Pectin Boo Boo with fig preserves

wertach zone 7-B SCAugust 22, 2014

I was making some fresh fig preserves last night. Using the nchfp recipe. I only had enough for a quart,the recipe calls for 3 quarts so I divided the recipe by 1/3.

I was going to add just a tiny bit of pectin, "eyeball" about a 1/2 teaspoon to thicken it a little. My wife had complained that it wasn't thick enough last year.

I was just going to shake a little straight from the box as I stirred. Murphy's law got me! The whole box full dumped! Note to self, never give Murphy a chance, measure away from the pot!

I went ahead and processed it in pint jars, per recipe. I think I have fig marmalade now.

I'm guessing it will be safe? What about taste and storage?

I guess I can always use it on some meat as a marinade.

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

No reason I know of why it wouldn't be safe, just slice it with a knife and call it fig pate'. :)

You can always stir in a little apple juice after opening the jar to thin it down some. Murphy will get you every time!

Dave

    Bookmark   August 22, 2014 at 6:22PM
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wertach zone 7-B SC

Thanks Dave.

I opened a jar yesterday and I was surprised. It wasn't as thick as I thought it would be.

I piled some on buttered toast and it was delicious!

My wife said it's perfect and that my Mother-in-law gets the rest!

That's OK, since I have put up more, with less pectin.

    Bookmark   September 3, 2014 at 1:00PM
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lpinkmountain(5b/6a border PA)

As far as I recall, pectin's thickening abilities are not proportional. Sometimes I use the whole packet and STILL get runny jam!

    Bookmark   September 3, 2014 at 2:29PM
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