Low Sugar Fruit Pectin

Love this pectin! Works so well that I need very little...only 3-4Tbs/batch with 1cup of sugar/4cups fruit...saves me money & tastes great!

Second purchase of this. Much more affordable than the boxed pectins

I've made two batches of peach jam thus far and have had success using this. Will purchase again.

They talk about using it like you do for the Box Pectin sold in the big stores. I can only believe they are talking about Sure Jell which I have used with no problems in the past. I did 2 batches of Black Berry preserve and prepared it just like I have in the past. I measured out 43 grams of the Pectin and added it to the boiling fruit along with a 1/4 cup of sugar. After boiling for another minute I added the rest of the sugar and brought to a full boil again for another minute. I place finished product into pint jars and placed in boiling water for 20 minutes. Removed from water and set on counter to cool. Next day no a single jar jelled. I had Black Berry syrup. I ran another batch using Sure Jell and it turned out perfect. I would not buy this pectin again and I am throwing out what I have. In addition I sent a email to the manufacturer and received no reply.

I wish I found this bulk pectin years ago!! The bag states “usage should be 5% of total batch weight” and it makes so much sense! No more trying to get the exact number of cups (not very accurate either) for the box stuff, which I was never sure would set without having to use two. Now I just weigh the fruit BEFORE adding anything to it, then multiply the total weight times 5% and that tells how many grams of pectin is needed. I personally found 25% sugar is an excellent ratio. I found this stuff at the end of my jam season last year and fell in love immediately. This year I made my entire year supply of strawberry jam in two batches (4000 grams/about 8 quarts of strawberries went into each)! And raspberries have been a breeze! Pick during the day, then jam early the next morning with how much is available, large or small batch! I also only had two quarts of mulberries and so I made a small batch using the ratios and was able to get 4 half pints! Love this stuff! If you stick to the ratios, and know how to make jam, it works every time. 👍🏻 And BTW I started making my own jams and jellies back in 2013 so I am no novice, and have lost many batches bc I didn’t realize it was all about the ratios, but those days are gone!

I have now used this pectin for two types of freezer jam, peach and raspberry. The first one was the peach. It is like a chunky syrup and is great on pancakes, waffles etc. The raspberry is a little better but I almost doubled the amount of the pectin that my recipe called for. So, yes it works, but not well. I like a thick, less sugar, more natural jam. This is only so-so. I will probably go back to using Sure Gel as it has never failed the thickness test. It's just a lot more expensive...

My primary reason for purchase was to thicken yogurt which I make frequently. This pectin has a very low pH and if added before cooking the milk, causes it to curdle and be grainy. I can compensate by cooking the pectin separately and adding it to the yogurt culture medium after it has cooled (when I add the inoculate). However, it is a bit of a pain. Judee's pectin (https://www.amazon.com/gp/product/B09M51FXH1/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) is much easier to use as I can mix it in before I cook the milk.

I have been looking for the low sugar Sure Jell in stores locally but was having a hard time finding them so resorted to looking for them on Amazon. I had never thought of buying this in bulk (except for the 3 box pack at Walmart). Then I found this 1 lb bag and was amazed at the cost savings! I used the same instructions as the 1.75 oz box I was buying at the store. My jams set up perfectly and I saved a lot by purchasing this in a bulk bag. I'll never go back to the little boxes!