Jellies, Jams and Conserves, Oh My!

[creativetwinszoo]

I wonder if that is the case, that maby the pectin isn't as strong as it used to be? Most newer recipes seem to call for 2 packs

 

[Denim Deb]

Has anyone tried to use crab apples instead?

 

[Corn Woman]

I only use the powdered stuff and the low or no sugar type. I just can't bring myself to put more sugar than fruit in my jams and jellies. I do however use the liquid Certo for my pepper jelly because the finished product actually looks better.

 

[Britesea]

I prefer the powdered low sugar pectin as well.

 

[lcertuche]

I'm wondering...Did you double up your recipe because this often causes the pectin not to set or has your pectin expired? Does pectin expire, I don't know if it does or not. Well anyway, just a couple of thoughts. I had muscadine jelly not set up because of one of these reasons and I use low-sugar pectin but if made great pancake syrup.

 

[lcertuche]

I just realize how old this post is, sorry but I stand by my words, lol.

 

[Mini Horses]

LOL -- that's fine! It's good to remind that there is another use for your "liquid jelly". Pancakes are good option.

 

[MoonShadows]

And, as an ice cream and cake topping.

 

[lcertuche]

I made 4 pints of blackberry jelly today but it looks like it set up pretty good. If I have time tomorrow I'm going to make some elderberry syrup for flu season. Some kids at our high school have already tested positive for it.

 

[frustratedearthmother]

Ugh - flu season.... Hope it turns out awesome!