Google's your friend, mate. I'm sure there are wholesale suppliers somewhere
there that would sell you a 40 pound bag of just pectin. Did you think of
adapting a cooked down apple jelly recipe (which makes it's own pectin) to
your needs? Or check out Putting It By or google again for making your own
pectin from apples or citrus or best, quince seeds. I checked out the
additives and they aren't so bad - dextrose is just a form of sugar and you
have to use that anyway. Citric acid (sour salt) is a naturally occurring
substance and not bad for ya unless you got some dietary limitations. In
which case you probably should eat jam anyways. Kerr's brand of pectin
advertises that it is kosher!
Edrena

"TBI" wrote in message
...
Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm
wanting to avoid using anything artificial. I want to keep the ingredients
as simple and as natural as possible. The problem is that commercailly
available Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat