[chrissie B]

will somebody please tell me when its pectin season, i checked on line what shops would have it asda, morrisons and there was another , so went into said shops and was told its not pectin season no one is making jams yet , any ideas
chrissie b
the pectin was from silverspoon.

[SarahB]

I've seen pectin in two forms: in bottles (about the size of lemon juice bottles, can't remember the name), and as jam sugar, I think Silver Spoon do theirs in red and white bags.  Don't know about the sugar, but the liquid pectin is available all year round from Tesco, though I can't say I've had good results with it.

You can always make your own pectin stock.  Roughly chop a couple of large cooking apples, cores and all.  Put in a saucepan with enough water to cover and cook until pulpy.  Strain it through a jelly bag and you can add the resultant stock to your fruit pulp for jam-making.  If the stock is too runny you can boil it down a bit.  Don't forget to add a bit of lemon juice to help get a set.  The pectin stock will keep for a couple of weeks in the fridge.

[mumofstig]

I would have thought they would stock it from June for strawberry jam, but I suppose the main season is later when all the other soft fruits are ready.
But I have noticed them selling the pectin sachets less and less.........I had to buy the sugar with it in last year, and that way is more expensive

[Trillium]

Doesn't help anyone here, but we can get powdered pectin all year at the grocery shops. The department and major discount stores stock them only seasonally.
Personally, I don't like the liquid stuff as I've never done well with it. I prefer the powder, which I'll always look for on clearances and sales and stock up big time. It will keep for a few years despite packaging which says no. I think if you keep asking your major grocery chains for it, then they might start carrying it more regularly.

[Yorkie]

If you need it, the liquid pectin is called Certo

[Spana]

........and if you make your own with cooking apples slice the apples into a pie and make the pectin stock with just the cores and peel.  You can also make apple jelly with just cores and peel

[skywalker]

I bought silver spoon powdered pectin from Accrington Asda last week. They also have jam sugar with pectin already added.

[sclarke624]

Pectin was in Tesco and sainsbury last month, usually near the sugar.  Tesco do the Certo, I think Morrisons do the powdered one.  And they all do the jam sugar not to be confused with preserving sugar.

[Yorkie]

Pectin was in Tesco and sainsbury last month, usually near the sugar.  Tesco do the Certo, I think Morrisons do the powdered one.  And they all do the jam sugar not to be confused with preserving sugar.

I've not heard of the preserving sugar - what's the difference between it and the jam sugar?

[Spana]

I think its supposed to dissolve quicker and give a brighter finish.  But i think you would need special equipment to see any difference from using granulated.

[sclarke624]

Preserving sugar:
http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/preserving-sugar

Jam sugar:
http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/preserving-sugar

I almost got the preserving sugar instead of Jam sugar, which how I know about it.  Think the Preserving is as Spana says and it hasn't got pectin in it.

[Yorkie]

Aah.  All is clear 

[chrissie B]

thanks for the ideas i went round all the big shops that ive had it from in the past and no luck
i like this type as its easy to bring over here , will just have to make my own
do you have to take the pips out when you use the cores ?or can you leave them in .
chrissie b

[Beetroot queen]

I had a nightmare trying to find it last year uinfact some lovely person on here sent me a packet  and I can not remember who is was, many many apologies if it was someone reading this 

[SarahB]

do you have to take the pips out when you use the cores ?or can you leave them in .

You can leave them in.  They've got a small amount of something unpleasant in (cyanide?), but it shouldn't be a problem unless you chop the pips up finely and use pounds and pounds of them.