Full Sugar vs. Low Sugar Jams and Jellies
More people concerned about the recent economic downturn are expressing a newfound appreciation for the science and art of food preservation as a way to save on food costs. Decades ago, home food preservation was a matter of necessity — the only way to ensure that the year’s fruit and berry harvest could be enjoyed throughout the year. That was before supermarkets and the cornucopia of preserves now available on store shelves.
As satisfying as this art is to millions of Americans, fruit and berry preservation presents an array of challenges, especially to those interested in using no- or low-sugar recipes. Make no mistake, no- or low-sugar jellies, jams and other preserves will be different and, in some cases, less desirable products. For starters, they are less likely to be clear, less sparkling, less gelled and will yield somewhat lower quantity.
People who choose to stick with full sugar recipes should pay particular attention to berry selection. They should be ripe for characteristic flavor, but not too ripe. On the other hand, a slightly underripe fruit will yield more natural pectin — an ingredient essential in producing a gel or set — than fully ripe fruits. Ripeness isn’t as big an issue with no- or low-sugar recipes, because low-methoxy pectin, which must be used with these recipes, aids the gelling process. But even then, a fully ripe fruit can yield a more robust flavor, making up for the lack of sweetness associated with these recipes.
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Pectin
Acid
Sugar
Sucralose
