Usually the jams in the grocery stores are too sweet, even the "no
sugar added" kind, so I decided to make my own.

I like my jam mushy, chunky, and really spreadable and the fruit's
natural sweetness is perfect for my liking so I don't want to add any
sugar when making jam. I made a batch with just crushed fruit and
pectin and it came out fine - consistency, sweetness, everything.

So, what's the role of sugar in making jams and jellies besides
sweetening? Does it help make it more stable and jelly-like? I also
read that it helps preserve it. I usually make about four cups of jam
at one time and freeze them until I need them. They go pretty quick so
I don't have to worry about spoilage.

In article . com>, jules wrote:
>
> So, what's the role of sugar in making jams and jellies besides
> sweetening? Does it help make it more stable and jelly-like? I also
> read that it helps preserve it. I usually make about four cups of jam
> at one time and freeze them until I need them. They go pretty quick so
> I don't have to worry about spoilage.

From the wikipedia entry for jams (http://en.wikipedia.org/wiki/Jam):

The proportion of sugar and fruit varies according to the type of fruit and
its ripeness, but a rough starting point is equal weights of each. When the
mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in
the fruit react with the sugar, and the jam will set on cooling. However, most
cooks work by trial and error, bringing the mixture to a "fast rolling boil",
watching to see if the seething mass changes texture, and dropping tiny
samples on a plate to see if they run.

In article . com>,
"jules" > wrote:

> Usually the jams in the grocery stores are too sweet, even the "no
> sugar added" kind, so I decided to make my own.

Most of the "no sugar added" gets its sugar from concentrated fruit
juices ‹ still sugar, but not refined white sugar.
>
> I like my jam mushy, chunky, and really spreadable and the fruit's
> natural sweetness is perfect for my liking so I don't want to add any
> sugar when making jam. I made a batch with just crushed fruit and
> pectin and it came out fine - consistency, sweetness, everything.
>
> So, what's the role of sugar in making jams and jellies besides
> sweetening?

Preservative and better color in final product.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

"jules" > wrote in message
ups.com...
> Usually the jams in the grocery stores are too sweet, even the "no
> sugar added" kind, so I decided to make my own.
>
> I like my jam mushy, chunky, and really spreadable and the fruit's
> natural sweetness is perfect for my liking so I don't want to add any
> sugar when making jam. I made a batch with just crushed fruit and
> pectin and it came out fine - consistency, sweetness, everything.
>
> So, what's the role of sugar in making jams and jellies besides
> sweetening? Does it help make it more stable and jelly-like? I also
> read that it helps preserve it. I usually make about four cups of jam
> at one time and freeze them until I need them. They go pretty quick so
> I don't have to worry about spoilage.
>

The problem with jam and jelly is that if you process them at a
really high temp, such as in a pressure canner, that would kill
all the pathogens, what you end up with is a lot of the vitamins
(like C) being destroyed, not to mention the flavor and consistency.

So, we process them at boiling water temp since that is high
enough to kill off the bacteria yet not so high that it ruins them.

However, this temp does not kill off all of the pathogens,
yeasts and molds can survive it. When storing your jam
in the freezer this is of no account since freezing stops all
biological activity.

However when storing in a jar, at room temp, molds and yeasts
that are not destroyed in the canning process have a great environment
to grow.

It was found a long time ago that adding sugar to acid foods
like fruit jams, created an environment that retards yeast and
mold growth. Nobody really knows why, this is
one of those things that is best explained by theories created
after the observation, and a little Googling will turn up lots of
studies of the phenomon, people are still trying to understand it.

Keep in mind that food science is still a primitive
science compared to something like materials science. Scientists
don't know exactly how the body processes food, nor do they
know exactly what is in food that people need. If they did,
they would have been able to create a pill, years ago, that
contained all the nutrition a body needed. But that has been
tried and the results a miserable failure.

I personally would never attempt to can jam using Splenda
or some such sugarless product. That is fine for freezer
jam but personally the thought of sugarless jam or jelly
in a jar stored at room temperature kind of gives me the
creeps.

