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Pectin problem

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Pectin problem

Wendy Lai | Oct 29, 2003 12:23 PM

I was trying to make fruit jellies from the French Laundry book. I didn't have the specified apple pectin so I used regular supermarket fruit pectin. Was that my mistake? Can the two not be interchanged? My results was way too loose, it didn't hold up enough to be cut into squares and rolled in surgar. In fact, it was more jam/jelly consistence. So I melted the whole thing and added more pectin and recooked the whole thing, still not solid enough.
The recipe is as follows:

1 C apple juice
1/2 C + 2 T lemon juice
1/4 C + 2 T water
2 1/4 C + 3 1/2 T sugar
1/2 C corn syrup
2 T apple pectin

So mix everything except the 3 1/2 T of sugar and pectin and cook until hot and bubbly, mix half of the hot mixture into the pectin and surgar mixture and return that into the pot and cook until 219 degrees.

So is it just that apple pectin can't be subsituted with regular fruit pectin, or did I do something wrong?

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