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Thoughts on Jam Sugar?


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#1 Stone

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Posted 04 October 2019 - 07:49 PM

Do you use it? Or just add pectin to regular sugar?



#2 Rich

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Posted 04 October 2019 - 08:38 PM

Adding pectin to sugar works just as well - just don't add too much, it will solidify. 



#3 Stone

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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?



#4 joethefoodie

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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.



#5 Behemoth

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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.) 


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#6 Sneakeater

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Posted 05 October 2019 - 03:39 PM


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