Thankyou for your instructions. No one ever specified that you couldn't use the powdered form for canning elderberry jam. Now I know why I have to recan 2 dozen jars of it! Walmart only had 1 box of liquid pectin, so I bought out the rest of the dry packs. Thank goodness Giant Eagle had what I needed.
Thank you, This is important info which can-(lol) be easily overlooked. It is tempting to use gelatin for jams and jellies due to the convenience and...!!!! I did not know gelatin was not suitable for canning or even "long term" refrigeration!!!!
I've been told that you CAN alternate pectin (liquid-powder) but not on a 1-1 basis. A typical pouch of powdered pectin (1.75 oz.) contains 4 tablespoons of powdered pectin. That's why you see liquid pectin come in 2 pouch boxes and powdered in 1. You can substitute 2 pouches of liquid for 1 pouch of powdered. HOWEVER, the difference comes in when you add the pectin. Liquid should be added at the end of the cooking process, powdered should be added in with the actual cooking process.
I made my own pectin from Granny Smith apple skins. I can’t find anything to tell me how to use it tho, in recipes. Can it simply be interchanged foe powered pectin in recipes?
1st of all, thank you for this great video :) I'm wondering if anyone can please give me an answer to this: When making No-Cook freezer jam, which requires Freezer Pectin, does anyone know how many tablespoons of powder would be equal to the liquid pouch? I did watch the video, but No-Cook Freezer Jams were not mentioned, so I thought that maybe the Freezer Pectins can be interchangeable. I read somewhere that 6TBS of powder is equal to one pouch of liquid, but that seems excessive to me. Thank you to anyone who might be able to help me. :)
Thankyou for your instructions. No one ever specified that you couldn't use the powdered form for canning elderberry jam. Now I know why I have to recan 2 dozen jars of it! Walmart only had 1 box of liquid pectin, so I bought out the rest of the dry packs. Thank goodness Giant Eagle had what I needed.
❤Thank you Ms Martha! Very informative!! I learned something new !
God bless Martha! I think Pectin is her life.
Thanks Martha! Learned a lot to make my jams and jellies better. ♥️
Thank you, This is important info which can-(lol) be easily overlooked. It is tempting to use gelatin for jams and jellies due to the convenience and...!!!! I did not know gelatin was not suitable for canning or even "long term" refrigeration!!!!
Bless this woman.
Thanks for the clarification! I've always wondered why there are two kinds.
Thank you so much Auntie Martha!! ❤️I was about to destroy my cannagummies 😩 liquid pectin and powdered are NOT interchangeable 👌🏾
Which did u use for the cannagummies?
Martha you are the JAM!!!!
Thank you so much. You are the only video I found that provided the information I needed. Very well done! 😁
I've been told that you CAN alternate pectin (liquid-powder) but not on a 1-1 basis. A typical pouch of powdered pectin (1.75 oz.) contains 4 tablespoons of powdered pectin. That's why you see liquid pectin come in 2 pouch boxes and powdered in 1. You can substitute 2 pouches of liquid for 1 pouch of powdered. HOWEVER, the difference comes in when you add the pectin. Liquid should be added at the end of the cooking process, powdered should be added in with the actual cooking process.
Great video. I love the technical info.
I made my own pectin from Granny Smith apple skins. I can’t find anything to tell me how to use it tho, in recipes. Can it simply be interchanged foe powered pectin in recipes?
I read your own homemade pectin is not completely safe to use for canning.
Hi, trying to use Pectin in Yogurts making but not sure when to added or how much... any idea ? thanks ❤️
Marthaplease help; can you use Ball Realfruit Instant Pectin to process and can?
Can I use Pectin for orange peels preserves?
Thanks; I am at the wrong palce though; looking to use gelatin or Fiber Husk instead, because I want mine sugarfree...Is it possible, anyone, please?
you can try china grass and add any derivation of the stevia plant for sweetening :)
Pomona's SUGARFREE PECTIN...CHECK OUT MARTHA'S VIDEO...THERE IS A SPECIFIC ORDER FOR SAFETY ISSUES!!! HOPE THIS HELPS!
1st of all, thank you for this great video :) I'm wondering if anyone can please give me an answer to this: When making No-Cook freezer jam, which requires Freezer Pectin, does anyone know how many tablespoons of powder would be equal to the liquid pouch? I did watch the video, but No-Cook Freezer Jams were not mentioned, so I thought that maybe the Freezer Pectins can be interchangeable. I read somewhere that 6TBS of powder is equal to one pouch of liquid, but that seems excessive to me. Thank you to anyone who might be able to help me. :)
THANKS
Oh my how on earth did our great great grandmothers ever can successfully for decades without scientifically tested recipes?!? 🙄
This isn’t the Martha who abused her husband, threw orgies, cheated on her husband, and went to prison for lieing under oath!
??? Which Martha is that
@@glindabustamante447 Was it Martha Stewart?