Let's talk pectin
IÂve discovered that I have better results with some pectins than others. For instance, the liquid pectins hardly ever "set" for me, even when I follow a recipe to the penny. I made the Cranberry Jalapeno jelly recipe posted a few weeks earlier, which included 2 pouches of Certo, and they still havenÂt really set solid. They're more like a thick glaze at this point. This seems to be a trend; I now cringe when I see recipes that call for liquid pectin.
Why do some recipes call for liquid pectin instead of powdered? IÂve read through all my canning books, all say that powdered and liquid are not interchangeable and explain the hows and whys of adding liquid pectin or powdered pectin during processing, but none of them explain WHY we add one versus the other in a recipe. Is it for flavor? Clarity?
Why do liquid pectins have a more difficult time setting versus powdered? Why canÂt we use powdered instead of liquid? Are there some brands that perform better than others? Can we substitute powdered for liquid in a recipe if we adjust the sugar amounts? Would the end product still taste the same?