HE-130
DEPARTMENT OF FOODS AND NUTRITION
Food, Nutrition, Health


COOPERATIVE EXTENSION SERVICE • PURDUE UNIVERSITY WEST LAFAYETTE, INDIANA
JAMS AND JELLIES WITHOUT SUGAR Sandra D. Simons
Jams and jellies without sugar can be made with gelatin or regular pectin. A new product called Slim Set ® is a special pectin used specifically for making jams and jellies without sugar. It usually can be found near the regular pectin in grocery stores. The jams and jellies in this leaflet are made with regular pectin and unflavored gelatin.
Jams and jellies without sugar do not have the same taste or texture as regular jams and jellies. Since saccharin may leave a bitter taste, you may like these recipes without artifical sweetener. These jams and jellies can be enjoyed for the flavor of the fruit rather than for sweetness.
All non-caloric sweeteners contain saccharin which presently is being tested for safety. Eight drops or 1/8 teaspoon of the liquid artificial sweetener used in these recipes is equivalent to the sweetening power of one teaspoon of sugar. If other sweeteners are used, read the label to determine the amount to use. In jams and jellies made with a non-caloric sweetener, calories are derived from carbohydrate. One tablespoon of the above jams or jellies made with a non caloric sweetener contain ten calories and equals 1/4 of a fruit exchange.
JAMS
Make only one recipe at a time. You can use most frozen or fresh fruit (except commercially frozen peaches) for this basic jam recipe:
2 cups of fruit
1	1/2 teaspoons unsweetened lemon juice
2	1/2 tablespoons powdered pectin
1 to 2 teaspoons liquid artificial sweetener (as you prefer)
Crush fruit in 1 1/2 quart container then heat slowly. Add lemon juice. Gradually dissolve powdered pectin in fruit mixture stirring constantly. Bring mixture to a rolling boil. Boil one minute. Remove from heat and continue stirring two minutes. Add liquid sweetener and stir to mix. (You may not wish to add any sweetener. Experiment to find the amount you prefer). Pour the hot jam into hot sterilized jars. Seal, cool, and freeze or refrigerate.
See storage section.
JELLIES
These jellies should be made as needed. Use only amounts stated in recipes.
You can use most unsweetened juice to make these jellies. Unused juice can be frozen to be used later.
Cooperative Extension Work in Agriculture and Home Economics, State of Indiana, Purdue University and U.S. Department of Agriculture Cooperating. H. G Diesslin, Director. West Lafayette, Ind. Issued in furtherance of the Acts of May 8 and June 30,1914. It is the policy of the Cooperative Extension Service of Purdue University that all persons shall have equal opportunity and access to its programs and facilities without regard to race, religion, color, sex or national origin.