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Title: Sugar Free Fruit Pectin
Categories: Jam Diabetic Info
Yield: 1 Servings
| 1 | Text file |
I began a research project last year trying to find a way to make jam and jelly without using any sugar or at least very little sugar so that the full taste of the berry being "jammed" would still exist after processing.
Sure Jell and Ball and Certo didn't do it for me. Even sugar free Sure Jell.
So I went to Pomona's Universal Pection. First of all, its natural. They make it from citrus peels and pulp. Second, it has a great price and they give great service.
The pectin is activiated by calcium that's naturally in most fruits, and not by adding tons of sugar as the commercial products require.
In each box you get a packet of pectin powder and a packet of monocalcium phosphate. The second packet is dissolved in water. When your jam has reached a full boil you add the proper amount of pection, then after it's been back to a rolling boil, you cut the heat and add a tsp or so of the calcium water. And voila! Jam that sets and doesn't have a speck of added sugar.
You can use honey, pure cane sugar, brown sugar, white sugar even nutrasweet -- anything you want to sweeten up your jam. Or go wild and try it without any extra sweetner. You can even double and triple recipies and it still will complete its jell when it cools. It's almost foolproof.
I've been impressed by them. You can call them at (413) 772-6816 and they'll ship you a consumer pack or try a local natural foods market or co-op.
And honest, I have NO connection with these folks. I just like supporting a business that isn't run by a huge corporate board.
You can write them at : Workstead Industries, PO BOx 1083, Greenfield, MA 01302