This afternoon my husband and I went to pick raspberries at Heathfield Farms in Boscawen NH. We picked 3 1/2 quarts which are now on trays in the freezer and will be packed up tomorrow. I have another batch of Roasted tomato passata in the oven and a batch of Clementine Pear Chutney on the stove. I have pickled pears to do tomorrow and white pumpkin and ginger marmalade, so it will be a busy day.
The last batch of pectin made excellent jalapeno mint jelly! Home made pectin really makes a difference in the jellies consistency ,no rubbery feeling, just a smooth mouth feel!
Try it it isn’t hard, I have two books which I used as reference for the pectin,one is Putting food by and The joys of jams and jellies and other sweet preserves. Both books are worth it and have tons of information and can even help the most experienced home canner.