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| I am adapting a couple of different strawberry jam recipes, with inspiration from Ferber's Mes Confitures. marymd7 suggested I could use a tablespoon of liquid pectin to substitute for Ferber's green apple jelly, so I'm going to try that.
My question is this: I don't know anything about liquid pectin (or any commercial pectin for that matter :-), so I'm not sure when to add the pectin and how to cook it. Does it need a particular amount of heat for a specific period of time? Can it be overcooked? Any guidance you jamming wizards can provide would be much appreciated! -Kim |
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| Can't help you with the amount because most recipes that call for using liquid pectin call for 2 pouches and wife and I seldom use it because of the setting issues with it. I'm sure Carol or others will be along and they are much more jam-experienced that I am. But as for when to add it, the NCHFP recipes based on liquid pectin read as follows: Measure prepared fruit into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in the pectin. Skim. Fill jars. The USDA Guide for making jams and jellies has a great deal of info in it that you'll find helpful - linked it below. Dave |
Here is a link that might be useful: USDA Jellie and Jams Guide
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