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View Full Version : Low-Sugar Canning (that isn't freezer canning)



tasmonia
07-05-2008, 01:44 PM
Hello there,

Every time I go to make preserves, I'm conflicted about the amount of sugar it requires. Old-fashioned jam recipes use tons of sugar, which basically makes them fail-proof: the jam sets nicely, the sugar keeps it from going bad even if you don't refrigerate the opened jar, etc...

However, the high-sugar recipes mask a lot of the fruit flavor. It seems more like you're eating colorful sugar goo instead of preserved fruit. Many people also worry about consuming a large amount of sugar--in most recipes it's equal sugar:fruit. I don't care too much about the sugar content, I just want something that tastes less like sugar and more like fruit.

Most of what I read about low-sugar canning involves storing the jam in the freezer or refrigerator, and I'm low on space in both of those. Also, I'd prefer something that's shelf-stable before it's opened.

I know other people struggle with this issue and I've been given jam before that was made with a minimum of sugar or with an alternative sweetener (such as honey). They're usually kind of gloppy and go moldy almost immediately.

So, is there some other way to do this that I don't know about? Or am I simply asking the impossible: a shelf-stable jam with full fruit flavor and possibly reduced sugar?

Rick
07-05-2008, 01:58 PM
A couple things you can do (I'm not an expert on this). Use fruit high in pectin such as currants or use specially modified pectins.

http://www.uga.edu/nchfp/tips/summer/Lowsugar_JamsJelliesST.html

http://www.motherearthnews.com/Real-Food/2006-06-01/Make-Delicious-Low-sugar-Jams-and-Jellies.aspx

crashdive123
07-05-2008, 05:35 PM
Here are a few recipes that use sugar substitutes.

http://splenda.allrecipes.com/Index/Index.aspx?nodeid=39

This site has a section on low sugar/low salt canning.

http://www.freshpreserving.com/pages/all_recipes/215.php?catID=Home-Canning&pageNum=1

A few more low/no sugar recipes.

http://www.kraftfoods.com/kf/search/SearchResults.htm?searchtext=No+Sugar+Needed+Jam&u2=No+Sugar+Needed+Jam&scope=all&start=1&rsort=

Chris
07-06-2008, 11:36 AM
I think I've seen before that you can use .5/1 sugar/fruit and still get the preservative qualities of the sugar.

But yes unfortunately, if you're canning for perservation purposes, the sugar ends up being necessary, substitutes just don't have the same properties.

canid
07-06-2008, 02:05 PM
i don't dig ultra sweet preserves either, and you can't get me to touch juice jellies.

texture aside, the only benefit of sugar content is a modicome of non-selective protection protection from many bacteria. fungi such as mold have the same sweet tooth many of us have.

the only method i trust for canning anything is sterilization, so i have no worry about any latent contaminations. it's as simple as properly using a pressure cooker and using sound lids. then you're only worry is whether you can use a pint or preserves in a month

tasmonia
07-07-2008, 01:45 AM
Thank you all for the helpful suggestions.

Canid, so are you saying that if you use a pressure canner rather than a water bath canner on fruit preserves, you can use little to no sugar?

canid
07-07-2008, 01:37 PM
if you use a pressure cooker and a dome jar, and use it properly, you sterilize everything inside it, and as long as it's refrigerated after opening, and used in relatively short order, it will still keep after opening.

bulrush
07-08-2008, 10:12 AM
We have made strawberry jam by pouring about 1/4 to 3/8 inch of wax on top of the fruit after the jam cools. While this is not foolproof, it does get you a high degree of non-spoiled fruit. After the wax cools I recommend putting on canning lids and rings to further seal the jar. We got about 90% success rate with this method, but only used it one year for strawberry jam.

Rick
07-08-2008, 03:27 PM
I smell smoke. Oh, wait. That's just me. I had a thought.

Did you use bee's wax or paraffin? Would bee's wax have the same anti-bacterial properties that honey does? (sniff) Yea, that's me having a thought.

Riverrat
07-09-2008, 07:41 AM
we just made strawberry jam and used a product put out by pectin, No sugar needed. worked great and taste great. Even taste like strawberrys instead of sugar....