[NAFEX] Low Sugar Jams/Jellies

Erdman, James ErdmanJ at uwstout.edu
Wed Aug 15 08:33:58 EDT 2007


I haven't had much luck using Pomona's Pectin.  I try it every year, and follow the instructions very carefully, and it always comes out runny.  Not at all what I want in a jam or jelly.  
 
Anyone have any secrets to share??
 
Jim, in western Wisconsin
 
 
 
________________________________

Don wrote:
> It's not so much a question of the recipe as the type of pectin you use.  The Sure-Jell and Certo types require a great       > deal of sugar to jell.  Try Pomona's Pectin, a low-methoxyl pectin derived from citrus peels, that will jell with very low       > sugar, with artificial sweeteners, or no sugar at all.  
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