Re: Pectin

Hmmm... like your thinking. Athough I'm trying to for a rich smoky sweet flavour as opposed to a chilli monster.

Gonna play with red peppers and apples - might be easier (bloody will be) than fiddling with making pectin.

Might work out a little cheaper than pure pepper as well.

Genius... thank you


"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message news:barbschaller-0C9F79.14483123042008@xxxxxxxxxxxxxxxxxxx
In article <CuHPj.105771$5o5.105192@xxxxxxxxxxxxx>,
"TBI" <mat@xxxxxxxxxxxx> wrote:

Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm wanting
to avoid using anything artificial. I want to keep the ingredients as simple
and as natural as possible. The problem is that commercailly available
Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat

Add hot pepper bits to apple jelly. I have made my crabapple jelly
without additional pectin. The beauty of this little project is that
you can cook maybe one or two jars worth as a test batch. I believe a
typical measure is one cup juice and 3/4 cup granulated sugar. You do
the conversion. Bring to a boil and cook rapidly to 220 degrees
Fahrenheit (that conversion thing again is for you to do -- there are
converters available online).

Ping Ophelia -- she reads here and lives in Scotland. She might be able
to point you to some sources easier for you to work with.

Best luck.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

.