Certo or powdered pectin

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Geoff
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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.
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Pa Snip
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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
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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.
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PLUMPUDDING
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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.
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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.

Beryl.
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