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Safely reducing sugar in fruit spreads
Traditional jam and jelly recipes call for a substantial amount of sugar—65% of the final product by weight—to help the product thicken and gel. Sugar also acts as a preservative, preventing bacterial growth and allowing the product to be stored for long periods of time without spoiling. Although sugar provides many benefits for texture, safety and storage, it comes at the cost of a higher calorie product with less fruit flavor.
Simply reducing the sugar in a traditional jam or jelly recipe will result in a runny and potentially unsafe product.
As many consumers have shifted to a lower sugar diet, new techniques for creating jams with reduced amounts of sugar have been developed. Because low sugar fruit spreads do not benefit from the thickening and preservative effects of high sugar ratios, home preservers should use these tested techniques to ensure a safe and high-quality fruit spread. Simply reducing the sugar in a traditional jam or jelly recipe will result in a runny and potentially unsafe product.
Low- or no-sugar needed pectin (low-methoxyl)
Commercial pectin brands offer many “light” or “no sugar needed” pectin varieties for creating fruit spreads. These products are made from low-methoxyl pectin, a natural starch derived from citrus fruits. While traditional pectin types depend on sugar and acid to form a gel, low-methoxyl pectin forms a bond with calcium ions even without sugar and acid.
Caution: Canned low sugar spreads made with low acid ingredients (like peppers and herbs) rely on added acid for safety. Do not reduce these acids.
Low-methoxyl pectin packages will come with recipes that give options for using less sugar, no sugar, or alternative sweeteners, such as sucralose. Some of the products have instructions for using honey or agave as a sweetener. Be sure to check the package for the specific options offered by that pectin product and follow the manufacturer’s directions. The manufacturers have tested these recipes both to ensure a firm, spreadable texture and to ensure that the acidity level is high enough to prevent bacterial growth.
Spreads produced using these instructions are safe to process in jars in a water bath canner and store at room temperature. Follow the preparation instructions in the pectin package. Process low- and no-sugar spreads in a boiling water canner for 10 minutes. After the product is opened, it should be stored in the refrigerator.
Caution: Canned low sugar spreads made with low acid ingredients (like peppers and herbs) rely on added acid for safety. Do not reduce these acids.
Clear Jel
Another way to thicken fruit spreads with less sugar is to use Clear-Jel, a waxy cornstarch that has been chemically modified to produce a good consistency even after heating. When making fruit spreads thickened with Clear-Jel, make small batches and store in the refrigerator. Do not can.
Basic recipe
- ¼ cup plus 1 Tablespoon Clear-Jel
- ½-1 cup sugar (more or less depending on sweetness desired)
- 2 cups crushed fruit or juice
- 1 Tablespoon bottled lemon juice
- Mix sugar and Clear-Jel. Combine the Clear-Jel mixture with the fruit or juice in a large saucepan. Cook on high heat until mixture comes to a boil, stirring constantly. Add lemon juice and boil for 1 minute. Pour into half-pint or pint jars. Let cool and store in the refrigerator.
- If the mixture is too thick, add a small amount of juice; if it is too thin, mix a little more Clear-Jel with a small amount of cold juice or water and add to the mixture. Bring to a boil. The spread will thicken as it cooks. You can gauge the thickness as the fruit spread is cooking.
- It is possible to omit the sugar entirely from this recipe. If sugar is omitted, mix Clear-Jel with a small amount of cold fruit juice in a blender. Concentrated fruit juice can also be used in place of some of the juice in the recipe to increase the sweetness without adding sugar.
- Clear-Jel is difficult to find in grocery stores, but it can be purchased online or at many county Extension offices.
Gelatin
Unflavored gelatin can be used to thicken fruit pulp or juice to make unsweetened jams and jellies. These products have a texture similar to gelatin desserts. They must be stored in the refrigerator and used within a month. Do not can jams and jellies made with gelatin.
Basic recipe (makes 1 pint)
- 1½ teaspoon unflavored gelatin
- 1½ Tablespoon cold water
- 3 cups crushed prepared fruit
- 1 Tablespoon lemon juice
- Sugar or honey can be added to taste.
Soften gelatin in cold water. Combine fruit and sweeteners in a saucepan. Place over high heat and stir constantly until mixture comes to a boil. Remove from heat, add softened gelatin; return to heat and continue to cook for 1 minute. Remove from heat; blend in lemon juice. Ladle into clean jars. When cool, store in refrigerator and use within a month.
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