From Mesopotamia to Marmalade: Pectin’s Plentiful Past – Motte Nachfalter

East Kingdom Wiki:

An exploration of pectin-rich fruits and their uses, with focus on the quince being used as a stabilizer in preserves. A detailed description of making a “Quidinia of Quinces” following the Tudor-era recipe from the Delightes of Ladies by Sir Hugh Platt. Accompanying photos and video provide an overview of the process, while the documentation delves into the history of the pectin-rich quince. 

Full documentation can be viewed here:

11 thoughts on “From Mesopotamia to Marmalade: Pectin’s Plentiful Past – Motte Nachfalter

  1. This is so cool, I’ve done some modern jellies and jams but they used store-bought pectin, I love this information and perspective! Thank you for the wonderful video!

  2. Natural pectin only-jams and jellies are insanely difficult, and kudos for the experimentation. What you did sounds delicious. The period Middle Eastern recipes I have for quince “jelly” not only uses the pectin of the fruit, but wheat starch as a thickener, because I think they too got frustrated with their jellies never setting!

  3. Lady Mott.
    This is outstanding! I have never tried natural pectin jellies. The only one I have a recipe for cones from an old Byzantine Cookbook. Perhaps now I will
    Thank you

  4. Nicely done. I really liked the follow along videos. Nice demonstration. Thank you.

  5. Thanks for sharing, even if the results didn’t come out quite how you expected. IT was great to see your process.

  6. Wow! This was really interesting to watch. I had no idea that quinces could be used like this. Thank you!

  7. This was a fun project. I loved your video and the photos gave me a taste for your preserves. I will definitely try a natural pectin preserve. Thanks!

  8. The concept of floral jellies is so intriguing – I never thought of combining rose or lavender with a jelly, but it sounds delicate and yummy! I love how you shared the project in your video, too – we got a rare “inside look” at your process that we couldn’t have seen at a normal A&S display, which was really cool. Thank you for sharing!

  9. This is so cool! The result reminds me somewhat of sekanjabin syrup, but the bits of pectin clumping are intriguing — such a fascinating difference! I might have to try this sometime…it sounds delicious, and it would be fun to experiment with the amounts to see if that changes how it sets. Thanks for sharing this!

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