Agar agar vs pectin8/3/2023 ![]() Questions about what is healthy and unhealthy are outside of the scope of this subreddit. Equipment questions (about specific items with specific problems).Few people have enough experience with multiple brands to make useful comparisons. Kitchen equipment preferences tend to be subjective and personal. We're also avoiding brand recommendations or comparisons for kitchen equipment. For the one right answer, come to /r/AskCulinary. As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. Prompts for general discussion or advice are discouraged outside of our official Weekly Discussion (for which we're happy to take requests). Please avoid requests for recipes for specific ingredients or dishes (unless it's obscure and Google has failed you). This will ensure you get the best answers. Check it too!ĭetailed (Include the recipe, pictures etc.) ![]() Here are some of our most popular discussions and a few other odds and ends. Read Raspberry Jam for my recent experience on using both pectin and gelatin.Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. I wonder what’s actually in it? I wouldn’t be surprised if Mary Jane is marketing her own brand of fruit pectin, similar to the one above, in which case you just need to compare the yield/price against the price at Azure or another bulk supplier of natural products. I have no experience with this, although it sounds really interesting. If this truly is naturally sourced gelatin, I think this would be an excellent, healthful addition to homemade jam, and an economical option too! There is no information given on how much would be required to make jam, but I would think it would be 1:1 with the porcine gelatin. ![]() This is from Azure Standard, a supplier of natural foods, so it is unclear to me if this is gelatin sourced from naturally raised beef or from conventional/factory farming, but a call to their customer service should clarify this. Some people prefer to avoid all pork products, organic or not, in which case beef gelatin is available, and quite a bit cheaper at $7.25 for 1lbs. The bulk size of 2lbs of powder should gel about 200 cups of liquid (perhaps it would be less in making jam?), with a current price of $53.10. I did find some other options, though: certified organic porcine (pork) gelatin, which is more expensive than the pectin above. However, I can’t imagine going to that amount of effort (and I didn’t find anything coming up when I googled making your own gelatin powder). I thought briefly about whether you could make your own from bone broth gelatin powder must be just dehydrated bone broth. Chicken broth and beef broth (made from bones/carcasses) are marketable products, but pork broth doesn’t have much of a market, so this “waste” product is made profitable in the form of Jello, jams, and jellies.Īlthough this is a waste product of factory slaughterhouses (and that’s a disgusting thought with their sick animals and unsanitary practices!), gelatin in general is a very healthful and nourishing food this is the main source of nourishment in bone broth (read Bone Broth: Body Builder) and gelatin can even be purchased in capsules as a nutritional supplement for joint problems. ![]() Gelatin, on the other hand, is an animal product, and most gelatin is made from pork carcasses. In bulk from Azure Standard, a 1lb bag costs $42. It can be pricey, particularly in small retail packages. Pectin is a vegetarian product found in the cellular structure of fruits and veggies, and often sourced from citrus peels or apples. Your family is undoubtedly reaping the health rewards of your labors! Way to go, Christina, on growing the majority of your own fruits and veggies! That has got to be a huge amount of work in and of itself, not to mention the preserving. If you find anything on this topic, please let me know. I heard a rumor you could use it for jam. I did find a product from Mary Jane’s Farm. I would prefer to not cook and can the jam. I am looking for an economical alternative to pectin since I make 12 + batches of freezer jam per year. We live on a ranch and grow most of our own fruits and veggies. Animal waste products are not high on my healthful list! There are some alternative (vegetarian) jam pectins out there, but they are pricey. While I’m not a vegetarian or anything, I do try to feed my family as wholesomely as possible. Pectin for Making Jam : I have heard pectin and gelatin content are about the same. Christina of Ramey Ranch Review (check out her post on Making Mozarella) writes:
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