Ted

Wow, lots of insightful info! Thank you.

One more question: if the sugar reacts with the pectin, would adding
the pectin with no sugar do anything? Meaning, the pectin just doesn't
"work" without the sugar?

To make minimalist jelly I looked at the chemistry. Some of what I
found out is at www.ncf.ca/~ag384/jellyche.htm . Jelly is long
molecules of pectin joined by acid and sugar. The sugar absorbs water
and prevents the growth of microorganisms that need moisture to live.
Sugar also makes the texture of the jelly smoother. I've made jelly
without adding sugar but it's not as smooth. I assume the same holds
true for jam.

In article . com>,
"jules" > wrote:

> Wow, lots of insightful info! Thank you.
>
> One more question: if the sugar reacts with the pectin, would adding
> the pectin with no sugar do anything? Meaning, the pectin just doesn't
> "work" without the sugar?

It might. Keep in mind that fruits contain sugar, too. And don't for
the acid component. Brian refers to it as a "friendly handshake"
between the sugar, acid, and pectin.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Ted Mittelstaedt wrote:
> It was found a long time ago that adding sugar to acid foods
> like fruit jams, created an environment that retards yeast and
> mold growth. Nobody really knows why, this is

I was taught it's because sugar is hydroscopic, just less so than salt.

> Keep in mind that food science is still a primitive
> science compared to something like materials science. Scientists
> don't know exactly how the body processes food, nor do they
> know exactly what is in food that people need. If they did,
> they would have been able to create a pill, years ago, that
> contained all the nutrition a body needed. But that has been
> tried and the results a miserable failure.

Soylent Green!!

B/

Wm Watt wrote:
> To make minimalist jelly I looked at the chemistry. Some of what I
> found out is at www.ncf.ca/~ag384/jellyche.htm . Jelly is long
> molecules of pectin joined by acid and sugar. The sugar absorbs water
> and prevents the growth of microorganisms that need moisture to live.
> Sugar also makes the texture of the jelly smoother. I've made jelly
> without adding sugar but it's not as smooth. I assume the same holds
> true for jam.

How do I determine the pH and acidity level in my jam?

Hi, It may also be noted that as sugar is increased, water activity is
reduced by the dilution of fruit (mostly water). The more sugar used
within the safe ph parameters the less activity for remaining air and
molds to grow in. The more possible water activity, due to low sugar,
the better the evacuation of air and airborne molds must be. The
purpose of gaining even higher temperatures of an already pasteurized
fruit product within safe ph parameters is for helping to evacuate
(expell) air and yeast and mold spores. Boiling temperature at
atmospheric pressure will not kill yeast and airborne molds. These high
temperatures lead to over processing the fruit product, often upsetting
the set in a low sugar fruit product not to mention taste, texture,
color & nutritional qualities). Those that have found success in
producing very low sugar (cane or other natural sugars ) fruit products
have most likely found methods that avoid high temperature evacuation
of air and yeast spores. The beauty of working with a high sugar fruit
product (within safe ph parameters) is the low water activity, it is
very difficult for mold and yeast spores to grow in such a medium. Of
course higher sugar also means less fruit and finally, whats the point
in putting up sugar in jar? CC

Ohh just like how salt is used to preserve meats.

So I'm assuming my non-sugar jam has a high pH? Then adding sugar would
lower the pH? Is there a number measurement of what a normal pH should
be?

"jules" > wrote in message
oups.com...
> How do I determine the pH and acidity level in my jam?
>

taste and smell!

PH is acidity level, kind of. They aren't two different things.

Ever eat a SweetTart? That's higher acid.

I've done enough batches of jam (and enough screw ups) this
year to where I start tasting it after adding the last cup of sugar the
recipie calls for, and I can taste the tartness and sweetness levels
and add sugar as needed until it's where it is supposed to be.

