Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ingredients (fruit and sugar). In other words, if I want to stretch my ingredients to create more volume, what else could I use to ensure it gels to the correct consistency while at the same time not losing its flavour?
What alternative gelling agents can I use for jam and marmalade
food-sciencejampectinsubstitutionsthickening
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Best Answer
Tapioca Jelly is interesting stuff:
Of course, not all tapioca jelly recipes are yummy at first go, so you'll have to experiment.
Powdered tapioca starch is the starting material of choice, not the pearls or cubes etc.