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nafex - Re: [NAFEX] Low Sugar Jams/Jellies

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  • From: "Erdman, James" <ErdmanJ@uwstout.edu>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Low Sugar Jams/Jellies
  • Date: Wed, 15 Aug 2007 07:33:58 -0500

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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