My most recent batch of jam, last batch of the season (of course)
cam out exactly perfectly. After the jars cooled to room temp,
picking them up and turning them showed the contents like very
slow molassas, the next morning however, the contents were
solid. And the taste was right where it was supposed to be,
that sweet tartness that makes it so once you start eating the
stuff you can't stop until the jar is empty.

Ted

"jules" > wrote in message
ups.com...
> Usually the jams in the grocery stores are too sweet, even the "no
> sugar added" kind, so I decided to make my own.
>
> I like my jam mushy, chunky, and really spreadable and the fruit's
> natural sweetness is perfect for my liking so I don't want to add any
> sugar when making jam. I made a batch with just crushed fruit and
> pectin and it came out fine - consistency, sweetness, everything.
>
> So, what's the role of sugar in making jams and jellies besides
> sweetening? Does it help make it more stable and jelly-like? I also
> read that it helps preserve it. I usually make about four cups of jam
> at one time and freeze them until I need them. They go pretty quick so
> I don't have to worry about spoilage.

I don't think anyone else has posted this, so I thought I would.

You can buy pectin made for no-sugar or reduced-sugar jams. There are some
recipes on the Kraft website (kraftfoods.com) for using this product (Kraft
makes Sure-Jell).

The one I looked at for strawberry jam called for 1/2 cup of Splenda, but I
bet you could just leave that out if you wanted. Other than that, the
recipe calls for strawberries, water and and the "less sugar or no sugar
needed" pectin.

Anny

"Anny Middon" > wrote in message
...
> "jules" > wrote in message
> ups.com...
>> Usually the jams in the grocery stores are too sweet, even the "no
>> sugar added" kind, so I decided to make my own.
>>
>> I like my jam mushy, chunky, and really spreadable and the fruit's
>> natural sweetness is perfect for my liking so I don't want to add any
>> sugar when making jam. I made a batch with just crushed fruit and
>> pectin and it came out fine - consistency, sweetness, everything.
>>
>> So, what's the role of sugar in making jams and jellies besides
>> sweetening? Does it help make it more stable and jelly-like? I also
>> read that it helps preserve it. I usually make about four cups of jam
>> at one time and freeze them until I need them. They go pretty quick so
>> I don't have to worry about spoilage.
>
> I don't think anyone else has posted this, so I thought I would.
>
> You can buy pectin made for no-sugar or reduced-sugar jams. There are
> some recipes on the Kraft website (kraftfoods.com) for using this product
> (Kraft makes Sure-Jell).
>
> The one I looked at for strawberry jam called for 1/2 cup of Splenda, but
> I bet you could just leave that out if you wanted. Other than that, the
> recipe calls for strawberries, water and and the "less sugar or no sugar
> needed" pectin.
>
> Anny
>
Using only Splenda or no sugar, you'll pay for it in brownish red, cloudy
jam that will not keep as well after you open it. That said, consider using
very small mason jars if you don't eat a lot at once. I've made very
passable jam with the NSN pectin and only 2-3 cups of sugar. Color is
*better* but not great, keeping quality is middlin' good and tastes pretty
darn good if you don't like a lot of sweet.
Edrena

ph should be 4.4 or lower for canning at atmospheric pressure. CC

Anny Middon wrote:

> You can buy pectin made for no-sugar or reduced-sugar jams. There are
> some recipes on the Kraft website (kraftfoods.com) for using this product
> (Kraft makes Sure-Jell).

> The one I looked at for strawberry jam called for 1/2 cup of Splenda,
> but I bet you could just leave that out if you wanted. Other than that,
> the recipe calls for strawberries, water and and the "less sugar or no
> sugar needed"

I use Pomona's Pectin, which used to be hard to find but lately I've been
seeing it in supermarkets. You don't need any sugar or Splenda with that.

I'm always shocked at the amount of sugar called for in preserving
recipes, and it seems that many on this group use those amounts. Does the
result really taste like the fruit you started with? It seems to me that
it would be incredibly sweet. And don't get me wrong, I LOVE sugar and
candy, and have the fillings to prove it.

