Certo or powdered pectin

General Cooking tips

Moderators: KG Steve, Chantal, Tigger, peter

User avatar
KG Regular
Posts: 4994
Joined: Thu Nov 24, 2005 5:33 pm
Location: Forest of Bowland
x 773

Certo or powdered pectin

Postby Geoff » Wed Jul 06, 2016 5:36 pm

Anybody know anything about using powdered pectin? The Strawberries are coming and Certo looks very expensive.
0 x
User avatar
Pa Snip
KG Regular
Posts: 3091
Joined: Sat Dec 06, 2014 8:20 pm
Location: Near the big house on the hill Berkshire
x 795

Re: Certo or powdered pectin

Postby Pa Snip » Wed Jul 06, 2016 5:52 pm

Having used powdered pectin a couple of times in the past and found it not to have dissolved properly (my fault obviously) I now stick to squeezing an appropriate amount of fresh lemons
0 x

The danger when people start to believe their own publicity is that they often fall off their own ego.

At least travelling under the guise of the Pa Snip Enterprise gives me an excuse for appearing to be on another planet
KG Regular
Posts: 1207
Joined: Sun Feb 01, 2009 3:40 am
Location: Hull, East Yorkshire.

Re: Certo or powdered pectin

Postby Elaine » Wed Jul 06, 2016 8:23 pm

Hello Geoff. I much prefer Certo to the powdered stuff. I used the powder one year when I couldn't get the Certo and wasn't entirely happy with the flavour or the colour of the strawberry jam. It might seem expensive to buy the Certo but I think it's worth it, for the result.
Last year, I used the Jam sugar which has added pectin, (not the Preserve sugar) with a good result and a lot less faffing about...also doesn't need boiling so much to reach setting point. I have used this again this year. 2lb of stawberries and a bag of jam sugar made three and a half jars of jam.
Have you any red currants? They are full of pectin.
0 x
Happy with my lot
KG Regular
Posts: 3269
Joined: Mon Jan 07, 2008 10:14 pm
Location: Stocksbridge, S. Yorks
x 380

Re: Certo or powdered pectin

Postby PLUMPUDDING » Wed Jul 06, 2016 9:13 pm

Finely chop two or three gooseberries and mix with strawberries for a good set. You can't taste them.
0 x
KG Regular
Posts: 1588
Joined: Thu Nov 24, 2005 6:06 pm
Location: Gosport, Hants.
x 10

Re: Certo or powdered pectin

Postby Beryl » Tue Jul 12, 2016 8:17 pm

Using Certo is fail safe method but I would have made some gooseberry juice by softening them first in a little water but I am sure Plumb puddings way is just as good to.

0 x

Return to “Cooking tips”

Who is online

Users browsing this forum: No registered users and 1 guest