Hey. I just saw some low-sugar pectin in the supermarket today that claims you can make jams with it using 25% less sugar. However, I'm wondering if low-sugar pectin has some sort of evil chemical in it that makes the jam gel easier than regular pectin. Why couldn't i just use regular pectin and reduce the sugar? why do i need to buy a different type of pectin?
I also want to know if it gives any sort of differing taste or something from the potential evil chemicals. I want to use less sugar because I'm hoping for a more pronounced fruit flavor. thanks.
By the way, the brand of pectin is SURE-JELL.