Fruit gelee candy-? I am trying to make low sugar fruit juice candy, using Pomona's pectin, and could not?

Question

get all the pectin to jell. It left big clumps at the top. I am not sure yet if the candy completely gelled properly. I added the pectin and calcium water before boiling, as the recipe stated, and used baking soda to lower the pH of the juice. Any suggestions from other users? Thanks!

I used blueberry juice, which is not one of the "forbidden fruit" fro jelly making! Thanks for that suggestion- I didn't think to add that detail.

Answer 1

Try concentrating the juice a little more (evaporating its water) because it's so liquid it may nid less liquid or more pectin.

You may also want to try this:

4 1/2 cups crushed strawberries (any non-forbiden fruit may work), about 2 quarts
2 tablespoons lemon juice, prefer fresh
1 (1 3/4 ounce) box no-name dry pectin
1/2 teaspoon margarine
7 cups sugar, measured into bowl

Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)
Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
If you don't want to process I see no reason why you can't just put in jars or containers and freeze.

Answer 2

Jello is a great selection, despite if I ought to declare i'm no longer diabetic, yet i for my section like the sugar unfastened variations of Jello and Pudding. perspective foodstuff cake is yet another exellent selection. My father in regulation is a diabetic (form 2) and he loves it once I make perspective foodstuff cake with strawberries. I easily have additionally found that baking with splenda is a great selection. by way of trial and blunder, I easily have found that the Splenda baking blend (0.5 sugar and 0.5 splenda) is the terrific for stuff that needs to upward thrust, which incorporate brownies and rapid breads. I only at the instant found a banana bread recipie that makes use of in ordinary terms 3/4 of a cup of brown sugar as a results of fact the sweetner, which I substituted with the Brown sugar Splenda. My father in regulation likes it extra beneficial than regularly occurring breads. I easily have desperate that this twelve months, i'm going to do all my christmas baking with Splenda, as i understand a number of diabetics who continually sense surpassed over while it includes christmas cookies. i attempted out some cookie recipies for Thanksgiving making use of Splenda, and the non diabetics in my relatives had no theory that there wasn't any subtle sugar. I easily have yet to discover a recipie that can not be switched over to apply it. The ordinary splenda works stable in baking too, yet you don't get the comparable upward thrust as with the baking blend.

Answer 3

Some juices will not ever gell. Like kiwi and maybe pinapple. So maybe the fruit you tried was like this.