I want to make fuite jellies. After failing two times with the French Laundry recipe using fruit pectin (althugh it called for apple pectin which I didn't have any). I'm going to give Martha Stwert's recipe a try. Hers is calling for geletin and citric acid.
I didn't know you can buy citric acid by itself. Where would I get some in the SF bay area? And is it useful for anything else?
By the way, I'm convinced that the French Laundry recipe is either wrong or you HAVE to use apple pectin. I cooked and cooked my mixture but it just never sets up.