Questions and Answers - Powdered Pectin vs. Liquid Pectin

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Question:

I live in Guam and have decided to make jelly from the hot peppers that grow locally. I've found quite a few recipes in my southern cookbooks, and I was wondering what the proportions are for substituting liquid pectin with powder pectin, or vice versa. Thanks! - Brenda Hubbard (12/2/98)
 

Answers:

I did some research on the subject of pectin. I was amazed at the lack of information on Powdered Pectin vs. Liquid Pectin.

From My Research: Use only the type of pectin called for in your recipe. Powdered pectin and liquid pectin are not interchangeable in recipes. The preserving books seem to confirm that the reason liquid and powdered pectin may not be interchangeable is that the liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice.

The Golden Rule - Stick to the original recipe, unless you are pretty much sure of what you are doing.

After looking in many cookbooks, most recipes call for liquid pectin. Since you live in Guam, I assuming that you are having a hard time finding liquid pectin. I did find one recipe that calls for powdered pectin. I personally have not tried the following recipe.

Check out this wonderful resource on using pectin when making your jams and jellies: Ball Pectin Calculator website

Another idea: Buy a box of powdered pectin and check the cooking instructions inside. Maybe it will have another pepper jelly recipe.


PEPPER JELLY

Source: Ball "Blue Book"

7 sweet green bell peppers
1 jalapeno pepper
1 1/2 cups vinegar, divided
1 1/2 cups apple juice
1 package powdered pectin
1/2 teaspoon salt
5 cups granulated sugar
Green food coloring, optional

Wash peppers, remove stems and seeds, cut into 1/2 inch pieces (suggest wearing rubber gloves while handling jalapeno, juices can "seep" into skin and resist washing out right away; OUCH if you rub your nose or eye -- I speak from experience!)

Puree half of peppers and 3/4 cup vinegar in blender or food processor, pour into large bowl. Puree remaining peppers and vinegar and add to other. Stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through damp jelly bag or several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice if needed to make 4 cups.

Combine juice, pectin, and salt in large saucepan. Bring to boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to rolling boil and boil hard 1 minute, again stirring. Remove from heat, skimming foam if needed. Add a few drops of food coloring if desired. Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch head space. Wipe jar lids and adjust two piece lids.

Process 5 minutes (or longer if altitude adjustment is needed) in boiling water canner. Yield: about 6 half pints.

NOTE: Can substitute sweet red peppers and red food coloring.
 



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