Fruit Pectin for Jams and Jellies (1 Lbs.)

Works great!! I grow grapes and I made & canned 15 quarts of the best tasting jelly using this pectin.

8x as much product for 10x less $ than Sure-Gel!Works great

You have to buy calcium for this to make jam.

This pectin is pectin. It works great for thickening jams and jellies.Every spring the mulberry trees around us go crazy, and I pick basket after basket of purple and white mulberries. They make the most delicious jam, but to get the right consistency you need some pectin.I'm glad to have this amply-sized bag of fruit pectin, as it will keep me making jam for at least a few years.Also works with other berries and stone fruits.Great product!

There were no instructions but to any others who buy it. I used 1 tbs for 4 cups and a small pinch of calcium chloride (pickling salt) dissolved in water.

This Fruit Pectin for Jams and Jellies (1 Lbs.) is the same type of pectin you'll see advertised as a low-sugar pectin. However, those normally come with a calcium solution (or powder to mix your own) to help the pectin gel correctly in the absence of sugar. This doesn't have that solution (which is the main reason it lost stars), so you're going to need to use a normal, full sugar, recipe to get this pectin to gel appropriately, but if you're making that, then this pectin is a nice thing to have around as it will last a couple jamming seasons.

The pectin is a fine powder as expected. This is something you should know how to use before getting it, not a beginner product, as it offers no recipes or hints on usage. However, when appropriately mixed and activated (mind the info about requiring calcium and the web does have helpful pages), it works as it's supposed to.

I decided to preserve several pounds of Bordeaux figs from our tree this year when it became apparent we would be unable to finish all of them in time. For some reason, every recipe I found online touted itself as a "no pectin" formula. Well, I actually like my jams and jellies to be thick, so I added a couple teaspoons of this pectin to one of those recipes and what I got was still a little too runny. I can only imagine how runny it would've been without this stuff in there.Very easy to use, I just sprinkled some on top of my simmering preserves and stirred it in. It started getting thicker after just a few seconds. No noticeable flavor. Next time, I'll try to remember to use 3 or 4 teaspoons instead.