[NAFEX] Low Sugar Jams/Jellies
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
> 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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