Do I need to use powdered pectin in blackberry jam?!
The berries are mostly slightly overripe, though theres a mix of mostly ripe in & among!.!.!. all the recipes I can find are vastly contradictory!. Most say blackberries contain more than enough pectin naturally that I don't need added pectin!. Others say there's a chance there's too much water from the overripe berries and that adding it is a way to lessen the worries about thickness of the jam without compromising taste or quality!. Should I just go ahead and use it, it won't hurt right!?
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Answers:
Really, it all depends on how thick you like your jam!. When I make jam or preserves, I do use pectin, just as an added stabilizer!. But I tend to add more fruit to the recipe than the pectin calls for, so there is still that syrupy consistency I and my family love!.
If you'd like to try it without too much sugar and you're worried about the water content, just boil it a little longer!. You will evaporate off some of the water and concentrate the flavor!.
Good for you for making homemade jam!. There's nothing better!Www@FoodAQ@Com
If you'd like to try it without too much sugar and you're worried about the water content, just boil it a little longer!. You will evaporate off some of the water and concentrate the flavor!.
Good for you for making homemade jam!. There's nothing better!Www@FoodAQ@Com
I wondered the same thing when I made it a few weeks back!. I went ahead and used the pectin, and it turned out great!. I used 3/4 cup sugar to 1 cup of juice!. It set up beautifully, and the taste is good, very strong blackberry flavor!. Good luck!Www@FoodAQ@Com
I have made it with equal parts of crushed fruit and sugar!. Boil until thick and put it in sterilized jars!. Www@FoodAQ@Com
Yes use it better then being sorry later!.Www@FoodAQ@Com