk. Many of the brand name
pectins have recipe pamphlets in the box that tell you how to use and
what to use on various fruits and berries. One of the Canadian readers
would have to advise you on stores that carry both. How about it Ross?

I could list a few stores here in Ontario that carry both but I think
jamchickx would probably have to travel a long way to get to any one
of them.
Saying "running out to the shops" and posting from foodbanter I
presume (s)he is a Brit.
I have sometimes made jam and/or jelly without pectin using the
temperature test (8ºF over the boiling point of water at my altitude)
but it's a lot simpler just using pectin.
NCHFP has a few recipes for pectin-less jams at
National Center for Home Food Preservation | How Do I? Jam and Jelly
and jellies at
National Center for Home Food Preservation | How Do I? Jam and Jelly
HTH.

Ross.
Southern Ontario, Canada


There are berry jam recipes that use a thinly-sliced lemon to provide
the pectin, and they taste OK, but the lemon ends up dominating the flavor.

I think you can also make your own pectin from unripe apples. That
would have a more neutral flavor.

Bob