Thank you, Chantal. Just a wee space...

And I am "defending" Jam Sugar.. When you compare the price of jam and then pectin, it is no more costly. If you seek a single,very pure flavour jam, like strawberry, that needs pectin, Jam Sugar is perfect. As it needs only a short, measured boil eg three minutes, you get a better and very reliable yield and a better colour also. But new and simple ideas are always suspect... especially when they haven't been tried. I had this same discussion with a dear friend many years ago. She was very suspicious and preferred traditional ideas; until she tried the Jam Sugar and saw the ease. She never used anything else then. I ever need use a thermometer either. ..... All made so complicated...Well, enjoy the work, while I enjoy my brief forays....and my toast and jam:)

Hello Chantal and others

I have now posted the three requested recipes under 'Recipes', as promised.

Thanks Chez, that's fantastic.

Chantal

If you have a gooseberry or red currant bush or an apple tree an even cheaper alternative to jam sugar is to make you own pectin stock. Essentially you prepare any of the above fruit as if you were making jelly and the strained juice is the pectin stock.

If you are really getting in to preserves an excellent book to buy is 'Home Preservation of Fruit and Vegetables' published by HMSO. It covers the principles of making different preserves and does give some recipes to illustrate each type. The combination means you can work out how to preserve pretty much any food you need to with out having a specific recipe.

Of course it can be a bit nerve-racking waiting to see if the end result is edible, but I've not had any failures yet, which is why I recommend the book so highly.

I like that sound of the book, Beccy! Will have follow up on that.

In regard to the pectin stock, is it freezable? Or would pectin denature under these conditions? Hopefully not too silly a question on my part.

yes please chez could i have all recipies please.

Grock, look in the recipes section, Chez has posted them all.

Chantal - do you want to send me a PM with your e-mail address and I'll send you the recipes.

Margaret (Tigger).

Just a comment - if you're trying to set a fruit with a low pectin - such as strawberries and kiwis - instead of adding a pectin enhanced sugar, try incorporating a fruit high in pectin, such as apples or rhubarb. If you keep the quantities down you'll get a set without the taste.

thanks chantel

Chez

Yes you can freze it or bottle it, instructions in the wonderful book for both.