I am wondering if it is safe to add pectin to jam recipes that don't call for it. I used this recipe from a trusted site last year, but would like to try adding pectin to the recipe this year to thicken it up. I haven't found any concord grape jam recipes that I like that include pectin, and I want something in between a jam and a jelly, hence adding a little bit of pectin myself.
Is this a safe practice?
Recipe here: https://nchfp.uga.edu/how/make-jam-jelly/jams/grape-jam-without-pectin/
by rustybeaches
1 Comment
I think you would be fine safety wise adding some, but if you want a harder set I’d suggest boiling it longer to see if you can get the gel you want first. Pectin is very finicky so I’m always wary about adding more or less than the recipe calls for just for quality reasons. Do you use a candy thermometer to see the temperature of the jam? What gel test do you use?