Also, the mrs wages recipe says to NOT peel the peaches, and the blue book says to peel. If I follow the Mrs. Wages one, but rebel and peel the peaches, will the world end? Peels in my jam just doesn't sound good.

Is it possible to substitute the Ball Pectin in the blue book recipes with Mrs. Wages in the same amount? or is that a big no no?
Thanks!

I always peel peaches for making jam. (I don't peel plums, though)

I would guess that since this is the season, that the standard pectin (Ball's Classic Pectin) is sold out temporarily.

You should be fine substituting any regular pectin (with the appropriate recipe for cooked jam). Your jam will be wonderful.

Can they be substituted? Powdered can be subbed for powdered but not for liquid etc. However in some cases the results may be affected so it isn't recommended until you gain quite a bit of experience.

So exactly which one of the 3 different pectins Mrs. Wages make did you buy and aren't there instructions for Peach Jam in the box? If not the instructions are available on their website.

The do not peel instructions are for extracting juice to make jelly. That isn't what you are doing - making jelly. For making jam the instructions say to peel.

Wash, peel and pit firm ripe peaches. Cut in small pieces and crush. Add 2 Tbsp of lemon juice.

Dave

Instant is for refrigerator/freezer jams/jellies
Low Sugar is for recipes with less than 60% sugar to fruit
Regular is full sugar with 90% or more sugar to fruit.

The world will not end, just because you used different pectin. The jars might not jell as well, but you can remake or use that batch for ice cream topping/pancakes.

Most of my jams and jellies are well set within 2 days, some faster.

Of course the world will not end however that - "not set as well or having to remake" - is just what I was trying to save her from dealing with. Plus it won't taste the same when you sub.

It is one thing when one is experienced and knows what to expect and what to look for and how to fix it. But when they are new to doing it and I can help them avoid a potential problem I try to do it.

Not to mention that the Mrs. Wages recipe only requires 2 T of lemon juice rather than 1/4 cup for the same amount of peaches so the Mrs Wages clearly has more citric acid in their pectin. And it only requires 5 cups of sugar rather than 7 1/2 cups as the ball recipe does.

So the question remains - why sub different pectins when it isn't necessary and can affect the results? Why have to scour stores for a specific brand when the one you have will work fine? Certo has its own Peach jam recipe. So does Sure jell, so does Pomona and all of them are perfectly safe to use.

dolivo - mark this as Ball Peach Jam and then make a batch using the Mrs. Wages pectin and recipe and mark it. See which you prefer. :-)

Dave

Dave

Did you make 2 separate batches or double the recipe? Sometimes trying to double can cause some problems.

Dave

Just have fun trying the different things (additions, pectins, flavors, whatever). Other good stuff to try in peach: vanilla bean (I use paste), almond extract, rum, spices, Chambord (black raspberry liqueur and my favorite).

Also, keep in mind with doubled jams you risk the jam partially setting up in the pan, resulting in bubbles in the jar. It's better to do a small batch and get it into the jars relatively quickly so that it stays nice and clear. Don't pour the jam into the jars from a height as that aerates the mixture.

A jam can take up to six weeks to set, particularly some of the trickier varieties. Peaches are a low-pectin fruit and can be less cooperative. Even commercial pectin is not infallible.

Carol

As Carol said it isn't a matter of safety when you double the recipes. It is a quality and appearance issue primarily - possible poor set, bubbles, scorching, etc.

So I'd recommend holding off on the recipe doubling until you get a better handle on things. And until you at least have a chance to taste your first endeavors.

With some recipes even the most experienced jam makers won't try doubling them. No point in creating unnecessary problems and getting frustrated. :)

Dave

Now doing the powdered pectin and liquid (for light colored).

I stumbled across this link and it's helped me alot, now have it saved as a favorite on computer. http://www.freshpreserving.com/tools/reference/pectin.aspx#

It's from Ball, and it works very well with my bulk pectin that I bought from Nuts.com. I bought 5# of bulk (=to 67 boxes) for less than $34 including shipping.

It tells you exact measurements for the 'normal' fruits, pectin, lemon juice and sugar. It will also allow you to change between regular pectin, no sugar pectin, freezer (instant) pectin. Very nice for it to do all the figuring for me.

I just measure my fruit, decide whether I want jam or jelly, decide which pectin I want to use, and it tells me how much sugar, pectin, and lemon juice if needed that I need for that amount of prepared fruit.

Only downside is sometimes I want to make jelly instead of jam and it doesn't have the recipe. Or an unusual fruit.

I just placed a large order because shipping was free, a substantial savings. We on the Left Coast often pay a premium for our shipping.

Carol