On 2016-10-07 20:42:02 +0000, Randal Oulton said:

> I think there are some old hand jelly makers in here, as well as a few
> prize winners to boot.
>
> If you have made a good, crystal-clear juice to work from (I know
> that's a whole 'nother topic), then is it possible using a low-sugar
> pectin (and therefore low sugar recipe ) to make a clear jelly? Or, is
> sugar required to give jellies that jewel-like, transparent look? Or,
> does it depend on the pectin you use?
>
> I'm not much of a jelly maker myself, I'd personally rather have
> something that leaves in more of the fruit that I worked hard to grow,
> but I'm just curious.

IME, you need sugar for that sparkle and clarity.
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Barb
www.barbschaller.com, last update April 2013