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Cheery's path to fulfilment - finishing the DIY, looking after myself, appreciating the garden 🌻

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Comments

  • Viking_mfw
    Viking_mfw Posts: 728 Forumite
    Eighth Anniversary 500 Posts Name Dropper
    @Cheery_Daff I'm sure you know this but you can get an easy source of pectin to add to the frozen fruit by cooking and straining crab apples. At this time of year it seems a waste to buy pectin in bottles!

    Sorry if there's an element of sucking eggs here!
  • redofromstart
    redofromstart Posts: 5,861 Forumite
    Eighth Anniversary 1,000 Posts Photogenic Name Dropper
    I hadn't thought of that, thanks Viking. Generally use some of our cooking apples but it can impact on the flavour. Plenty of crab apples here. 

    I don't think I'll be making anything this year but will jot it down for future use. 
  • Viking_mfw
    Viking_mfw Posts: 728 Forumite
    Eighth Anniversary 500 Posts Name Dropper
    rtandon27 said:
    @Cheery_Daff - Passion fruit skins are also pectin rich - I've found the fruit on yellow sticker & used the pulp for cocktails, drying and saving the skin for jam/jelly making.  Putting in about 1/2 fruit worth of skin when boiling the jelly helps extract the pectin and make the jelly it set, but it does however impart a slightly floral note, which is nice in berry jelly for toast, but not so nice when the jelly is used for making gravy.
    Ooh, good info!
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