+
Home Cooking

What is wrong with using commercial Pectin in Jams?

foodaholic8 | May 22, 200807:09 PM     17

Hi everyone,

I was wondering if any jam makers out there could help me out. I am new to making jams (and to these boards) and I was wondering why people have such a negative attitude towards natural powder pectins. I want to start jamming our local fruits and would like to make enough to get through the winter( we are jam nuts). Both my parents are diabetic and the old recipes I have from my grandmother require a lot of sugar to preserve them. I wanted to use the low sugar pectin so that my parents can enjoy the jams too, but after doing some research I'm skeptical. If I take my old recipes and lesson the sugar will they still keep through the winter.

Oh and I properly hot water can everything.

Thanks for your input in advance!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

13 No-Bake Summer Desserts That Are Stress-Free & Delicious
Recipe Round-Ups

13 No-Bake Summer Desserts That Are Stress-Free & Delicious

by Jen Wheeler | Looking for some easy 4th of July dessert ideas that are ideal for grilling season? Look no further...

11 of Our Most Popular Sides for Summer Grilling & BBQ Season
Recipe Round-Ups

11 of Our Most Popular Sides for Summer Grilling & BBQ Season

by David Watsky | You're well on your way to a great grilling season with our 13 most popular BBQ recipes and even a...

How to Make Wine Pops, the Coolest Summer Treat Around
Recipe Round-Ups

How to Make Wine Pops, the Coolest Summer Treat Around

by Joey Skladany | Ladies and gentlemen, may we present to you the wine pop, a.k.a. your new favorite (and innovative...

This Mixed Berry Pie Couldn’t Be Any Easier to Bake
Food News

This Mixed Berry Pie Couldn’t Be Any Easier to Bake

by Amy Schulman | Best friends Malaka Wilson-Greene and Erica Freeman didn’t expect to land in the baking world. The...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.