I guess you folks have noticed the price of Sure Jell, it's about
$2.50+ in the supermarket, and now you only get 1 pouch instead
of two. Making jam is getting downright expensive.

Can anyone recommend a web source of pectin that won't cost
so much, maybe buying in a larger quantity? Any suggestions
or leads appreciated.

Jim

In article >,
Jim > wrote:

> I guess you folks have noticed the price of Sure Jell, it's about
> $2.50+ in the supermarket, and now you only get 1 pouch instead
> of two. Making jam is getting downright expensive.
>
> Can anyone recommend a web source of pectin that won't cost
> so much, maybe buying in a larger quantity? Any suggestions
> or leads appreciated.
>
> Jim

Pacific Pectin, Oakhurst, CA.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

Here's a US one for you

Powdered Pectin, 16 Oz, $15.29

Hope it's of use,

Mat

"Jim" > wrote in message
...
>I guess you folks have noticed the price of Sure Jell, it's about
> $2.50+ in the supermarket, and now you only get 1 pouch instead
> of two. Making jam is getting downright expensive.
>
> Can anyone recommend a web source of pectin that won't cost
> so much, maybe buying in a larger quantity? Any suggestions
> or leads appreciated.
>
> Jim
>

On May 7, 9:16�am, Jim > wrote:
> I guess you folks have noticed the price of Sure Jell, it's about
> �$2.50+ in the supermarket, and now you only get 1 pouch instead
> of two. �Making jam is getting downright expensive. �
>
> Can anyone recommend a web source of pectin that won't cost
> so much, maybe buying in a larger quantity? �Any suggestions
> or leads appreciated.
>
> Jim

Check out Pomona Pectin. More expensive but one box will make 2 to 4
batches. You can find it on the Pomona Pectin website thru a google
search. It DOES NOT require sugar to set up and make jam making pretty
much flawless. You can make more than one batch at a time. You can
usually reduce the amount of Pomona by about 50% and still have an
acceptable set jam. Depending on where you live, you may find it at a
Whole Foods Market or a health food store. Hope this helps - Jim in
So. Calif.

My local Wally World sells Ball brand pectin (I use the No Sugar
Needed or Low Sugar variety) for $1.50 a box.

Anyone ever made pectin stock from lemons??? I know it would likely
be costly if you had to go out and buy the lemons just for that use
but, since I use a lot of lemons anyway, I have been saving the shells
in a big bag in the freezer to give it a try. I found two recipes in
two different books. Basically, you puree the shells, add water,
cook, strain the liquid and then reduce the liquid. It can be canned
(or frozen) for later use as well. 2/3 to 1 cup of the stock to 4
cups fruit or fruit juice.

Mimi wrote:
> My local Wally World sells Ball brand pectin (I use the No Sugar
> Needed or Low Sugar variety) for $1.50 a box.
>
> Anyone ever made pectin stock from lemons??? I know it would likely
> be costly if you had to go out and buy the lemons just for that use
> but, since I use a lot of lemons anyway, I have been saving the shells
> in a big bag in the freezer to give it a try. I found two recipes in
> two different books. Basically, you puree the shells, add water,
> cook, strain the liquid and then reduce the liquid. It can be canned
> (or frozen) for later use as well. 2/3 to 1 cup of the stock to 4
> cups fruit or fruit juice.

I thought it was green apples for pectin. I am sure many people here can
put me right if I am not.

In article >,
"Ophelia" > wrote:

> Mimi wrote:
> > My local Wally World sells Ball brand pectin (I use the No Sugar
> > Needed or Low Sugar variety) for $1.50 a box.
> >
> > Anyone ever made pectin stock from lemons??? I know it would likely
> > be costly if you had to go out and buy the lemons just for that use
> > but, since I use a lot of lemons anyway, I have been saving the shells
> > in a big bag in the freezer to give it a try. I found two recipes in
> > two different books. Basically, you puree the shells, add water,
> > cook, strain the liquid and then reduce the liquid. It can be canned
> > (or frozen) for later use as well. 2/3 to 1 cup of the stock to 4
> > cups fruit or fruit juice.
>
> I thought it was green apples for pectin. I am sure many people here can
> put me right if I am not.

