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Article: Using homemade pectin.
- Article from:
- Countryside & Small Stock Journal
- Article date:
- September 1, 2000
CopyrightCOPYRIGHT 2000 Countryside Publications Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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To determine the amount of homemade pectin to use in jelly recipes, you need to test for the pectin content of the cooked fruit juice. According to The New Putting Food By, here is one of the simplest ways.
In a cup, stir together 1 teaspoon cooked fruit juice with 1 tablespoon rubbing alcohol (everyday 70% kind). No extra pectin is needed if the juice forms one big mass that can be picked up with a fork. If the fruit juice is too low in pectin, it will make several small dabs that do not clump together. Add 1 tablespoon liquid pectin for each cup of juice to increase the pectin content, testing again to see if this is enough. Don't ever taste the samples ...