I am about to start canning my first round of peach preserves and jam.
I bought Certo liquid pectin, but having spent the last couple of hours looking at recipes, I wonder if there is an alternative. (some commenters on a few websites have indicated it makes jam with an unpleasant texture or chemical aftertaste--this would break my heart)
I also have a few general pectin questions:
1) what are different kinds of pectin available? What do you use and why do you prefer it?
2 ) what's better powdered or liquid?
3) is 85ml one brand of liquid pectin (certo) = another
4) can you make your own? ( how difficult is it -- where are supplies available etc.)