Cooking with Commercial (non-diluted) Food Grade Pectin
I live in Brazil (yep, the country) and love to make jams & jellies. I can generally go the no-pectin route, but some just won't set up properly without added pectin. Pectin that is available in the States, such as Sure-jell and Certo isn't available here, or if it is, I haven't found it.
My partner brought me a kilo of commercial grade citrus pectin, which is non-diluted. Commercial pectin such as Sure-jell has been diluted and stabilizers added. I've tried it in various combinations with poor results, as it does not dissolve very well. Wondering if anyone can give me some advice. I don't want to toss it because it's worth a fortune!
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