i have only ever used Sure-Jell, or nothing, to make preserves.
Now I need to make some peach preserves and noticed that Certo will
do two rounds for the price of one Sure-Jell. Last year I used nothing,
and the preserves were runny.

Any opinions? Especially on taste of the finished product.

On Wed, 8 Jul 2015 22:39:42 -0700 (PDT), wrote:

> i have only ever used Sure-Jell, or nothing, to make preserves.
> Now I need to make some peach preserves and noticed that Certo will
> do two rounds for the price of one Sure-Jell. Last year I used nothing,
> and the preserves were runny.
>
> Any opinions? Especially on taste of the finished product.

The taste is the same. To be honest, you should be asking: liquid or
powder? Brand names don't matter. Some things, like hot pepper
jelly, work better with liquid pectin but you can make a liquid
substitute using powder.
http://www.gettystewart.com/hot-pepp...m-the-kitchen/

If you want to reduce or eliminate the amount of sugar you use, try
the Pomona brand http://www.pomonapectin.com/ I haven't used it, but
my jams turn out too sweet for me even when I use low sugar pectin, so
I'm going to try that one and see how it goes. Their store locator
says Whole Foods should have it.

--
A kitchen without a cook is just a room.

On 2015-07-09 1:39 AM, wrote:
> i have only ever used Sure-Jell, or nothing, to make preserves.
> Now I need to make some peach preserves and noticed that Certo will
> do two rounds for the price of one Sure-Jell. Last year I used nothing,
> and the preserves were runny.
>
> Any opinions? Especially on taste of the finished product.
>


I have no basis for comparison because I have always used Certo. It
always worked well for me and made great jam.

An old man once told me a Jamaican dr once told him to take a tbsp of Certo daily for arthritis and said it worked great.

On 2015-07-09 05:39:42 +0000, said:

> i have only ever used Sure-Jell, or nothing, to make preserves.
> Now I need to make some peach preserves and noticed that Certo will
> do two rounds for the price of one Sure-Jell. Last year I used nothing,
> and the preserves were runny.
>
> Any opinions? Especially on taste of the finished product.

I don't think your Certo jam is less expensive to make -- a box of it
(2 pouches) is usually at least a buck more expensive than one box of
Sure€¢Jell. Taste should be no different; the Certo *might* give a
softer set than the Sure€¢Jell. A lot will depend on the ripeness of
the fruit.

Pity I just saw this now, two months after your question.
What did you do and how did it turn out?
--
--
Barb
www.barbschaller.com, last update April 2013

On Fri, 18 Sep 2015 19:44:29 -0500, Melba's Jammin'
> wrote:

>On 2015-07-09 05:39:42 +0000, said:
>
>> i have only ever used Sure-Jell, or nothing, to make preserves.
>> Now I need to make some peach preserves and noticed that Certo will
>> do two rounds for the price of one Sure-Jell. Last year I used nothing,
>> and the preserves were runny.
>>
>> Any opinions? Especially on taste of the finished product.
>
>I don't think your Certo jam is less expensive to make -- a box of it
>(2 pouches) is usually at least a buck more expensive than one box of
>Sure•Jell. Taste should be no different; the Certo *might* give a
>softer set than the Sure•Jell. A lot will depend on the ripeness of
>the fruit.
>
>Pity I just saw this now, two months after your question.
>What did you do and how did it turn out?
>--

What is the thickener? Pectin? Or gelatine?


John Kuthe...