Re: need thoughts pectin

>>Cranberries are loaded with pectin... buy them and make your own cranberry sauces (I use a 1/3 to 1/2 reduced Sugar recipe of my own doing - not for everyone as it can be very tart/sour) for the holidays and enough to last as a condiment and jam throughout the year... it will keep.
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Good idea, do you freeze it or can it?
If you do canning, does 1/3 Sugar have enough of a hygroscopic effect to preserve it at room temp?