Michigan State University Extension
Preserving Food Safely - 01600960
10/13/97

### JAMS AND JELLIES WITH REDUCED SUGAR

        Jellies and jams that contain modified pectin,  gelatin

    or
     gums may be made with noncaloric sweeteners.  Jams  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

    gelling.
      To prevent spoilage, jars of these products  must

    be
    processed longer in a boiling-water canner.  Recipes  and

    processing
    times provided with each modified pectin  product

    must
     be followed carefully.  The proportions of  acids  and

    fruits
    should not be altered, as spoilage may result.

        Acceptably  gelled refrigerator fruit spreads also  may

    be
     made with gelatin and sugar substitutes.  Such  products

    spoil
    at room temperature, must be refrigerated  and  should

    be
    eaten within one month.

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