Bulk Pectin

[MomofDisneyLoversx3]

Anybody have a source for bulk pectin? The amount of jelly and jam I make is getting pricey.

Tia

 

[laurafergie]

Have you tried to make it without pectin? I haven't used pectin in years. You just need a candy thermometer to bring the jam or jelly to the proper temperature. I found this link for more info. http://nchfp.uga.edu/how/can_07/jam_without_pectin.html

 

[sweet maxine]

I don't use much pectin, either. For some things, such as figs, I don't use any at all.

I've been making batches of blueberry preserves, and have been using some grated apple with the blueberries as they cook. Towards the end of cooking, I add about 2 or 3 Tablespoons of pectin, and that's been making the preserves pretty firm. Actually, perfect so far.

I buy pectin at Sav-a-Lot for 99 cents a box.

 

[MomofDisneyLoversx3]

I've never tried it with out pectin. I like the 'fresh' taste of cooking quickly. I'll give it a try. I wish I could find pectin for 0.99$!!! I pay almost $3 a box (51 grams).

 

[Gigi22]

Just a suggestion, have you tried making your own pectin? I suggest this because some preserves don't require pectin because of the naturally high high amount of pectin in the fruits. When I make apple jelly or orange marmalade, all the pectin is natural. I think there are a few online recipes for pectin.

 

[jbmom]

I have been looking for bulk pectin too. I found some on amazon, but I don't think its a great deal.
http://www.amazon.com/Ball-RealFrui...d_sim_k_1?ie=UTF8&refRID=1JFFFMDC8JFG05B9ZXA7

Then I found this and it seems to be a great deal. The reviews are good so I may end up ordering a pound to try.
http://www.nuts.com/cookingbaking/leavenerthickener/pectin.html?gclid=CLXwzIapvb8CFUc0aQod4oYAdA

Eventually I'd like to make my own.

 

[MomofDisneyLoversx3]

Thanks for the tips! I agree about Amazon.

 

[jedijill]

Do you have any Amish bulk food stores around you? I always found good deals there but haven't visited one for a while.

Jill in CO

 

[MomofDisneyLoversx3]

Not that I am aware of Jill.