 |
My Jam Lab
|
Last week I made the first test of jam making with a batch of marmalade. I wasn't sure it was going to set so I threw in some pectin I'd extracted from orange peels. It ended up setting so well it's a bit difficult to spread, but people still liked it, and there is isn't much of the three jars left.
 |
...And the view of the sunset
|
Using a second batch of orange peel pectin, I made pineapple preserves last night as well as a batch of jelly from the skins. (Don't throw those away. Scrub your pineapple before cutting it and then chop and simmer the skins for 45 minutes with a bit of sugar. Pour over ice and enjoy bonus pineapple juice. Or make jelly) I ended up with nine 150 mL jars, which sealed nicely. The pectin didn't set as well as I hoped this time, and its almost runny. But it tastes delicious. Flavia, one of the Mozambicans who works with Equip Moz, has expressed interest in learning to make the jams, so now that I have learned some things, I am going to involve her as well. Communication will be a challenge as she speaks almost no English, and Janie recommended the utility of the phrase 'faz assim' - do it like this.
 |
| Marmalade 1.0 |
 |
| Pineapple jam and jelly 1.5 |
Does anyone know any good online resources to learn more about pectin intuition? Or any concise information that could be scanned and sent? It would be very useful to my learning, and we could translate it and use it for teaching others as well.
My guess is that it set better with the orange because of the citrus. Remember how if we forgot to add the lemon juice at the end of a batch of jam, it would all be runny?
ReplyDeleteYou can also add spices to the hot pineapple juice and it tastes like mulled cider...
ReplyDelete