Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: cookie1 on April 03, 2010, 01:41:14 pm
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Apricots have a medium pectin level, less if they are overripe though. You can add pectin to jams - use up to 1 cup liquid pectin stock for every 1kg of fruit. There is a pectin test - let me know if you want that Jo.
Recipe for pectin stock (I'm sure you will be able to easily convert it to TMX and reduce the quantity):
1kg gooseberries, white currants, crab apples or cooking apples (such as Granny Smiths)
3 cups water
Combine gooseberries, currants or apples (or even just the cores) with water in a large saucepan. Bring to boil and simmer for 45 mins. Strain several times through a muslin (double thickness) lined colander. Freeze excess in small containers.
In addition Sally recommends 600g sugar for every 1kg of fruit.
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Now that would be very useful Cookie 1. Probably one of the places they would grow here would be Tasmania. I wonder if we could get dried gooseberries ?
Gretchen
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Wow interesting cookie :)
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Thanks cookie1 - it is a useful little recipe :-* :-* to the three wise women involved
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Thermomixer you should have seen me cheering when I was able to do it. If something I do goes crazy please fix it for me. I live in fear of losing someone's post or mucking it up.
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Does anyone know if you can buy gooseberries in Perth? Also where do you get white currants?
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Sorry, no idea. :-[
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No, I would just use cooking apples in this recipe if you can. So much easier to find ;).
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Chelsea I read it as a combination of the three ingredients with a choice of crab apples or cooking apples :-\
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Sorry Meagan I missed your reply on this thread.
I checked my book and I copied it word for word. Sorry I can't be of any help in clarifying or providing alternatives.
One thing I did read that may be useful is that as an alternative to making this pectin stock you can combine high pectin fruit with low pectin fruit to make a jam that will set. Like strawberry & lemon jam and apple & mulberry jam. :)
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No problem Chelsea I still haven't got around to doing this but may try it when fruit gets cheaper as the temperature rises :)
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I love Sally Wise's books. However it is important to remember that she lives in Tasmania. The ingredients she uses and suggests are often readily available in her area, (and mine). To have to buy some of the ingredients she suggests, in other parts of Australia would cost a fortune. I would look for substitutes. Crab Apples are often grown as ornamental trees . The pectin from these is very powerful and easy to obtain with the THX.
Crab Apples.
Ask someone with tree if you could have some crabs, before the birds eat them.
Wash well , place in TMX bowl, about 3/4 full, cover with plenty of water and cook and stir until a 'mush' is formed.Probably 20 mins on 100
Strain through a jelly bag or strainer lined with Chux
The resulting liquid will be full of pectin. This can be frozen.
Use 1/2 cup to add to jams such as Apricot or others that need a pectin boost.
The same method can be used for apple skins and pips, or even wind falls.
My Grandmother used to use white vinegar when her Apricot jam refused to set.
My mother used lemon juice.
For years I have collected wild apples from the road side and used these to make pectin.
Hope this is of some assistance.
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Thanks chookie ;D now to find someone with a crab apple tree ;)
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Sigh! We have 6 beautiful ones just down the road from us (although in flower - not fruiting yet). If only you lived just a little closer to Tassie Meagan. :)
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Well I have never been to Tassie before ;) not like I could bring them back to Perth or anything!!!
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Might be lucky to find a crab-apple tree in Perth. Try the old areas. My aunt had one, and farm orchards around where Chookie lives would have had them, but most got pulled out in the 60's.
Remeber the wooden chairs upside down with muslin pinned onto them with draining crab apple jelly. Yum
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The ones down the road from us always go to waste >:(. I may have to pick some next year and get some more details from you Thermomixer re. the upside down chairs. :)
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The upside down chair has muslin stuck onto the legs and then the mixture poured in & collected where the base of the chair is - have to find a picture from one of those old books.
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I'm have an abundance of passionfruits in my backyard at the moment and came across this method to make pectin from the skins while searching for recipes to use them in.
'Boil the skins for approximately 30 minutes, until the flesh of the skin is soft and translucent. Then remove the skins from the water and scoop out the flesh from the outer cuticle. Liquidise this softened flesh with water (2 parts softened flesh to 1 part water) until it forms a smooth cream. Use the water in which the skins were boiled as this will contain pectin washed out during the boiling. Squeeze the mixture through a muslin cloth to remove hard pieces of pith.'
Should be pretty simple with the tmx.
From this site
http://practicalaction.org/practicalanswers/product_info.php?cPath=28_50&products_id=115&__utma=1.1560878718.1314583777.1314583777.1314583777.1&__utmb=1.0.10.1314585554&__utmc=1&__utmx=-&__utmz=1.1314583777.1.1.utmcsr=google|utmccn=%28organic%29|utmcmd=organic|utmctr=pectin%20in%20pineapple&__utmv=-&__utmk=27470780 (http://practicalaction.org/practicalanswers/product_info.php?cPath=28_50&products_id=115&__utma=1.1560878718.1314583777.1314583777.1314583777.1&__utmb=1.0.10.1314585554&__utmc=1&__utmx=-&__utmz=1.1314583777.1.1.utmcsr=google|utmccn=%28organic%29|utmcmd=organic|utmctr=pectin%20in%20pineapple&__utmv=-&__utmk=27470780)
How do I do the linky thing where you just say 'here' and it's a link to the site??????
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Here's (http://www.forumthermomix.com/index.php?topic=3083.0) the thread helsbels.
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I've made liquid pectin from citrus pips and frozen it - it works really well. Anyone living in Perth or a warmer climate where high pectin fruits are in short supply may find this easier,and possibly cheaper, than squeezing anything through muslin.
You simply collect the pips citrus pips (I get them when I am making large batches of citrus cordial, lemon butter or marmalade), pop then in a bowl with some filtered water and leave overnight. In the morning, strain the pips out and scrape as much of the jelly from the bottom of the sieve as you can. The strength depends on the # of pips and the amount of water but I find a little goes a long way
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Thanks. How much of this do you put into your jams etc please?
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Umm... a blob!!??
In all seriousness I use how much I think it needs - helpful?
You can tell how strong the pectin concentrate is in the morning when you strain it. Really strong = very sticky and quite set jelly attached to the pips and glooping through the sieve. If it is very strong, I use about a 1/4C, if not as strong then 1/2C
I tried to find powdered pectin online (as in not jamsetter, just the powdered pectin) but couldn't find it anywhere. I'm guessing industrial chemical suppliers would be able to supply a large amound, but not really convenient for the home cook.
P.S> I forgot to mention that it's a good idea to stir around the pips as much as possible before sieving, to get the good jelly/pectin bits off & dissolved through the water as much as possible xx
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Thanks.