On 8 Sep 2006 17:40:20 -0700, "maxine in ri" >
wrote:

>
>Melba's Jammin' wrote:
>> In article >,
>> Jo Anne Slaven > wrote:
>>
>> > On Thu, 7 Sep 2006 10:42:11 -0400, "fudge" >
>> > wrote:
>> >
>> > > Liquid Certo is very expensive here in Eastern Ontario.
>> >
>> > For a lot of jams and jellies, I've found that I can cut down the
>> > amount of liquid Certo by 50%. You might be able to cut it down even
>> > more - I haven't tried.
>> >
>> > The recipe I currently am using for pepper jelly is "Chardonnay Hot
>> > Pepper Jelly", in which you replace the vinegar with Chardonnay. It's
>> > a lot smoother than the regular pepper jelly.
>> >
>> > Jo Anne
>>
>> That's interesting because liquid pectin is supposed to produce a softer
>> set than powder. Huh.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> http://web.mac.com/barbschaller
>> http://jamlady.eboard.com
>
>Which might explain why my Mom's grape jelly sets up like gelatin. But
>she swears by Certo. If we have enough grapes this year (there's a
>good crop, but one of the neighbors has been promised some), I'll make
>a batch with both Certo and powder, and see if there is any difference.
>
>maxine in ri

I just ran the test. I made 3 batches of Concord grape jelly, all
from the same juice. The Ball Liquid and Certo pectins were softer
and smooth when put on toast. They do hold their shape. The batch
made with the Ball Powdered pectin was firmer and not as smooth when
spread on toast. The taste was the same in each. Maybe I will test
the two powdered pectins if my grapes produce enough this year.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974