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msdoolittle
True Blue Farmgirl
1143 Posts
Amanda
East Texas
USA
1143 Posts |
 Posted - Jun 29 2010 : 1:01:23 PM
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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!
FarmGirl #1390
www.mylittlecountry.wordpress.com |
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canning black raspberry jam question
