Jams and preserves.
I recently started getting into making my own jam (porny pictures and details at my food blog Bon Appegeek), but I'm running into two different sides on jamming methods: the packaged-pectin people and the anti-pectin people.
The packaged-pectin people insist on using pectin because it's predictable, you don't have to cook the fruit as long, and so the results taste fresh and clean. Also, since you don't need to use underripe fruit or apples/quinces to get the pectin, you have a much better and purer product. Packaged-pectin people think that the anti-pectin people are stodgy, make overcooked jams, and drive too slow in the left lane.
The anti-pectin people insist that jam made the old-fashioned way tastes better because the fruit flavor is concentrated and intense. They criticize packaged-pectin jams as insipid and unnatural. The anti-pectin people think that packaged-pectin people are dirty cheaters going straight to hell in a handbasket.
Okay, so I'm exaggerating the debate, but I'm curious. Experienced canners out there, what's your preference? Has anyone tried both methods and have comments on the differences? Is it just a matter of personal preference and what you grew up with? Right now I'm making pectin-based jams because they're easier and less stressful, but I'd be willing to consider old-fashioned jams if I think they'll taste better.
The packaged-pectin people insist on using pectin because it's predictable, you don't have to cook the fruit as long, and so the results taste fresh and clean. Also, since you don't need to use underripe fruit or apples/quinces to get the pectin, you have a much better and purer product. Packaged-pectin people think that the anti-pectin people are stodgy, make overcooked jams, and drive too slow in the left lane.
The anti-pectin people insist that jam made the old-fashioned way tastes better because the fruit flavor is concentrated and intense. They criticize packaged-pectin jams as insipid and unnatural. The anti-pectin people think that packaged-pectin people are dirty cheaters going straight to hell in a handbasket.
Okay, so I'm exaggerating the debate, but I'm curious. Experienced canners out there, what's your preference? Has anyone tried both methods and have comments on the differences? Is it just a matter of personal preference and what you grew up with? Right now I'm making pectin-based jams because they're easier and less stressful, but I'd be willing to consider old-fashioned jams if I think they'll taste better.