Desert sauces

3 replies

Clivetemple · 15/06/2025 16:54

Thoughts please … if you make a jam recipe without pectin will you end up with a good desert sauce? Would you recommend adding just a little pectin?

I assume pectin has nothing to do with preservation and only thickens/sets? ie it would have the same life span as a jam?

thanks

OP posts:

RightSaidFrederica · 15/06/2025 17:32

I do that, you’re basically making compote. It will be like runny jam (it’s easy to make whatever thickness you like), but it won’t set or have any wobble.

It won’t keep well in jars, but I often freeze it (in small portions), which works.

Original poster

Clivetemple · 15/06/2025 17:37

RightSaidFrederica · 15/06/2025 17:32

I do that, you’re basically making compote. It will be like runny jam (it’s easy to make whatever thickness you like), but it won’t set or have any wobble.

It won’t keep well in jars, but I often freeze it (in small portions), which works.

Do you know why it doesn’t keep well?

OP posts:

TheSandgroper · 16/06/2025 03:33

Your question interested me so I had a google.

https://cooking.stackexchange.com/questions/32166/what-is-the-shelf-life-of-homemade-compote

It seems to me it would depend upon your level of sugar, how long you rapid boil your fruit for, your bottle process and how well you store the finished product. If you get all that rice, I can’t see why it wouldn’t store well.

Flip