In article , zxcvbob
wrote:

The batch of jelly I made without pectin would have been really good
except I added too much acid (a heaping teaspoon of acid blend; a
half teaspoon woulda been right) I kept one jar, but I dumped the
other 3 into the next batch I made with pectin. The combined jelly
tastes really good, but it's really cloudy and has a slightly grainy
texture -- I used no-sugar pectin for the first time, with 4 cups of
juice and 3 cups of sugar. Apparently no-sugar pectin is only good
for making jam.

So I ended up with 1 jar that looks beautiful but it's too tart, and
a bunch of jars that taste good and look bad.

There is so much pectin in crab apples that I never use added pectin.
I also only use a tiny amount of lemon juice, half a lemon to about 6
pints worth of jelly. Always clear, beautiful and tasting more like
crabapple than lemon.

Regards,
Ranee

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