Jams, Jellies and Sugar

          Sugar contributes more than just sweetness to jams and jellies.  Sugar also helps preserve those products and interacts with pectin to make a gel.  The gel action occurs when the sugar binds with the water.  That same binding action makes the water unavailable so that most micro-organisms can’t grow.  So what to do if you are watching your sugar intake and want to experiment with sugarless jams and jellies?

          The first step may be recognizing that the sugarless product you will be creating will look different from a traditional jam or jelly.  Their consistency and color are often different - a sugarless jam or jelly may resemble a gelatin dessert.   Also sugarless products usually need to be processed longer and may require storing in a refrigerator or freezer.

          Methods of making low-sugar jellied products include: 

- Using a specially modified pectin.  Most brands of commercial pectin have products specifying “light”, “less sugar” or “no sugar needed”.  This type of pectin is made with low-methoxyl pectin, which requires the presence of calcium.  Calcium citrate or calcium di-phosphate will be listed among the ingredients for this type of pectin.

- Using regular pectin with artificial sweetener

- Using gelatin

- Using an artificial sweetener and a long boil method. 

          Sugar substitutes, or artificial sweeteners, should only be used in recipes specially formulated to include them. For example, sweeteners such as Equal or Nutrasweet lose their sweetness when heated.  Splenda is a heat-stable, non-caloric sweetener that can be used with modified pectin in low or no sugar recipes.

          An alteration that is not recommended is using only half the amount of sugar that a recipe calls for.  Remember that sugar is also a preservative in jelly and jam products.  Too little sugar may allow yeasts and molds to grow.  As in all food preservation products, look for a recipe that is research based in order to have both a safe and a tasty product for your family and friends.  The University of Colorado Extension Services, shares the following low-sugar formulations.

Berry Jam (regular pectin method)

1 qt raspberries, strawberries or blackberries
4 tsp liquid artificial sweetener
1 pkg powdered fruit pectin
1 T. lemon juice

          Crush berries in saucepan. Stir in artificial sweetener, powdered fruit pectin and lemon juice. Bring to a boil; boil one minute. Remove from heat, but continue stirring an additional two minutes. Pour into hot sterilized half-pint jars to within 1/8 inch of top.  Adjust lids.  As this product is not processed, when cool, store in refrigerator for up to four weeks or freeze for longer storage.

Grape Jelly (gelatin method)

2 envelopes unflavored gelatin powder
3 C. unsweetened grape juice
2 T. unsweetened lemon juice
2 T. liquid sweetener

          In saucepan, soften the gelatin in grape and lemon juices. Bring to a rolling boil, dissolving gelatin; boil one minute. Remove from heat. Stir in liquid sweetener. Pour into hot, sterilized jars and seal. Store in refrigerator for up to four weeks.

Apple Butter (long-boil method)

Cored and sliced ripe apples, enough to fill a 6 qt. pot
½ C. water
½ tsp salt
5 drops cinnamon oil
Sweetener to equal 2 C. sugar

          Sterilize canning jars. Heat apples and water, covered, over medium heat for six to eight hours, stirring frequently and carefully as can scorch.  Press through a sieve.  Reheat and add salt, cinnamon oil and sweetener. Cook to the desired thickness. Pour in hot, sterilized jars. Seal, cool and store in refrigerator.