Low Methylester Pectin - 250g
Sets Jam with low or no sugar!
Make diabetic friendly jam, or just lower your sugar intake.
Calcium Powder included.
Low Methylester Pectin:
Low methylester is a type of pectin that needs the addition of calcium in the form of monocalcium phosphate to form a gel. The advantage in using this pectin over Classic 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 a lot 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 no sugar jams where I use stevia or xylitol instead of sugar with great results.
Calcium Water (monocalcium phosphate) Ca(H2PO4)2:
Monocalcium phosphate is a salt derived from minerals found in nature. Both calcium and phosphate are vital to our health and wellbeing. Calcium phosphate is essential for skeletal development and in fact, your bones are made of calcium phosphate. Calcium phosphate is also added to foods to boost their calcium content and used to make calcium supplements. In jam and jelly making it is used to add the calcium necessary to form a gel when using low methylester pectin.
How To Make Calcium Water:
The calcium powder comes with your pectin. Put 1 teaspoon of your calcium powder and 250 ml of filtered water in a small, clear jar with a lid. Shake well before using. Store in the refrigerator between uses. Calcium water lasts many months in the refrigerator and can be frozen for extended storage.
See How To Make Calcium Water.
How Much Does it Make
will make approximately 190 x 250 ml jars of jam.
will make approximately 390 x 250 ml jars of jam.
will make approximately 780 x 250 ml jars of jam.
Some of our favourites are;
- Sugar Free Raspberry Jam
- Strawberry Jam with Stevia
- Mango & Chinese Five Spice Jam
- Peach and Walnut Jam
More recipes can be found in Valerie's book - Sugar Free Home Preserving
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I wish I had found it years ago!By: Suzanne Germain on 2 May 2020I have made two batches of jam with this pectin and can really recommend it. My very low sugar jam set perfectly and the taste is much improved with minimal cooking time.