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I thought that I'd post here since many of you are familiar with preserving your own foods.<br><br>
I'd really love to use less sugar in my jams this year. I found a few recipes in my book that use no sugar added juice concentrate but I am not sure that I want to go that route either. Does anyone have an suggestions? I will probably be making jam within the week!
 

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I was just looking for something like this yesterday and I found this<br><br><a href="http://www.freshpreserving.com/products/ball__no_sugar_needed_fruit_pectin/19.php?page_id=21" target="_blank">http://www.freshpreserving.com/produ...php?page_id=21</a><br><br>
There are also recipes on that website for low sugar jams.
 

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I found this about no-sugar jam. <a href="http://www.pickyourown.org/jamnosugar.htm" target="_blank">http://www.pickyourown.org/jamnosugar.htm</a><br><br>
I've used a few of their other jam recipes with success.
 

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My MIL and I are experimenting this week with Pamona's Universal Pectin, which requires no sugar or sugar substitutes. Wish us luck!
 

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Yes... that pickyourown website is good. You can easily get "no sugar pectin" but it often needs a little sugar <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">.
 

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Pomonas all purpose pectin lets you can with little (1/2) cup sugar or honey. It's great.
 

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I've used the Sure-jell for no or low sugar, and it turned out well, too. I know Pomona is better, but Sure-jell is easier to find in the local grocery stores here, so in a pinch, I'd recommend it. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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<a href="http://www.pomonapectin.com/" target="_blank">Pomona Pectin</a>. You can use sugar, honey, stevia, whatever.
 

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awesome! I was about to ask this very question myself since I have a diabetic aunt I wanted to make some preserves for <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"><br><br><br><br>
is there a difference in shelf life and/or flavor in pomona pectic vs sure gel no sugar pectin?<br><br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/bow2.gif" style="border:0px solid;" title="bow2"> to Lanna<br><br><br><br>
we really need a get a thread going all about preserving and ask to have it stickyed , any of you pros up to starting a thread with some good basic info? pretty pretty please?
 

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<div>Originally Posted by <strong>geogal17</strong> <a href="/community/forum/post/11561557"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">is there a difference in shelf life and/or flavor in pomona pectin vs sure gel no sugar pectin?</div>
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SureJell does a no-sugar pectin? I know they have a low sugar, but in order for that stuff to jell, it needs a fair amount of sugar in there.<br><br>
There is a difference in shelf life in your fridge with Pomona vs. SureJell, at least in my house. The Pomona stuff will mold quicker if, oh, say, your husband shoves it to the back of the fridge and you forget about it for a month, vs. the SureJell.<br><br>
Plus there's more chance for funky jelling (or lack thereof if you're not paying attention) with the Pomona Pectin because you can vary things so much - honey makes jam kinda liquidy, you know.
 

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"SureJell does a no-sugar pectin? I know they have a low sugar, but in order for that stuff to jell, it needs a fair amount of sugar in there."<br><br>
The pink box is for low or no sugar. I've made jam with it with Splenda (for my diabetic MIL), and it worked just fine.<br><br>
SureJell does have preservatives in it, though (which is why the jam will last longer once opened), so if you are looking for totally natural, it isn't it.
 

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whoops, yeah I was talking about that pink box thats the low sugar/splenda compatable one. If I can even cut a 1 cup out of 7 out of the recipes its something...havent found pomona pectin anywhere locally. Amazon is also out of it.<br><br>
amazon.com has some nice deals on suregel pectin 8 for $20. Beats paying $4.40 each at the store.
 

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I concur, preserving food needs it's very own forum <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
I just used Pomona's Pectin for the first time with FABULOUS results. I made 14 cans of boysenberry with a small amount of honey, and then this morning I made a single can of rhubarb orange preserves w/a teeny amount of honey. When the next batch of boysenberries are ready, I am going to do some NO sweetener preserves with the Pomona's. I'm very very excited about it!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love">
 
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