[NAFEX] Low Sugar Jams/Jellies

nottke1 nottke1 at earthlink.net
Wed Aug 15 20:28:29 EDT 2007


Jim,
Like Don Yellman, we have backed off by about half the amount of Pomona pectin that we use to avoid the jam or jelly being too hard to spread.  I have never had a un-jelled batch - sounds like you ought to talk to the Pomona folks about it.
Jim Nottke
Pfafftown, NC

-----Original Message-----
>From: "Erdman, James" <ErdmanJ at uwstout.edu>
>Sent: Aug 15, 2007 8:33 AM
>To: North American Fruit Explorers <nafex at lists.ibiblio.org>
>Subject: Re: [NAFEX] Low Sugar Jams/Jellies
>
>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.  


Jim Nottke
Pfafftown, NC



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