Take the 2-minute tour ×  I am making wine jelly and have run
out of lemons. I have some citric acid in the pantry. Can I use
the citric acid instead? The jelly calls for half a cup of lemon
juice. If I can use it, how much citric acid would I use?
share|improve this question Yes you can. Don't know about the
quantity though. I'd just add it in small quantities until it
tastes right. –  Chris Cudmore May 7 '12 at 23:54 @ChrisCudmore,
the lemon juice is used mostly to bring up the acidity, not for
taste. So adding the citric acid based on taste sounds like a
bad idea. –  Jay May 8 '12 at 0:59 Yep, unless you trust your
tongue as much as a pH meter, you're going to want to be sure
about quantities. –  Jefromi May 8 '12 at 5:27 Though
actually... I don't know your recipe, but I think wine typically
has a pH (3ish) well below the cutoff I've seen for boiling
water canning (4.6)? –  Jefromi May 8 '12 at 5:35  3 Answers 3
Yes, you can. In fact, many canning and jarring recipes
specifically call for citric acid.