Comments on: Peach Jam Without Added Pectin

By: Philip

Philip — Sun, 23 Jul 2023 14:06:21 +0000

Thanks, Janice, an easy way to make Peach Jam.

I followed your recipe, but have to admit I added pectin to make quite sure it would set.

Your tip for 500g of sugar to 1kg of fruit is so useful.

All the best
Philip

By: Janice

Janice — Mon, 24 Oct 2022 21:38:19 +0000

In reply to Derrick. Thank you for catching that! I think that's the temperature for cooking fudge in Celsius. Yikes! Mango jam sounds divine! Let me know how it goes :)

By: Derrick

Derrick — Mon, 24 Oct 2022 21:10:10 +0000

Thank you for your insights on proportions of sugar and acid relative to fruit; reminiscent of baker's %. It is refreshing to encounter someone with an elegant approach. Also appreciated your reticence to add commercial pectin. In return, I'd like to provide some proof reading. On your page https://bakeschool.com/peach-jam/, about 25% of the way down in the upper 'Instructions' section, you had "...setting point (around 114–115 °C..." I'll bet you meant 104-105, like you have near the bottom of the page.
Saludos, I'm off to make jam from my backyard mangoes.