Certo or Sure-Jell?

[spamtr...@gmail.com]

i have only ever used Sure-Jell, or nothing, to make preserves.
Now I need to make some peach preserves and noticed that Certo will
do two rounds for the price of one Sure-Jell. Last year I used nothing,
and the preserves were runny.

Any opinions? Especially on taste of the finished product.

[sf]

The taste is the same. To be honest, you should be asking: liquid or
powder? Brand names don't matter. Some things, like hot pepper
jelly, work better with liquid pectin but you can make a liquid
substitute using powder.
http://www.gettystewart.com/hot-pepper-jelly-sweet-spicy-gift-from-the-kitchen/

If you want to reduce or eliminate the amount of sugar you use, try
the Pomona brand http://www.pomonapectin.com/ I haven't used it, but
my jams turn out too sweet for me even when I use low sugar pectin, so
I'm going to try that one and see how it goes. Their store locator
says Whole Foods should have it.

--
A kitchen without a cook is just a room.

[Dave Smith]

I have no basis for comparison because I have always used Certo. It
always worked well for me and made great jam.

[col...@gmail.com]

An old man once told me a Jamaican dr once told him to take a tbsp of Certo daily for arthritis and said it worked great.

[Melba's Jammin']

I don't think your Certo jam is less expensive to make -- a box of it
(2 pouches) is usually at least a buck more expensive than one box of
Sure•Jell. Taste should be no different; the Certo *might* give a
softer set than the Sure•Jell. A lot will depend on the ripeness of
the fruit.

Pity I just saw this now, two months after your question.
What did you do and how did it turn out?
--
--
Barb
www.barbschaller.com, last update April 2013

[John Kuthe]

What is the thickener? Pectin? Or gelatine?


John Kuthe...

[Mike Robinson]

[Mike Robinson]

I just used Certo, the recipe was 7 cups of sugar, 4-1/2 cup more berries, 3 c more sugar and 1/2 cup more berries and two packs of Certo vs. one package of Sure-jell. Never have problems problems with Sure-Jell dissolving. The Certo is thick and you have to really squeeze it out to get all of it. Sure-Jell is what I am going to use. Not as expensive as well.

[songbird]

Mike Robinson wrote:
> I just used Certo, the recipe was 7 cups of sugar, 4-1/2 cup more berries, 3 c more sugar and 1/2 cup more berries and two packs of Certo vs. one package of Sure-jell. Never have problems problems with Sure-Jell dissolving. The Certo is thick and you have to really squeeze it out to get all of it. Sure-Jell is what I am going to use. Not as expensive as well.

i decided after one particular season of making a lot of
freezer jam that i didn't need pectin at all and have been
happy since then skipping that ingredient. do i care if
jam is runny or not? nope. the flavor is what counts for
me and it is still great.


songbird