Pectin from Scratch

Step 4 Store and Use

To store the pectin you can can it as you would any other preserve, but I think it is more convenient to freeze it. I froze mine in an ice cube tray and transfered the cubes into a ziplock bag. You can now use the frozen pectin cubes in jams and jellies made from low pectin fruits.

Comments

[bero2]

Hey, really nice guide! I bet it will help a lot more than just adding a bit of lemon or orange juice to my jams.

Could you clarify this line for me? I can't get what you're trying to say.

"a few minutes of boiling will concentrate bother the pectin, and the flavour and may push it over the edge to gelling. "

[NoFiller]

Well for one thing 'bother' should be 'both'. But the idea I was trying to get across is that when you make jelly ordinarily (with high pectin fruits) you end up boiling it for a while to evaporate some of the water and increase the sugar and pectin concentrations (also concentrate the flavour). So when you're adding your homemade pectin don't be afraid to let it boil to get rid of some water, because unlike store bought pectin you won't know exactly how much to put in.

Does that clarify it? I know what I'm trying to say but I'm not sure I can say it.