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Cooking Quince Pectin too long?

post #1 of 5
10/7/09 at 11:32am
Thread Starter 
I put the trimmings from 5 quinces in a pot with water to simmer for pectin at 10:00 am. Then I forgot about them until just now -- a little more than four hours later. :o Fortunately all the water hadn't boiled out. I'm draining it now in an improvised jelly sock (actually my yogurt drainer/dripper).

My question is: should the liquid pectin still be strong enough to work, or did I cook it to death? The liquid that's coming through feels pretty viscous, which is good.
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post #2 of 5
10/7/09 at 1:18pm
Hard to say without seeing it or feeling it. But test it put a 1/2 teaspoon on a plate in fridge see if it gels and what consistency is. Hope it is not burnt.:chef:
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post #3 of 5
10/7/09 at 8:50pm
Thread Starter 
No, not burnt, thank goodness. It's viscous but not solid now that it's chilled. I figure it actually could have cooked even longer, but with me keeping an eye on it. ;) So I might try reducing it tomorrow and then using it for . . . um . . . What??? I don't need any jams/jellies, we have way more than we can eat in years.

So what else can I do with pectin???????:confused:
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post #4 of 5
10/8/09 at 5:36am
In some situations it is used as a thickener with a drop of arrowroot in fruit pies.
Add it to a reduction and puree of apricots or peach for a glaze.(apricoting)
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post #5 of 5
10/8/09 at 10:28am
Thread Starter 
Do you think it would work in panna cotta in place of gelatin, if I reduced it more? I found a great source for real buttermilk, and that's more the kind of dessert we like. (If I make a whole big pie, then we have to eat it! :eek: :lol: )
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