Go to the Article: Science of Pectin
Just when I managed to source NH pectin and apple pectin, here comes another two. LM and HM. Are these available in grocery stores? I've hesitated using jam in macarons, because of the sweetness of the jam. If I can get a jam using low sugar that will be a bonus. I use boiron purees. Is there a formula for using these in jams?
Fantastic article about Pectin, as a commis pastry chef I am reusing my chemistry knowledge gained at school.
We're so glad it was helpful, Kiy!
When using a product like perfect puree how would you suggest determining the pectin ratio?
where can i find the recipe here for the Macarons?
Hi -
I would love to see more on the science of jams/preserves generally. For example, what are the real requirements for shelf-safe canning of jam (particularly relatively high-acid fruit jams). I'm reasonably sure, for example, that cooking a jam to the setpoint temp (220F-ish) and then boiling for 10-15mins in the water-bath is overkill; could we do a low-and-slow in the circulator for a longer time instead? Would that make for fresher-tasting bits? If so, how long? Pacific-Northwest Berry Season is just around the corner!
Thanks for the great site...
You guys should do a video on how to make olive oil preserves like eggplant and garlic etc.
Regarding the sous ved canning. How long can these jams be stored (refrigerator or on shelf)
It's my understanding that raw garlic has quite a bit of pectin, which is how Toum is possible.
can I use the rapid set one instead of the slow set?
