What is the difference between this and Ball classic pectin? Are the interchangeable? Is the instant pectin also interchangeable with the classi
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We take 1 teaspoon of pectin every day as it helps keep our cholesterol normal. EF
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Classic pectin has to be cooked - it's best when making jams and jellies that will be sealed in jars. Instant pectin is great for small batches or for jams and jellies that will be made and stored in the fridge or freezer, and eaten within the recommended time. Since I like using stevia or just the fruit's sweetness, I like using instant pectin. I also use instant pectin to make my own salad dressings that are sugar-free. I hope this helps!
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The classic pectin requires a high amount of sugar in order to set. The low/no sugar pectin will set without any added sugar due to the addition of dextrose in the product. The instant pectin would likely be for freezer jam/jelly and would break down with heat process canning.
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I use this to make jams and jellies with very low sugar. I have never had a problem cooking it, or using it to add to a batch that is too large for a traditional box. Use low sugar boxes with this if you mix. I try to get the same brand as well, for consistency.
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The Ball Low or No Sugar pectin is formulated to give a good set with recipes that require low amounts of sugar, no sugar,sugar substitutes or honey. Classic Pectin requires a higher sugar ratio to fruit in the recipes to achieve a good set. Instant Pectin is used for non cooked /freezer jam and is not interchangeable with the Classic nor the Low/No Sugar pectin.
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These pectins are not interchangeable. This one is a low or no sugar pectin.I have tried and had many failed attempts at interchanging pectins and to no avail. So....I would stick with the classic pectin if that is what you are accustomed to.I do love the low or no sugar ones however. : )
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Hi I've never used liquid pectin, but it probably works the same as powdered, since cooking time is the most important factor
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Basic item is the same, just a different name. You can check the contents,most of these item will contain gelatin as a base or part of product. That is what keeps it stiff and keeps the crea from breaking down. Allare good working products,Good luck, sincerely, Ralph
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They're both delicious! It really depends on what you plan to use it for. I like to mix the chocolate PB in with my oats & smoothies. I love the PB & chocolate combo! You can always buy the reg PB and add cocoa powder to it yourself.
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Both packets in my box are white, but the smaller square one is marked "Calcium 12232" on one side.The other larger packet is unmarked and that is the pectin. The information leaflet enclosed notes that the Pectin is a tan powder, and calcium is a white powder.
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This instant pectin is not cooked. You make your jam, let it set to gel, then store it in the freezeror keep it in the refrigerator for 3 weeks. I have not tried instant pectin it in a cooked jam. I have used itfor fig, blueberry, strawberry, & raspberry. The freezer jam taste just like fresh off the vine.It is the only kind I use now. I don't bother with the cooked versions. I have not made ginger marmalade but why not give it a try.
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I can jam, and I would NOT EVER DEVIATE from tested recipes. Safety is my top priority. I know people do deviate, and that's why I got peach jam that exploded in my cupboard from a friend. Use Pomona's Pectin for setting jam with less or no sugar. I use it all the time, it's great.
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I have the regular (for adults and children) Coldcalm tablets that melt under the tongue and I also have the children's Coldcalm pellets. You are right, the ingredients are exactly the same. I came to discover the same thing with Oscillococcinum - there is no difference between the regular version and the children's version. No more children's versions for me!
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Nelly, it's made with pure citrus pectin and is activated by the calcium powder. I love it because you use very little sugar or sweetener to make your jams and jellies. You taste the fruit not a lot of sugar. This is a great product. Hope this helps. Anita
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Pectin has a shelf life? I've had some sitting on my shelf for a year (between canning seasons) and it worked just as well as when I bought it.
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Hi Dr. Rusty. Honestly i did not notice a difference between this and a previous brand's "regular" flavour seaweed snack. The next time i try these i will try to pay more attention to the flavour. Please don't hold your breath however, as i will likely try a different brand next time. (Only because i've tried just one other brand so far -- with a "regular" or "plain" flavor, IIRC -- the two different brands tasted exactly the same to me, though i admittedly did not do a proper side-by-side taste test with both products present at the same time.)
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the old label for this product listed it as "food grade" but when I received item in mail it had a different label that did NOT mention anything about using it internally, I tried to ask "Now Foods" directly but was put on hold for a very long time. In my opinion I am guessing that the label has been changed to avoid any litigation since any clay product can cause internal problems if not taken with extreme caution.
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Nelly, it's made with pure citrus pectinand is activated by the calcium powder. I love it because you use very little sugaror sweetener to make your jams and jellies. You taste the fruit not a lot of sugar. This is a great product. Hope this helps. Anita
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Yes I agree with you, they are all different but my experience is the difference is in how long they last. If you have an oven with an exposed heating element, as I do, all liners develop a weak spot where the small "feet" holding the heating element touch the liner. Chef's Planet seems to last longer. If you have the newer von with the bottom heating element hidden my opinion is one liner is about the same as the other.
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I believe you can only use this pectin for tradition boil methods of jam. I don't see anything for freezer jams.
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NOW used to make Apple Pectin, but I stopped being able to find it. I decided to try the Apple Fiber and quite honestly I get the same results. There is probably some technical difference, but I believe it is very similar. Maybe they just had it labeled incorrectly to begin with and someone made them change it. I always wished I still had the apple pectin bag when I first got the apple fiber to see if the ingredients were really different.
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I believe they are the same-- This is one of the best kitchen tools I have. You won't be disappointed!