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Hello Eryn, thanks again for answering me and for your very helpful suggestions. Because i really hate to waste food, when i started to cook sweets, just a few years ago, i gave myself a rule: i had to eat it even though it was bad (trust me there have been a couple of times i regretted my sticking to this rule), anyway as far as my poor persicata is concerned, i decided to put it back in the pan. Your suggestion about the oven made sense, but i have a very old gas oven and the lowest setting i can get is 80-100°, and i didn't know for how many hours i should have kept it there. Instead on the stove top, i can check the temperature while working on it. So i took your pectin and i started to heat it up in the microwave adding a little water until it got liquid again, i also added 3 more lemons (just in case, you never know :-) )and when it reached 104° i added these 2 and kept stirring even though i'm suffering for a tendinitis to my dominant hand (this persicata is killing me). I brought the mixture to 108° for 3-4 times, and finally it seemed right (actually the pain in my hand decided it) I poured it in the mold and almost right away it started to set. Tomorrow i'll let you know. Let's keep our fingers crossed. I enjoy to chat with you and i'll look in the Facebook page. Have a great weekend and thanks again. :-)
Hello Eryn, first of all trust me, i'm not expert, i try very hard but i keep making the same mistakes over and over: i change something from the original recipe and then…. well, something doesn't turn out right. :-( As far the persicata goes, i thin master chef Iginio uses pectin so he doesn't have to cook it for too long, in this way the taste of peaches is stronger (i'm just guessing), he also specifies the temperature to reach, 106-108°C, while all the other recipes say to keep stirring until it hardens. Anyway i made it, at first it seemed it was perfect, when i poured it n the mold its consistency was even firmer than his, but then… he says that before putting the sugar the persicata has to firm for 12 hours , but mine after 24 hrs was less jelly than my pectin, my guess is that i haven't put enough pectin I read too late your suggestion, :-(, so I only used 90g, only 5 tbsp ) for 2 kg of peaches and 1,9kg of sugar, plus 100g lemon juice, and the other problem could be the humidity. In his lab, the master chef has a drying room at 30°, in my house right now there are 30° but with a 70% humidity, so… either i put it in the oven and let it dry at 80° for …. i don't know how long, or i put it back in the pan and add more pectin, even though i'm a little skeptical about this because in the mold i put wax paper and i'm afraid it could have changed the persicata. What do you think? I wish i read your suggestion before cooking it, but i wanted to have it ready for saturday night. Right, maybe next one. Anyway thanks again you've been so kind and helpful, i'll keep you posted. Have a great weekend. :-)
Dear Eryn, i made it :-) but i'm not sure if it has the right density, mine is a little firmer than a jello, is it the way it's supposed to be? And while making jam, at which step should i added to the fruit and sugar? I hope you can help me.
Dear Eryn, thank you so much for answering me so quickly. To be honest i'm not concerned for the amount of sugar, i think it's better be safe than sorry, and i've already made some jams by Ferber and i think they are excellent. I want to make the pectin for a special italian recipe called "persicata", it's a kind of hard gelatin made with peaches, i'll try to insert the link of the video of the italian master chef Iginio Massari who makes it. In his recipe he uses the powder pectin, but i've decided to make my own and ….keep my gingers crossed. :-) The chef uses an amount of sugar that is the same of the weight of the peaches, that's why i didn't want to add other sugar. Anyway thanks again for your very detailed instructions, i'll let you know how it turns out. :-)
Great recipe and instructions, but please tell me if it's necessary to cook the pectin adding the sugar. Won't be a problem when adding it while making a jam? Adding the sugar has a purpose? Thanks again for this recipe.
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