one of the reviews I read on here said to use the recipes on the Ball web site but I can't find any for the low-sugar pectin. help.
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!
472077
Here is a link to the pectin calculator. It helps you figure out how much pectin you need for certain fruits and the various pectin choices. I hope that answers your question. http://www.freshpreserving.com/tools/reference/pectin.aspx
472078
Inside the bottle label has the measurements for low sugar recipes based on which fruit you are using to make jam. There is a chart for no sugar recipes and a separate chart for low sugar recipes. The label peels back and remains attached to the bottle so you can't lose it. It then sticks back again via adhesive.
1346445
You can use granulated sugar...look on utube for demo videos & ideas, so helpful!
1854566
Give it a try and find out. I have used outdated pectin before, with mixed results. If something did not jell, I whipped it up in the blender and turned it into syrup. Nothing wasted.
1873349
You could, but it's better and easier to use it in food or smoothies as a thickener and get it into your diet that way. Go on Pinterest and lookup THM Glucomannan recipes. There's smoothies, sauces, and puddings. All really good.
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!
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.
1957548
The Ball Low or No Sugar pectin is formulated to give a good set with recipes that require low amounts of sugar, no sugar,sugar substitutes or honey. Classic Pectin requires a higher sugar ratio to fruit in the recipes to achieve a good set. Instant Pectin is used for non cooked /freezer jam and is not interchangeable with the Classic nor the Low/No Sugar pectin.
1799231
This actually makes a liquid pectin. It has formulas for creating your own recipes too. I think this is a great product.
102634
It's on the Lavanila website product page (2nd tab): http://www.lavanila.com/The-Healthy-Roller-Ball-Vanilla-Grapefruit_p_25.html
795493
Tom, thank you for your reply. I went to Grazia's website and asked the same question. Hopefully they will email the recipes to me. We'll see. Thanks again.
410401
I have never made jelly or jam with low sugar substitutes. Pectin is a binding agent for fruit and sugar. I would test this making a small batch and waiting 24 hours to see if it jells.
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.
793333
NOW used to make Apple Pectin, but I stopped being able to find it. I decided to try the Apple Fiber and quite honestly I get the same results. There is probably some technical difference, but I believe it is very similar. Maybe they just had it labeled incorrectly to begin with and someone made them change it. I always wished I still had the apple pectin bag when I first got the apple fiber to see if the ingredients were really different.
2223161
this stuff works great for jams and jellies. You can use it in freezer jams or canned jams and jellies. Pectin uses precise amounts and this sometimes does not set up. Add some Ultra gel and you are good to go. They have a cook book with many different recipes . I recommend it for learning how to use Ultra gel
1953172
I believe you can only use this pectin for tradition boil methods of jam. I don't see anything for freezer jams.
1035020
The box says that it has 1 packet of low methoxyl citrus pectin and 1 packet of monocalcium phospate. No sugar or perservatives. I have had a lot of success with it and buy it by the multi-pack. Good luck & have fun!
1988254
There is no required fruit/sugar ratio to use Ball RealFruit Instant Pectin. You simply use as much or as little sugar (or Splenda) as suits your taste. This type of pectin does not require sugar in order to gel. Keep in mind, however, that freezer "jams" made by using Instant Pectin will be more like a sauce in consistency compared to jams that are made with conventional pectin (and lots of sugar) and processed by boiling.