cranberry jelly
I have to brag a bit. Yesterday I picked a ton of high bush cranberries and froze them (to make them easier to get off the stems). Today I made cranberry jelly (first time ever). It turned out beau...
Forum Discussion
Super_Dave wrote:
Mocoondo, how much sugar do you use with your low/no sugar pectin? I use 4 1/2 cups sugar to 6 cups of fruit and get super solid jam. Each fruit does however have a different level of its own natural pectin. I've also come to think that Ball pectin sucks so I use a different brand now.
We use the "SureJell" brand of pectin and it works great...pink box is the low sugar variety. It just happens to be what is always available at our grocery store. The amount of sugar depends on what you are making but it is generally between 2 1/2 and 5c, which is still a lot, but a whole lot less than when using the regular pectin and I find the low sugar pectin to yield a sweeter end product. We follow the recipe exactly as printed in the insert that comes with each box of pectin with the exception of the amount of pectin. We use 1 1/2 boxes for each batch. 1 1/2 boxes gives us a perfect set. You can find the insert here:
http://www.kraftrecipes.com/SiteCollectionImages/brandhub/pectin/SureJell-Light-Insert.pdf
