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Post by crftychk13 on Aug 7, 2009 7:16:13 GMT -6
So whats the deal guys? If a recipe calls for liquid pectin...and I only have powdered....what can I do? I am searching for good blueberry jelly recipies. Rita is on the search too. So far I have found a few. Most of what I find says to go buy blue berry juice. NOT gonna happen.....got me some FREE blue berries!
Is there anyway to convert a recipe using liquid pectin vs powdered? Thanks guys!~Jenn
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Post by Rita on Aug 7, 2009 7:29:27 GMT -6
Looking through my canning book now ... Found a few that call for apples
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Post by Rita on Aug 7, 2009 7:35:49 GMT -6
Is there a recipe in the box of pectin?
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Post by Rita on Aug 7, 2009 7:59:09 GMT -6
OK cooking time is reduced with powdered Pectin ... Here is a recipe I found in my book
5Cups crushed berries
1 pack Powdered pectin
7 cups sugar
Makes 7 8oz jars
In a large stainless steel sauce pan combine berries ... and whisk in Pectin till totally disolved
bring to boil over high heat ... stirring frequently
Add sugar ALL at ONCE
Return to full rolling boil stirring constantly for 1 Minute
Remove from Heat skim off foam
Ladle into Hot jars leaving 1/4 inch head space
Remove air bubbles
and adjust head space by adding hot jam
wipe rim and center lids and bands to finger tight
Place jars in canner completly covered in water
bring to boil and process for 10 mins
remove canner from heat and wait 5 mins before removing jars
cool and store
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Post by crftychk13 on Aug 7, 2009 20:55:45 GMT -6
Thanks Rita! Made it today. I will let you know how it is when we bust into it!!!
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Post by Rita on Aug 8, 2009 7:16:40 GMT -6
Ohh i am sure your house smelt sooo good too  |
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Post by 4rum on Aug 8, 2009 15:44:20 GMT -6
Just pull up a search (yahoo or google), type in - liquid vs powder pectin. I was going to post something, but there is so much info I didn't know where to start, but you should find anything you want to know about the two.
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Post by Rita on Aug 8, 2009 19:06:46 GMT -6
you can post the link 4rum ... Or copy and past the info here
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Post by crftychk13 on Aug 8, 2009 19:41:35 GMT -6
Ohh i am sure your house smelt sooo good too Oh it did!  My boys loooove it too. Hubby is never excited about much and this morn when we tried it on our bagles he gave me a "wow, this is GREAT". (I dont get those to often) My only misteak was making a big mess. Its gonna happen no matter what. I do know this. But having a huge white sink with blueberry juice spilled in it....lets just say I had to resort to bleach. Other than that its alllll gooooood. Wicked good! Thanks again Rita. |
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Post by Rita on Aug 8, 2009 19:59:47 GMT -6
Ohhhh Goood glad you liked it as well as your family!!! aww Nothin a bit of bleach will not help .. You should see my kitchen after canning  wow!! |
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Post by 4rum on Aug 9, 2009 5:52:26 GMT -6
you can post the link 4rum ... Or copy and past the info here Morning Rita ... What I meant was that there were so many urls and so much info, it would be easier for everyone to just go look. There were pages and pages of just URL's. Here's just one of dozens, maybe hundreds. whatscookingamerica.net/Q-A/pectin.htm |
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Post by Rita on Aug 9, 2009 6:47:45 GMT -6
I know I have a conversion chart some where in my canning book but could not seem to find it  Thanks 4rum |
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Post by crftychk13 on Aug 9, 2009 8:05:58 GMT -6
you can post the link 4rum ... Or copy and past the info here Morning Rita ... What I meant was that there were so many urls and so much info, it would be easier for everyone to just go look. There were pages and pages of just URL's. Here's just one of dozens, maybe hundreds. Thanks 4rum.....after dealing with me for a bit you might wanna change your name to 5rum, or 6rum (my dad refused to teach me how to drive until he was about 8rum) I saved that to my favs. I guess it might have been easier for me just to look it up. Ya wanna know what it means?  Its mean I like this group so much for my info that they have become my crutch. Not such a bad thing!  whatscookingamerica.net/Q-A/pectin.htm |
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Post by 4rum on Aug 9, 2009 11:37:23 GMT -6
