A note on xanthan gum... the jury is still out for me on
whether xanthan gum is safe or not.
I haven't tried erythritol in these so I can't really comment on
whether the xanthan gum works with the crystallization, but if you do try it and it works, please do report back!
I started to despair and I was thinking
whether xanthan was the right thickener for the blueberry jam after all.
Not exact matches
Mainly I was pondering how much
xanthan to add and
whether to add it in the very beginning or later, after some cooking.
As for the
xanthan gum, I'd check to see
whether your mix already has some in it... mic so you might be able to skip using any extra.