Home Cooking

Making jam-using less pectin than the recipe calls for?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 16

Making jam-using less pectin than the recipe calls for?

christy319 | Aug 15, 2007 03:20 PM

This is my first season making jam. I started using recipes from Christine Ferber's Mes Confitures, but I couldn't consistantly get the jams to set (she doesn't use pectin. The one I did get to set, by bringing them to 221 degrees, were the perfect texture but too sweet). I then tried Pomona's low sugar pectin, and of course that works like a charm, but I prefer a softer texture, not the super-jelled texture of commercial jam. So-does anyone know what will happen if I cut back on the amount of pectin I put in? Will I get a less jelled texture, or will the jam not set altogether? Thanks.

Want to stay up to date with this post?

Recommended From Chowhound