Low-Sweetener Fruit Juice Jello
Miscellaneous
Low-Sweetener Fruit Juice Jello
Low-Sweetener Fruit Juice Jello is made with unsweetened fruit juice and Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
Yield: 4 to 5 cups
Ingredients
4 cups unsweetened fruit juice
4 teaspoons calcium water
¼ cup lemon juice if required (See Note in Step 2 below.)
½ cup up to 1 cup honey or 3/4 cup up to 2 cups sugar (Other dry or liquid sweeteners that measure like sugar or honey can be used in place of sugar or honey.)
4 teaspoons Pomona’s pectin powder
Before You Begin
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
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Directions
1) Measure juice into sauce pan.
2) Add calcium water and lemon juice (if using) and mix well.
Note: Apple juice & white grape juice require lemon juice.
3) Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
4) Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
5) Pour hot jello into serving bowl or individual dishes. Let cool down.
6) Refrigerate until well jelled.
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Could you omit the sweetener?
If you’d like to omit the sweetener, you’ll need to make a liquid pectin. For 4 cups of mashed fruit or juice, use either ½ cup water or unsweetened fruit juice (if you’re using 2 or 3 teaspoons of pectin) or ¾ cup water or unsweetened fruit juice (if you’re using 4 teaspoons of pectin).
Make liquid pectin by measuring the correct amount of water or juice into a small sauce pan and bringing it to a boil. Put boiling liquid in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute until all powder is totally dissolved.
Add the liquid pectin to the boiling fruit or juice mixture, which should already contain the calcium water and lemon juice (or lime juice or vinegar) if called for in the recipe. Stir while mixture returns to a full boil. If you taste your jam before jarring and it isn’t sweet enough, you can add however much sweetener you want at this point. Stir well and return mixture to a boil, remove from heat, jar and process according to the recipe.
I can’t see using 4 cups of undiluted lemon juice to make lemon “jello”. So what proportion of lemon juice to water would you use? Thank you.
We would recommend starting with 1 cup lemon juice and 1 cup water and seeing if you like that ratio. Then adjusting from there to get to your 4 cups.