Hello All.  I keep trying to make slab jellies to cut and enrobe.  Pectin has always been the problem for me.  Nothing worked from making it myself (from apples), to using commercial, off-the-shelf pectin.  The jelly was always too soft to slab and cut.  I did fond a confectioners pectin that worked (from Burke Candies) but I have to buy it in 10 pound quantities.  I only use 3 ozs per batch and with a shelf life of 1 year, I throw out  most of the pectin.  Any suggestions on a firmer pectin or ordering confectioners pectin in 1 pound lots?  Thanks, John

Chef Rubber carries various sizes of Pate de Fruit pectin. Also, in Grewelings At Home book, he has a recipe calling for grocery store pectin. I have had PDF pectin for more than 5 years, and it is still working fine.

I second Chef Rubber. Try the yellow pectin.  The Pate de Fruit pectin comes from citrus, rather then apple. It has a different texture. Firmer with a nicer tooth.

Thanks Ruth and Paul.  Much appreciated.  I did try Grewelings recipe but didn't have any success with it.  I'll try Chef Rubber's pectin.  Paul, you mentioned that Chef Rubber's is Yellow Pectin.  I have a recipe that calls for "yellow pectin".  The citrus pectin that you referred to, is that considered "yellow pectin"?  Thanks again, John

The citrus pectin is the same as the yellow pectin