Does anyone also experience difficulties with this new Hansell jam pectin product that has replaced the goodand trusted Kings product in all the Supermarkets! (comes in 70 g sachets) We have had nothing but failure since this new pectin is used for homemade jams.
seano7,
Jan 14, 5:45pm
use geletine better than pectin. or jam setting sugar
lythande1,
Jan 14, 8:22pm
Never used anything except fruit, sugar and a spoon full of lemon juice. You don't need all this stuff, cook your fruit down properly, on a low temp with no lid, and test it now and then on a saucer. That's it.
cgvl,
Jan 14, 9:36pm
if using a dark fruit like plums or berries I add a couple of chopped stalks of rhubarb works well to, doesn't alter taste of final jam either
cgvl,
Jan 14, 9:37pm
made Apricot jam yesterday. It needed 40mins boiling after sugar added not the 20mins that recipe said. Has set beautifully.
eastie3,
Jan 14, 9:40pm
Has the Kings product been withdrawn!You should contact Hansells,they need the feedback.
gaspodetwd,
Jan 15, 12:36am
We just use apple. You get a great set with granny smiths. That way it's better for you too. You don't taste the apple. And much much cheaper of course - especially if you have your own apple tree.
lohra,
Jan 15, 1:20am
Thanks 'guys', will contact Hansells and see what they have to say. I agree natural pectin works very well in most cases, long boiling down of jam may change the flavour and colour though.
tramore,
Jan 15, 1:57am
What quantity of gelatine do you use!
tramore,
Jan 15, 1:58am
Do you grate the apple or what!Would you use it in a lemon marmalade at all!
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