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does the fruit known as plum rose, water apple or pomarrosa contain enough pectin to make jam?

here in my garden in Brazil the JAMBO TREE is loaded with fruit, which I'm led to believe is known also as plum rose, water apple, iamb, jambrosade or pomarrosa (Spanish) . I have no idea as to its pectin content for jam making - any helpful suggestions around the world? Many thanks.
asked Jan 7, 2014 by Marion Zelenoy

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1 Answer

I never use pectin...........I just cook it down until it is thick.............You have to stay with it to stir it...............pectin just extends it and that makes it thick...........kind of artificial.................The flavor of the jam is better using the fruit itself as the natural thickener.  I use white sugar....some use brown sugar.  You can freeze or can that.  You need an exact recipe for which every jam that you want to make.  Good luck with your jam making.  Homemade is always the best.
answered Jan 15, 2014 by josie (51,120 points)

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