ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: low sugar jams

Misc.
If you make fruit juice sweetened jams they do not have the keeping properties. They mold much more quickly once opened. You also must use a lowmethoxyl pectin. The best one is called Pomonas Universal pectin. Most people order it online, but there are some health food stores that carry it. You can make no sugar, use honey, fruit juice, regular sugar, etc. with the product. Everyone raves about it. You can even double recipes, unlike regular jams with pectin.
That would be your best way of making your jam. There are other products, like Ball low or no sugar, same with SureJell, but people seem to be much more satisfied with the results of the Pomonas.
MsgID: 206203
Shared by: Linda Lou,WA
In reply to: ISO: Preserves with juice instead of water
Board: Canning and Preserving at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Preserves with juice instead of water
  Emily, Maine
2 re: low sugar jams
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Country Pistolettes (with starter)
  • COUNTRY PISTOLETTES FOR THE STARTER: 1 tablespoon honey 1 cup hot water (120 to 130 degrees F) 1 package active dry yeast 1 cup bread flour or all-purpose flour (approximately) 1 cup whole wheat...
  • Brown-Butter Butterscotch Pie (Farm Journal)
  • BROWN-BUTTER BUTTERSCOTCH PIE 1 baked (9-inch) pie shell 6 Tbsp. butter 1 cup dark brown sugar 1 cup boiling water 3 Tbsp. cornstarch 2 Tbsp. flour 1/2 tsp. salt 1 2/3 cups milk 3 egg yolks, slightly beaten 1 tsp....
  • Turdilli (Italian fried cookies with honey glaze)
  • TURDILLI 4 cups all-purpose flour, plus more for dusting work surface 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup ...
ADVERTISEMENT
  • BBQ Cups
  • BBQ Cups 3/4 pound ground beef 1/2 cup BBQ sauce 2 teaspoons dried onion 2 ounces cheddar cheese, grated dash of garlic powder 10 ounce pkg. refrigerator biscuits Preheat oven to 400 degrees F. Brown beef and drain. ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: low sugar jams
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!