My jam recipes (which are in the FAQ) are about 5 cups of pureed fruit
with about 1/2 to 3/4 cup sugar, depending on which fruit. I find that
those jams taste plenty sweet to me, while retaining the fruit identity.
I can't imagine using 7 cups of sugar to 4 cups of fruit.

Anyway, if you use Pomona's, you can use very little or no sugar, if
that's what you want.

Sandy

I will check out Pomona's Pectin, thanks.

I just tried making apple butter and I cooked enough water out to make
it really thick and jam-like (without any pectin or add'l sugar). I
noticed it's a whole lot sweeter than the store bought kind and more
sweet and less tart than my regular fruit jam.

The second and third ingredients on the store bought apple butter is
sugar and high fructose corn syrup. If my home made kind is so much
sweeter, they must water theirs down so much to add all that excess
sugar!!

In article om>,
"jules" > wrote:

> I will check out Pomona's Pectin, thanks.
>
> I just tried making apple butter and I cooked enough water out to make
> it really thick and jam-like (without any pectin or add'l sugar). I
> noticed it's a whole lot sweeter than the store bought kind and more
> sweet and less tart than my regular fruit jam.
>
> The second and third ingredients on the store bought apple butter is
> sugar and high fructose corn syrup. If my home made kind is so much
> sweeter, they must water theirs down so much to add all that excess
> sugar!!

Any pectin in that ingredient list?
I like to drain my apples before pureeing them for apple butter -- cuts
the cook time considerably.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

Melba's Jammin' wrote:
> In article om>,
> "jules" > wrote:
>
>> I will check out Pomona's Pectin, thanks.
>>
>> I just tried making apple butter and I cooked enough water out to make
>> it really thick and jam-like (without any pectin or add'l sugar). I
>> noticed it's a whole lot sweeter than the store bought kind and more
>> sweet and less tart than my regular fruit jam.
>>
>> The second and third ingredients on the store bought apple butter is
>> sugar and high fructose corn syrup. If my home made kind is so much
>> sweeter, they must water theirs down so much to add all that excess
>> sugar!!
>
> Any pectin in that ingredient list?
> I like to drain my apples before pureeing them for apple butter -- cuts
> the cook time considerably.


Have you ever tried rapidly boiling the juice down to a syrup and adding
it back to the apple mash?

Bob

zxcvbob wrote:

> Have you ever tried rapidly boiling the juice down to a syrup and adding
> it back to the apple mash?

I've done that. Actually, I start by reducing apple juice to a syrup
and cooking the apples in that.

B/

> Any pectin in that ingredient list?
> I like to drain my apples before pureeing them for apple butter -- cuts
> the cook time considerably.

Nope, no pectin in the ingredient list. It was apples, sugar, hfc,
water and spices.

"jules" > wrote in message
oups.com...
>
> > Any pectin in that ingredient list?
> > I like to drain my apples before pureeing them for apple butter -- cuts
> > the cook time considerably.
>
> Nope, no pectin in the ingredient list. It was apples, sugar, hfc,
> water and spices.
>
Mayhap make a mistake, but aren't apples ... or at least the skins full of
pectin? I add apple skins to my cherries to get more pectin and a better
jam.

Jack Kennedy

Our jams that are naturally thick or have natural pectin, we still use
small amounts of pectin to help prevent separation of liquids over
several months time. This really is only for selling purposes (looks
better), because you can always re-mix upon opening of the container. CC

> wrote in message
...
>
>
> I'm always shocked at the amount of sugar called for in preserving
> recipes, and it seems that many on this group use those amounts.

I do, yes!

> Does the
> result really taste like the fruit you started with?

No, why should it? If I want the taste of fresh fruit I'll go to the
supermarket
and buy it, or take fresh fruit and mash it into a spread and freeze the
result.

Jam and jelly are not the same foods as "fruit spread" They are completely
different foods, in my opinion, just as fishsticks are different food then
grilled
salmon.

