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Thread: Ball pectin dry vs liquid

  1. #1
    Super Member Jackie R's Avatar
    Join Date
    Oct 2009
    St. Louis Cnty, MO USA
    Blog Entries

    Ball pectin dry vs liquid

    Help - if a recipe calls for liquid pectin and all I have is Ball dry pectin, can I substitute the dry pectin in place of the liquid pectin and how do I do it? I tried to contact Ball but the company is closed until Monday and I was hoping to make some Jalapino Pepper Jam tomorrow. Help

  2. #2
    Senior Member
    Join Date
    May 2012
    When reading recipe reviews, the ones that complain about the recipe not working, use the opposite type of pectin than what the recipe calls for. I would goggle for a recipe which uses the type of pectin that you have.

  3. #3
    Join Date
    Dec 2009
    I just made my first Jalapeno jelly, this is recipe I used, not sure about substituting dry for liquid.

    PEPPER JELLY (Powdered Pectin Recipe)
    Source: Ball "Blue Book"

    7 sweet green bell peppers
    1 jalapeno pepper
    1 1/2 cups vinegar, divided
    1 1/2 cups apple juice
    1 package powdered pectin
    1/2 teaspoon salt
    5 cups granulated sugar
    Green food coloring, optional
    Wash peppers, remove stems and seeds, cut into 1/2 inch pieces (suggest wearing rubber gloves while handling jalapeno, juices can "seep" into skin and resist washing out right away)
    Puree half of peppers and 3/4 cup vinegar in blender or food processor, pour into large bowl. Puree remaining peppers and vinegar and add to other. Stir in apple juice. Cover and refrigerate overnight.

    Strain pureed mixture through damp jelly bag or several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice if needed to make 4 cups. Combine juice, pectin, and salt in large saucepan. Bring to boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to rolling boil and boil hard 1 minute, again stirring. Remove from heat, skimming foam if needed. Add a few drops of food coloring if desired.

    Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch head space. Wipe jar lids and adjust two piece lids. Process 5 minutes (or longer if altitude adjustment is needed) in boiling water canner. Yield: about 6 half pints.

  4. #4
    Super Member duckydo's Avatar
    Join Date
    May 2009
    Pleasant Hill MO
    Blog Entries
    I have been making blackberry jelly for several years as I have a huge blackberry patch. This year for some reason my jelly did not turn out. I used the dry pectin.. It is very frustrating.. I tried what the instructions told me also about what to do if it doesn't jell, that didn't work either.. So I can't answer your question.. but like others have said on here stick to what the recipe tells you to use and do it exactly as it says

  5. #5
    Super Member
    Join Date
    Nov 2010
    I googled "is it possible to substitute powdered pectin for liquid pectin" and this link sounds like good advise:

    Good luck!

  6. #6
    Join Date
    Jan 2012
    Circleville, OH
    Duckydo, if it was humid the day you made your jelly, it won't set right. You can dump it back into a pot and cook for a few minutes longer and then it will jell.

  7. #7
    Junior Member
    Join Date
    Feb 2012
    Southern Ohio
    I use sure-jell for hot pepper jelly and never have a problem. Just make sure you drain the liquid off of the peppers after chopping in food processor. Jelly usually sets up overnight. Here is site for the recipe.
    SURE.JELL Hot Pepper Jelly Recipe - Kraft Recipes

  8. #8
    Power Poster
    Join Date
    Aug 2011
    Charleston SC
    I like the liquid better than the dry...Works better for me...

  9. #9
    Junior Member marsharini's Avatar
    Join Date
    Dec 2012
    The ripeness of your fruit will also affect how it sets. That said, I've had better success with Surejell then with the Ball pectin.

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