Pectin .. always the 600 lb gorilla in the room. A generic reference to 1.75 oz package of fruit pectin is so unclear when there are so many varieties and brands of low to no sugar, gelatins, regular pectins ...
How to make all these lovely recipes consistent, that is the question that I have yet to solve. As a result, I tend to over-pectin these things giving me very thick jams and jellies. It's ok, but not as it should be.
I'm wide open to suggestions on conversions and consistency methods.
Example, I like Pomona's Universal Pectin .. so how much to make this recipe? How does it affect sugar? Trial and error .. sure, but it is so wasteful and even then, not usually clear what worked when.
I suggest that if you post a recipe then specify the KIND/brand even of pectin along with the amount. It would take all chance away .. assuming the rest of the amounts are accurate.
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Pectin .. always the 600 lb gorilla in the room. A generic reference to 1.75 oz package of...