Home made Pectin Syrup

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
Sheba

Home made Pectin Syrup

I usually use a branded name liquid pectin to set my Red Pepper Jelly, but this is quite expensive I think. As the yeald of jelly is not a great amount I am looking for ways to cut the expense.
Can I make this syrup myself?

avatar
Welshcookie

Pectin syrup

Yes, pectin stock is prepared from apple, redcurrant or gooseberry juice.
Prepare the fruit and cook as for jelly. Strain the pulp and use the juice as pectin stock.
50 - 100ml of pectin stock should be added for every 450g of fruit.

You call it 'pectin syrup' but no sugar is added to it, it is pure pectin rich juice.

The pectin stock can be preserved by bottling as you would fruit.

For full information refer to Home Preservation of Fruit and Vegetables where it is clearly explained.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com