Store-Bought Jam is Laiden with Sugar. Here are 7 Sugar-Free Recipes (2024)

FAQs

What happens if you put less sugar in jam? ›

Less sugar may allow for greater bacterial growth. As a result, process times may be longer for these low-sugar or no-sugar jams and jellies. Some pectin products include preservatives to reduce bacterial growth, as well as to preserve color.

If you don't add the required amount of sugar, your homemade jam will become a runny mess. Kitchn suggests that if you do want sugar that's a little less sweet, actively seek out a jam recipe that is advertised to taste less sugary. Additionally, sugar helps to preserve your jam.

Jam and jelly can be made with no-sugar needed pectin using Splenda® and other non-heat sensitive artificial sweeteners. Package inserts with commercial pectins tell you when you should add non-nutritive sweeteners.

Over-ripe or damaged fruit is not ideal - the jam will not set well and is likely to deteriorate rapidly. The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. 450g/1lb sugar to 450g/1lb fruit).

Proponents of no sugar diets encourage drinking plain or carbonated water, unsweetened tea or coffee, and 100% fruit juice (in moderation). Pastries, cookies, candy bars, syrups, jams, jellies, and pre-sweetened breakfast cereals are all obvious sources of added sugars.

Diabetics can enjoy fruit jams in moderation, especially those that are sugar free or low in processed sugar. For instance, our raspberry-flavored 99% sugar free jelly provides the natural sweetness and flavor of fruits like raspberry, rowanberry, and lemon without any added sugar content.

When it comes to canning jam, some people think that sugar must be added in order to preserve the fruit, to achieve a proper gel, or to retain the fruit's color. However, these are all myths. Many fruits can be safely canned without sweeteners at all, although I do prefer to sweeten my jams with local honey.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

I usually add somewhere between 40 and 70 percent of the weight of the fruit, depending on what kind of fruit it is. If it's a low-acid, low-pectin fruit like ripe strawberries, then I'm going to have to add more sugar, closer to the 70-percent level.

Instead of processed jams or jellies, choose a homemade fruit compote or fruit salsa. A fruit compote is essentially fruit that has been chopped and cooked down to form a delicious gooey topping. Fruit salsa is simply cut fruit, usually marinated in an acid like lemon juice and served cold.

Can you use Stevia instead of sugar in jam? ›

Can I use Stevia that measures like sugar as the sweetener when making jam or jelly with Pomona's Pectin? Yes, Stevia that measures like sugar (cup for cup Stevia) can be used just like sugar in all of our recipes.

You certainly can! you won't find it in a commercial jam as it adds extra flavour, and the course white sugar they use sets firmer and clearer than brown, but in a blueberry jam, which sets very thick with whatever sugar you use so brown sugar is a great choice for a deeper flavour.

Given that they share similar ingredients, it's no surprise that jams and jellies have a similar nutrient composition. Both spreads provide virtually the same amount of macronutrients and comprise about 48–54% sugar.

Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes.

Raise the heat to medium-high and bring to a brisk boil. Stir frequently to avoid burning and to prevent the jam from boiling over. Boil until the jam hits the set point, 220 degrees F on an instant-read or candy thermometer, about 20 minutes.

Sugar also thickens jam, especially strawberry and grape which are high in natural pectin and may not need to have additional pectin cooked in.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

By reducing the percentages of total sugar content, the characteristic gel in the consistency is lost. If the percentage is less than 60% the jam may ferment, unless chemical additives are added to preserve it. Significantly higher percentages of total sugar content may cause crystallisation in the jam.