If Peter Piper Picked a Pectin (BBB)

Apr
14


If Peter Piper picked a peck of powdered pectin;
A peck of powdered pectin Peter Piper picked.
If Peter Piper picked a peck of powdered pectin,
Where’s the peck of powdered pectin Peter Piper picked?

Say that 10 times in a row!

Anyway! There’s more than one kind of pectin, so if you’re confused when you visit the canning aisle, here’s the lowdown.

Pectin is a natural substance that is found in varying amounts in fruits, and causes fruit to gel. (Under-ripe fruit has more pectin than over-ripe fruit.) There is a lot of pectin in cores and peels, particularly. You can make a number of fruit recipes without adding pectin at all, relying solely on the natural pectin already in the fruit, though usually this requires a longer cooking time. Adding commercial pectin allows for reduced cooking time and can (sometimes) create a fresher-tasting end result and a higher yield. And, honestly, it’s easier. You can even add pectin to a recipe that doesn’t call for it. If you have trouble getting your jellies to jelly, try adding pectin next time. Powdered pectin is stirred into the fruit and brought to a boil before the sugar is added. You can buy powdered pectin in the regular form or the no sugar needed type.

Some recipe instructions call for liquid pectin. Powdered pectin and liquid pectin aren’t using interchangeably. Liquid pectin is added after all the other ingredients have been brought to a boil.

You can also get a special freezer jam pectin that can be mixed in with fruit and sugar–with no cooking required!

To learn more, you need one of these:

***

Ball Blue BookIt’s a Ball Blue Book Project day! Today’s Ball Blue Book is sponsored by the Ladies of Auburn Meadow Farm. You can see their beautiful rare-breed cows and visit them here.

For a chance to win: Leave a comment on this post and let me know you want it. You can just put (BBB) at the end of your comment or otherwise note that you want to be in the draw. One winner will be drawn by random comment number to receive a Ball Blue Book. Eligible entry cut-off is midnight Eastern (U.S.) time tonight (April 14). This post will be updated with the winner by 9 a.m. Eastern (U.S.) time tomorrow (April 15). Return to this post to claim your book if your name is drawn (or check the BBB Winners List).

Find out more about the Ball Blue Book Project and become a sponsor.

UPDATE 04/15/11: The winning comment number, drawn by random.org, is comment number #86, Vivian. Email me at [email protected] with your full name and address for shipping!

THIS GIVEAWAY IS CLOSED TO ENTRY.





Comments

  1. Lynette says:

    Love all of your useful canning tips. Would love to be entered for a BBB… :D …thanks for the chance to win!

  2. vicki says:

    Yes I need to know more. Please enter me in the bbb.

  3. Jean - MN says:

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  6. Jeanne says:

    Just had my first strawberries of the season – ready to make jam now! BBB please! : )

  7. Karen says:

    Can you comment on why my (and other’s) strawberry jam has a “dusty” or slightly metallic aftertaste? I notice it every time I eat it especially when I eat the jam straight (heh). It seems to only occur with strawberry jam. Thanks for any insights.

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    BBB I have a Little House cookbook and in it it says that for jams they used a mixture of ripe and under-ripe fruit, the under ripe fruit provided the pectin the ripe fruit the flavor.

  19. Megan Duff says:

    BBB Please and thank you!!

  20. Glenie says:

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    Thank you,
    Mary :shocked:

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    Gardening and canning season are upon us. I NEED that BBB!

  30. Trudy says:

    Just used pectin to make 27 pints of wonderfully delightful strawberry jam and the price of pectin is worth it…BBB, please!!

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    Strawberries are right around the corner. BBB entry for me, please!

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    I am looking forward to canning again this year! BBB, Please!

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    I would love to win this book! Enter me please!

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    MN Mona

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    Persistent Pectin Problems!! I need a BBB

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  52. Miss Becky says:

    a huge thank-you to the Ladies of Auburn Meadow Farm for sponsoring this giveaway. and Suzanne I love the illustration for this post! very nice. and thanks for all the useful information about pectin – a lot of it I didn’t know. BBB!

  53. Donna says:

    Thanks for all the hard work you put into this web site. I’m learning more and more about preserving food, raising chickens,and would love to learn more about canning, freezing, and making my own jellies……Please enter me in the BBB because I sure could use it.

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    T

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  57. Ann says:

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    Thank you.

  58. Belinda Richardson says:

    I used the powdered pectin last summer to make peach preserves. I entered them in the county fair and won a ribbon. :) BBB

  59. momof3inOKLA says:

    I used the liquid pectin last year for my blackberry jam, tasted great. BBB please.

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    Thanks for the post, I’m learning so much! But I still need The Book. Pick me!

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  73. Jennifer Mossman says:

    BBB Please.

  74. Lindsay says:

    Karen – are you using an aluminum pan/pot to cook the jam in? That might have something to do with it. If you’re using stainless steel and wooden utensils to make it, then I don’t know why your jam would taste that way (also, I do my jam right out of the jar sometimes, too lol!).

    Thanks for the pectin tips, Suzanne! BBB please! :sun:

  75. ladychef68 says:

    BBB
    Thanks Ladies and Suzanne!

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    Love to start canning this summer.

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    Oh ..almost forgot “BBB” :snoopy:

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  87. Mountain Sunshine says:

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    Thank you for the useful info. I have always used the powdered pectin for making my jellies. Please put my name in the BBB drawing.

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  90. Barbie says:

    Sure would love to have a BBB!! Thanks for the info about pectin. I also have eaten strawberry jam “straight”. :sun:

  91. brookdale says:

    BBB pleeeeease! Thanks to the Ladies of Auburn Meadow Farm for sponsoring this. And you too, Suzanne!

  92. Theresa Winstead says:

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    please enter me for the BBB.
    :happyflower:

  94. Amanda says:

    I need a BBB for this canning season!

  95. Rys says:

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    I just found the no sugar needed pectin for 97 cents a box at Krogers clearance priced. I grabbed 4 just in case I had the urge to make jelly! BBB please.

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    I would enjoy having my own BBB!

  99. Shar says:

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    Thanks,
    Mary

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