There should be an expiration date on it somewhere, right? On another canning forum someone posted this response to the same question. It's from Kraft Foods who makes Certo: "We recommend that you use the pectin in your recipe by the "Best When
Used By" date. We cannot guarantee the same quality or rate of recipe
success if used after that date."

They go on to talk about how it should not be frozen and that fridge storage won't extent its life.

In my personal experience - which is limited with the liquid pectins - it is not worth keeping any of them past their exp. date.

Dave

L, I agree with Dave. I have "issues" with liquid pectin anyway, and only use it for Habanero Gold, which sometimes gels and sometimes does not. If it's past the expiration date, I clench my teeth and make myself throw it away.

Now, if you are only looking for "thick" and not for an actual gel, you could make some syrup for pancakes or desserts like ice cream, if you can get some good fruit. Apple cinnamon might be nice this time of year...

Annie

Certo had a recipe for "Dutch apple pie jam" using it. I might try it. Or I might throw it out. I was just wondering if there was some other use for it. I'm not a big fan either, and I got some because I made some pepper jelly but I don't know if I want to make that again. It makes so darn much and I don't eat it that often.

NCHFP has several fruit jelly recipes that call for the liquid pectin - cherry, mixed fruit, grape, cherry, mint, etc.

Dave