Various reduced-sugar jam recipes are available.
Sugar is used in jam to prevent spoilage and thicken the product. But you can make reduced-sugar or sugar-free jams by using alternative ingredients or methods. Do not attempt to make a reduced-sugar jam by simply lowering the sugar content in your recipe. Read recipes carefully and follow the directions.
Instructions
1. Follow a recipe that calls for modified pectin. Modified pectin will say "light," "less sugar" or "no sugar" on the package. Pectin is a substance that will thicken your jam when heated together with sugar. Follow the directions closely. Some recipes for modified pectin jams will call for less sugar, while others will require nonsugar sweeteners.
2. Reduce the sugar in your recipe or use alternative sweeteners. Because sugar is normally required for thickening, use gelatin as a thickener instead. The Agricultural Extension Service of the University of Tennessee suggests making Sparkling Strawberry Jam with gelatin. You will need two envelopes of unflavored gelatin, a 12-oz. can of strawberry diet carbonated beverage, 2 cups strawberries and 1 tbsp. granulated artificial sweetener. Sprinkle gelatin over the beverage in a saucepan. Add berries, then simmer for 10 minutes. Add sweetener and beat with a mixer until smooth. Pour into containers, then cover and store in the refrigerator.
3. Use less sugar in your recipe, but boil the extracted juice and sugar for an extended period of time. Boiling thickens the product and concentrates the sugar so you use less. Do not use commercially canned juices because they do not contain enough pectin. Boil the mixture rapidly to 220 to 222 degrees Fahrenheit.
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