EXTENSION - UNL Food
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 ................
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