Jelly - Reduced Sugar

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Jellies and jams that contain modified pectin, gelatin or gums may be made with non-caloric sweeteners. Jam with less sugar than usual also may be made with concentrated fruit pulp, which contains less liquid and less sugar.

Two types of modified pectin are available for home use. One gels with one-third less sugar, the other is a low-methoxyl pectin which requires a source of calcium for jelling. To prevent spoilage, jars of these products must be processed longer in a boiling water bath.

Acceptable jelled refrigerator fruit spread also may be made with gelatin and sugar substitutes. Such products spoil at room temperature, must be refrigerated and should be eaten with one month.

Source: USDA Complete Guide to Home Canning

Also see:

• University of Missouri Extension guide Quality for Keeps — Jam and Jelly Basics

Lori Wuellner, LWuellne@oznet.ksu.edu
County Extension Agent, Family and Consumer Services
Wyandotte County, Kansas
Kansas State University Research and Extension