Hi! Great video. What is a good rule of thumb for how much sugar is considered high sugar in a jam? Also, what is a good rule of thumb for how much Pectin should be used in a recipe. Let's say for 500G of berries, what is considered high sugar and how much HM pectin should be used? Thank you.
Here is our base jam recipe - it says strawberries but you can use any berries. blog.modernistpantry.com/recipes/summer-strawberry-jam/ Any jam where you're adding sugar is a high sugar jam. If you're not adding any sugar or using sugar substitutes then it's low sugar since fruit already naturally contains sugar.
The pectin improves water absorption as well as improving the network structure. Basically that means it improves the gluten structure to better hold on to the co2 in the dough, and therefore improving volume.
I know in the video you mentioned using xylitol as a sweetener. What about using monk fruit or swerve as a sugar substitute? Which type of pectin would you use then?
Most every jam recipe I find has water bathing after placing the lids on the jars. Will that added heat affect the pectin? Is it better to not waterbath them?
🙏QUESTION CARNAUBA WAX:🙏 Can you please advise how we can make a Carnauba Wax coating on gummies to help put a very thin coating on them? You spoke of this in a couple videos and I’m really interested in learning how to do that at home. I have the food grade organic wax ready to go and I’m crafty at experimenting and creating recipes so I’m thinking of just heating and spraying to see how that goes before I try to add in other ingredients to the wax but I just don’t know. So I was wondering if you have any thoughts for how to do this? I’m thinking of heating the wax, I have a really great quality mister that I’m thinking of putting my gummies in a nice big bowl, spray and swirl and shake around then shake for few minutes or paw directly out and set up on a tray in dry place to cure for couple days. Do you think this could work? Is there anything else I have to do? Or is there anything other ingredients I need to add to the wax before or after I spray it? I’m having to look into doing this as a absolute last resort as I’m out of time on a deadline for a product and I’ve so far failed on dozens of recipes tweaks I’ve made trying to make these 7.5ml gummies be ok to throw in a Mylar bag and not turn into one sticky clump. My recipe was previously fabulous and well loved, but I had to infuse with a new ingredient and it’s resulted in very soft difficult to set hard and chewy and very sticky gummies. As I said I’m in a serious jam and run out of time and out of desperation I’m now trying the wax coating. Saying a prayer that you will respond with some desperately needed knowledge and guidance 🙏🙏🥵😓🥵😅🙏🙏❤️🤩!! Thank you for your awesome videos and educational videos. I’ve learned a lot for our small little production and we’ve managed to scale up some items much faster as I’m sure the result of what I’ve learned here and been able to apply and creat even better products. Thank you. Even if you don’t reply, thank you for all the much needed help. I truly appreciate it.
We haven't personally experimented with the canuba wax since our focus is on small batch recipes and not on making things ready for sale, it's a totally different ball game. But you can also help reduce the stickiness with corn starch in the meantime and maybe some oxygen absorbers in your packaging.
Hi folks. I've been experimenting with yellow pectin to make not-quite-gummies, getting good results by cooking to a relatively high temperature (115C), adding acid solution then pouring a slab and cutting into cubes, as you mentioned in the video. I'd like to be able to instead use a funnel to deposit them into silicone candy molds, a few dozen or even a few hundred at a time. Can I achieve that using the same recipe with your slow set pectin? It's not totally clear from the video, since you reference slow-set for commercial production of jams and yogurts, but at the end it sounds like making pectin gummies will necessarily result in a quick gel set. Can you make slow-set gummies? Thanks
Looked everywhere for this thanks
You're very welcome!
Thank you SOOO much for this video, guys! Very informative and easy to follow : )
Glad it was helpful!
Thanks for sharing! Very informative
Thank you!
wow. thanks for all the info. i had no idea different types of pectin nor did i know i needed calcium!
Glad it was helpful!
Fantastic video
Thanks! 😃
Hi! Great video. What is a good rule of thumb for how much sugar is considered high sugar in a jam? Also, what is a good rule of thumb for how much Pectin should be used in a recipe. Let's say for 500G of berries, what is considered high sugar and how much HM pectin should be used? Thank you.
