What is a good substitute for pectin in making mint jelly?
Mint Jelly for DIABETICS. still uses pectic but low methoxyl pectin. Special Equipment Needed: half pint canning jars with two part lids. Special Ingredient Needed: low methoxyl pectin with calcium added (read ingredient list to make sure your brand has calcium). Refer to pectin manufacturers instructions before making jams and jellies. 1 1/2 cups fresh mint leaves and small stems, washed and finely chopped 2 1/4 cups water 2 tablespoons lemon juice 1 cup SPLENDA® Granular 2 teaspoons to 1 box Low Methoxyl Pectin with calcium* (see package for specified amount) 4 to 6 drops green food coloring Place finely chopped mint and water in a medium-sized saucepan. Bring to a boil. Remove saucepan from heat and let stand 5 to 10 minutes. Strain mint liquid through a cheese cloth into a small bowl. Add lemon juice and stir well. Set aside. Blend SPLENDA® Granular with powdered pectin in a small bowl. Pour strained mint juice back into saucepan. Incorporate pectin and SPLENDA® Granular into mint
