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ISO: Clear Jell in sugarless jellies/jams

Misc.
Do I order/use the instant Clear Jell or the cooked for my preserves? The supplier states that it must be mixed with sugar or another powder to prevent lumps. Is there a way to get around this when sugarless preserves are intended?Finally, do I process by water bath or must I pressure can the preserves?
MsgID: 207829
Shared by: Thrifty, GA
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Clear Jell in sugarless jellies/jams
  Thrifty, GA
2 re: Clear Jel vs. Pomona's Pectin
  Linda Lou,WA
3 Thank You: re: Clear Jel vs. Pomona's
  thrifty, GA
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  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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