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Making syrup by leaving out the pectin #888537

Asked October 22, 2024, 7:45 PM EDT

I have found an approved recipe for Huckleberry jam, but I wondered if I could leave out the pectin or use less pectin and make it a huckleberry syrup? Is there any reason that using less or no pectin would affect the safety of the final product in general, not just this specific recipe? https://pomonapectin.com/huckleberry-jam/

Linn County Oregon

Expert Response

It wouldn't be a safety issue to leave out the pectin or reduce it.  Since this is a low sugar syrup,  preserve in small quantities and once opened store in the refrigerator.  It will mold and ferment faster than high sugar preserves and syrups.  

Thanks for using Ask Extension

Nellie Oehler 
An Ask Extension Expert Replied October 29, 2024, 2:52 PM EDT

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