Jam with honey & without pectin has a saucy consistency alwaysIs there a way to make jam or chutney without Gelatin / Pectin?Is there a way to make jam or chutney without Gelatin / Pectin?How to fix the consistency of blueberry jam?Is there enough pectin in Apples to make jamWhat to do with over cooked quince jamPectin granules in jamDo I need to add pectin to make jam?Durian Jam (Pectin ratio)Home made jam consistency and tasteRaspberry jam consistencySeedless blueberry jam - consistency
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Jam with honey & without pectin has a saucy consistency always
Is there a way to make jam or chutney without Gelatin / Pectin?Is there a way to make jam or chutney without Gelatin / Pectin?How to fix the consistency of blueberry jam?Is there enough pectin in Apples to make jamWhat to do with over cooked quince jamPectin granules in jamDo I need to add pectin to make jam?Durian Jam (Pectin ratio)Home made jam consistency and tasteRaspberry jam consistencySeedless blueberry jam - consistency
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My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found this could be the case when lower amount of sweetner is used..
Is this correct? My friends love the saucy consistency so that's not a problem.. but I want to know if this is normal or should I let it boil more?
Strawberry jam:
-1kg strawberry + 100 grams water to boil initally to remove seeds (this was for a kid who doesn't like the seeds)
-600 grams honey
-3 tbsp lemon juice
To start with low flame for 10 minutes and then at a medium flame for 80 minutes.. temperature was 104°C when I switched it off..
Orange :
-500 grams orange juice
-220 grams honey
-1 tbsp lemon juice
Low flame 10 minutes + boil in medium flame for 30 mins - end temp 104.5°C
jam
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
add a comment |
My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found this could be the case when lower amount of sweetner is used..
Is this correct? My friends love the saucy consistency so that's not a problem.. but I want to know if this is normal or should I let it boil more?
Strawberry jam:
-1kg strawberry + 100 grams water to boil initally to remove seeds (this was for a kid who doesn't like the seeds)
-600 grams honey
-3 tbsp lemon juice
To start with low flame for 10 minutes and then at a medium flame for 80 minutes.. temperature was 104°C when I switched it off..
Orange :
-500 grams orange juice
-220 grams honey
-1 tbsp lemon juice
Low flame 10 minutes + boil in medium flame for 30 mins - end temp 104.5°C
jam
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
relevant: cooking.stackexchange.com/questions/5756/… talks about how to ensure your fruit provides the pectin you need
– Kate Gregory
7 hours ago
add a comment |
My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found this could be the case when lower amount of sweetner is used..
Is this correct? My friends love the saucy consistency so that's not a problem.. but I want to know if this is normal or should I let it boil more?
Strawberry jam:
-1kg strawberry + 100 grams water to boil initally to remove seeds (this was for a kid who doesn't like the seeds)
-600 grams honey
-3 tbsp lemon juice
To start with low flame for 10 minutes and then at a medium flame for 80 minutes.. temperature was 104°C when I switched it off..
Orange :
-500 grams orange juice
-220 grams honey
-1 tbsp lemon juice
Low flame 10 minutes + boil in medium flame for 30 mins - end temp 104.5°C
jam
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found this could be the case when lower amount of sweetner is used..
Is this correct? My friends love the saucy consistency so that's not a problem.. but I want to know if this is normal or should I let it boil more?
Strawberry jam:
-1kg strawberry + 100 grams water to boil initally to remove seeds (this was for a kid who doesn't like the seeds)
-600 grams honey
-3 tbsp lemon juice
To start with low flame for 10 minutes and then at a medium flame for 80 minutes.. temperature was 104°C when I switched it off..
