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Wed, Jun 12, 13 at 12:56
| So, in the ball book it says you can reduce the amount of sugar. For strawberry jam it says 2 qts strawberries and 6 cups of sugar. That really seems like a lot. I want it to be sweet but not hurt your teeth sweet. It says it makes 4 pints, so that is 1 1/2 cups sugar per pint. Would 4 cups be enough? Thanks! |
Follow-Up Postings:
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| Sugar working with standard pectin is what makes jams set, get hard vs. just be syrup. So when you reduce the sugar you get a much more liquid jam. The way to solve the problem is to use Balls Lo-No Sugar Pectin.or Pomona pectin. With them you can reduce the sugar as much as you want and it will still set up well. As an alternative you use a low/no sugar jam recipe specifically developed for using less sugar or artificial sweetner. You can read much more about all this at NCHFP. Dave |
Here is a link that might be useful: NCHFP - How do I make jams and jellies
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| Thanks so much! I just got home from Walmart and bought the low sugar pectin you are talking about. I will let you know how it turns out. |
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| Well, I think it turned out. Not 100% sure I guess until I open one. I had one that was only 1/2 full so I'm going to go a head and use it. It sure looks pretty in the jars! lol |
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