Low Sugar Pectin with Sugared Jelly?

kriswrite(zone 8)April 4, 2013

Yesterday, I harvested dandelion petals and began making dandelion jelly., only to discover I didn't have quite as much ordinary pectin as I needed. I substituted half of the needed amount with Ball's Low or No-Sugar Needed Pectin. The first batch came out fine.

I won't be able to go shopping for a few days, so I'm wondering if I should do the second batch with 100% Low or No-Sugar Needed Pectin. The recipe calls for 4 cups of sugar. Will the jam turn out okay?

Thanks for the advice!

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I haven't used commercial pectin in a long time, but I would *think* you could use as much sugar as you wanted even with no/low sugar pectin. I'm not positive since I've never experimented with it.

Do post your recipe - sounds interesting!

    Bookmark   April 5, 2013 at 4:20PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Agree with malna. Low sugar/no sugar pectin does not mean you cannot use sugar with it, just that you don't have to. How much sugar you use with it is up to you.


    Bookmark   April 5, 2013 at 8:40PM
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kriswrite(zone 8)

Thanks! I ended up making a special trip to the store - just to be sure. Here's my recipe, which I've been using for a few years now. My kids love it!: http://proverbsthirtyonewoman.blogspot.com/2012/04/making-dandelion-jelly.html

Here is a link that might be useful: Dandelion Jelly Recipe

    Bookmark   April 10, 2013 at 7:59PM
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Hmm. Dandelions don't grow where I am. But couldn't you do this with calendula or lavender flowers, too?

    Bookmark   April 11, 2013 at 8:33AM
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kriswrite(zone 8)

No dandelions? I thought they grew everywhere!

You can do it with any edible flower, really. Dandelion petals just have a nice, sweet flavor.

    Bookmark   April 12, 2013 at 7:33PM
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