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Dec 21, 2006 10:28 PM

Fruit jellies - how important is the pectin?

Let me first say, I have no idea why I want to make these, because I really dislike jello and other gelatinous items (gummy bears, swedish fish, etc.), but they have called to a place inside of me, so here I am. The recipe calls for liquid pectin, which I can't find, and of course I want to make them NOW, so I don't want to wait for mail order. I do have agar-agar, so I'm wondering if I can use that instead? Or is the pectin important for texture? Here's the recipe I'm considering:


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  1. I think the pectin is important to make them set up properly. Can you find powdered pectin? I have some recipes using powdered pectin and I've just started making them (they called to a place inside of me, too). Although, the first batch I made was wonderful--it set up perfectly--then the second batch didn't set up enough. Boiling times are important, so maybe I didn't boil long enough. I just made a third batch day before yesterday and that hasn't set up firm enough, either. I blame the fact that I quadrupled the recipe (haste makes waste) and it probably skewed things a bit.

    If you need recipes for the powdered version, just let me know.

    1 Reply
    1. re: dukegirl

      Yup, I can find the powdered, so I would really appreciate a recipe using powdered pectin. It sounds like from the posts below that pectin is important, and I shouldn't substitute. Thanks!

    2. Agar agar is often used as a substitute for gelatin but I have never heard of it being a sub to pectin, a substance with different properties.

      1. Some fruits really don't need the addition of powdered pectin (and certainly not a gelatin or agar). Apple jellies/butters are safe, as apples have a lot of natural pectin. Same thing with cranberries. Not sure on the other berries/fruits, as I have always used powdered pectin (Sure-Jell) for those.

        1. They sound delicious. Is this the same thing as the French Pate de Fruits?

          If it is the cookbook by Gaston Lenotre has recipes for all the different kinds of fruit possible. They roll them in sugar, and Hediard dips them in chocolate.

          2 Replies
          1. re: Fleur

            It is! Do you know which cookbook of his has the recipes? I looked him up and he has 2 english language: "Desserts and Pastries" and "Best of . . . " and it looks like another that will be coming out next year. Unfortunately, I don't read French, so the French language cookbooks are out. Thanks!

            1. re: Fleur

              just curious which lenotre book? hediard's pate de fruits are incredible.

            2. I've used this recipe with success. For the juice, I used bottled pomegranate juice. They were wonderful and I actually sold all that I made--people loved them! They are on the sweeter side. I have seen recipes that add a little (1/4 t) citric acid to give some tartness, but it's not necessary unless you want to pucker up!


              The other recipe I've used is one from Kraft, based on the boxed Sure-Jell powdered pectin:


              This one uses water and extract instead of fruit juice, but it's the same basic formula. This one I made with lemon extract and it didn't set right, but I may not have boiled both mixtures for long enough, or maybe too long. Pectin can be very fickle.

              I am going to try this one again today, so I'll report back.

              Have fun! The best part is rolling them in the sugar and watching them transform into little jewel-like squares.

              1 Reply
              1. re: dukegirl

                Thanks for posting these! I'll let you know what I end up doing and how mine turn out.