Re: Pectin

Eredena, many thanks for your reply.

We are at the small batch stage at the moment, so 40lb bags are slight overkill. I've googled extensively and not had tonnes of luck - at least for a sensible quantity and price.

As far as the additives are concerned, as a cook I understand what you are saying about citric acid, It's no problem to me. However, we are trying to keep the ingredients as 'un-chemically' as possible. It's kind of a marketing thing.

Going to have a go at extracting pectin from apples, just looking for easy - and cheap routes. The more complex we make our processes, the more expensive and time consuming it gets.

Mat


"The Joneses" <famjones@xxxxxxxxx> wrote in message news:21IPj.9690$V14.8696@xxxxxxxxxxxxxxxxxxxxxxx
Google's your friend, mate. I'm sure there are wholesale suppliers somewhere there that would sell you a 40 pound bag of just pectin. Did you think of adapting a cooked down apple jelly recipe (which makes it's own pectin) to your needs? Or check out Putting It By or google again for making your own pectin from apples or citrus or best, quince seeds. I checked out the additives and they aren't so bad - dextrose is just a form of sugar and you have to use that anyway. Citric acid (sour salt) is a naturally occurring substance and not bad for ya unless you got some dietary limitations. In which case you probably should eat jam anyways. Kerr's brand of pectin advertises that it is kosher!
Edrena

"TBI" <mat@xxxxxxxxxxxx> wrote in message news:CuHPj.105771$5o5.105192@xxxxxxxxxxxxxxxx
Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm wanting to avoid using anything artificial. I want to keep the ingredients as simple and as natural as possible. The problem is that commercailly available Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Mat


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