| T O P I C R E V I E W |
| FieldsofThyme |
Posted - Jun 29 2010 : 10:19:54 AM
do I really need fresh lemon juice? I bought Sure-gel Certo to make it. I didn't know they sold lower sugar pectin. Anyway, do I need lemon juice?
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| 2 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Jun 29 2010 : 1:04:52 PM
I've never added it, but I don't use Certo liquid pectin for my jams, only jellies. Don't know if that makes a difference or no...
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| msdoolittle |
Posted - Jun 29 2010 : 1:01:23 PM
I don't think that the lemon juice is required...I think for berry jams it is optional. I haven't ever added any to my blackberry jams and I haven't had storage problems with them.
There is lower sugar pectin, as well as a product which requires the addition of calcium water, which is very, very low to no sugar, I believe. You are supposed to be able to just use fruit juice concentrates to sweeten with it. I have it; the brand is Pomona, and I got it at the natural foods store. I have yet to use it, though, so I can't report results.
Also, I would like to try MJF ChillOver powder, too!
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