Anny Middon wrote:
> "Rich Hollenbeck" > wrote in message
> news:ACmdg.9841$qn2.8408@trnddc04...
>> I've never had success making jelly. The recipes tend to be very vague
>> about how much pectin to use. They usually say to use "a box" of pectin,
>> how ever much that is. I've seen recipes that call for a little lemon
>> juice, but I've read that the acid in foods like acid or pineapple will
>> inhibit the gelitinization, so I would prefer to avoid making all my
>> jellies taste like lemons. I have a nearly unlimited supply of loquats
>> that are beginning to overmature. and I want to make some nice loquat
>> jelly from them.
>
> Powdered pectin in the US comes in boxes; liquid pectin comes in pouches. A
> box is a standardized amount -- that is, all brands come in the same size
> box. I've never seen a recipe that called for powdered pectin that
> specified a quantity other than a box.
>
> Pectin is not the same thing as gelatin -- while the enzymes in fresh
> pineapple will prevent gelatin from firming up, I'm not aware of any fruit
> that prevents pectin from firming up. In fact, lemon peels are high in
> pectin. (In case you're interested -- pectin is made from fruit; gelatin is
> [usually, anyway] an animal byproduct.)
>
> Not all jellies need added pectin -- some fruits (green apples, for example)
> are naturally high in pectin. The packaged product does make it easy to be
> sure your jelly will set.
>
> Unless you use a pectin specifically formulated for making reduced sugar or
> no sugar jelly, you need to be sure to add the right amount of sugar for the
> amount of fruit juice you are using. Failure to use enough sugar will
> prevent your jelly from firming up.
>
> Jellies are frequently processed to be shelf-stable. This is done by
> Boiling Water Bath processing. (There is an insert in the box of pectin
> that gives directions for doing this.) Although the addition of lemon juice
> is usually to make the jelly taste better, it's possible that it is needed
> in some recipes to make the jelly acidic enough to be safely BWB processed.
>> Any excellent recipes for loquat jelly out there? Should I use liquid or
>> powdered pectin?
>
> Sorry, I've never worked with loquats so I have no idea. Try posting to
> rec.foods.preserving.
>
> Anny
>
>


Loquats are high in natural pectin, as long as they are not dead-ripe.
You can make loquat jelly without additional pectin, but I'd make a
recipe that used added pactin -- because they are high in pectin, you
will be able to make quite a lot with one package of commercial pectin.

I'll bet George Shirley (at rec.food.preserving) has worked with loquats
before, but alas his computer is dead and he's been offline for a couple
of weeks. Post in r.f.p anyway and maybe someone else can help.

Best regards,
Bob