geekhack
geekhack Community => Off Topic => Topic started by: tp4tissue on Thu, 23 October 2025, 17:49:42
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Soooo, Commercial Jam is like, 5kg of fruit + 8kg of sugar.
Tp4 Jam is 5kg of fruit, 1kg of sugar.
So that made 64oz of pear jam, cost Tp4, about $120 in pears.
LOLOLOL, And all the water Tp4 used on the damn tree, it's probably nearly, $400 for 64oz.
Yup, Tp4, greatest capitalist evar.. :D
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My crabapple tree was pathetic this year, even though it is small and young I got about a pint of jelly last year. This year I got less than a cup.
But I have made LOTS of pepper jelly and my plants are still producing even though I have been scraping ice off my windshield in the mornings.
With hot pepper jelly you have to use a lot of sugar and pectin because the plants don't really have any of their own.
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Capitalism is making simple living impossible. We are slaves to the bank.
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lingonberry jam is best jam, usable on both sweet and savory dishes
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I eat massive amounts of store-bought lingonberry jam, especially in my breakfast cereal or porridge.
The best variety is uncooked that you make yourself, however. With fresh berries: mix half the amount of granulated sugar and then stir, stir, stir until all the sugar granules have dissolved in juice formed from the berries that have got mashed. With frozen berries you don't have to use as much sugar.
The berries grow wild where I live but not in very large amounts so I buy it.
I also cook orange marmalade and rhubarb-ginger marmalade every year when the respective ingredients are in season. I vary what types of oranges I use but it is usually half Seville oranges. Peel is only from organic oranges with the white cut off.
When cooking marmalade I use a "Jam sugar" that contains pectin and preservatives so I don't have to mix that in.
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So, Tp4 be bought this, no sugar pectin, and the main ingrediant is dextrose (a sugar), followed by pectin, then Sucrose (sugar).
Why iz pectin so xpensive? How come we don't have the 5lb buckets for $9.
;D ;D
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Why iz pectin so xpensive?
I think it is hard to make/extract. Also, my understanding is that sugar is required to make pectin "work" so if you aren't adding sugar to the mix then the pectin preparation has to supply its own.
Also, I have found that overcooking the fruit stuff breaks down the pectin, so just bring it to a boil for a minute.
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The pectins also all come with the citric acid, which makes the jam more sour. Tp4 ge that they need acid to work, but one were supposing that most froot has enough acidity.
Possibly trying Agar next? but Agar is more bitter and can easily send you to bathroom trouble town..