We're making this onion marmalade with dried cranberries from the Keller book tonight.
The recipe calls for apple pectin, which is hard to find. I was thinking we would just skip the pectin. Lots of onion compote type recipes don't call for any pectin at all. I did see a picture of the finished marmalade from the book and now I'm reconsidering that.
So should we use regular pectin like Sure Jell? The Pomona pectin box says it's a citrus pectin like Sure Jell but is activated by calcium, not sugar. And this recipe doesn't have that much sugar.
So now I'm confused. Should we skip the pectin, use Sure Jell or use Pomona.
(This isn't canned. It will just be a refrigerated compote.)