[RJR_38]

Where do you purchase your pectin from? Searched all the local supermarkets for powdered pectin with no luck. I ended up settling for gelatin which works but leaves the jelly cloudier. I made rhubarb and rosemary jelly today so I didn't want to add lemon juice or apples as I thought it might impact the flavour.

[snowdrops]

What about Boot's or Lakeland.

[RJR_38]

Lakeland only do a liquid one - which seems a lot dearer than I remember the powdered stuff being - especially as it doesn't store. I didn't think about Boots so I will check

[mumofstig]

you can get it at tesco
http://www.tesco.com/groceries/Product/Details/?id=276730744

I bought my last lot in Asda, though 

did you look on the sugar shelf?

Or buy jam sugar which already has the pectin in

[RJR_38]

Ok, it must just be our local stores that have stopped selling it then. I think that's the one I used to use mum - I recognise the packaging. I checked our Tesco, Sainsbury's and Waitrose (all large stores) and there was nothing. I looked in the sugar section and baking (where I found the gelatin). There is a giant hypermarket Asda not too far away that I never go in as I hate it but may have to force myself to go in and look then. Thanks

[Mrs Bee]

If you don't want to use apple or lemon why not use the preserving sugar with added pectin. That is easily available in the supermarket.

[RJR_38]

If you don't want to use apple or lemon why not use the preserving sugar with added pectin. That is easily available in the supermarket.

I may resort to this in the future - it is just much more expensive

[BobE]

Waitrose online


http://www.waitrose.com/webapp/wcs/stores/servlet/ProductView-10317-10001-78523-Tate+&+Lyle+pectin+3+sachets.html?storeId=10317

This looks interesting


http://www.pickyourown.org/makeyourownpectin.htm

ebay sells it!!


Finally Amazon.


http://www.amazon.co.uk/s/ref=nb_sb_ss_i_1_6?url=search-alias%3Daps&field-keywords=pectin%20powder&sprefix=Pectin%2Caps%2C238

[RJR_38]

Thanks Bob. I did actually look on eBay after my lack of success here - I just wasn't sure if anyone else has used it and if it was 'genuine' and worked ok. The make your own looks interesting although a lot of work

[Mrs Bee]

I know you said that you didn't want to use apple because it might impact on the flavour but I always use the addition of bramley apple to very low pectin fruit and I don't find that it impacts on flavour at all.

I make a lot of herb jellies and use a mix of low pectin fruit and bramley apple cores and skin. Keep them in the freezer after peeling appples for pies. Gives a good set and a good flavour.

I always use 4 oz of grated Bramleys to 1lb of low pectin fruit for jam too. You might like to try a taste test and see if you notice any difference.

I tried the powder a couple of times but couldn't get on with it, it was difficult to mix and it didn't give a good a set as the apple. I have used the pectin jam sugar to very good effect but that has apple pectin in so it seemeto me to be easier and cost effective to use the actual apple. Hope you manage to sort it out.

[RJR_38]

Ok, that is interesting to note Mrs B - I had just assumed that with delicate flavours it would make a difference so have always avoided it. I. I might have a go next time then, as I hated using the gelatin this time - it was a nightmare and definitely doesn't look as good! Thanks for the advice

[devonbarmygardener]

I tried the T&L pectin last year and was really annoyed when it lumped up in my jam
I have no idea what I did wrong but I would splash out on the liquid one.
Could you freeze any liquid pectin in icecube trays maybe?

[Mrs Bee]

I tried the T&L pectin last year and was really annoyed when it lumped up in my jam
I have no idea what I did wrong but I would splash out on the liquid one.
Could you freeze any liquid pectin in icecube trays maybe?

Same here. And it seemed rather inorganic and chemically.

[surbie100]

I tried the T&L pectin last year and was really annoyed when it lumped up in my jam

I had the same the first time - next time mixed it with some of the hot fruit juices in a cup and then added. But it's not ideal and I won't be buying it again.

Mrs Bee - how much skin and core do you need to add to get a set in something like blackberry?

[mumofstig]

I always use 4 oz of grated Bramleys to 1lb of low pectin fruit for jam