Aug
19
Has anyone used regular pectin to make jelly SURE.JELL, but reduce the sugar?
I do NOT want to use the insurance required Jell pectin Splenda. I like using the 7C. sugar in the recipe w / the regular SureJell, but maybe just cut the sugar in half? Has anyone done this means w / Good? THANKS!
I have the feeling that reducing sugar in an amount so large that the gelatin will not thicken properly. To pectin to thicken jelly or jam, there must be a considerable amount of sugar and acid. If the package says that the use of certain amounts of sugar, probably because the pectin is formulated to work with that amount of sugar.