Green apples is spot on, O; maybe lemon peels, too, but everything
homemade I'm familiar with involves green apples. I asked the Ball
folks once why they don't say if their pectins are made from apples or
citrus fruits and was told that it could vary depending on the price (I
don't even know if they actually make it or just relabel it); they don't
promise either on the label.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Ophelia wrote:
> Mimi wrote:
>
>>My local Wally World sells Ball brand pectin (I use the No Sugar
>>Needed or Low Sugar variety) for $1.50 a box.
>>
>>Anyone ever made pectin stock from lemons??? I know it would likely
>>be costly if you had to go out and buy the lemons just for that use
>>but, since I use a lot of lemons anyway, I have been saving the shells
>>in a big bag in the freezer to give it a try. I found two recipes in
>>two different books. Basically, you puree the shells, add water,
>>cook, strain the liquid and then reduce the liquid. It can be canned
>>(or frozen) for later use as well. 2/3 to 1 cup of the stock to 4
>>cups fruit or fruit juice.
>
>
> I thought it was green apples for pectin. I am sure many people here can
> put me right if I am not.
>
>
I think that most commercial pectin is made of the albedo of citrus (
the white stuff under the coloured skin). O f course that is regular
pection, not the low methoxy stuff used for low sugar.
Ellen

On Jun 21, 10:24 pm, Mimi > wrote:
> My local Wally World sells Ball brand pectin (I use the No Sugar
> Needed or Low Sugar variety) for $1.50 a box.
>
> Anyone ever made pectin stock from lemons??? I know it would likely
> be costly if you had to go out and buy the lemons just for that use
> but, since I use a lot of lemons anyway, I have been saving the shells
> in a big bag in the freezer to give it a try. I found two recipes in
> two different books. Basically, you puree the shells, add water,
> cook, strain the liquid and then reduce the liquid. It can be canned
> (or frozen) for later use as well. 2/3 to 1 cup of the stock to 4
> cups fruit or fruit juice.

Hi -

I took a marmalade-making class last winter from June Taylor
(www.junetaylorjams.com), a great jam maker in Berkeley, CA. She
taught us to make pectin from citrus membranes and seeds. When
preparing the fruit, you keep all the seeds and membranes in a
cheesecloth bag or jelly bag, then during the first stage of cooking
(before adding sugar) you suspend the bag in the fruit. When the
peels have softened, you remove the bag, let it cool, and "milk" it--
squeeze it with your hands for several minutes. Eventually this gooey
gel starts coming out of the bag (the pectin) which you add to the
cooked fruit, then add sugar, then cook for the second stage until it
reaches the gel point.

A food blogger I like has documented some of the process he
http://www.elise.com/recipes/archive..._marmalade.php

I also found a video with June demonstrating the process herself!
There are several videos in a row that play one after another,
probably 10 minutes total:
http://www.chow.com/stories/10695

I'm not sure how this translates to making non-citrus jams and
jellies. June talked about saving some citrus membranes in the
freezer for using in jams year-round, but she didn't tell us the
process and I haven't taken her summer fruits class.

Libby

Thanks Libby--I watched the videos. It helped to see what I was about
to undertake, sort of.

Okay, I did make the lemon pectin stock. I made a "test" batch of
jelly with wild mustang grape juice. I learned a lot. The jelly is
edible but, I think I made a couple of mistakes. 1. I think I used
way too much of the pectin stock. 2. I think I cooked the jelly way
too long--since I'd never done long-cook, I did learn that perhaps I
should stop cooking just before I hit 220 on the candy themometer. It
turned out quite rubbery...

All in all, I think the lemon pectin is a do-able thing, just need
time to do some more testing to get the right balace of pectin/sugar/
juice or fruit. I hate to waste the fruit or juice though. I also
can honestly say I appreciate the fact that I can buy boxed, powdered
pectin (I love Ball No Sugar Needed Pectin) and my jams/jellies come
out good, for the most part, every time. If not, we have lovely,
fruity pancake syrup.