Susan M. Morgan, CFCS, M.Ed.
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422

Now that the fresh fruits are in season I am starting to receive calls about making reduced sugar jams and jellies. Often the caller is a family member or a friend of a diabetic and they want to make this "special jam" so the diabetic patient can enjoy the fresh fruit spreads.

My conversation with the caller will begin with the explanation that a diabetic can eat regular jams and jellies, they just can't eat as much as non-insulin dependent persons and they must take in to consideration the total amount of carbohydrates they are eating, when they are eating them and how active they are. In addition, low sugar or sugar free products when eaten in large amounts or wrong combinations with other carbohydrates can trigger an insulin reaction. So just because the label says sugar free or reduced sugar, does not always mean a diabetic can over indulge. Often “sugar free” and products with “sugar alcohols” act the same in a diabetic’s system as simple sugars. It’s all a balancing act.

Good jams and jellies are made by cooking crushed fruit or fruit juice with sugar, pectin and acid. To get a proper gel, traditional jam and jelly recipes require the right balance between fruit, sugar, acid and pectin. Leaving out or cutting down on sugar often produces soft or runny jams and jellies. In addition to helping jams and jellies set up, sugar also preserves them and prevents mold growth.

Unfortunately my answer is not always what the caller wants to hear, after all, what they want to do is duplicate the reduced sugar spreads available in the grocery stores. It is very difficult for consumers to replicate some commercially prepared food items. A reduced or no-sugar-added fruit spread cannot be made solely by altering the sugar in traditional recipes. Jams and jellies without added sugar are often called fruit spreads and can be made using one of the following methods:

1. Regular pectin with special recipes: These special recipes have been formulated so no added sugar is needed. However, each package of regular pectin does contain some sugar. Artificial sweetener is often used and modifying recipes may not yield an acceptable product, as the proportions may not be accurate.

2. Low-methoxy pectin or special modified pectins: These pectins are not the same as regular pectin and are labeled as "light," "less sugar," "low sugar" or "no sugar needed." The fruit pectin has been modified to gel with less sugar. Carefully follow the package directions. Some products give the options of using no sugar or less sugar with or without artificial sweeteners.

3. Recipes using agar, gelatin or modified starches: These products are thickening agents. Artificial sweetener is often added when using unflavored gelatin. If kept longer than four weeks, spreads containing gelatin should be refrigerated or frozen.

4. Long-boil methods: Boiling fruit pulp for extended periods of time will make a product thicken and resemble a jam, preserve, or more likely a fruit butter. Artificial sweetener will usually be added at the end of the cooking process.

I have tried making no sugar or reduced sugar jams and in the end found the product not very tasty or stable. I often found it was a waste of my time, money and good fruit. Keep in mind that spreads that are not refrigerated or frozen must be processed in a boiling water bath. Since some artificial sweeteners will lose their sweetness with prolonged heating, read the label to determine the sweetening power, when it is to be added during the cooking process and if it can be canned. Because of the reduction in sugar, low-sugar jams and jellies are more perishable than regular ones. If your recipe can't be processed in a boiling-water canner or frozen successfully, you can only leave the product in the refrigerator about three or four weeks. Discard all moldy jams and jellies. And don’t get the idea that you can simply skim off the mold—mold can have hairlike “roots” that can be as long as 5 to 6 inches—and that’s longer than the jar’s depth, so skimming the top doesn’t really get all the mold.

Most brands of pectin or gelatin contain a toll-free phone number for Consumer assistance. If you are looking for an unusual jam or jelly recipe this is also a good resource. All no-calorie sweeteners now have websites with recipes. Check the package or do a web search and you will have many recipes to choose from. If you discover a really good no sugar, reduced sugar jam or jelly recipe, please share it with me so that I can pass it on to others.

Special Notes: We have just put together a booklet of Pickling information and recipes, come by my office for a copy. We still check pressure canner gauges, so call for an appointment and I’ll test yours free of charge. I also have a limited number of pressure canners for loan.

Please e-mail Susan Morgan

The information presented is for educational purposes only. References to trade names is made with the understanding that no discrimination is intended and no endorsement by North Carolina Cooperative Extension Service is implied.

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Date Created 6/15/2005