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.
We call it methelated spirit here Ina ;D The book I use was published in 1963, and cost 2/6!
Ah, I see. Well, you did understand what I meant at least. Thanks.
you are very welcome ;D
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.
QuoteThe 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
Wonder if people still drink meths! :P
hic! :P :-X
-B_B-
;D