Just saw this clip last night and looked you up. I am looking at 15 pints of strawberries on my kitchen counter and was just getting ready to make freezer jam. I had forgotten how MUCH white sugar the recipe calls for !!! Has anyone found out it Xagave can be substituted for sugar in Freezer Jam…. will it stil “set up” and gel????
It won’t ‘gel’ like a jelly unless you use a artificial pectin (regular pectin doesn’t work as pectin only reacts with sugar). We’ve found the consistancy to be perfect as the Xagave is quite thick to begin with.
Just saw this clip last night and looked you up. I am looking at 15 pints of strawberries on my kitchen counter and was just getting ready to make freezer jam. I had forgotten how MUCH white sugar the recipe calls for !!! Has anyone found out it Xagave can be substituted for sugar in Freezer Jam…. will it stil “set up” and gel????
Help me quick, I don’t want to use the sugar!
Linda, Xagave works perfect to freezer jams. Here’s a link to the recipe on our site: http://blog.xagave.com/agave-strawberry-jam/
It won’t ‘gel’ like a jelly unless you use a artificial pectin (regular pectin doesn’t work as pectin only reacts with sugar). We’ve found the consistancy to be perfect as the Xagave is quite thick to begin with.