Hello all,
I have a great recipe for pepper jelly and have finally gotten my hands on some habaneros. It calls for liquid pectin which I'm having trouble finding. I did see agar powder packets though. Does anyone know where to buy liquid pectin in Lausanne area? If not, do you know how to turn this agar powder into something like what I need? I read that agar gives jelly a different mouth feel and texture than pectin and gelatin.
Thanks in advance!
Welcome to the Forum. I've only seen the powders, but hopefully someone will be along that's seen a liquid or has some other solution.
I would just substitute powdered pectin. I’ve yet to see liquid here. Usually it’s by weight, the kind I buy needs 350g sugar and 1kg fruit to set properly. I’ve done it with other ratios too and it usually works out more or less.
If you really need liquid pectin perhaps look into ordering some online? Hopefully someone else knows more about this than I do and can help you!
If this is like chilli jam I use
gelling sugar from Migros . Works perfectly fine.