Pectin from Scratch

Step 5 Example of Use

This spring (2 years later) I used some of my frozen pectin cubes to make rhubarb jelly. Because your pectin concentrate and project will be unique this is just an example to get you started.

First I extracted the juice from the rhubarb by boiling and straining it.

I added a few cubes of pectin and tested the pectin level using a method that I found in Joy of Cooking: All About Canning. To test the amount of pectin I placed 1 teaspoon of juice in 1 tablespoon of rubbing alcohol then fished out the congealed pectin with a fork. A low pectin mixture forms loose strands of pectin while a high pectin mixture will form a single gooey ball.

Once the pectin level was looking good I carried on as usual, adding sugar and cooking the mixture until it passed the jelling test.

Remember that it can take 1 to 3 weeks for jams and jellies to set.

Comments

[Carbonfree Jenny]

Amazing guide! I can't wait to try this in the fall with the farmer's markets apple seconds. Seems like as long a you remove the nasty bits it would be fine.

Thanks so much!