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Recipe Confusion
In Canning

Recipe Confusion


I’m making Prickly Pear Jelly. Already have juiced the fruits. The Sure-Jell instructions say to use 2TBS of sugar and 1TBS of prepared pectin per cup of juice. BUT… The recipes indicate I should use 5cups of sugar for a 4 cup batch of juice… A LOT more sugar than the instructions say to use. What’s the deal?

by pipehonker

4 Comments

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  2. deersinvestsarebest

    I can’t say for sure, but I know pectin often has to be mixed with some sugar when you add it so that it disperses/dissolves correctly. Could they be saying that you add the 5 cups sugar, then when it’s pectin time add the mixed up 2Tb sugar+pectin to facilitate the pectin mixing in properly?

    Edit: Sorry I took a look at the pictures, does it give directions for prickly pear?

    Just did a quick google search and the first recipe that popped up talked about how prickly pear juice has a very high pH (low acid) so you need to add a ton of lemon juice. Since I don’t see instructions for prickly pear jelly specifically on your sheet please make sure to use a recipe for the type of fruit you are using. It would be a shame to put all the time and money into something only to have to chuck it out because it wasn’t properly preserved. And if I’m just blind and not seeing the recipe just ignore this part of my comment lol.

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