Got a bushel box of peaches the other day from a friend ... so I figured I'd make some preserves with them. I'm new to preserves ... last time I tried with wild plums, it didn't set up even though I used powdered pectin. (Think I over cooked it.) Figured this time I'd try it not using the boxed stuff.
After much research on the net (found lots of help here), I cut up about 4 lbs. peaches last night and added equal part of sugar, juice of one lemon, and because the peaches are very ripe and probably don't have a whole lot of pectin in them, I also added 4 small green apples from my tree - grated them in. (I figured I'd try 1 apple per lb. this time round.)
This morning I thought I'd try one of the pectin 'tests' I found online: 1 T. rubbing alcohol and 1 t. juice from the mix I made last night to check the pectin level. Well, the juice didn't clump up at all - not even close.
So - am I really dealing with an almost total lack of pectin at this point, or am I getting a false reading because it needs to be cooked some before I do the test?
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