The first spring BBQ of the year was the venue for the second raspberry jam Half Pint taste test. A dozen guests tasted 6 different kinds of raspberry jams, and the results are…
The winners:
1) Homemade pectin with 2:3 sugar:fruit ratio
2) Liquid pectin with 1:1 sugar:fruit ratio
The losers:
3) Pomona pectin with 1:3 sugar:fruit ratio (not sweet enough, disliked consistency)
4) Pomona pectin with no sugar (used a little erythritol) (not sweet enough, disliked consistency)
5) powdered pectin with 3:2 sugar:fruit ratio (too sweet and consistency too grainy)
6) fancy storebought brand (too sweet, tasted like apples)
So, I’m happy to know that my homemade pectin was the winner, but it’s a lot of work and the liquid pectin was equally well-liked. Sadly, despite my high hopes, the Pomona pectin was unanimously panned. I’m going to keep experimenting with it, though, because I like the fact that it comes in bulk and allows me to choose my sugar amounts. Clearly, a minimum of 2 parts sugar to 3 parts fruit is necessary for most people’s tastes. I’m also going to try and use less calcium water, since I think this makes the consistency a little too thick and somewhat chalky.
Just found your blog today while searching for information on no added pectin jam making. Your taste test results are very interesting. I wonder why some artisan jam makers insist on no commercial pectin?
Thanks for the comment, Janet. I assume the artisan jam makers don’t use commercial pectin because the store brands contain additives and preservatives. For example, Certo liquid pectin (which I used in my taste-test jams) contains: Water, Fruit Pectin, Lactic Acid, Citric Acid (Assist Gel), Potassium Citrate (Controls Acidity), Sodium Benzoate (Preservative).
Pomonas Pectin uses “pure citrus citrus pectin powder” plus calcium powder, so it is more natural. But, as my tests show, most people didn’t like the “chalky” consistency.
The homemade apple pectin jams scored well on my taste-tests, but are very time-intensive. I’ve tried many of the artisan jams (made without pectin) and most are thinner than I prefer my jam. They drip off the knife rather than form a gel. I’m hoping to find an easier way to make thicker jams and preserves, without the additives and preservatives.
Like Janet, I came across your blog as I was looking for ways of using homemade pectin. I just finished putting up 2 quarts last night in anticipation of strawberries arriving soon here in Chicago. I,too, have laid in a pound of Pomona pectin, but feel I still haven’t found the proper ratios; haven’t given up, but hoping for better results with the homemade variety (it’s worth the extra time and effort to me). Looking forward to tracking your blog through the season. Thanks, Amy!
So how do you make home-made pectin? I need to know! I go out to the West Coast every sumemr to make jelly with my sister, and it’s coming up!
Very discouraged to hear about Pomona, I had hopes
Hi Carter-
See this post:
http://www.halfpintharvest.com/2007/the-first-half-pint/
It explains (with photos) how to make your own apple pectin. Have fun making jelly in CA and thanks for reading!
–Amy