Post #3945637
2026-07-19 20:54 UTC
@FtRupertTed@mstdn.ca Have you tried Pomona pectin? It's a lot more flexible in how much (and what kind of) sweetener you can use and still can safely. I really like it. I also think it's easier to get the jam to gel nicely.
Replies (1)
-
@FtRupertTed@mstdn.ca 2026-07-20 01:04
@scififan@kind.social I haven’t tried that brand. I’ll see if I can get some though. With the last batch I just did there was 5 cups of sugar and, boy, nobody needs that much in their jam.