Pectin source

Sorry, I wasn't quite clear. I get a bit rambly these days.

For jams I use the 4oz bramley to 1lb low pectin fruit jam.

For a sweet jelly I would use about half fruit and a quarter  of chopped Bramleys and a quarter of peel and cores.

I also make an apple and herb jelly using cores and skins.

Iused to make pectin stock with cores and skins but find grated apple works far better and less messing about with a collapsing jelly bag.  Althought he new stand OH made works really well. But it is still easier than making and storing pectin stock.

Apple and herb jelly recipe here in case you want it is
5lb cooking apples, ( I use what ever cores and peel I have in the freezer topped up with the whole apples.)
handful of the herb you are going to use
2 pints water
2pints white vinegar
8 tabs of your chosen herb chopped.

Apples and water in a pan with the handful of herbs, bring to the boil and simmer for 45 mins till soft and pulpy.
Stir to stop sticking or burning.
Add the vinegar and boil for a further 5 mins.
Put the resulting goo through a  jelly bag over night. DO NOT SQUEEZE the jelly beg or you will get cloudy jelly.
Throw out the goo and measure the juice. return to the pan with 1lb sugar to each pint of juice.
Heat gently till  sugar dissolves, then boil rapidly for about 10 minss till set is reached.  Remove any scum with a slotted spoon then stir in the rest of the herbs. Allow to cool slightly before potting so tha the herbs do not rise.

I use sage or rosemary, or mint. Sometimes i throw in some lemon shells and thyme.

I also use this recipe with apples and blackberries and herbs, apples and grapes, or apples and cranberries.
I use half and half.
Hope this helps.

Didn't you have a party on Sunday Surbie? Hope it went well.

Your mumski sounds like my little sister.
My sisterski is a right pain in the 'arris about what she will and won't eat and always says she detests apples.

SO for Christmas she gets gooseberry and apple jam and blackberry and apple and strawberry with grated apple in.
I just don't write apple on the lable and she can't tell.

At 4oz to a pound of blackberries i will lay money on your mumski not noticing unless she has an allergy or something medical.

Ah, now for strawberry I use 4lb strawberries and 8oz of grated apple, and 5 tablespoons of lemon juice!

I have been tinkering around with loads of different recipes for strawb and this is the one that suits me best.
Can also use pulp of 6 passion fruit mixed in after you get it to a set.
Grated orange rind is good too.

I won't tell mumski about the apple, just don't tell my sisterski

Waitrose has a twin pack of strawberries. You get two 400g = 800g punnets for £3





800g = 1LB 12 oz.  You need 2 of these to get 3 1/2 LBs.  So you could make jam for £6.


I saw homemade 3/4 LB jars for sale in local GC £4 a jar.

Waitrose has a twin pack of strawberries. You get two 400g = 800g punnets for £3





800g = 1LB 12 oz.  You need 2 of these to get 3 1/2 LBs.  So you could make jam for £6.


I saw homemade 3/4 LB jars for sale in local GC £4 a jar.

BLimey, Bob that is more than I charge.

I get my strawbs from the wholesale fruit and veg market and they work out at 50p a pound. Not worth going and picking my own at that price.  And the ones I grow in the garden are too nice to go into jam. They get eaten on route to the kitchen.


Thanks for not splitting on us Devon.