Peach jam question for Steve in LA or Joe (because Steve gave this recipe to Joe): No pectin?

M

marilynfl

Moderator
In a fit of I'm not sure what, I bought a half-bushel box (~22 pounds) of peaches on the way home yesterday from GA.

Then we stopped at the grocery story and I bought 4 boxes of Sur-Gel pectin, 2 boxes of jars and a bag of lemons.

Now I see this recipe doesn't call for any pectin?

None? Is that right?

Peaches are huge, pretty and have a slightly watery-peach taste. Not going to win any prizes, but my jam will still be better than the jarred grocery-store stuff.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=192109

 
Marilyn, I wouldn't use that recipe. All that cooking will significantly alter the flavor of those

peaches. Think about the difference in flavor between fresh peaches and peach compote. Also, if you're not careful, the flavor will get "muddy".

Reason I use pectin is because fruit is cooked only minimally. I prefer it for most stone fruit and berries. Figs, Apples and Citrus can have the bejeezus cooked out of 'em but with the others, you just want to heat 'em enough to set.

If you need a recipe, follow the one that comes with you package of Sure-Jel. If you want something a little different, add a couple tablespoons of fresh mint when you add the sugar.

This afternoon, I'm trying a Black Fig and Meyer Lemon Jam recipe that calls for pectin. Interested to see how it turns out. Fingers crossed.

 
That's right, Steve emailed it to me because I had peaches but had never used pectin

He didn't post it. I thought it came out really good, but if Steve wants to send me some peach jam made with sure-jel I will keep an open mind.

 
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