Morning Rita ... What I meant was that there were so many urls and so much info, it would be easier for everyone to just go look. There were pages and pages of just URL's. Here's just one of dozens, maybe hundreds. Thanks 4rum.....after dealing with me for a bit you might wanna change your name to 5rum, or 6rum (my dad refused to teach me how to drive until he was about 8rum) I saved that to my favs. I guess it might have been easier for me just to look it up. Ya wanna know what it means? Its mean I like this group so much for my info that they have become my crutch. Not such a bad thing! whatscookingamerica.net/Q-A/pectin.htmWell crftychk13... ... sadly and NOT to MY cedit. My board demeanor is somewhat like my personality. I'm talk in short sentences, sometimes not finishing them and leaving it to the person to follow along. It's not always that easy with text in a forum. I'm tickled to death that the link is a help. Hope you will type in the search and look at all that is there though. I had no idea there would be that MUCH info. AAAAAnnnnnnd ... it's NOT a bad thing to depend on the folks here. In only a short time, I've seen them come through for so many questions for so many people, all the while maintaining a wonderful, patient and helpful attitude. pie (sweeter than bye) |
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Post by crftychk13 on Aug 9, 2009 21:22:20 GMT -6
I like that......"pie sweeter than bye"...thats so cute! Your board demeanor is just fine! Thanks for the link 4rum,5rum,6rum....
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Post by 4rum on Aug 10, 2009 13:11:36 GMT -6
Now ... I need some advice please. Last year I made pepper jelly. I used powder pectin, but the jelly never thickened. It looked WONDERFUL in the jars, smelled good and tasted great. It just would NOT thicken. Stayed absolutely runny. I even took it out of the jars and cooked it some more.
I had made grape jelly and other jellies and jams with no problem. The pepper just did not turn out for me. Any ideas?
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Post by Rita on Aug 10, 2009 14:33:43 GMT -6
Hmmm Interesting .. that one would seem to me that it was not cooked long enough .. But you re did it so I am not sure .. were all your measures right?
I actually was getting ready to make some of that right soon ... What recipe did you use .. I may be able to come up with a better one for you
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Post by crftychk13 on Aug 10, 2009 18:16:52 GMT -6
4rum, I was just reading about pepper jelly the other day. They say that SOME kinds of pepper jelly dont set for almost a month. I have NO idea why that is. Maybe that was the issue. Other than that I have no idea. Just started doing this myself.
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Post by Rita on Aug 10, 2009 19:52:46 GMT -6
I did do some reading today and it said .. when you do re process you need to add another tsp and a half of pectin while your doing it
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Post by 4rum on Aug 10, 2009 21:39:23 GMT -6
Just read crftychck13's response about the jelly not setting for about a month. That may have been the case with this pepper jelly. I was very careful with the instructions as it was my first batch. I did add extra pectin when I put it back in a pot and cooked it some more. I just totally messed it up though. I cooked it tooooooooo long. Turned into sugar.... yuk!  |
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Post by Rita on Aug 11, 2009 5:33:44 GMT -6
Yeah I am sure that would be easy to do .. I am going to make some today and see what I come out with ... I have made 3 batches of jelly and they all come out ok the strawberry came out a Little stiffer than I would like it too ... but its still good .. |
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Post by 4rum on Aug 11, 2009 11:24:41 GMT -6
My very favorite jelly is a "freezer" jelly my mom makes from strawberries. It is soooooOOOOooooo good. It's beautiful too. The strawberries keep their color really well. The taste is Mah'v'lous.
I'll get her recipe and 'google' it too.
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My boys loooove it too. Hubby is never excited about much and this morn when we tried it on our bagles he gave me a "wow, this is GREAT". (I dont get those to often) My only misteak was making a big mess. Its gonna happen no matter what. I do know this. But having a huge white sink with blueberry juice spilled in it....lets just say I had to resort to bleach. Other than that its alllll gooooood. Wicked good! Thanks again Rita. 
Its mean I like this group so much for my info that they have become my crutch. Not such a bad thing!