Orange :
-500 grams orange juice
-220 grams honey
-1 tbsp lemon juice
Low flame 10 minutes + boil in medium flame for 30 mins - end temp 104.5°C
jam
jam
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
asked 10 hours ago
NewtocookingandbakingNewtocookingandbaking
537
537
relevant: cooking.stackexchange.com/questions/5756/… talks about how to ensure your fruit provides the pectin you need
– Kate Gregory
7 hours ago
add a comment |
relevant: cooking.stackexchange.com/questions/5756/… talks about how to ensure your fruit provides the pectin you need
– Kate Gregory
7 hours ago
relevant: cooking.stackexchange.com/questions/5756/… talks about how to ensure your fruit provides the pectin you need
– Kate Gregory
7 hours ago
relevant: cooking.stackexchange.com/questions/5756/… talks about how to ensure your fruit provides the pectin you need
– Kate Gregory
7 hours ago
add a comment |
1 Answer
1
active
oldest
votes
Jam is set with pectin or it is syrup. Period.
If you are not adding pectin then you are relying on whatever pectin is available in the fruit you use. Strawberries don't have a lot. Oranges have a good amount but it's in the peel- thus the existence of marmalade.
Pectin requires sugar and acid to set. The sugar is not going to prevent a normal jam from setting.
If you boil it longer you will just be removing water which will thicken your syrup and maybe it will be thick enough for your tastes but it still is unlikely to gel like jam.
If you are deathly opposed to purchasing pectin, you can make it yourself by boiling tart apples. It's a lot of work and you will end up with a product that is no better than commercial pectin but you will have control of the process.
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
add a comment |
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1 Answer
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1 Answer
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active
oldest
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votes
Jam is set with pectin or it is syrup. Period.
If you are not adding pectin then you are relying on whatever pectin is available in the fruit you use. Strawberries don't have a lot. Oranges have a good amount but it's in the peel- thus the existence of marmalade.
Pectin requires sugar and acid to set. The sugar is not going to prevent a normal jam from setting.
If you boil it longer you will just be removing water which will thicken your syrup and maybe it will be thick enough for your tastes but it still is unlikely to gel like jam.
If you are deathly opposed to purchasing pectin, you can make it yourself by boiling tart apples. It's a lot of work and you will end up with a product that is no better than commercial pectin but you will have control of the process.
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
add a comment |
Jam is set with pectin or it is syrup. Period.
If you are not adding pectin then you are relying on whatever pectin is available in the fruit you use. Strawberries don't have a lot. Oranges have a good amount but it's in the peel- thus the existence of marmalade.
Pectin requires sugar and acid to set. The sugar is not going to prevent a normal jam from setting.
If you boil it longer you will just be removing water which will thicken your syrup and maybe it will be thick enough for your tastes but it still is unlikely to gel like jam.
If you are deathly opposed to purchasing pectin, you can make it yourself by boiling tart apples. It's a lot of work and you will end up with a product that is no better than commercial pectin but you will have control of the process.
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
add a comment |
Jam is set with pectin or it is syrup. Period.
If you are not adding pectin then you are relying on whatever pectin is available in the fruit you use. Strawberries don't have a lot. Oranges have a good amount but it's in the peel- thus the existence of marmalade.
Pectin requires sugar and acid to set. The sugar is not going to prevent a normal jam from setting.
If you boil it longer you will just be removing water which will thicken your syrup and maybe it will be thick enough for your tastes but it still is unlikely to gel like jam.
If you are deathly opposed to purchasing pectin, you can make it yourself by boiling tart apples. It's a lot of work and you will end up with a product that is no better than commercial pectin but you will have control of the process.
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
Jam is set with pectin or it is syrup. Period.
If you are not adding pectin then you are relying on whatever pectin is available in the fruit you use. Strawberries don't have a lot. Oranges have a good amount but it's in the peel- thus the existence of marmalade.
Pectin requires sugar and acid to set. The sugar is not going to prevent a normal jam from setting.
If you boil it longer you will just be removing water which will thicken your syrup and maybe it will be thick enough for your tastes but it still is unlikely to gel like jam.
If you are deathly opposed to purchasing pectin, you can make it yourself by boiling tart apples. It's a lot of work and you will end up with a product that is no better than commercial pectin but you will have control of the process.
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
answered 10 hours ago
SobachatinaSobachatina
39.6k15129228
39.6k15129228
add a comment |
add a comment |
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relevant: cooking.stackexchange.com/questions/5756/… talks about how to ensure your fruit provides the pectin you need
– Kate Gregory
7 hours ago