help - added the sugar before the pectin
ruthm
16 years ago
Featured Answer
Sort by:Oldest
Comments (12)
sautesmom Sacramento
16 years agoreadinglady
16 years agoRelated Discussions
Your best no- and low-sugar-added recipes
Comments (11)Dave - I always wonder why the US uses volume measurements for dry ingredients when there is so much margin for error. Do you think you'd ever go over to weight? Is there any movement in that direction? Habit probably. But hey it's better then "pinch of" and "handful of". :-) Was talking about that with the grandsons last week and apparently they are learning it the 'new' way in school along with metrics (which they prefer). They were trying to explain it to me. So while Grandpa tends to go Huh?? the younger generations are much more open to making the needed changes it seems. Every time the issue has come up in the US in the past - from what I read anyway - the baby boomer generation (we AARP members) tend to raise cain. But yes I do see a very gradual (some would call it sneaky) shifting in labeling and measurement instructions. Government is just waiting for we old stubborn foggies to die off before making it all official and required. Dave...See MoreMake low-sugar jam with no-sugar pectin?
Comments (22)Monique, The calcium water is no big deal. You mix what they tell you in a little jar. Store the rest in the fridge. The only thing with the Pomona's is that is it hard to dissolve, so I blend one cup of juice with the pectin, then add to the fruit or juice. I tried adding it to the Splenda like they said, but it was really lumpy. I had to take the immersion blender and blend the pot of jelly. Then, I had a lot of foam. I used 4 cups plum juice, the Pomona's dissolved in one cup boiling apple juice (no sugar), calcium water, and 2 cups Splenda. It is wonderful tasting ! I think that stuff will gel anything in the world, too. I am glad you are thinking about taking care of yourself now. I was like that at first, and now am diabetic. It isn't that bad, but it is just a bother because I have to plan my life around eating times, and have to eat certain amounts of certain foods. You really have to be disciplined. You do the same exact things for being prediabetic, if you take care of yourself as you should. Best wishes to you....See Moreplum jam -- added sugar before pectin ....
Comments (6)I think it may be just fine. Several recipes for plum jam will read like this one: "Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add dry pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat." Plum jam is one I don't add pectin to at all, I just cook longer and it sets reliably. Have you tried testing a bit on a plate in your freezer for about 1 minute to see if it jells? Or a spoon dipped in and coated can give you a clue too, if the jam hangs off the edge of a spoon instead of dripping off its a good indication its going to set. Let us know what happens....See Morehelp with apple pectin
Comments (11)I've also seen recipes using applesauce and no commercial pectin at all, recipes with gelatin and some chefs have mentioned using Pomona, sometimes without the calcium depending upon the level of natural calcium in the fruit. Pate de fruits are tricky enough as is. They have to set perfectly - not too soft to hold their shape, not exuding liquid, not tough and rubbery. I would be hesitant to switch forms of pectin in a given recipe or from powdered to a homemade apple pectin base because the added liquid could really throw the results off. I've heard enough chefs and confectioners talk about the expense of failed batches. Carol...See Moreshirleywny5
16 years agoksrogers
16 years agoruthm
16 years agoHU-265259381
3 years agolast modified: 3 years agoHU-736000993
2 years agoSteven Littlejohn
last yearKate C.
last yearSonya Sano
9 months agoVince Chua
last month
Related Stories
COLOR8 Pink and Purple Rooms Sans Sugar Shock
Little-girl dreams find grown-up expression in rooms that work pink and purple into chic and sophisticated palettes
Full StoryMOST POPULAR7 Ways to Design Your Kitchen to Help You Lose Weight
In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better
Full StoryLIFE12 Effective Strategies to Help You Sleep
End the nightmare of tossing and turning at bedtime with these tips for letting go and drifting off
Full StoryFLOWERS AND PLANTSHelp Monarchs and Other Butterflies by Planting Common Milkweed
Summer-blooming Asclepias syriaca is an important larval host plant for the monarch butterfly and attracts a number of pollinating insects
Full StoryHOUSEKEEPINGDon't Touch Another Stain Before You Read This
Even an innocent swipe with water may cause permanent damage. Here's what to know about how rugs and fabrics react
Full StoryGARDENING AND LANDSCAPINGLandscape Tour: Two Acres of Rural Hillside in Maine
An orchard of crab apples, a grove of sugar maples, even a hayfield ... pastoral landscape beauty doesn't get more idyllic than this
Full StoryDECLUTTERINGSmall Steps for Keeping Your Housekeeping Resolutions
Take a different approach this year, making simple, positive changes that add up before you know it
Full StoryGARDENING GUIDESWelcome Sweat Bees to Your Garden Throughout the Growing Season
Look before you swat! These friendly sweat bees will feed on your sweat on a hot summer day, but their main buffet is flowers
Full StoryBEFORE AND AFTERSKitchen of the Week: Bungalow Kitchen’s Historic Charm Preserved
A new design adds function and modern conveniences and fits right in with the home’s period style
Full StoryHOUZZ TOURSMy Houzz: Wasting Not, Wanting Not in a New Portland House
Salvaged and secondhand elements make for a home that's earth conscious, thrifty and beautifully personal
Full Story
moosemac