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| Earlier this year I made the Australian Dried Fig jam recipe from Small Batch Cooking, and got raves from all the friends that got a jar.
But it seemed a little too sweet to me -- more sugar taste than fig. It's like to try a lower sugar recipe, but I know I can't just switch to the low-sugar pectin and cut the amount of sugar. (I can't, right?) Does anyone have a good dried fig recipe that lets more of the fig taste shine thru? Thanks! |
Follow-Up Postings:
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| The low sugar pectin should be fine. The recipe already calls for less than regular pectin. You might give it a try and see if you like the flavor. Another option is Pomona Pectin. You can totally control the amount of sugar since it isn't required for the set. Deanna |
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| I haven't used the Pomona pectin before; can I simply swap it in, and use the sugar to taste? Boy, does that open up a whole world of possibilities! Off to search Pomona pectin... |
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- Posted by teauteau KC5/6 (teauteau@swbell.net) on Thu, Dec 1, 11 at 14:15
| It's funny that this recipe would be brought up. I just made it Tuesday night. I'm not a big fig fan but man, this was delicious but...way sweet. Does anyone think maybe just cutting out some of the sugar would be okay? thx! |
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| I'm going to try it two ways this weekend, teauteau -- one with Pomona pectin, and one with the Sure Gel low sugar pectin and less sugar. Will let you know how they turn out. (I got a great deal on a ton of dried figs, and I'm going a littl crazy!) |
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