Making jam/jelly?

Edward78

Edward78

Edward78

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19 Oct 2002
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What is a good natural (not natural like food companies slap on products) gelling agent, that has no taste & doesn't need anything to react, that is good for Jams/Jellies?
 
FrenchTart said:
Why not use pectin, the default gelling agent for such things? It's about as natural as you can get.
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It needs sugar, I am wanting something that will gel with out sugar... Hmmm, I just found this & sugar might be better to leave in (so it doesn't go bad as soon)... Can I add fibber & not affect it badly in any way?
 
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can do, but it does have a different mouth feel.
why are you against gelatine, imo the king of gelling agents. unless you want something unique.

like agar agar only melts at something like 80 degrees and you have to be very exact with measurements.
 
Glaucus said:
can do, but it does have a different mouth feel.
why are you against gelatine, imo the king of gelling agents. unless you want something unique.

like agar agar only melts at something like 80 degrees and you have to be very exact with measurements.
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Oh, gelatine is ok, just the grinded skin & bones kind of well you know... I can prob. add fiibber right...
 
stop thinking like a pansy. Nothing wrong with skin and bones. you eat meat right?
snap those bones open and put the bone arrow on top of burgers.

one of the least refined setting agents out there as well, you wanted natural.
 
can you use arrowroot - tasteless & I use if for thickening fruit sauces but it solidifies on cooling ?
but as already said reducing sugar a lot will impact shelf-life - what life-span do you want ?
 
So mcuh weirdness in this thread.

What is fibber?
You want to make Jam, but not use sugar?
You want something natural but not natural gelatine?
 
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