SC - Jellies vs. aspics

[Angie Malone]

One of the brand name for the pectin stuff my mom used to make jelly was
called Sure-Jel.

Hope that helps.


>Christine A Seelye-King wrote:
>>>Pippins are apples, but not like the apples in the grocery store.  They
>>>are smaller, and have 	LOTS MORE PECTIN IN THEM!  I added so much
>>>gelatin to make the stuff gel, it wasn't funny.
>
>Different apples do have different levels of pectin, but all apples have
>quite a lot and are often used to help other fruit set. Did you include the
>peel and cores? (you can soak these in water overnight and add just the
>liquid) Rather than adding gelatin, you might look at adding pectin. You can
>buy it places where they sell stuff to make jam (jars, lids, rings, covers)
>and good delis and food halls. It's powdered like some types of gelatin and
>comes with instructions for amounts and so on. A useful backup ingredient!
>
>Rowan
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