Jam, certo or bernardin pectin? and liquid or powder?
I have been making jam for the last 2 days and the last couple or 3 batches have been with bernardin liquid pectin and they are runnier (so far) than the rest which was made with Certo liquid pectin. I am not sure yet because the jams are not exactly the same but tomorrow may settle it. I will make grape jam and substitute certo for bernardin and same weight of grapes and of sugar. I know bernardin is the canadian company so I hope it does well in my tests. Having said that, their whole jam making process is a royal pain in the arse. I started making jam with my mum about 30 years ago and gradually got better at it. We didn't have pectin when I started so it was sometimes really tough to get a set. Bernardin have the whole boiling the jam in a water bath gimmick and it is so much bullshit. I heat the jamjars in the oven to about 220 or 230 farenheit (boiling point for water or a bit hotter), pour the hot jam in, and pop on a lid. Before I put the lid on, I drop it into potasium metasulphite solution. (Stuff for steralizing wine bottles and winemaking equipment). There is NEVER a problem with jam spoilage. There is nothing alive on the lid and the boiling jam (at 130 ofr 140 c) kills everthing else.
The bernardin way of making jam is a big energy waste. We used ordinary commercial jam jars with the ordinary commercial lids ( washed with the potasium meta sulphite for years) and never got any mould or spoilage. Before the metasulphate, we used to get mould ocasionally.
Anyway, of course the water bath and pressure canning methods are necessary for low acid foods and low sugar foods. but not for jam. You will save a ton of time jand energy just doing the one minute hard boil, then add the liquid pectin (Probably certo), pour into jars pop on the steralized lids, tighten the ring and DONE.
Your thoughts please