What alternative gelling agents can I use for jam and marmalade?
Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ingredients (fruit and sugar). In other words, if I want to stretch my ingredients to create more volume, what else could I use to ensure it gels to the correct consistency while at the same time not losing its flavour?
Best Answer
Tapioca Jelly is interesting stuff:
A typical recipe for tapioca jelly can be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over it, and soaking for three hours. It is then placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.
Of course, not all tapioca jelly recipes are yummy at first go, so you'll have to experiment.
Powdered tapioca starch is the starting material of choice, not the pearls or cubes etc.
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Quick Answer about "What alternative gelling agents can I use for jam and marmalade?"
I would suggest agar agar that stuff is really nice to work with. I use it for jellies but I guess in a lower amount it can be used for jam or marmalade. It's an organic ingredient made from seaweed.What can you use instead of pectin to set 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.How do you thicken jam naturally?
Add pectin. While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.What thickens 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 gelling agent is used in jam?
Pectin is a natural thickener and gelling agent. It's similar to gelatin and often used to make jams and jellies.Ask Martha: Low-Sugar \u0026 No-Sugar Jams \u0026 Jellies
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Answer 2
If, as the comments to the question specify, you want to tone down the flavor of the jam, I would not look to the pectin as the way to do it. Its not really a filler, its a thickener.
Instead, I would suggest adding fruit that is much more neutral in flavor and that will not compete with the strong berry flavors. Obviously, this will change the ingredient label and flavor profile. Some candidates include white grapes, apple juice, or pear juice.
Obviously, at this point, you are into recipe development, so you will have to:
- Test for balance of flavors
- Ensure you have sufficient acid for your canning method (for safety)
- Ensure the final ratios of pectin, sugar, and acid are in line for proper gelling
Answer 3
I would suggest agar agar that stuff is really nice to work with. I use it for jellies but I guess in a lower amount it can be used for jam or marmalade. It's an organic ingredient made from seaweed.
Answer 4
I've used chia seeds - you won't get QUITE the thickness of pectin but it does get that goopy texture! see recipe here: http://happystronghome.com/raw-strawberry-jam-gelatin-free-no-cook/
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