Have any of you used Pomona's Pectin in your jams and jellies. My

[cynupstateny]

understanding is that you can use less sugar than the recipe calls for, or you can use Splenda or honey if you prefer. I'm told it can't compare to no sugar or low sugar type pectin. Just looking for your thoughts on it.

 

[elenor]

I have a friend that uses 1 pkg. sugar free and 1 pkg. regular pectin.

Supposed to be very good and not as sweet. I'll try to get recipe and post it.

 

[cynupstateny]

Thanks, Elenor but I really don't care for the taste of the sugar free. That's why I'm trying this.

 

[elenor]

Let me know how it turns out.

 

[cynupstateny]

Sure. I'm waiting for the strawberries to ripen and the pectin to come in.