Tweet
I ended up putting in the juice of 4 lemons I think to about 3kg of rhubarb. Never used pectin, but I did buy some jam sugar in order to make some chilli jam when the rest of the chillies have ripened, as I don't think you can make it without it 
-
-
Dunno about chilli jam but when I've made chilli jelly I've got the set from apple juice.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
-
Pectin and acid are what sets stuff.. you need the acid for the pectin to get released. If its a fruit (or veg) that makes you go po faced when you try it then it's probably got enough acid in it but might still need some added pectin ...The riper stuff gets the less pectin it has ,also freezing reduces the pectin content.. slow gently cooking before sugar is added also helps for maximum pectin extraction.S*d the housework I have a lottie to dig
a batch of jam is always an act of creation ..Christine Ferber
You can't beat a bit of garden pornComment
Comment