Is it possible to make a jam-setting gelling agent at home?
Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify themselves while cooked for a long time I wonder what I can do with other fruits if I don't have a gelling agent at hand (they are quite hard to get a hold of where I live).
I read about adding orange, lemon or apple peel or cores as well as boiling down apples in order to extract the pectin but I'm curious if there are other, maybe more foolproof and accurate ways, to imitate a gelling agent (pectin or anything else which works for a jam).
Best Answer
The book Putting Food By (Hertzberg) has a recipe:10 lbs. apples yields 1 pint pectin. Seems jam & jelly specific.
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Quick Answer about "Is it possible to make a jam-setting gelling agent at home?"
Add chia seeds. A quick jam can be made by mashing fruit and sugar with a few tablespoons of chia seeds, as chia seeds have natural gelling skills. Those gelling properties can be put to work in jars of loose jam too.How can I thicken jam without pectin?
The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.What can I use instead of pectin to make jam?
Pectin is an important ingredient for making jams and jellies but it is not an essential one. There are several substitutes for pectin that are much more accessible. You can use citrus peels, tapioca, chia seeds, gelatin, cornstarch, or agar. You can even try the traditional method of slow cooking with lots more sugar.What is the gelling agent used to set jam?
Pectin is a natural thickener and gelling agent. It's similar to gelatin and often used to make jams and jellies.Can I use Jello instead of pectin?
To make jam or jelly using gelatin or jello, you must switch up the timing on when the thickener is added. While you add pectin before the fruit and sugar have been cooked, gelatin or jello must be added afterward. Pectin is always the best thickener to use, when available.The Only Real Solution To Fix Runny Jam Or Jelly (Using ONE Simple Ingredient!)
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