Slab Jellies Using Fruit Juice

Yield: Approximately 200 1-inch x 1-inch x ½-inch thick candies.

12 Responses

  1. Ilse Dujmovic
    | Reply

    Why do I need to use the corn syrup since we are always told how bad corn syrup is for our health?

    • Teri
      | Reply

      Hello, this is just a sample recipe. You can use other sweeteners.

  2. Nancy
    | Reply

    I just cannot spend $90 on pectin for a home kitchen. Is there any way to buy it in (much) smaller quantities? If not can you recommend another pectin. I have already had multiple recipe failures.
    Thank you so much, Nancy

    • Teri
      | Reply

      Hi Nancy
      Give us a call 877-886-5151 or email me @ support@pacificpectin.com and we can definitely help you with a smaller size as well as help you figure out what might be going on.

  3. Fran Rupley
    | Reply

    what is 80 brix temperature in Fahrenheit

    • Teri
      | Reply

      Hello Fran
      Although there is a correlation between Brix and temperature, we highly recommend using a refractometer to measure Brix. Using a refractometer guarantees that no other variable such as altitude etc.. is effecting the Brix-temperature relationship. It is possible to take note of the temperature at your desired Brix level using a refractometer and cook to that temperature in the future. If you are trying to cook using a thermometer this is the easiest way to ensure the accuracy of your cook temperature.

  4. Lise Rousseau
    | Reply

    In the recipe, you refer to a slab. I assume you mean something like a marble slab? Can these be poured into a cookie sheet or molds?

    Thanks

    • Teri
      | Reply

      Hi Lise
      Yes, you can use molds or a cookie sheet either one.

  5. kevin
    | Reply

    is your pectin HM-100 a slow set or rapid set?

    • Teri
      | Reply

      Hi Kevin
      It is a slow setting pectin.

  6. Harry
    | Reply

    Hi thanks for the recipe! Is the citric acid enough to preserve and make it shelf stable?

    • Teri
      | Reply

      Hi Harry
      You are very welcome. We are always here to help. The sugar in the recipe is what makes it shelf stable. If you are using our recipe you will be fine.

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