Some people just let the lids seal at this point, but I water-bath processed mine for 10 minutes. – Wipe down tops and sides and tightly screw on lids. To prevent the jars from possible cracking, hold a metal table knife in the jar with one hand while you ladle with the other. – When the timer goes off, you’re ready to ladle this into your hot canning jars be super careful, this stuff is super hot. *** DO NOT ADD MORE AGAR-AGAR … WHAT YOU HAVE IS PLENTY, AND IT WILL THICKEN! BE PATIENT! ***(How do I know this? I wasn’t patient, and I added another tablespoon of agar-agar … my jam is delicious, but really jellied … more than I would like.) The agar-agar will begin to thicken at the end of the stirring time. – Keep stirring, stirring, stirring … just keep stirring the whole 20 minutes! – Turn heat back up to resume a gentle boil set the timer for 20 minutes, and keep stirring. – Turn down heat to warm, and mash some more with the potato masher (the hot fruits are softer so they’ll mash really nicely now … careful that you don’t get spattered with hot fruit). I love it! Here are the instructions for how to make it: Note the amount of sugar called for in each:Ĩ cups sliced, peeled, pitted peaches (about 4 pounds) 1 package powdered pectin 2 tablespoons lemon juice 7 cups sugarĤ pounds combination blueberries and peaches (slice, peel, and pit peaches) 4 tablespoons agar-agar flakes 2 tablespoons fresh lemon juice 1 1/4 cups pure cane sugar (do use CANE sugar … others can be from sugar beets or other cheap sweet stuff)ĭid you check out that difference in sugar? This jam has a delicate sweet flavor that comes from the fruit itself, rather than the overpowering taste of sugar. Here are the ingredients lists for both … each uses 4 pounds of fruit. I used the recipe from my Ball Blue Book of Canning for peach preserves, and modified it to include blueberries and to use the agar-agar. You’ll probably realize why you’re allergic to it, if you are! It is far from natural … have a quick look HERE at a chart showing the steps to make powdered pectin. Commercial pectin, on the other hand, is a processed powder made from apple (typically) and/or citrus peels. johnsoniae on PY2 agar coated with pectin relative to the same rich media coated with DDW. Pectin is found in the skins/peels of many fruits and has thickening properties. In order to gain greater insight into the molecular mechanisms associated with flavobacterial colony expansion on pectin, we conducted a proteomic assay in which we examined differential intracellular protein expression after 44 h growth of F. Agar-agar flakes are best … less processed than agar-agar powder. Agar-agar must be heated to “release” the jelling properties, then it will set up as it cools. Agar-agar is made from a variety of sea vegetables (seaweed/kelp), and is used like gelatin … only it’s completely vegetarian! It’s a great alternative to pectin in jams, and it can be used to thicken anything you cook. With summer knocking at the door, I thought I’d share my method for making jam without commercial pectin.
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