Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
15 hours ago, Kerry Beal said:The called for pectin in those recipes is apple pectin (vitpris).
Don't have that. I don't mind playing around though, so we'll see how it ends up with the citrus pectin. 
The blackcurrent batch I made felt better now.
15 hours ago, Kerry Beal said:The called for pectin in those recipes is apple pectin (vitpris).
Don't have that. I don't mind playing around though, so we'll see how it ends up with the citrus pectin.
The blackcurrent batch I made felt better a now.
