"There is rhythm to being a farmgirl. It is the rhythm of working hard when there is work to be done. It is the rhythm of finding joy in the "doing" of the work. It is also the rhythm of slowing down to enjoy each moment."
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This is a re-posting of an earlier post, since it's getting to be time for making jams and preserves!
Pectin is found in the skins/peels of many fruits, and has thickening properties. Commercial pectin, on the other hand, is a processed powder made from apple (typically) and/or citrus peels. It is far from natural...have a quick look HERE at a chart showing the steps to make powdered pectin. You'll probably realize why you're allergic to it, if you are!
I used the recipe from my Ball Blue Book of Canning for peach preserves, and modified it to include blueberries and to use the agar-agar. Here are the ingredients lists for both...each uses 4 pounds of fruit. Note the amount of sugar called for in each:
8 cups sliced, peeled, pitted peaches (about 4 pounds)
1 pkg. powdered pectin
2 Tablespoons lemon juice
7 cups sugar
Blueberry-Peach Preserves w/Agar-Agar
4 pounds combination blueberries & peaches (slice, peel, and pitt peaches)
4 Tablespoons Agar-Agar Flakes
2 Tablespoons fresh lemon juice
1-1/4 cups pure cane sugar (do use CANE sugar...others can be from sugar beets or other cheap sweet stuff)
Did you check out that difference in sugar? This jam has a delicate sweet flavor that comes from the fruit itself, rather than the overpowering taste of sugar. I love it! Here are the instructions for how to make it:
- When the timer goes off, you're ready to ladle this into your hot canning jars; be super careful, this stuff is super hot. To prevent the jars from possible cracking, hold a metal table knife in the jar with one hand while you ladle with the other.
- Wipe down tops and sides and tightly screw on lids. Some people just let the lids seal at this point, but I water-bath processed mine for 10 minutes.
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