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Fruit jellies - how important is the pectin?

g
grubn Dec 21, 2006 10:28 PM

Let me first say, I have no idea why I want to make these, because I really dislike jello and other gelatinous items (gummy bears, swedish fish, etc.), but they have called to a place inside of me, so here I am. The recipe calls for liquid pectin, which I can't find, and of course I want to make them NOW, so I don't want to wait for mail order. I do have agar-agar, so I'm wondering if I can use that instead? Or is the pectin important for texture? Here's the recipe I'm considering:

http://www.epicurious.com/recipes/rec...

Thanks!

  1. d
    dukegirl Dec 21, 2006 11:36 PM

    I think the pectin is important to make them set up properly. Can you find powdered pectin? I have some recipes using powdered pectin and I've just started making them (they called to a place inside of me, too). Although, the first batch I made was wonderful--it set up perfectly--then the second batch didn't set up enough. Boiling times are important, so maybe I didn't boil long enough. I just made a third batch day before yesterday and that hasn't set up firm enough, either. I blame the fact that I quadrupled the recipe (haste makes waste) and it probably skewed things a bit.

    If you need recipes for the powdered version, just let me know.

    1 Reply
    1. re: dukegirl
      g
      grubn Dec 22, 2006 05:40 AM

      Yup, I can find the powdered, so I would really appreciate a recipe using powdered pectin. It sounds like from the posts below that pectin is important, and I shouldn't substitute. Thanks!

    2. j
      JudiAU Dec 22, 2006 02:46 AM

      Agar agar is often used as a substitute for gelatin but I have never heard of it being a sub to pectin, a substance with different properties.

      1. cayjohan Dec 22, 2006 03:41 AM

        Some fruits really don't need the addition of powdered pectin (and certainly not a gelatin or agar). Apple jellies/butters are safe, as apples have a lot of natural pectin. Same thing with cranberries. Not sure on the other berries/fruits, as I have always used powdered pectin (Sure-Jell) for those.

        1. f
          Fleur Dec 22, 2006 07:41 AM

          They sound delicious. Is this the same thing as the French Pate de Fruits?

          If it is the cookbook by Gaston Lenotre has recipes for all the different kinds of fruit possible. They roll them in sugar, and Hediard dips them in chocolate.

          2 Replies
          1. re: Fleur
            g
            grubn Dec 22, 2006 07:12 PM

            It is! Do you know which cookbook of his has the recipes? I looked him up and he has 2 english language: "Desserts and Pastries" and "Best of . . . " and it looks like another that will be coming out next year. Unfortunately, I don't read French, so the French language cookbooks are out. Thanks!

            1. re: Fleur
              p
              peartatin Jun 16, 2007 07:33 PM

              just curious which lenotre book? hediard's pate de fruits are incredible.

            2. d
              dukegirl Dec 22, 2006 11:59 AM

              I've used this recipe with success. For the juice, I used bottled pomegranate juice. They were wonderful and I actually sold all that I made--people loved them! They are on the sweeter side. I have seen recipes that add a little (1/4 t) citric acid to give some tartness, but it's not necessary unless you want to pucker up!

              http://www.recipezaar.com/145163

              The other recipe I've used is one from Kraft, based on the boxed Sure-Jell powdered pectin:

              http://www.kraftfoods.com/main.aspx?s...

              This one uses water and extract instead of fruit juice, but it's the same basic formula. This one I made with lemon extract and it didn't set right, but I may not have boiled both mixtures for long enough, or maybe too long. Pectin can be very fickle.

              I am going to try this one again today, so I'll report back.

              Have fun! The best part is rolling them in the sugar and watching them transform into little jewel-like squares.

              1 Reply
              1. re: dukegirl
                g
                grubn Dec 22, 2006 07:12 PM

                Thanks for posting these! I'll let you know what I end up doing and how mine turn out.

              2. d
                dukegirl Dec 22, 2006 07:19 PM

                I made two batches of the first recipe this morning. One with bottled key lime juice and the other with bottled cherry juice. The key lime batch set up very firm almost immediately. The cherry batch is firming up more slowly, but I think it may turn out ok. We'll see later...

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