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

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  • From: nottke1 <nottke1@earthlink.net>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Low Sugar Jams/Jellies
  • Date: Wed, 15 Aug 2007 20:28:29 -0400 (GMT-04:00)

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@uwstout.edu>
>Sent: Aug 15, 2007 8:33 AM
>To: North American Fruit Explorers <nafex@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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