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Liquid Pectin instead of lemon juice in jams

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  • Liquid Pectin instead of lemon juice in jams

    Does anyone know how much liquid pectin to use in jams?
    We're making a bramble jelly - would normally use 3 tablespoons of lemon juice per half pint of liquid - we have 2.5 pints of liquid, to which we've added 2.5 pounds of sugar
    But how much liquid pectin do we need??
    http://MeAndMyVeggies.blogspot.com

  • #2
    No idea - I make my own - chop up whole crab apples or unripe eating or cooking apples, place in a saucepan with enough water to cover, and simmer gently until pulpy. Strain through muslin. To set a couple of pounds of fruit like strawberries I would generally use about ten ping pong ball size crab apples. When I make jelly , the chopped apples go in with the other fruit and half a pint of water and are all cooked and strained together.

    That's probably no help at all, sorry.
    Location - Leicestershire - Chisit-land
    Endless wonder.

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    • #3
      If you've bought liquid pectin it should tell you on the bottle how much you need to use.

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      • #4
        To ensure a good set I use agar agar when making jams and jellies, don't have to boil for so long.
        "...Very dark, is the other side, very dark."

        "Shut up, Yoda. Just eat your toast."

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        • #5
          If you use homemade pectin its about 90ml to 450g of fruit
          S*d the housework I have a lottie to dig
          a batch of jam is always an act of creation ..Christine Ferber

          You can't beat a bit of garden porn

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