I works every time and has reduced our Pectin cost dramatically. If you are not using Pacific Liquid Pectin you are loosing out. Diane C — December 21, This is better than any of the store bought pectins and is a great value. Great product. Thank you. Dennis — May 30, Makes jelly making a breesze and helps make it consistant. Jim Vandiver — November 22, We add it to a blender of yogurt, juice, etc.
This dry mix is much cheaper than Certo, but mixing a couple of tablespoons to add to the grape juice was troublesome. The easiest way to mix is to put a cup of cold water in the blender, then two tablespoons of the dry mix, pulse the blender at the slowest speed several times to disperse the powder in the water, then wait about a half hour and pulse it a few more times. The grape juice can be slowly added to this while blending at the slowest speed.
The powder dissolves in cold water, but very slowly and heating the water seems to make the unmixed pectin lumps set up and stop dissolving. Dennis Flynn — December 21, Lynettebit — December 23, Lela Gerald — August 1, Saving a lot of money not buying premade liquid pectin, this takes only 3 minutes and works just as well — even if it jells up slightly slower than the premade brand. Emma del Real — October 22, Amy Reilly — January 28, This pectin is not only fail safe but saved me a ton of money!!
OH and the customer service is amazing they helped me trouble shoot what I was doing wrong with my pineapple jam. You have a customer for life!! Teri — January 29, Your email address will not be published. Choose an option 3 lbs. Pacific Liquid Pectin Dry Mix quantity. Description Reviews 34 Description Use for standard sugar jam, jellies and preserves. Additional shipping information: Free shipping for this item if shipped within the U. For all international orders, please call or email to place your order.
Rated 5 out of 5. Rated 3 out of 5. Glucose Powder. Glucose Syrup. Ice Cream Stabiliser. Invert Syrup. Konjac Gum. Lactic Acid. Locust Bean Gum. Methocel Methylcellulose. Magnesium Chloride. Malic Acid.
Mono-Propylene Glycol. Maltitol Powder. Nutritional Yeast Flakes. Potassium Sorbate. Silk Gel. Sodium Alginate. Sodium Citrate. Sucrose Ester. Sunflower Lecithin.
Tapioca Flour. Titanium Dioxide. Tartaric Acid. Vegetable Glycerine. Types of Pectin The pectin comes in several types: I prefer the no sugar variety, since many people are trying to cut down on their consumption of processed sugar, AND you can use it with OR without sugar or other sweeteners!
Type of Pectin Advantages Disadvantages Liquid, in jar or packet already dissolved More expensive, messier, doesn't keep once opened. If you use NO sugar at all, the jam isn't as bright and the texture is a bit more runny. But add just a little sugar or fruit juice and it is fine. None - old fashioned way to cook down the jam until it is thick no cost for pectin, but.. Must add much more sugar and cook much, much longer.
Yield and nutritional value are reduced due to overcooking and reduction from evaporation. Pectin is natural, just made from apples Which is less healthy Personally, I do not like freezer pectin, also called "instant pectin". The idea being, you do not heat to cook the jam to activate the pectin and thickening, and then store it in the fridge or freezer. Good luck with that I find it rarely sets up. Low methoxyl pectin sugar one brand is Pomona Pectin Does not require any sugar; it uses calcium to jell the fruit.
Best for Pepper jelly and Mint jelly. It works pretty well, especially if you are making no-sugar or sugar substitute jams and jellies. I've noticed the jam sometimes doesn't have the clarity of the other pectins. It provides a very reliable set in low and no-sugar jams. Dietary note: According to the American Cancer Society note: it looks like this page is no longer online modified citrus pectin MCP is merely an altered type of normal, natural pectin, which, when eaten as a dietary supplement is believed that word is important to have some anti-cancer properties.
As a supplement, people eat a whole lot more than is used in canning, so there is no reputable authority saying that by using this type of pectin in making jam, you will reduce your risk of cancer. It can be difficult to find locally; I have a link to a reliable online supplier, below. Samples of Pectin Top left: no-sugar Ball dry pectin Top right: regular Ball dry pectin Bottom left: regular SureJell dry pectin Bottom right: lower sugar SureJell dry pectin Far right: Certo liquid regular pectin Where to get pectin Pectin is commonly sold in large grocery stores, like Publix and Kroger, housewares sections of stores like local "big box" stores, and online.
Dry Regular pectin I still think you should use the no-sugar version at left , even if you want to add sugar! If you use a lot of regular pectin, you might want to consider this Hoosier Hill bulk pectin. MCP is just another version of pectin, made by Surejell. Freezer jam pectin It rarely ever works well. But , if you insist, here it is: Liquid pectin I've found the liquid form to be problematic and expensive.
I prefer the dry forms. You can use half a pack of the dry forms and easily store the remainder for later. You can't do that with the liquid pouches. Low sugar pectin It is hard to find - but the no-sugar pectin works well with sugar, too Bulk pectin for canning multiple batches of jam and jelly at lower cost: No-sugar needed bulk pectin: Regular sugar needed bulk pectin: References: University of California Agriculture and Natural Resources Can't find the Pectin?
Our affiliate suppliers ship to all 50 states! You can buy bulk pectin here, which is often cheaper than buying in smaller amounts. Use the online store locator to check product availability in any location. Whole Foods — Whole Foods keeps pectin in the personal care area with supplements and in the baking aisle. Safeway — Safeway has several options in the baking area. Kroger — If you stop by a Kroger store, look for pectin in the baking aisle. Publix — Publix sells Sure Jell and liquid Certo pectins.
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