I'm a very new, and passionate jam maker and am so glad to find this site. I am looking for jams with reduced sugar and have discovered Pomona Pectin. I want to love it for its versitility in batch size and sweetening agents but have had a few problems that I'm hoping someone can assist with.
I made a 2 cup batch of blueberry jam last night using 1 cup of Splenda, 1 tsp calcium water, and 1 tsp pectin (mixed in the 1 cup Splenda). I followed directions to a T. The end product was jelled too solid for my liking (I like jams to be thick and pourable, but this was like jello) AND I found the final product a little "grainy" (sort of like bits of the skins were littered throughout). I have never made blueberry jam before so don't know if its supposed to be grainy.
I want to continue using Pomona Pectin but I need help....please let me know if you have any suggestions. Thanks in advance! :)