Ended Official BYC 2023 Summer Fair Contest—Canning & Preserving Contest

[BirdsBeesTrees]

I wonder how a sugar-free version of your recipe would be??? have you ever considering trying monkfruit in place of the sugar??

I have no idea how that would work. I do see sugar free dry jelly pectin. Not sure if they sell sugar free liquid pectin.
My recipe calls for 6 1/2 cups of sugar, and I made a double batch so 13 cups of sugar is what I ended up using.
And it's called Jalapeno jelly but it should be called green pepper jelly, lol. 1 1/2 cups of green and red pepper and only 1/4 cup of jalapenos. All mixed in the food processor.

 

[muddy75]

I have no idea how that would work. I do see sugar free dry jelly pectin. Not sure if they sell sugar free liquid pectin.
My recipe calls for 6 1/2 cups of sugar, and I made a double batch so 13 cups of sugar is what I ended up using.
And it's called Jalapeno jelly but it should be called green pepper jelly, lol. 1 1/2 cups of green and red pepper and only 1/4 cup of jalapenos. All mixed in the food processor.

I’ve not attempted any jellies yet but I typically use less sugar than recipes suggest in my other canning ventures……im not exactly sure of the conversion but if 13C is used, that would get expensive if 1:1
I made strawberry lemon cheesecake bars last night and about wiped out my swerve confectioners sweetener

 

[BirdsBeesTrees]

I’ve not attempted any jellies yet but I typically use less sugar than recipes suggest in my other canning ventures……im not exactly sure of the conversion but if 13C is used, that would get expensive if 1:1
I made strawberry lemon cheesecake bars last night and about wiped out my swerve confectioners sweetener

I had to look that up I didn't know what that was.
Yeah, unless you have special low sugar pectin, they specifically say not to short the sugar in the jellies and jams.

 

[tripletfeb]

I had to look that up I didn't know what that was.
Yeah, unless you have special low sugar pectin, they specifically say not to short the sugar in the jellies and jams.

Correct. Your jelly or jam will not get like jelly if you lower the sugar while using regular pectin. They do sell powder and liquid pectin for low sugar jam and I have used both successfully in strawberry jam

 

[WthrLady]

and the sugar is part of the acidic preservation process. Subbing in a substitute may not, probably won't give you the same results and won't allow the product to set as well.

 

[Sueby]

I wonder how a sugar-free version of your recipe would be??? have you ever considering trying monkfruit in place of the sugar??

I make sugar free jam every year. I use allulose, it doesn't recrystalize with pomona pectin. This was my sf strawberry/rhubarb jam from last year, I also did a sf strawberry jalapeno which was really good. You can do no sugar with most of the sugar alternatives (like monk fruit, erythritol or splenda) & I have tried them all, but allulose is by far the best. It jams/sets up nicely &, as I said, doesn't recrystalize like the other do (& splenda just tastes bad, lol).

This is my fave jam of Pomonas & check out the FAQ page, they talk about subbing or doing no sugar. I've emailed them & they are super helpful, they even have a jamline you can call. I use their pectin when I do jam with regular sugar even, but I always do half sugar & people always appreciate that. Its also great because you can double or triple a recipe & not worry about it not working out like regular pectin. I will never use any other pectin &, no, I don't work for them, lol!
https://pomonapectin.com/winters-delight/

 

[tripletfeb]

I make sugar free jam every year. I use allulose, it doesn't recrystalize with pomona pectin. This was my sf strawberry/rhubarb jam from last year, I also did a sf strawberry jalapeno which was really good. You can do no sugar with most of the sugar alternatives (like monk fruit, erythritol or splenda) & I have tried them all, but allulose is by far the best. It jams/sets up nicely &, as I said, doesn't recrystalize like the other do (& splenda just tastes bad, lol).
View attachment 3575443


This is my fave jam of Pomonas & check out the FAQ page, they talk about subbing or doing no sugar. I've emailed them & they are super helpful, they even have a jamline you can call. I use their pectin when I do jam with regular sugar even, but I always do half sugar & people always appreciate that. Its also great because you can double or triple a recipe & not worry about it not working out like regular pectin. I will never use any other pectin &, no, I don't work for them, lol!
https://pomonapectin.com/winters-delight/

You don't need the extra sugar to balance out the tartness of the rhubarb? I love strawberry rhubarb jam but I tried it with low sugar pectin and it was a little too tart for us

 

[Sueby]

You don't need the extra sugar to balance out the tartness of the rhubarb? I love strawberry rhubarb jam but I tried it with low sugar pectin and it was a little too tart for us

Its sweetened, just not with sugar, I use allulose. With Pomona pectin you can use as much, or as little, sugar or sugar alternative as you want. I'm not sure about other pectins though.

 

[samanthaoverton]

Oh how nice..a designated pantry just for food..my pantry looks like a storage room that happens to have food in it..

Entry #2 - If this counts
Can it. Dehydrate it. Vacuum Seal it. Freeze it. Use it. DO IT!
What's left at the end of one season at the start of the new saving season. Storage and a dating system is part of the battle.
Tomato soup, puree, and sauce;dried apples, mixed veg, butternut squash, marshmallows, and pasta; canned chicken, beef, sweet potatoes, applesauce, ketchup, jams, jellies and broth - and supplies supplies supplies!
View attachment 3572994

 

[tripletfeb]

Its sweetened, just not with sugar, I use allulose. With Pomona pectin you can use as much, or as little, sugar or sugar alternative as you want. I'm not sure about other pectins though.

I've never heard of allulose. Interesting