Michigan State University Extension
Preserving Food Safely - 01600960
08/03/99
JAMS AND JELLIES WITH REDUCED SUGAR
Jellies and jams that contain modified pectin, gelatin
or gums may be made with noncaloric sweeteners. Jams with
less sugar than usual also may be made with concentrated
fruit pulp, which contains less liquid and less sugar.
Two types of modified pectin are available for home
use. One gels with one-third less sugar. The other is a
low-methoxyl pectin which requires a source of calcium for
gelling. To prevent spoilage, jars of these products must
be processed longer in a boiling-water canner. Recipes and
processing times provided with each modified pectin product
must be followed carefully. The proportions of acids and
fruits should not be altered, as spoilage may result.
Acceptably gelled refrigerator fruit spreads also may
be made with gelatin and sugar substitutes. Such products
spoil at room temperature, must be refrigerated and should
be eaten within one month.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
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