Can I use Turbinado Sugar, Maple Sugar, Demerara, Moscavado, Coconut, or other large grain sugars when making jam or jelly with Pomona’s Pectin?

Yes you can, but because the pectin won’t mix well with the larger crystals and is therefore more likely to clump when the sugar-pectin is added to the boiling fruit or juice. To avoid clumping, you need to granulate these sugars in a food processor or blender before measuring out the amount you want.

Category: Ingredients Questions

Leave a Reply

Your email address will not be published. Required fields are marked *