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I've recently started using natural apple pectin in my preserves. At this point, I mostly follow recipes, but I'd like to tinker more of my own. Is there a rule of thumb for substituting quantities of apple jelly pectin to packet pectin? 7 oz. apple jelly in place of a packet of commercial pectin? Help?

asked by RavensFeast over 5 years ago
3 answers 2541 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

Read up on the esteemed MrsWheelbarrow's advice here: http://www.mrswheelbarrow... She's a canning maniac.

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added over 5 years ago

The need for commercial pectin (and the large amounts of sugar it requires) is often exaggerated. I have a cupboardful of raspberry, strawberry, blueberry, plum, and apricot preserves and jam (to name a few) without a drop of the stuff. Jelly is trickier and may require the simple addition of some apple juice to get a good gel. The key is to not cut back on the sugar too much and to patiently cook and stir until the jam reaches the jelly point. I recommended Linda Ziedrich's The Joy of Jams, Jellies and Other Sweet Preserves on another post because she is too avoids commercial pectin and her recipes are good ones.

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added over 5 years ago

Well that's quite a coincidence. I know Linda through the Portland food community but frankly had no idea she wrote this book. She and her husband just started producing a hazelnut oil too. Fantastic, thank you!