You may choose to make either fresh or frozen fruit or juice. If you are using frozen fruit, it should be frozen without sugar. Sometimes commercially frozen or canned juices are lower in natural pectin content and the resulting jellied products may be a little softer in texture. If you pick your own fruit or make your own fruit juice, you will have a better product if ¼ of the fruit is slightly under-ripe and ¾ of the fruit is fully ripe. Continue reading
So you are ready to make jam, jelly, conserve, marmalade or some other type of jellied product and you know what type of fruit you want to use. You go to the store to get pectin – and you find that there are several brands and types of pectin available. Can you just buy whichever brand costs the least and use it?
The quick answer is no. Continue reading