5-Minute Sugar-Free Raspberry Jam Recipe - I Can Live Without Sugar (2024)

FAQs

Is it safe to make jam without sugar? ›

Jams and jellies can be made without added sugar but will resemble more of a fruited gelatin desert than a true jam or jelly. Salt is not necessary for safe processing of canned or frozen fruits and vegetables.

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.

In addition to sweetening and helping with gel formation in regular jams, jellies and preserves, sugar plays a very important role in preventing spoilage. The large amount of sugar present reduc- es the “available” moisture for microbial growth.

The thing to keep in mind is that sugar is essential for successful jam-making. Cutting down on the sugar in a jam recipe is just asking for failure. You will end up with a runny mess to show for all your work. While it is true that sugar contributes to the sweetness of the jam, it does much more than that.

Homemade jams made without sugar and processed by canning in a hot water bath will last about half that long – about one year – when stored in cool, dry place out of direct sunlight. Once opened, use those jams pretty quickly, in about six weeks, to guarantee freshness.

These preserves used honey as their sweetener, though sugar quickly surpassed honey in popularity for making jams. From that point onwards, you can essentially follow the spread of sugar around the world on a map. If a place had sugar and fruit, people would likely combine the two to make a preserve.

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.

Stevia provides sweetness but does not provide the firm texture of sugar. Stevia can only be used in jams and jellies when used with no-sugar needed pectin—low methoxyl pectin.

For best results, prepare fruits to be canned without sugar using the hot-pack method. However, water or regular unsweetened fruit juices may be used instead of sugary syrup. To prepare, bring thoroughly ripe, crushed fruit to a simmer over low heat. Strain through a clean jelly bag or cloth.

Whisk in No Sugar Needed Fruit Pectin until dissolved. If using sweetener, measure SPLENDA® or sugar and set aside. Stirring constantly, bring fruit mixture to a boil over high heat. o If using, add sweetener (sugar or SPLENDA®) and return mixture to a boil.

What is the healthiest jelly? ›

In general, spreads with more fruit tend to be healthier; so, for instance, concord grape jam would be better than grape jelly and strawberry jam would be better than strawberry jelly.

You can safely can in water or unsweetened fruit juices. To can without sugar, replace the syrup with water or unsweetened fruit juices or juice from the fruits you are canning. Splenda is the only sugar substitute in the marketplace that can be added to liquids before canning because it is heat stable.

Yes, you can use regular sugar instead of jam sugar. However, you will need to add pectin separately to help the jam set. Follow a recipe that specifically calls for regular sugar and provides instructions for adding pectin.

Gel: Sugar is one of the three necessary components for jam set, or gel. Sugar molecules grab onto water molecules as the mixture is heated. This allows the pectin to form a gel. If there is too little sugar added, the pectin will be diluted and will not form a gel.

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.

While jam can be a healthy addition to your diet, it's essential to choose the right kind and consume it in moderation. Prioritize fruit-rich, no-added-sugar versions for the best health outcomes.