Last summer I tried making raspberry jam with Splenda and regular fruit pectin; I wound up with six jars of raspberry sauce.
It was supposed to be the uncooked jam you freeze, which works great if you use 3.000 cups of sugar.
Needless to say, I was very disappointed, because I have always made lots of jam, which we could now use on Almond Flour Pancakes, or as a filling for Almond Flour Pound cake, or as a topping for or even a swirl in homemade low carb ice cream.
Then, as I was leafing throught the Johnnie's Seeds catalog, the Pomona's Universal Pectin caught my eye because the text claimed that you could make jam with no sugar.
The people at Johnnie's didn't really know that much, but they gave the phone number for the company and I contacted them with my questions. They also have a web site:
www.permaculture.net/Pomona. The woman I talked to was very helpful.
I ordered some, but hadn't tried it until today. The pectin comes with good directions and they have a "Jamline" you can call if you need help or have questions.
Well, I made my first batch of no-cook freezer strawberry jam today and it tasted great and jelled beautifully. There are, of course, directions for cooked jams too, but we like the no-cook because they taste like fresh fruit.
The pectin is described as low-methoxyl citrus pectin that is activated by calcium. And it has no carbs, unlike the pectin you buy in the grocery store, which has 1 carb in every 1/4 tsp!
Besides tasting wonderful, my strawberry jam has .66 grams of carbs per tablespoon -
So if you are missing yummy homemade jam, I highly recommend this stuff. (NAYY, of course)
Karla
Pectin that doesn't require sugar
Bernardin No Sugar Needed Fruit Pectin
Hybrid Mode
