I don't have any pectin and live in a place where it's not sold. I use lemon rind and seeds for extra pectin, but a batch of mango jam I made last night didn't get jammy, so I added a bit of Ball instant pectin before I canned it. Unfortunately the jam wasn't hot enough and the jars didn't seal correctly, so now I am going to reprocess them. However, I am worried about cooking the instant pectin because it's not made to be cooked. What will happen if I cook this stuff? I have too many jars to keep it all as refrigerator jam.
Submitted May 18, 2015 at 10:43AM by gibletdinner http://ift.tt/1LcH6w8 Canning
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