Re: [CH] pepper jelly

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David --

I've never tried it, but I am interested.  Why are you using fructose?
 Is it for culinary or dietary reasons?  Or, some combination of both?

Matt

On 8/13/05, David Anderson <squtch@gmail.com> wrote:
> Has anyone else tried Pamona Pectin?
> 
> The pectin is set with calcium instead of sugar, so it sets up well
> with very little sugar or even sugar substitutes.
> 
> I was having trouble trying to get the supermarket brands to work
> using fructose instead of table sugar. As soon as I switched to
> Pamona, it was setting up by the time the jars had cooled.
>

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