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I have jelly recipes that do not call for pectin. I would like to try these with pectin. How do I know when to use liquid or powder pectin?

Either will work. The liquid type is more convenient and easier to use, but the powdered type is usually much less expensive. Just be careful to follow the manufacturer’s recommendations and instructions.


Douglas L. Holt, Ph.D., Chair, Food Science and Extension Specialist, University of Missouri-Columbia






Last update: Tuesday, May 05, 2009



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