How much pectin would I substitute for 2 tablespoons of apple jelly? Here's the deal: Every year I make dessert for the 20+ people at Thanksgiving (usually 2 apple pies, a pecan pie, a pumpkin pie, and 3 kinds of homemade ice cream). Someone is swearing up and down by Alton Brown's (very fussy) apple pie recipe so I said I'd make his and mine and there can be a taste-off. His recipe calls for 2 tablespoons of "apple jelly." I've checked 3 supermarkets and 2 farmer's markets and no one has apple jelly (unless I want it mint flavored). He uses it for the pectin to firm things up (along with 3 tablespoons of tapioca flour). I have straight pectin -- how much should I use to equal the amount of pectin in 2 TABLEspoons of apple jelly?

  • Posted by: Peter
  • November 23, 2010
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Soozll November 23, 2010
I would use apricot or peach jam. They won't flavor your apples in that quantity.
AntoniaJames November 23, 2010
It sounds like you have to do the recipe exactly as called for, to prove your point. Any pectin product should have an apple jelly recipe in it, which would call for apple juice plus pectin. I'd use Pomona pectin, or another low sugar option, and a flash pasteurized juice (or cider if the pectin instructions allow it), to get the best apple taste. It's a cinch to make. And then you can give a few small jars away to your friends, to use for painting on their fresh fruit tarts. Use 4 ounce canning jars. Much more practical. Also, you don't have to can it until Friday. Just put it in a quart jar in the fridge. ;o)
betteirene November 23, 2010
I'd either make jelly with a bottle of apple juice and some pectin, or I'd substitute apricot jam, jelly or preserves or orange marmalade, heated and sieved. Neither the apricot or orange would substantially affect the flavor, and I'd be willing to bet that no one would know, except you.
Savorykitchen November 23, 2010
to make an ersatz apple jelly (which I think would also add flavor in addition to thickening) I would just reduce down some apple cider - about 2/3 cup of cider reduced to 2T will give you a great syrup, jelly-like apple glaze. I reduce cider to use it like this all time and it's delicious.
TiggyBee November 23, 2010
I'd be inclined to skip it if it's just for the pectin. Tapioca flour is a great fruit pie thickener and apple pies generally are pretty firm to begin with. If it's not for flavor, then I think you'll be OK.
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