There's no question that freezer "jam" that is made with very little heat
and cooking, and probably less sugar, as the original poster said, is
healthier for you. If you like the taste, fine. I happen to like the taste
of jam that IS loaded down with sugar - and that's real suger, not "corn
syrup" thank you very much - and that has been cooked at high heat
until it's smooth and slky. I like it better than the "healthier" fruit
spread -
just like I like the taste of real Coca Cola better than Snapple.

And if you want to be shocked - then be shocked. If that shocks you -
seems to me not much in the world won't.

There' s nothing at all wrong with jam that has had 1/3 the vitamins cooked
out of it and is loaded down with sugar, as long as you don't try to live
off of it.

> It seems to me that
> it would be incredibly sweet.

It is. I like it!

> And don't get me wrong, I LOVE sugar and
> candy, and have the fillings to prove it.
>

Well, you just don't like "fruit candy" that comes in a jam jar, I guess.

> My jam recipes (which are in the FAQ) are about 5 cups of pureed fruit
> with about 1/2 to 3/4 cup sugar, depending on which fruit. I find that
> those jams taste plenty sweet to me, while retaining the fruit identity.
> I can't imagine using 7 cups of sugar to 4 cups of fruit.
>

Your making a fruit spread, not jam.

Ted

Ted Mittelstaedt wrote:

> > wrote in message
> ...

>> I can't imagine using 7 cups of sugar to 4 cups of fruit.

The horror.

B/

Brian Mailman wrote:
> Ted Mittelstaedt wrote:
>
> > > wrote in message
> > ...
>
> >> I can't imagine using 7 cups of sugar to 4 cups of fruit.
>
> The horror.
>
> B/

Ted Mittelstaedt wrote:

> There's no question that freezer "jam" that is made with very little heat
> and cooking, and probably less sugar, as the original poster said, is
> healthier for you. If you like the taste, fine. I happen to like the taste
> of jam that IS loaded down with sugar - and that's real suger, not "corn
> syrup" thank you very much - and that has been cooked at high heat
> until it's smooth and slky. I like it better than the "healthier" fruit
> spread -
> just like I like the taste of real Coca Cola better than Snapple.

I've been wondering lately if a little cooking oil might give jams and
jellies the smooth texture with less sugar.

I have recently made a hot pepper jelly with no sugar just honey. I
used 1/2 volume ratio (3 1/4 c honey instead of 6 1/2 c sugar). I
also cut the vinegar from 1 1/2 c to 1/2 c. I wonder if anyone can
comment on the safety aspect for cutting the vinegar for a honey
pepper jelly? Does the vinegar in a pepper jelly recipe only add
taste or is it for preservation purposes?

Eric wrote:

> I have recently made a hot pepper jelly with no sugar just honey. I
> used 1/2 volume ratio (3 1/4 c honey instead of 6 1/2 c sugar). I
> also cut the vinegar from 1 1/2 c to 1/2 c. I wonder if anyone can
> comment on the safety aspect for cutting the vinegar for a honey
> pepper jelly? Does the vinegar in a pepper jelly recipe only add
> taste or is it for preservation purposes?

If this is a tested recipe, you really shouldn't be altering this, that,
and the other. There's a reason why the ratios of the ingredients are
in the recipe, and yes, it's for safety.

B/

On Wed, 25 Oct 2006 13:16:13 -0700, Brian Mailman
> wrote:

>Eric wrote:
>
>> I have recently made a hot pepper jelly with no sugar just honey. I
>> used 1/2 volume ratio (3 1/4 c honey instead of 6 1/2 c sugar). I
>> also cut the vinegar from 1 1/2 c to 1/2 c. I wonder if anyone can
>> comment on the safety aspect for cutting the vinegar for a honey
>> pepper jelly? Does the vinegar in a pepper jelly recipe only add
>> taste or is it for preservation purposes?
>
>If this is a tested recipe, you really shouldn't be altering this, that,
>and the other. There's a reason why the ratios of the ingredients are
>in the recipe, and yes, it's for safety.
>
>B/

So how do I test this recipe (or get it tested)? I made a new batch
with 1 1/2c vinegar in it (with the honey) and it doesn't look as if
it will set up. The one's with less vinegar set up nicely.

