Do you use it? Or just add pectin to regular sugar?
Thoughts on Jam Sugar?
Posted 04 October 2019 - 08:38 PM
Adding pectin to sugar works just as well - just don't add too much, it will solidify.
Posted 04 October 2019 - 09:10 PM
So, I'm better off getting a two pound bag of pectin rather than a 2 pound bag of jam sugar?
Posted 04 October 2019 - 09:35 PM
I recently made some seasonal jams with no pectin; just sugar. A little apple juice. More important to bring it up to the right temp.
I'm just referring to refrigerator jams, not canning.
Posted 05 October 2019 - 07:41 AM
the nice thing about jam sugar is it usually has a formula vs. fruit like 1:2 or 1:1. Then you can skip the recipe and just wing it. (I always use slightly less than the stated formula and it still gels.)