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Try using mallow root. It is where the confection got its name, and is the very ingredient that has been superseded by gelatin.


To thicken a liquid with xanthan gum, first disperse it in another powder, use small amounts, and once in the liquid, mix well. Whenever I use it in sweet dishes I disperse it in sugar (at a 10 to 1 ratio), and for savory dishes, in starch or salt. Xanthan is slow to mix, so I always do it with a food processor or blender. Small amounts means one part in ...


The book Putting Food By (Hertzberg) has a recipe:10 lbs. apples yields 1 pint pectin. Seems jam & jelly specific.

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