![]() So, when I was asked by a reader for a jam or jelly recipe without refined sugar, I said, No. * Better Stevia ® is a registered trademark of the NOW Foods Company. I grew up making jam and jelly with my Grandmother, after all. Don’t use a whisk to stir the jelly in the pot with, or it will create a lot of undesirable froth.Boil in microwave for a few minutes (or you can do this in a pot on the stove.) Then put back into jelly bag to drain. Short of juice? Put the drained fruit pulp into a microwave-safe jug.Use something like a potato masher to mash with, not a blender or a food processor: the blades will affect the set of the jelly.The pectin powder will clump if you just mix it straight into the mixture that’s why you mix it with something first. ![]() Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.Because this is made with Pomona Pectin, you can double or triple the batch as desired with no ill-effect on the set of the jelly.If you use sugar, you can actually technically reduce the sugar as desired - Pomona pectin does not depend on any sweetener to set.How much sweetener you need will depend on the tastes of your crowd and how sweet / tart that particular batch of grapes was.OR 125 ml honey (½ cup / 4 oz), OR 1 teaspoon of liquid stevia OR another sweetener au choix, with quantities determined by you. SWEETENER: Instead of sugar, you could use ½ cup Splenda.More information about Sugar and Salt-Free Canning in general. When water-bath canning or steam canning, you must adjust the processing time for your altitude.įor stevia, Better Stevia liquid stevia was the stevia used. Bring back to a boil, follow canning directions above.Add the lemon juice, calcium water, and the liquid sweetener. ![]()
0 Comments
Leave a Reply. |