Comments on: The First Half-Pint http://www.halfpintharvest.com/2007/the-first-half-pint/ Fresh, Local, Handcrafted Jams, Preserves, and Marmalades Thu, 11 Mar 2010 12:33:08 +0000 http://wordpress.org/?v=2.3.1 By: Amy http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-209 Amy Mon, 29 Sep 2008 17:27:46 +0000 http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-209 Hi Lourdes, Thanks for reading! Yes, I can the pectin in the same way I can other jams. I store the vacuum-sealed jars of pectin in the cupboard, and then I use ~2/3 half-pint jar for a batch of jam (which usually gives 5 half-pints). I store the remaining 1/3 of the jar in the fridge until I make jam again. It will last a few weeks. <p> </p> It's a good question on the cranberries. I assume you could use the same process to make cranberry pectin, though I've never seen anyone do this. The pectin would taste like cranberries, though. The reason apples are usually used for homemade pectin (other than that they are high in pectin) is that they have a neutral taste and don't dramatically affect the jam flavor. <p> </p> And, another good question on tomatoes! Tomatoes are high in pectin -- BUT the pectin breaks down very quickly once they are chopped or crushed unless they are heated. So, many tomato jam recipes will advise you to chop each tomato right before putting into a hot pot. The heat saves most of the pectin. If you are making a marmalade, though, then you are probably using citrus peel of some kind, which is also high in pectin. Good luck with your tomato marmalade! --Amy Hi Lourdes,

Thanks for reading! Yes, I can the pectin in the same way I can other jams. I store the vacuum-sealed jars of pectin in the cupboard, and then I use ~2/3 half-pint jar for a batch of jam (which usually gives 5 half-pints). I store the remaining 1/3 of the jar in the fridge until I make jam again. It will last a few weeks.

 

It’s a good question on the cranberries. I assume you could use the same process to make cranberry pectin, though I’ve never seen anyone do this. The pectin would taste like cranberries, though. The reason apples are usually used for homemade pectin (other than that they are high in pectin) is that they have a neutral taste and don’t dramatically affect the jam flavor.

 

And, another good question on tomatoes! Tomatoes are high in pectin — BUT the pectin breaks down very quickly once they are chopped or crushed unless they are heated. So, many tomato jam recipes will advise you to chop each tomato right before putting into a hot pot. The heat saves most of the pectin. If you are making a marmalade, though, then you are probably using citrus peel of some kind, which is also high in pectin.

Good luck with your tomato marmalade!

–Amy

]]> By: Lourdes http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-207 Lourdes Sun, 28 Sep 2008 02:13:56 +0000 http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-207 Hi Amy! I'm chopping tomatoes to make tomato marmalade tomorrow, will leave them macerating tonight in the sugar. I can't help but notice that you seem to have vacuum packed the pectin in a mason jar. Do you treat the pectin then as another canning process and then you can store the bounty? I made plum jam this year with a couple of my neighbours and I added cranberries to my set. I love making cranberry sauce for Turkey Day, I have a wonderful recipe that turns out just perfect and the flavour is out of this world. I know cranberries have an awful lot of pectin...could I use this method instead to get the pectin out of these berries? I have been looking on the web to find out just how much natural pectin tomatoes have, but I find that there is almost on information of this. Tomato jam is something my Italian grandmother used to make for us, but the tomato marmalade is also right up there with Danish butter on a freshly baked baguette. Any suggestions? Hi Amy!

I’m chopping tomatoes to make tomato marmalade tomorrow, will leave them macerating tonight in the sugar. I can’t help but notice that you seem to have vacuum packed the pectin in a mason jar. Do you treat the pectin then as another canning process and then you can store the bounty? I made plum jam this year with a couple of my neighbours and I added cranberries to my set. I love making cranberry sauce for Turkey Day, I have a wonderful recipe that turns out just perfect and the flavour is out of this world. I know cranberries have an awful lot of pectin…could I use this method instead to get the pectin out of these berries?

I have been looking on the web to find out just how much natural pectin tomatoes have, but I find that there is almost on information of this. Tomato jam is something my Italian grandmother used to make for us, but the tomato marmalade is also right up there with Danish butter on a freshly baked baguette.

Any suggestions?

]]> By: Amy http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-34 Amy Mon, 19 May 2008 22:09:25 +0000 http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-34 Thanks for the comment, Keith. I hope you do try the home made pectin. I love marmalades, and am hoping to experiment with them this summer. I'll be sure to post about them when I do. Thanks for the comment, Keith. I hope you do try the home made pectin. I love marmalades, and am hoping to experiment with them this summer. I’ll be sure to post about them when I do.

]]> By: Keith http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-15 Keith Thu, 01 May 2008 14:39:30 +0000 http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-15 I like to make Seville Orange marmalade each year. About 100lbs or so. Getting the set right is hard as each year the oranges vary. Your home made pectin might help enormously and also cut costs. Will give it a try. I like to make Seville Orange marmalade each year. About 100lbs or so. Getting the set right is hard as each year the oranges vary. Your home made pectin might help enormously and also cut costs. Will give it a try.

]]> By: Carly http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-2 Carly Wed, 02 Jan 2008 14:39:45 +0000 http://www.halfpintharvest.com/2007/the-first-half-pint/#comment-2 I love that you are making your own pectin! I'm actually surprised at the potential cost savings. I really would have thought commercial pectins were cheaper. The fact that you can use apples that might otherwise go to waste is also good to know. It's another way to make the best use of our local resources. I love that you are making your own pectin! I’m actually surprised at the potential cost savings. I really would have thought commercial pectins were cheaper. The fact that you can use apples that might otherwise go to waste is also good to know. It’s another way to make the best use of our local resources.

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