ix 3 teaspoons pectin (large envelope) with 3-cups
arge pot with lemon juice pectin and margarine. Stir well and
Empty contents of fruit pectin box into a small saucepan.
Add 1/2 cup water.
Bring mixture to a boil and boil 1 minute, stirring constantly.
Pour mixture into a measuring cup, and add cold water to make 1 cup.
A 1/4 c equals 3 oz pkg of commercial liquid pectin.
Refrigerated left over, use within 1 week.
Prepare syrup by combining 1 package of powdered pectin with 1 cup water in saucepan. Heat to boiling and boil 1 minute. Remove from heat and add 1 3/4 cup cool water. Cool.
Add more water if thinner syrup is desired. Pack as described for Syrup pack.
ugar.
Follow procedure on pectin container for the rest of
Crush peaches in saucepan; stir in sweetener, fruit pectin, lemon juice and ascorbic acid.
Bring to a boil; boil for 1 minute.
Remove from heat.
Continue to stir 2 minutes.
Pour into freezer containers.
Cover and freeze.
Crush strawberries in 1 1/2-quart saucepan.
Stir in artificial sweetener, food coloring, powdered fruit pectin and lemon juice.
Bring to a boil; boil 1 minute.
Remove from heat. Continue to stir 2 minutes.
Pour into freezer containers.
Cover and freeze.
Thaw before serving.
Store in refrigerator after opening.
In a medium bowl, combine fruit puree, fruit juice and honey until mixed.
Add 1 rounded T of the pectin and stir for 3 minutes.
Pour mixture into popsicle molds. If using wooden sticks, wait 5 minutes and then insert sticks.
Freeze until solid (8-12 hours).
arge stockpot with sugar and pectin and stir to coat.
Wash strawberries; drain.
Remove Stems.
Crush strawberries on layer at a time. (I use a potato masher for this.).
Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
Bring to a boil, stirring occasionally.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat, and skim foam if necessary.
Ladle into hot, sterilized jars, leaving 1/4 inch head space.
Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
br>Directions for making with Pomona's Pectin:
Measure out 5
calcium packet from the Pomona's Pectin package. Set aside.
Combine
Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.
Add the lemon juice and calcium water to the pot and bring to a boil.
Whisk together the sugar and pectin and add to the boiling mixture, stirring well.
Cook 1 minute, stirring constantly.
Process 10 minutes in a waterbath or store in the fridge up to 1 month.
In a saucepan, combine the strawberries, peaches, and honey.
Bring to a boil, then reduce heat and simmer 5 minutes, until berries and peaches begin to break down.
Stir in the schnapps and calcium water and bring back to a boil.
Whisk the sugar and pectin together and add to the boiling liquid.
Boil, stirring constantly, for 2 minutes.
Can 10 minutes in a waterbath or spoon into a jar and refrigerate.
eadnote). Rinse blender.
Blend pectin and 1 cup coconut milk
burn.
Place dry pectin in the 2 cups of
ithin 6 months.)
Mix pectin powder and sugar in a
In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
Bring to a boil over high heat, stirring frequently.
Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
Bring back to a boil, stirring frequently.
Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.
Wash rhubarb, cut into chunks, and puree in food processor.
Use cheesecloth to extract 5 cups of juice.
Mix rhubarb, lime juice, and calcium water in pot.
Mix pectin and sugar in another bowl.
Bring to boil and add sugar/pectin.
Bring to boil again, then remove from heat and ladle into prepared sterilized jars, process for 10 minutes, or whatever method you do to can.
Note: If you use a surejell or certo, then i suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar!
Bring nectarines to boil and boil for 15 minutes, gently. Smash, or puree with an immersion blender.
Add lime zest and juice, the pectin (along with the calcium water) and blend again.
Pour into sterilized jars to freeze or can according to directions.
Makes about 3 cups with the lower sugar version. More if all sugar used.