Originally Posted by ahuva
So, another question....Is there some sort of problem or something less desirable about using commerical pectin and their recipes? Is it more ideal or healthy to not use them at all? And if so, what's your recipe?
I suppose i depends on what you mean by "commercial pectin". The pectin that I can buy in any grocery store is usually one of a couple mainstream brands. I happen to have a box of MCP sitting here that my grandmother gave me. It's ingredients list: Dextrose, Fruit Pectin, Citric Acid.
The box of Pomona's Universal Pectin reads: Low methoxyl citrus pectin and monocalcium phosphate (packed separately).
Personally I'd rather use the latter... adding Dextrose to my jams is not something I'd rather do. And making a jam that is 50%+ sugar is also something I'd rather not do. I much prefer the Pomona's because I can adjust the amount of sugar to the sweetness of the fruit and still expect it to gel... the pectin is reacting to the presence of the monocalcium phosphate, not the presence of sugar.
As to making jams without pectin alltogether... that's a lot of work. More than I really want to put into the matter.