Sugar Free Jams, Jellies and Butters Any Help?

[SundownWaterfowl]

You can get No Sugar Added Sure Jell pectin. It comes with a bunch of recipes on a sheet on the inside of the box.

 

[OHMYCHICKIES]

The one we use is fructose, which is fruit sugar. It's not the same as high fructose corn syrup. It doesn't give any of my desserts any after taste. I just substitute sugar with fructose with any recipe. Sometimes you have to use a little less fructose because it's pretty sweet and it does not affect the blood sugar like regular sugar.

 

[patandchickens]

Just to make sure you know -- you CANNOT simply substitute splenda or anythng else into a jelly/jam/preserve/marmalade recipe written for regular sugar; nor can you just decide to decrease the amount of sugar from what the recipe calls for.

Sugar in jelly/jam/etc recipes is not just for taste, it a) has to be there in the correct amount to make the pectin jell -- to much or too little, and you've made a dessert sauce

; and b) is the main reason why jellies/jams/etc are "preserved" i.e. don't go bad. Yeah, the waterbath processing kills germs but once the product is opened a low- or no-sugar jelly/jam/whatever will spoil faster, even when refrigerated.

Some of the low or no-sugar jelly/jam/etc things can be pretty good indeed, but you gots to use a recipe designed specially for that kind of product, and expect them to have a much shorter shelf-life in the fridge.

Have fun,

Pat