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Pectin vs. sure gel

[Replies: 3]

Last Post Jul 18, 2008 5:56 AM by: Moderator_Jane

Moderator_Jane

Posts: 1,656

Re: Pectin vs. sure gel

Posted: Jul 18, 2008 5:56 AM

> Is one of these better to use if making rhubarb jam
> and using no sugar? Thanks! My husband hates
> anything sweet.

The strawberry-rhubarb jam I made was tart even with sugar. If you make 100 percent rhubarb jam, it's probably going to be even more tart.

Has your husband had rhubarb jam in the past he liked?

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csnowman00

Posts: 340

Re: Pectin vs. sure gel

Posted: Jul 17, 2008 12:38 PM

The problem is that Kraft doesnt look like it has a recipe for rhubarb jam using the Sure Jell for Lower Sugar. So if you are looking for a recipe that guarentees success, it looks like your only 2 choices are using Certo which will create a jam with 8 grams of sugar per serving or Sure Jell which will give a jam with 10 grams of sugar.

Hope it helps,

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kopperhead

Posts: 289

Re: Pectin vs. sure gel

Posted: Jul 17, 2008 11:30 AM

First of all, Sure Gel is pectin.

Regular pectin and Sure gel need sugar to work.

You'll need to search out special "low sugar" pectin, but even that might require some sugar.

Are you really sure you want to make rhubarb jam with NO sugar whatsoever?

My mother forgot the sugar in a rhubarb pie once and OMG that was a disaster. It was inedible.

Good Luck anyway.

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jolleynoonan

Posts: 2