No-Pectin Peach Jam

[Hearts1]

When I did a search for No-Pectin Peach Jam all that came up was recipes WITH Pectin...

What's the story here? Why does it show pectin on a NO-Pectin search???

[JSBach]

I don't know if this is the case or not, but some fruit does not have enough natural pectin to set up correctly and must have pectin added. Have you tried the water bath method for sealing your jars? If you are having a problem getting the jam to set up, you may need to add a little of some other fruit to give it some natural pectin. You might try what some refer to as "freezer jam," also. I have not tried that myself, but you may be able to do that without using pectin.

[KarenB]

Good advice, and your correct that some need the help of pectin. Freezer jam is good but a little runnier than canned.

[tullius]

I don't know why the search does that. I tried "peach jam without pectin" & still got a lot of pectin recipes. But here's one that is very similar to the one I use for apricot jam. (I think pectin is mostly in the skin. Apricot is made with skin on & peach without so I'm not sure how well this recipe will work.)

For no pectin jams use fruit that is a little under ripe or at least include some unripe ones with ripe ones because green fruit has more pectin. The other thing is that you must cook it much longer. Because there is less pectin you need to reduce the amount of juice that needs to be thickened I guess. Or perhaps longer cook time releases more pectin. It is also important to use enough sugar & for the acidity to be high enough. (That's why lemon juice is added) I'm not real sure of the chemistry behind this but I think that's the basics.

http://wegottaeat.com/matriarchy/rec...-jam-no-pectin

[CM]

The computer is doing an alphabetical match-based search. So if you include the word "pectin" it will try to find a match. If you don't want it to search for pectin, don't include it in the search box!

To make apricot jam, wash, scald the fruit for 30 seconds then plunge into ice water for 1 minute to remove the peel more easily. Remove pits, etc. Measure the fruit and heat in a stainless steel pan until softened, adding small amounts of water if needed to keep from sticking. Mash or blend fruit. Add 3 cups sugar plus 1 tablespoon freshly squeezed lemon juice for each quart (about 2 lbs) prepared fruit.

Cook the jam rapidly, stirring until it reaches 222°F or if you're at a different altitude than sea level, to 10 degrees higher than your boiling point of water. Transfer the jam into sterilized jars and process in a boiling water bath for 10 minutes.

For peach jam, add 1/4 cup water or orange juice to each quart and boil 10 minutes. Add 3 cups sugar plus 2 tablespoons lemon juice for each quart prepared fruit and proceed as above. I'm making the peach jam today because peaches are on sale.

[eclecticsynergy]

Some recipe sites will let you do a Boolean (sp?) search so you can specify "peach jam and NOT pectin."

One good one with this capability is

http://www.cook-books.com/

You'll have to sign up & sign in but they don't spam you and there are no pop-ups. About a million recipes in the database so eliminating elements from your search this way will help narrow your results somewhat.

[eclecticsynergy]

PS: once you sign in & reach the search page there's a link for handy tips tailored to searching within this particular site.

[bigjimbray1941]

I make alot of peach Jam, one thing I always put powdered pectin in my jam if it needs it or not. and another thing is I don`t peel my peaches. I check them over to see if any has any bad spots on them then I put them in a blender, I add the pectin in the blender along with a can of drain crushed pineapple. then blend to you consistqancy that you want. when I put this mixture into the stock pot to cook I add about 20 cut in half marascino cherries. Once it has been cooked and the sugar has been added then placed into the jars, I turn my jars upside down for 15 minutes after the last jar has been filled, to let seal, then turn back right side up to let cool for 24 hours. and I don`t use a water bath and I have`nt lost a jar since I started making jam/jellies. Thats the way I have done it for years, you can use your own way. This is all just a suggestion. Happy canning.