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By T. REYNOLDS
Commercial pectins, although usually foolproof, rely on quantities of sugar to achieve a firm gel. Some of them call for twice the amount of sugar as fruit.
The practice stretches the quantity of jelly or jam but greatly dilutes the fruit flavor and produces a result that seems over-sweet to some. Others may worry about the effect of so much concentrated sugar on their health and that of children, who are known to live partly on jelly and jam.
Jackie Wellemeyer, who lives in Gid Brown Hollow, has found a way to make jams and jellies with more of the natural fruit flavor and less sweetening.
Jackie doesn’t use sugar at all, but instead uses small amounts of honey. She recommends thistle, clover, alfalfa, locust or some type of light honey without a strong flavor. She uses V» cup of honey for each cup of fruit for her jam.
Jackie’s secret is low-methoxyl pectin, a product that’s generally available but not often used because of its difference from convention and the lack of information about how to use it.
This pectin needs calcium instead of sugar to set, and calcium is an ingredient in short supply in most fruits, Jackie says. She’s studied the amounts of calcium in most commonly available fruits to have a guide to go by.
Using the low-methoxl (1-m) pectin, she’s put up jam from cherries, strawberries, blueberries, nectarines,
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