wossoyi wrote:

> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

Were your berries very ripe? Riper fruit has less pectin. I think the
consenses is 3 parts nicely ripe fruit and 1 part firmer fruit. Make
daquiries with the sauce. Pour over cheesecake, poundcake, pancakes, or
blini. Did you find that the color is nice with the lite certo? I found
with the NSN pectin that color will fade if some sugar is not added.
Edrena with orange marmelade sauce.