Does sugar free jam take longer to set than regular?
I made my first batch of sugar free blueberry jam two days ago. It hadn’t set the following day, so I put it in the refrigerator. It seems to be very slightly firmer, but not much. I used five cups of crushed blueberries, 2 tbsp lemon juice, 1.5 cups Splenda, and a pouch of no sugar needed pectin.
The pectin in the blueberry molecules can not set without a refrigerated environment with a temperature of exactly 15 degrees. If u don’t do this the pectin in the blueberry will expand and become soup like. So if you refrigerate the molecules will shrink and the pectin will become bouncy and jelly like.