:? Hi all. Am I at the appropriate site? - I have a habit of getting lost. I recently asked about chile jelly and the use of pectin or going without it. Well, I tried my hand at it. It tasted superb, but
it turned out a very sticky mess.
I took BubbaGourmet's advice and used apples for the pectin and added plums, which are also good for that. I added 1 lb of sugar for each pint of water.
I can only think that I used too much sugar or that it boiled for too long. Any help? Perhaps I should go for bought pectin, but I always try to get by without using outside products.
However, I did find a recipe for making your own pectin (from lemon peels), but no indication how much to use.
I chose ethnic foods seeing that I always think of Mexico when using chiles. (Or is it chili/chilli - so many spellings!)