What is the difference between apple pectin and nh pectin

The recipe calls for apple pectin, which is hard to find. I was thinking we would just skip the pectin. Lots of onion compote type recipes don't call for any pectin at all. I did see a picture of the finished marmalade from the book and now I'm reconsidering that. So should we use regular pectin like Sure Jell? The Pomona pectin box says it's a citrus pectin like Sure Jell but is activated by calcium, not sugar.

And this recipe doesn't have that much sugar. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Exact matches only. Search in title. Search in content.

Search in excerpt. Remember me Forgot Password? Add a comment. Active Oldest Votes. Pectin HM is thermally reversible which means it can be set, melted, and set again. Improve this answer. Sobachatina Sobachatina Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta. Now live: A fully responsive profile. Linked 2.

A compote is not a jam, or a jelly, so you are not trying to set it. A compote is a perfect way to preserve all types of fruit for later use. It is generally kept in sealed sterilised jars. No added pectin required! Already a subscriber? Log in.

Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Preserves are too runny. There are several reasons this can happen: Too little acid. Low-acid fruits, such as peaches and pears, usually require a little added citrus juice to gel properly when using HM pectin. Too little pectin. Low-pectin fruits, like apricots, often require some added pectin to gel properly.

Too little sugar. If using HM pectin without enough sugar, the sugar-acid-pectin matrix can be too loose to hold the liquid. Wrong type of pectin.

Low-sugar preserves made with HM pectin will not form a supportive matrix. But you can make sugary preserves with LM pectin as long as calcium is present to activate the gel. Save to Recipe Box.