My mom used to make strawberry jam without pectin which has a softer set and while I have this recipe, I don’t have any recipes for other fruit. I tried using commercial pectin—the standard kind uses too much sugar...

Of the fruits you list, I’ve only gotten plums to gel. If this isn’t a concern, preserve away. If you add lemon juice or lemon rind which is high in pectin, it will help the preserves to gell. You can remove the rind...

Hi, I’ve attempted to make a few types of jams and jellies in the past few weeks. In every case, I’ve used pectin, and in every case, they just haven’t set properly. The consistency ranged from completely watery...

Is there no one making jelly? I have looked high and low for pectin. Can anyone advise?

I’m wondering if anyone has thought on using agave instead of white sugar for strawberry jam. How important is sugar to the ‘setting’ process? Is it the sugar as well, or just the pectin that gels the jam?...

Hello, Does anyone know where I can get canning supplies in Vancouver? I have some Bernadin jars but need new snap lids, and am also looking for ‘no sugar needed’ pectin. Thanks!

Help. I know I’m probably a few years late to the food trend (sigh) but I’m trying to make pate de fruit — mango and strawberry — for Xmas this year. I’ve never worked w pectin before but I’ve...

I’ve made pate de fruit before, but only while working in a pastry shop that had ready access to hard to get ingredients. The recipes I have for pate de fruit require pectin, tartaric acid, and glucose. Does anyone have any...

1kg Blackberries Juice of half a lemon 1kg sugar with pectin Knob of butter. Put the blackberries in a preserving pan with the lemon juice and 120ml water. Simmer gently for about 30mins or until blackberries are very soft and are...

and have them hold? I’ve used pectin and that doesn’t work too well but it’s not like I’ve cooked the pectin down for ages. Would that make a difference? Could I do it with sugar only? Or am I doomed to use...

and also for added pectin. It has been several years since I have made jelly, so I’m a bit hazy on how flexible I can be with quantities of sugar and pectin. Do I really need pectin? Is there an alternative? I would...

caution to the wind and make the marmalade with equal parts of both citrus, but given I’m a newbie, I’m getting cold feet. Anyone tried this combo? Will the pectin level in the Clemntine’s be adequate or will...

Anyone have a good recipe for hot pepper jelly or jam? I’m living on an educational farm right now and our peppers are going crazy right now... My friend keeps trying to make a pepper jelly with liquid pectin, but it keeps...

Hi folks, I got it in my head to make Seville orange marmalade, and got everything ready... but my ceramic topped stove cannot seem to bring the boiling mixture above 212F, and I need to reach 220F for the pectin to gel (note to...

Relax a bit – cranberries are very high in pectin. If you’ve got some time to wait and see, you should. If you squeezed everything you could out of the berries, you probably have a significant amount of pectin, too....