One of my lovely Facebook friends Heather Bowery shared some recipes with me on my self sufficiency page for spicy apple chutney, marrow and ginger jam and liquid based pectin. Already a chutney lover and having been given a marrow to use I decided to give her recipes a try.
I had read about fruits with high or low pectin levels and how this effects the setting of jams but hadn't needed to make or use pectin before...
Hopefully she won't mind if I share the wisdom with you!
Return the liquid to the pan and boil down to about 15 fl oz. If you are making it to store, bottle and seal hot.