Pectin sachets

I'll have a look tomorrow when I'm in Nantwich. If you're stuck this side of x-mas you could make your own pectin stock. Use cooking apples, redcurrants or gooseberries. Put the prepared fruit in a pan with around ¾ pint (450ml) of water to every 2 lbs (1kg) of fruit and simmer until tender. Strain through a jelly bag or muslin. Set the juice aside. Leave for a few hours and then cook the pulp again with half the original water. Simmer for about 1 hour and then strain thoroughly again and combine the two batches of juice. I'm not certain how much you need but you could freeze any surplus pectin stock for in the future.

Thanks Val, I am not in a mad rush before Christmas and I may have a go at making my own, but I would love some sachets as well, just let me know if you get any and I will do you a cheque   Thanks again

Send me your address and I will send you some!  Don't worry about the money!  

Thanks MooseFinder you are a star, I have just Pmd you xx