Low-sugar jams, jellies, & more! 🍬

Hi Achternaam,

“I just don’t want to use that much sugar.”

I’ve been there! When making your own jam or jelly, or even pie filling, some recipes just have a lot of added sugar in them. Whatever happened to just fruit? 😉

Thankfully, there are some great ways to cut down on the added sugar when you’re canning!

First, sometimes it is just as simple as substituting honey for sugar. Learn more about ratios you should use for honey vs. sugar in this article.

There’s also a product called Pomona’s Pectin that allows you to make jams and jellies WITHOUT any sugar at all, or with reduced sugar. Read more about Pomona’s Pectin.

And finally, while this is very controversial (and I don’t really like using it myself), you can also use Splenda for canning.

I hope this helps!
Sharon

PS: Here’s one thing you should know about making low-sugar jam though…