Sunday, January 24, 2010

Making No Pectin Jelly/Jam

This is so easy, and you can use frozen fruit if need be. See here for recipe. If you add water, you'll end up with syrup which is great for adding to plain yogurt or over desserts, pancakes, etc.

Also see here, vintage recipes(1883) for jellies.


See more at the Make-it-from-Scratch Carnival.

3 comments:

Myrnie said...

Yummy! I have all sorts of berries in the freezer- I think it's time to make more jam!

Myrnie said...

Oh yes- for strawberry jam without pectin, it's best to have a few under-ripe strawberries in there: The more ripe a piece of fruit is, the less natural pectin it contains. :)

Alexandra said...

I made strawberry-blueberry jam tonight. It set well, but you are correct - a few under-ripe pieces make a tighter jelly. And different fruits have different levels of pectin...some of them need a little help from the higher pectin ones.

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