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Using Honey and Corn Syrup in Jelly

Date: May 1988 (Reviewed April 1995)

Source: University of Minnesota

On a one-to-one basis, neither light, mild honey nor corn syrup can substitute fully for sugar.

Honey can replace part of the sugar in recipes for jelly and related products, but not all of it. Products made with honey will have a darker color than those made with sugar as the only sweetening. The flavor, of course, will be slightly different.

Light, mild-flavored honey is best to use when making jelly. Consider its liquid content when it replaces part of the sugar in a recipe.

If you make jelly and add pectin, up to one cup honey can replace an equal amount of granulated sugar. For recipes that do not call for added pectin, honey can still replace up to half the sugar that is needed.

You may also use corn syrup to make jelly. Once again, consider it's liquid content. In products made with no pectin, corn syrup can replace up to 1/4 the sugar. When you use powdered pectin, corn syrup can replace up to 1/2 the sugar. With liquid pectin, corn syrup can replace only up to 2 cups sugar per batch of jelly.

For future reference, you may want to obtain a copy of Extension bulletin HE-172, "Jellies, Jams and Preserve," which is available at your county office of the NDSU Extension Service.

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