Comments on: The Second Taste-Test http://www.halfpintharvest.com/2008/the-second-taste-test/ Fresh, Local, Handcrafted Jams, Preserves, and Marmalades Mon, 08 Sep 2008 01:31:47 +0000 http://wordpress.org/?v=2.3.1 By: Amy http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-49 Amy Fri, 13 Jun 2008 11:27:43 +0000 http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-49 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 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

]]> By: Carter http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-48 Carter Thu, 12 Jun 2008 22:07:38 +0000 http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-48 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 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

]]> By: Fred http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-35 Fred Fri, 23 May 2008 14:02:07 +0000 http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-35 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! 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!

]]> By: Amy http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-33 Amy Mon, 19 May 2008 22:07:01 +0000 http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-33 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. 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.

]]> By: Janet http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-32 Janet Mon, 19 May 2008 04:03:31 +0000 http://www.halfpintharvest.com/2008/the-second-taste-test/#comment-32 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? 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?

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