[Sca-cooks] Cranberry sauce (was Re: Report on Thanksgiving experiments) OOP

[Johnna Holloway]

Medieval? You could create your own list--
There's this page on pectin that's created for the modern
maker of jellies.
http://www.pickyourown.org/pectin.htm
BBC is here-
http://www.bbc.co.uk/food/news_and_events/events_seasonalglut3.shtml
http://www.uga.edu/nchfp/tips/summer/jellied_fruit_products.html
Match up the lists of available fruits with the pectin content.

Johnnae

Daniel Myers wrote:

> This leads me to a medieval-relevant question:  Are there any lists  
> out there of period fruits with high pectin contents?  I know that  
> quince has quite a lot of pectin, and that gooseberries are also  
> supposed to be good for jellies.  Any others?  Commercial pectin is  
> made from apples, yes?  Can apples be cooked to a jelly (and not be  
> just thick applesauce)?  How about plums?
> - Doc
>