Low Methylester Pectin - Low/No Sugar Jams
Low Methyl Ester Pectin
Make diabetic-friendly jam, or just lower your sugar intake.
Low methyl ester pectin is a pectin that needs the addition of calcium in the form of monocalcium phosphate to form a gel. The advantage in using this pectin over traditional high methylester pectin or Jamsetta is that you do not need to add sugar in order to get it to set. You can add sugar to taste, which could be much less than in traditional recipes, or you could add an alternative sweetener, such as honey or stevia. I regularly use this pectin to make low-sugar jams with only 200 to 400 grams of sugar per kilogram of fruit or when making no-sugar jams where I use stevia or xylitol instead of sugar with great results.
This product replaces Pomona's Universal Pectin, which is also a low methyl ester pectin but ours is packed here in Australia.