have you done them with no sugar? with no pectin? if you will eat it soon do we need sugar and pectin? ? will it just be watery with no pectin? if we don't use sugar can we still omit the pectin? thanks for the great tutorial!
have you done them with no sugar? with no pectin? if you will eat it soon do we need sugar and pectin? ? will it just be watery with no pectin? if we don't use sugar can we still omit the pectin? thanks for the great tutorial!
Great questions, @micheletrainer! I've done the berry jam without pectin - just the same amount of corn starch (got to mix into a bit of the juice before adding to the batch). It came out a bit more liquidy than I like. The sugar draws the juices out, helps the jelly/jam/preserves gel, and helps with preserving as well (https://www.sugar.org/all-about-sugar/sugar-in-jellies-and-preserves/) - I don't think there's a real substitute, although it might be worth trying honey (but only if you're going to eat it soon!).
It might be worth experimenting with just to see how it comes out, without pectin and sugar. Might make a nice syrup to drizzle over pancakes, crepes, pound cake, or even ice cream. Ohhhh... now my mouth is watering!
@steemitpatina maybe I'll try molasses! I'll let u know....we can DM on twitter (same handle) thanks!