I have a pH pen, do I just test the jelly mixture for pH to ensure it
is less than 4.2 (or whatever the number is) before I can?

Eric

Eric wrote:

> I have a pH pen,

Ah, that's different.

> do I just test the jelly mixture for pH to ensure it
> is less than 4.2 (or whatever the number is) before I can?

4.6<

B/

Thanks Brian.

Here's a question while we are on the subject. Why can I just use
sugar and fruit for other jams and no vinegar? What happens if I
substitute honey? My honey has a water content of less than 20%.

Eric

On Fri, 27 Oct 2006 14:45:11 -0700, Brian Mailman
> wrote:

>Eric wrote:
>
>> I have a pH pen,
>
>Ah, that's different.
>
>> do I just test the jelly mixture for pH to ensure it
>> is less than 4.2 (or whatever the number is) before I can?
>
>4.6<
>
>B/

So is it the consensus of this group that low-sugar jams or fruit
spreads ought to be frozen for safety?

Is there no way to produce no-sugar fruit spreads that can be safely
stored at room temperature?

I'm thinking primarily of berry products (most other fruits have too
much sugar for me even without adding any as I'm diabetic).

Without using electricity, it seems the only method of preserving
berries would be dehydration then?

wrote:
> So is it the consensus of this group that low-sugar jams or fruit
> spreads ought to be frozen for safety?
>
> Is there no way to produce no-sugar fruit spreads that can be safely
> stored at room temperature?
>
> I'm thinking primarily of berry products (most other fruits have too
> much sugar for me even without adding any as I'm diabetic).
>
> Without using electricity, it seems the only method of preserving
> berries would be dehydration then?
>
you can make a perfectly safe, shelf stable jam or jelly with a low
methoxy pectin ( Bernardin's No sugar Needed or Pomonas) following the
directions for adding no sweetener.
Ellen

> wrote in message
oups.com...
> So is it the consensus of this group that low-sugar jams or fruit
> spreads ought to be frozen for safety?

> Is there no way to produce no-sugar fruit spreads that can be safely
> stored at room temperature?
>
> I'm thinking primarily of berry products (most other fruits have too
> much sugar for me even without adding any as I'm diabetic).

No, there are recipes for low-sugar/no-sugar jams, but they
have limitations. The don't look as good, and they do not keep as
well after opening. With no icebox, you probably could not keep
no sugar jams for more than a day or so before it molded. As for
general keeping, you must follow directions with a special
no-sugar-needed pectin (which binds up the moisture and
makes it unusable to germs) and used proper boiling water bath
processing (which heat up the stuff and lessens the reproductive
ability of any germs present and kills some too). And use the right
fruit for the correct pH, which contributes to both antimicrobial
activity and a good set. I ran across a lime marmalade site that
mentioned that the best pH for a good set was 3.0 to 3.3.
We have several preservers here who use the outdoor turkey
fryer or grill for their boiling water bath.
You might want to consider buying teensy jars from a special
glass dealer or regular 4 oz. mason jars so you can use up
what you open.
Cheeers - let us know how you do. I can't do much sugar either
from gastric bypass surgery, so I feel your loss.
Edrena, back from petting on the Grandbaby!

Eric wrote:

>
> Thanks Brian.
>
> Here's a question while we are on the subject. Why can I just use
> sugar and fruit for other jams and no vinegar?

Because red pepper "jelly" is a special case, in that capiscums are
low-acid. "Real" fruits are high-acid.

The parameter is, as I just said, the acid to prevent botulism, and it
needs to be 4.6<.

For more info on the subject:
http://www.uga.edu/nchfp/

> What happens if I
> substitute honey? My honey has a water content of less than 20%.

I don't know. I suspect you may wind up with syrup, unless you boil
down your fruit juice to a minuscule amount of what you started with.

Gelling/jelling occurs because of a three-way handshake between pectin,
sugar, and acid. If the balance is off, the jelly/jam won't set.

