[littlelisa]

OK, more on my jam-making escapades.
I got a small sachet of apple pectin from the pharmacy. It looks like a fine pale brown powder, the colour of apples that were sliced and left out for a few hours.
My question is: what exactly do I do with it? It's not a commercial product, so has no instructions on the packet. Do you dissolve it? Do you sprinkle it? How much do you use? What sort of quantity would you add to, say, 1 kg of strawberries for jam? There's lots of info online saying what pectin is, but never any quantities/techniques of how to add it to your jam mixture...
Please help!!

Love Lisa

[Trillium]

Wish I could help you with an answer but I'm not at all familiar with this pectin. The only info I could find on apple pectin powder is one used to clean out cholesterol from intestines.

For jelly making, this might help:
http://www.wildflowers-and-weeds.com/The_Forager/pectin.htm

[Kleftiwallah]

Lisa, Lisa,  :blink: Lisa..  :blink:. . .firstly, check on the pectin level found in the fruit you are using to make jam.  Some fruits do not need pectin, those that do, just bung in a few cookers.      Cheers,   Tony.

[littlelisa]

"Cookers"? As in cooking apples, right?

[mumofstig]

yes...cooking apples

There's a bit about adding powdered pectin on Val's recipe pages
http://www.allotment-garden.org/allotment_foods/jams-preserve/make-jam-jelly-ingredients.php
There are instructions for making your own pectin stock but it also mentions powdered pectin and suggests a couple of teaspoons.
So perhaps try a small batch first to see if you get a set, before making a large batch