Recipe(tried): Dissolving powder pectin

I have worked in food service where we used powdered pectin in making jams, jelies, and candies.

I mix the dry pectin with the sugar that is to be used in the recipe. Sift it with the sugar or mix in until well blended or it will cause clumping of the pectin. If you try to just stir the pectin into the juice or the fruit, you will not get uniform thickening results.

It is a bit touchy to know the amount you need, however. I generally use 2-3 Tbsp. of pure dry pectin to equal one standard pack of Certo liquid or a box of dry pectin (which already has some sugar in it). The strength of the pectin can vary depending on the source/mfg.

I go by a "sheeting" method on the back of a spoon to tell if it is properly thickened.