Test for pectin

[ina]

A friend just gave me this recipe for testing if there is enough pectin in the fruit when you are making jam.

3 teaspoons of spirit (your know, the purple/blue stuff).
Drop in 3 teaspoons of the fruit juice.
If it makes one clod, there is sufficient pectin to make jam.
If it falls apart, you have to add pectin (or sour apples etc).

I haven't tried it yet but my friend swears by it, she found it in an old book recently. My next batch will be tested.

[ina]

[Doris_Pinks]

We call it methelated spirit here Ina ;D The book I use was published in 1963, and cost 2/6!  

[ina]

Ah, I see. Well, you did understand what I meant at least. Thanks.

[Doris_Pinks]

you are very welcome  ;D

[gavin]

I've been ripped off - £1.50 in 1981!

But for FWIW - a test for pectin

- 1 teaspoon of the juice of the boiled fruit - put it into a small glass, and let it get cold;
- add 3 teaspoons methylated spirits, shake gently, and leave for 1 minute.

What  do you get?
- a jelly-like lump?  Shows plenty of pectin, and up to 1.5 lbs of sugar may be added for each 1 lb of fruit;
- 2 or 3 jelly-like clots?  Shows moderate pectin, and up to 1 lb of sugar can be added for each 1 lb of fruit;
- lots of small clots?  Shows little pectin - and the jam will not set unless pectin stock, or another high-pectin fruit is added.

The more sugar you can add, the greater the yield will be, without affecting the sweetness of the jam.

Yup, it's a quote - never having tried the test, I will not vouch for "more sugar" = "not affecting the sweetness"! ???

All best - Gavin

[Doris_Pinks]

Wonder if people still drink meths!  :P

[Beer_Belly]

hic!  :P  :-X

-B_B-

[Doris_Pinks]

 ;D