Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Maxine Groobey on June 12, 2013, 18:16
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Hi there, has any one ever used Sharon fruit (persimmon) to make jam? If so what was the pectin levels like?
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Haven't done that one and I can't find it on my list of fruit pectin levels, however........
to get a rough idea of the pectin levels if you stew some of the sharon fruit slowly in a little water until it is pulpy, then put a teaspoon of the pulp in an old jam jar with about a centimetre of methylated spirits, wait a couple of minutes and look at the fruit pulp you put in the jar.
If it is a thick jelly like blob it is high in pectin
If it is holding together but is a slightly spread out it is medium and
if it is barely holding together it is low.
Low would not be a problem, as you could either use jam sugar with pectin,
or that pectin powder (some people like it but I find it powdery and synthetic)
or my preferred option is to add 8oz of grated Bramlet apple to each 2 lb of low pectin fruit: gives a good set without overpowering the taste of the main fruit.
Hope this helps.