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[PDF File]OREGON STATE UNIVERSITY Extension Service
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Low/No Sugar Pectin Products Low-Methoxyl Pectin and Special Modified Pectin Products Are used for cooked jams/jellies usually Can be used for both low and no sugar products Can be sweetened with sucrose (table sugar), fructose or artificial sweetener, or natural juices like concentrated apple juice Do not freeze well

[PDF File]Making Your Own Apple Pectin - Forager's Harvest
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chart in a Sure-Jell packet; you have to understand something about what makes jelly jell. Basically, there are two factors involved in this: the concentration of sugar and the concentration of pectin. Too little of either one, and you end up with syrup. It is possible to compensate for a little less sugar with more pectin, or vice-versa ...

[PDF File]Low or No Sugar in Jams, Jellies and Preserves
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Brewer, S., 1990. Reduced and Sugar - Free Jams, Jellies and Preserves. University of Illinois, Co-operative Extension Service, 122 Mumford Hall, 1301 W. Gregory Dr., Urbana, Illinois 61801. Sure Jell® Pectin is derived from citrus fruit. Exact mea-s u er ments are necessary. Sugar and acid are used to control pectin concentration. Substitute ...

[PDF File]Using Clear Jel
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Using Clear Jel® GENERAL: Clear Jel®, a corn starch derivative, is a commercial thickening product used by bak- eries and for frozen food. This product is used the same as flour or corn starch.

[PDF File]All Natural Dutch Jell - Fisher's Country Store
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20 pk. sugar substitute 2/3 cup Dutch Jell Lite (rounded) For excellent jams and jellies with no sugar or reduced sugar added recipes, try our Dutch Jell Lite. Specially formulated natural fruit pectin blend which does not require regular sugar for the jelling affect.

[PDF File]See How to Make Strawberry-Rhubarb Jam - Easily!
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sugar or no-sugar pectin. You can add sugarto either and it cuts the amount of sugar you need from 7 cups per batch to 4 cups or less! And it tastes even better! On the other hand; I have never had success with the No-sugar pectin without adding ANY sugar. It always turned out runny and bland. You might want to try using the low sugar or no-

[PDF File]Preserving Food: Jellied Products without Added Sugar
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containing sugar. Jellied products without sugar or with reduced sugar can not be made by leaving the sugar out of regular jelly recipes. However, they can be made by the following methods: 1. Special Modified Pectins—These pectins are not the same as regular pectin. They will say “light” or “less-sugar” on the label.

[PDF File]EC448 (Revised August 2010) Let’s Preserve: Jams, Jellies ...
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will form a gel with one-third less sugar. The other type, low-methoxyl pectin, requires a calcium source for gel formation. Sure-Jell Fruit Premium Pectin can be used for making jams and jellies with at least 25 percent less sugar than traditional recipes, or Splenda® can be used to make jam and jelly with no added sugar. Follow the directions

[PDF File]o f C A L I F O R N I A Agriculture & Natural Resources
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4½ cups sugar 1 box Sure-Jell for Lower Sugar Recipes® Pectin 1. Prepare juice by mashing the pomegranate berries and straining the juice until you have six cups. Pour juice into an 8 quart saucepot. 2. Measure sugar into a bowl and set aside. 3. Take ¼ cup of the sugar and mix with the contents of the fruit pectin box.

[PDF File]EXTENSION - UNL Food
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pectin will form a gel with 1/3 less sugar. The other type, low-methoxyl pectin, requires a calcium source for gel formation. Sure-Jell® Fruit Premium Pectin can be used for making jams and jellies with at least 25 percent less sugar than traditional recipes or Splenda® can be used to make jam and jelly with no added sugar. Follow the directions

Sure jell pectin low sugar