Is this good for low sugar cooked jam? It is much cheaper than low sugar pectin. Have you cooked and sealed in sterile jars
1417564
It's freezer jam pectin. I LOVE it. So much better than the high sugar pectins. But I wouldn't use it for cooked jams. Have you ever made freezer jam? So easy and so good!
1759197
This depends on how you normally prepare you freezer jam. If you do it the traditional way, by preparing your jam on the stove and then simply freezing instead of canning, this can be used for freezer jam. If you're used to using some of the newer "no cook" gelling agents marketed just for freezer and refrigerator jam, this pectin won't work without changing your process. Traditional pectin requires cooking to develop its gelling capabilities.
1957545
Classic pectin has to be cooked - it's best when making jams and jellies that will be sealed in jars. Instant pectin is great for small batches or for jams and jellies that will be made and stored in the fridge or freezer, and eaten within the recommended time. Since I like using stevia or just the fruit's sweetness, I like using instant pectin. I also use instant pectin to make my own salad dressings that are sugar-free. I hope this helps!
1632149
I haven't used it for jams, I have only used it for Apple pie filling, I'm sure you can look it up online, simply canning is a good website
302392
This instant pectin is not cooked. You make your jam, let it set to gel, then store it in the freezer or keep it in the refrigerator for 3 weeks. I have not tried instant pectin it in a cooked jam. I have used it for fig, blueberry, strawberry, & raspberry. The freezer jam taste just like fresh off the vine. It is the only kind I use now. I don't bother with the cooked versions. I have not made ginger marmalade but why not give it a try.
768316
I have never had a problem with the seal. Although you don't have that little bump you have in other jars, this one is just a matter of trust. I tighten the lid really good. When I make jam and after I put the lid on, I just tighten the lid, turn the jar upside down (Inversion) and set for 5 minutes. Turn over and it is sealed. Now remember the jam is hot and would seal as would a ball lid on a jelly jar. Are you putting in a cold liquid or hot liquid? Cold may make a difference.
1330326
This pectin will keep indefinitely in the box. To use it, you have to mix the calcium powder with water. I've kept the mix in my fridge for probably 12 months with no problems. I keep the extra pectin in the opened, but clipped shut package in a cabinet. I haven't had any problems yet!
1953173
The instructions say to put the filled jars in a boiling water bath for 10 min. Be sure they are sealed. It says they last about 3 weeks once opened. I would think they would last much longer if they are refrigerated. My freezer jams too. I do cook the fruit to make it the consistency of jam, but mine last a long time in the frig. It works great!
2145957
As nearly as I can determine, it's gonna be about like sugar or honey. If I'm storing either for any serious length of time, I lightly vacuum seal the jar (not hot water seal, just use my vacuum sealer and an inner lid on a Mason jar) but I doubt that's necessary. Pompeii's discovered honey was edible. The worst that could happen with this stuff is that it would return to liquid in a few decades.
410400
I just made strawberry using Stevia. I almost didn't need any sweetener, but, yes it works just fine. I also made apple cider jelly with Splenda that also works fine. The nice thing about the instant pectin is that you can always add more the next day to get the consistency you want, without having to boil like with the regular or low/no sugar method.
526447
I have used with sugar using the lower sugar recipe and also with Splenda. My husband like the sugar in his jam and I would rather not. There are instructions on the container for the low sugar recipe. This is a good buy compared to the stores in my area. Thanks for the question and good luck:)
1788975
Sorry, I have not made jerky; but if I do I will look for demos online. Generally, the lower the temperature, the longer it takes to dry; and in theory, the more nutrients remain.
472076
I noticed some low or no sugar recipes on the website 'fresh preserving dot com' . Just go to Recipes & pick the filter FreshTECH Automatic Jam / Jelly Maker so it narrows the results. You can narrow it further by choosing a specific fruit. God bless you!
1957546
The classic pectin requires a high amount of sugar in order to set. The low/no sugar pectin will set without any added sugar due to the addition of dextrose in the product. The instant pectin would likely be for freezer jam/jelly and would break down with heat process canning.
2141115
Nelly, it's made with pure citrus pectinand is activated by the calcium powder. I love it because you use very little sugaror sweetener to make your jams and jellies. You taste the fruit not a lot of sugar. This is a great product. Hope this helps. Anita
1799232
Liquid Pectin uses sugar - and a LOT of it - as the active ingredient for creating a jell consistency. Pomona uses Calcium. I have not tried converting it from a chemical standpoint to any older recipes, but have created new recipes by bridging the gap between an older recipe that I really like the flavor of so that the important elements are echoed in the Pomona jam. I got the pomona book, and just started using their recipes as a jumping off point. I like that their stuff does take a lot less sugar, so that I get more of the actual fruit flavor. Hubs is diabetic, so he's happy that he can afford to eat jam a bit now, too. Get a box of the pectin and there is a general guideline sheet inside that may help you do an acceptable conversion for your recipe. I will say that recipes I have which call for liquid pectin can take up to 3 weeks to actually set, but with Pomona you pretty much know within an hour. I've never had a failure, and I'm gearing up for Christmas now, with more than 14 cases done this year alone.
1207689
I believe this is a syrup. Powdered pectin uses 1 box for a batch of jam. I prefer the no-sugar or low-sugar powder pectin that comes in a pink box. There are recipes included usually. I just bought some at Amazon and they did not have recipes, but the box refers you to a website.