General Discussion & Chat: Coffee and... Part 15! : ), 1 by darius

darius wrote:
Sarv, the secret to using less sugar (or no sugar) and still getting a jell is Pomona's Universal Pectin. http://www.pomonapectin.com/order.html

Robert, the taste is wonderful, lemon tartness with a strong strawberry overtone. The recipe didn't call for much lemon peel so it's more like a jam in texture rather than marmalade.

Photo desn't do it justice as it's a beautiful clear red, but it's dark and rainy today so I didn't have any good backlighting.