Kitchen Lab Book Post: Pectin Jellies Attempt 3

This is a continuation from my previous lab book post, as I’m still working on how to get the best results with the two kinds of pectin I’ve been using by modifying the two recipes I’ve been given.  The main reasons I’ve been modifying said recipes is that they all start off with fruit puree, and I’ve usually used juices and zests of citrus fruits for my jellies, and these have a different consistency and probably different sugar to water ratios, too.

I’m still working with the Sosa Pectin Jaune for these recipes – my next post will be on my attempt to make jellies using Lotus brand Citrus Pectin.

First, I’d like to follow up on the first two attempts, because once they had been rolled in sugar and left for a day or two, I found that their textures changed quite a bit – they became quite soft and more like the pâtés des fruits that I’ve had in France.  I don’t think they were absolutely successful yet, but I’m now inclined to think that the rhubarb was actually a better effort than the apple, despite its opacity.

I’m also torn, now, because while I do quite like the pâtés des fruits, I really did love that tighter, elastic texture I used to get from the jellies I made with the CS 502 pectin.  I suspect I will revert to using that at some point, but I do want to use what I have now, and perhaps I just need to embrace the different sorts of confectionery I’m making?

Attempt 3 – Lemon Pectin Jellies

15 g pectin
95 g sugar

Mix together in a tall saucepan

100 g lemon juice
10g lemon zest (this was about three small lemons worth of juice and zest, but they were very good lemons)
225g water

Whisk into the pectin mixture, bring to the boil

335 g sugar
66 g glucose syrup

Stir in, bring mixture to 106°C


  • Mixture got very thick very early, and temperature was uneven throughout.  I have no idea what temperature I boiled it to.
  • Mixture did set, almost instantly, but I left it overnight to see if it would get firmer before cutting.
  • Final texture was melt-in-the mouth – you bite into it and it sort of disappears. Not what I was aiming for, but quite nice.
  • Very strong lemon flavour, maybe a little harsher and less fresh than I’d like – probably because of the aforementioned uneven temperature

I’m going to give this one last try (I still have more apple juice, and pink grapefruit, and limes for that matter), but I think I’m going to give up on replicating the texture I want with the wrong pectin.  I believe I’ve now tracked down the pectin I like at the Melbourne Food Ingredient Depot, so I’ll be ordering that and hoping it arrives before Christmas!

Having said that, all these recipes are perfectly edible – as evidenced by their rapid disappearance from the boxes I’m putting them in – they just aren’t what I’m aiming for.  I did, however, have spectacular luck modifying the recipe I was given that used the Lotus brand of pectin, to get a true pâté de fruit, so I’ll be posting that in the next day or so.

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