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Aug 19, 2006 08:51 PM

A Question for Candy re: Tomato Jam

I don't usually make jams with pectin, so I just want to make sure that the pectin you said to use in the recipe you posted for me the other day - "1 box dry light fruit pectin" - is not the regular pectin, but the no/low sugar kind, right? But why use low sugar pectin when the quantity of sugar called for is almost equal to the quantity of tomatoes needed? Just want to make sure I'm doing the right thing here, thanks...

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  1. Use the regular dry pectin. I don't know why that recipe calls for that either.