Certainly you can flavor your product with honey; but as for a
substitution, I wouldn't begin to hazard a guess of how much and what
would work if it would work at all.

And then we're back full circle to using tested recipes.

B/

"Brian Mailman" > wrote in message
...
> Eric wrote:
>> Thanks Brian.
>> Here's a question while we are on the subject. Why can I just use
>> sugar and fruit for other jams and no vinegar?
>
> Because red pepper "jelly" is a special case, in that capiscums are
> low-acid. "Real" fruits are high-acid.
>
> The parameter is, as I just said, the acid to prevent botulism, and it
> needs to be 4.6<.
>
> For more info on the subject:
> http://www.uga.edu/nchfp/
>
> > What happens if I
>> substitute honey? My honey has a water content of less than 20%.
>
> I don't know. I suspect you may wind up with syrup, unless you boil down
> your fruit juice to a minuscule amount of what you started with.
>
> Gelling/jelling occurs because of a three-way handshake between pectin,
> sugar, and acid. If the balance is off, the jelly/jam won't set.
>
> Certainly you can flavor your product with honey; but as for a
> substitution, I wouldn't begin to hazard a guess of how much and what
> would work if it would work at all.
> And then we're back full circle to using tested recipes.
B/

_Putting Food By_ says:
"In recipes (Ital)without added pectin(ital), we suggest substituting nor
more than 1/2 the sugar with a mild-flavored honey. In recipes (Ital)with
added pectin(ital), we replace no more than 2 cups of the required sugar
with an equal measure of honey. (Ital)Cautionital) in small batches (5- or
6- glass yield), no more than 1 cup of the sugar should be replaced by
honey.
In _Stocking Up_, they prefer honey to sugar and have several recipes for
honey sweetened preserves.
HTH
Edrena

Brian,

The jelly was at 3.6 before pectin and 3.3 after. Using Cert-o it
jelled fine - using Ball liquid pectin it didn't. I am going to
re-boil the 15 jars that didn't set and use Cert-o this time.

Thanks for the help.

Eric

On Sat, 28 Oct 2006 16:06:31 -0700, Brian Mailman
> wrote:

>Eric wrote:
>
>>
>> Thanks Brian.
>>
>> Here's a question while we are on the subject. Why can I just use
>> sugar and fruit for other jams and no vinegar?
>
>Because red pepper "jelly" is a special case, in that capiscums are
>low-acid. "Real" fruits are high-acid.
>
>The parameter is, as I just said, the acid to prevent botulism, and it
>needs to be 4.6<.
>
>For more info on the subject:
>http://www.uga.edu/nchfp/
>
> > What happens if I
>> substitute honey? My honey has a water content of less than 20%.
>
>I don't know. I suspect you may wind up with syrup, unless you boil
>down your fruit juice to a minuscule amount of what you started with.
>
>Gelling/jelling occurs because of a three-way handshake between pectin,
>sugar, and acid. If the balance is off, the jelly/jam won't set.
>
>Certainly you can flavor your product with honey; but as for a
>substitution, I wouldn't begin to hazard a guess of how much and what
>would work if it would work at all.
>
>And then we're back full circle to using tested recipes.
>
>B/

> wrote in message
oups.com...
> So is it the consensus of this group that low-sugar jams or fruit
> spreads ought to be frozen for safety?
>
> Is there no way to produce no-sugar fruit spreads that can be safely
> stored at room temperature?
>

Of course there is, you just use a pressure canner.

All this dancing around with PH levels is only for one reason -
to be able to safely use a boiling water canner. BW canners
don't kill botulism spores or toxin, and since botulism is
on everything, it's going to be in your jam.

A pressure canner heats the stuff hot enough to kill everything -
except I think Mad Cow disease germs which you won't have
in jam - and if your going to experiment with food preservation
recipies, then consider a pressure canning. I am pretty sure that
this is how all commercial jams are processed, anyway.

Of course, the downsides are that heating it hotter, longer, also
destroys more vitamins and may change the taste, and may also
change the texture for the worse. But, that's what experimentation
is all about.

Ted