Here is our base jam recipe - it says strawberries but you can use any berries.
blog.modernistpantry.com/recipes/summer-strawberry-jam/
Any jam where you're adding sugar is a high sugar jam. If you're not adding any sugar or using sugar substitutes then it's low sugar since fruit already naturally contains sugar.
Janey mentioned a handy dandy chart with what/when to use which pectins, but I don't see it anywhere. (I started at the blog)
Here you go: blog.modernistpantry.com/advice/cheat-sheets/pectin-usage-chart/
In Modernist Bread, in the Improving Dough section, it says that HM pectin can be used to improve bread volume. Why does pectin increase bread volume?
The pectin improves water absorption as well as improving the network structure. Basically that means it improves the gluten structure to better hold on to the co2 in the dough, and therefore improving volume.
I know in the video you mentioned using xylitol as a sweetener. What about using monk fruit or swerve as a sugar substitute? Which type of pectin would you use then?
that would be a whole new set of R&D...
Most every jam recipe I find has water bathing after placing the lids on the jars. Will that added heat affect the pectin? Is it better to not waterbath them?
no the waterbath does not have any effect on the pectin. The waterbath is part of the preservation process.
🙏QUESTION CARNAUBA WAX:🙏
Can you please advise how we can make a Carnauba Wax coating on gummies to help put a very thin coating on them? You spoke of this in a couple videos and I’m really interested in learning how to do that at home. I have the food grade organic wax ready to go and I’m crafty at experimenting and creating recipes so I’m thinking of just heating and spraying to see how that goes before I try to add in other ingredients to the wax but I just don’t know. So I was wondering if you have any thoughts for how to do this? I’m thinking of heating the wax, I have a really great quality mister that I’m thinking of putting my gummies in a nice big bowl, spray and swirl and shake around then shake for few minutes or paw directly out and set up on a tray in dry place to cure for couple days. Do you think this could work? Is there anything else I have to do? Or is there anything other ingredients I need to add to the wax before or after I spray it? I’m having to look into doing this as a absolute last resort as I’m out of time on a deadline for a product and I’ve so far failed on dozens of recipes tweaks I’ve made trying to make these 7.5ml gummies be ok to throw in a Mylar bag and not turn into one sticky clump. My recipe was previously fabulous and well loved, but I had to infuse with a new ingredient and it’s resulted in very soft difficult to set hard and chewy and very sticky gummies. As I said I’m in a serious jam and run out of time and out of desperation I’m now trying the wax coating. Saying a prayer that you will respond with some desperately needed knowledge and guidance 🙏🙏🥵😓🥵😅🙏🙏❤️🤩!! Thank you for your awesome videos and educational videos. I’ve learned a lot for our small little production and we’ve managed to scale up some items much faster as I’m sure the result of what I’ve learned here and been able to apply and creat even better products. Thank you. Even if you don’t reply, thank you for all the much needed help. I truly appreciate it.
We haven't personally experimented with the canuba wax since our focus is on small batch recipes and not on making things ready for sale, it's a totally different ball game. But you can also help reduce the stickiness with corn starch in the meantime and maybe some oxygen absorbers in your packaging.
Hi folks. I've been experimenting with yellow pectin to make not-quite-gummies, getting good results by cooking to a relatively high temperature (115C), adding acid solution then pouring a slab and cutting into cubes, as you mentioned in the video.
I'd like to be able to instead use a funnel to deposit them into silicone candy molds, a few dozen or even a few hundred at a time. Can I achieve that using the same recipe with your slow set pectin? It's not totally clear from the video, since you reference slow-set for commercial production of jams and yogurts, but at the end it sounds like making pectin gummies will necessarily result in a quick gel set. Can you make slow-set gummies? Thanks
This should work. We haven't tried it ourselves so I don't see why it wouldn't.
I'm looking for a recipe for clone Sunkist Gems, do they use pectin? And does anyone have a recipe for those?
You can use our pectin gummy recipe as a starting point: blog.modernistpantry.com/recipes/fruity-pectin-jelly-candies/
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