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
Pectin for slab jellies
@john-duxbury
09/30/16 02:41:50PM
45 posts
@ruth-atkinson-kendrick
09/30/16 06:34:36PM
194 posts
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.
@john-duxbury
10/01/16 02:25:15PM
45 posts
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