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Acid levels affect gel formation
Joined: Dec 9, 2005
Posted to Thread #30451 at 1:04 am on Aug 17, 2018
Too much acid and you get a gel that sets really fast and hard, not enough acid prevents a gel from forming, so often times you can add some lemon juice to low acid fruits to increase their acidity and therefore get a firmer gel formation.
Also, one can combine a high pectin fruit like apples with a low pectin one like rhubarb to get the required level of pectin to get a good gel.
My favorite gel test is the stick a plate in the freezer one. In the cardamom plum jam I just made, I used pectin, Against my better judgment but I wanted to make it the way Steve made it. The second batch I made with amaretto I didn’t bother with the pectin and used a little lemon juice instead and it set up just fine if not better than the one with added pectin — because plums have a lot of natural pectin in them.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 30451. Jam, Jelly and Canning Experts >>> Help. - MarilynFL - 1:07pm on 08/16/18 (10)
- Mistral is the real expert, but... - MariaDNoCA - 11:44pm on 08/16/18
- I have REALLY been trying to find the answer to your situation from the start. - Charley - 12:24am on 08/17/18
- Maria & Charley, thank you. I thought pantry storage also required correct pH, not just a seal. [NT] - MarilynFL - 12:31am on 08/17/18
- Acid levels affect gel formation - MariaDNoCA - 1:04am on 08/17/18
- pH level has more to do with things like tomatoes. I am not up on the - Charley - 11:27am on 08/17/18
- If it is jelly, with commercial pectin, fruit juice, sugar and . . . - mistral - 1:25am on 08/19/18
- Perfect! Thank you, mistral. Jars are going into the pantry. - MarilynFL - 11:58am on 08/19/18
- Very interesting about lower acid peaches. Did not know canning is not recommended. Thanks Mistral [NT] - CathyZ from Kauai - 2:16pm on 08/19/18
- Nor did I but it turns out you probably wouldn't have chosen them for jam anyway-- - Charley - 5:42pm on 08/19/18
- Yes, I am with you--those low acid peaches are not very good canned or jammed . . . - mistral - 7:01pm on 08/24/18