To avoid all the hassle outlined below that I encountered trying to make jelly using the traditional sugar-activated pectins like Certo, this year I picked up something entirely different from a health food store. It’s called Pomona’s Universal Pectin, and it’s a dream to use.
It does not require sugar to set, so you can go ahead and make a low-sugar, or even a no-sugar jam or jelly with no problem. This citric-based pectin sets by interacting with calcium, which comes in a separate packet with the pectin and a wealth of instructions and helpful tips.
My red current jelly this year set with a minimum of fuss and with just a little sugar, supplemented by my home-made liquid stevia to taste. This product is highly recommended!
Making red current jelly: Adding the pectin/canning the jellyMy harvet from one bushBoiling the berriesStraining the berry juice from the pulp through cheesecloth
Why using Certo or other sugar-activated pectins is more trouble than it’s worth
For several years now, ever since I discovered that the mystery shrub on my property at the end of our hedge was a red current bush, I’ve been trying to make jelly from the berries. And every year I’ve ended up with a lovely syrup, instead.
In 2020, I finally succeeded in making three small jars of ruby red, sweetly tart jelly. But the following year, I failed once again.
Here’s a terrific treat for the family on a day that celebrates all things close to the heart. Whether it’s for your valentine, for your mom or dad on their special day, or just to say I love you to someone special in your life, these pancakes are terrific because rhey don’t involve candy, but they taste wonderful, anyway.
Here’s another easy recipe for small fingers. Kids learn how to separate eggs. Then they can make up these cute, tasty little Halloween ghosts and marvel at the mysteries of food chemistry.
Use eggs at room temperature for frothiest results. Or put eggs from fridge into warm water for 5 minutes or so to warm them up. More
Will’s cookie-candy is great with milk, which calms those pesky sugar spikes.
What’s your favorite sugary thing, Vinny?” Isla asked me one day at the cottage.
“That’s a tough one, Honey,” I said, scratching my head. “I try not to cook with sugar, remember?”
“Sugar’s in everything!” Isla’s brother Will said. “It gives us ENERGY,” he proclaimed, pumping the air with his fist.
“True,” said Vinny. “Sugar is the molecule the body breaks down to make energy. What I try to avoid is adding refined sugar. Too much of it does us damage.”
Our book club was meeting at my house this month. What to serve? Looking in my tea box, I discovered a couple of packets of loose-leaf tea labelled Readers Earl Grey Tea. What could be more perfect for this special group of readers, I thought. More
Totally in awe is the only way to describe my state at 1:00 am on the eve of my sister’s birthday, as I stared at my work.
I had been in desperate need of a cake. Not just any cake… but a gluten-free confection, so the birthday girl could have some, too.
Chef Janet Rörschåch’s blog suggested a beautiful angel-light cake made from eggs and ground nuts, decorated with vanilla-infused fruit and boozy whipped cream.
The pièce de resistance was glittering threads of sugar, spun from hazel nut centers. Perfect! More
Ice krispy cakes are even healthier made from brown rice cereal, fortified with flaxmeal. The recipe is included in Vinny’s book.
Following on from last week’s account of a disaster averted while trying to alter a recipe, I’m sharing a wonderful post I found on-line this week. It’s all about how to make successful substitutions, mainly in baked goods, but in other ways, too. More
If a kid can read, he can likely cook. But the watchful eye of experience is a wonderful thing. Witness the action in Vinny’s one-act play and decide for yourself… More
Reviewing Michael Pollan’s book “In Defense of Food”
“Eat food. Not too much. Mostly plants.” Michael Pollan has distilled much of the research into the Western diet over recent years into this simple formula. It’s that easy to eat well for better health. More
This week Vinny hopes you’ll stop to remember the bravery of our troops in past wars. But it’s not just guns and bombs they had to face up to.
During wartime, hunger was also a torment. As much food as possible was dished out to the troops, to help keep them strong in battle. But often, it wasn’t enough. More
Calling all pixies. You may want to toss a little fairy dust around, to cast a spell on your friends this Halloween. But if you use powdered milk, flour, cornstarch, sugar or cocoa, keep your tricks well away from the candle in the pumpkin. These dusts can explode! More
OK, kids. If you want a good picture of just how much sugar you are eating when you chow down on your favorite foods, have a look at this link. And while you’re looking remember this: We should have no more than 5 or six teaspoons of sugar (five or six cubes) at each meal. Are you getting too much of a good thing? Thanks to Barb Cooper for forwarding this information to me 🙂
Cook Up a Story 