11-15-2008, 01:27 PM
Katie~ Green unripe apples do have lots of pectin, so do crabapples but you don't see them here. Used to make my own pectin from them (back in Idaho). Half-ripe guava will do the trick. Make sure you boil it hard after adding the sugar, that helps with the setting up too.
Yes, do the boiling waterbath! If you're making only a small batch, you can keep it in the fridge without processing first, otherwise do the 5-10 minutes. Better safe than sorry.
Nalu~ I believe the papain in papaya would counteract any natural pectin (don't know if they even have pectin). You can remake your runny jam by emptying the jars, reheating it and add the pectin, cook it further and recan (with new lids, of course). If all else fails, you have some awesome pancake syrup!
aloha, Liz
"The best things in life aren't things."
Yes, do the boiling waterbath! If you're making only a small batch, you can keep it in the fridge without processing first, otherwise do the 5-10 minutes. Better safe than sorry.
Nalu~ I believe the papain in papaya would counteract any natural pectin (don't know if they even have pectin). You can remake your runny jam by emptying the jars, reheating it and add the pectin, cook it further and recan (with new lids, of course). If all else fails, you have some awesome pancake syrup!
aloha, Liz
"The best things in life aren't things."