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Thu, Apr 4, 13 at 12:19
| 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! |
Follow-Up Postings:
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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! |
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| 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. Dave |
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| 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
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| Hmm. Dandelions don't grow where I am. But couldn't you do this with calendula or lavender flowers, too? |
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| No dandelions? I thought they grew everywhere! You can do it with any edible flower, really. Dandelion petals just have a nice, sweet flavor. |
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