Has anyone made sugar free jam?

[Newfy Mom]

I have tree ripened plums up the wazzoo! We are off sugar, at least as much as possible. These plums are super sweet on their own. Is it okay to make jam without adding any sugar? Any feedback would be appreciated.

[sweetpea]

My MIL makes sugar free jam all the time as FIL is diabetic. I know she buys the sugar free pectin--you might pick up a box and read the directions inside to see if you use an artificial sweetener (she has used splenda before but not sure if it was in place of sugar with regular pectin or with the sugar free pectin). There is probably a
chart that tells all that on a sure-jell website or something similiar...maybe try a google search? Good luck! and Welcome!!

[rburganmckinley]

I've made sugar free jam before. There is a special pectin to purchase for it. I personally don't like how soft the set is with sugar free jam, so I usually do the reduced sugar/low sugar version. It sets up much better. The sugar free one is just a little thin for my preference. I've done this with Strawberries and Blueberries.

[donleyk]

I didn't care for the way my SF strawberry turned out. Even after skimming the foam off it was awfully foamy. Perhaps I didn't do a good job of it but I didn't want to skim off the majority of my jam either. I agree, you have to go with the SF pectin. Good luck, please report back.

[Newfy Mom]

Thanks Everyone! I'll look for the SF pectin and see what happens. We don't mind it being a little soft so maybe it will work perfectly for our needs.

[Newfy Mom]

Yesterday I made some plum jam. I used the sugar free pectin as suggested. It turned out pretty darn good. The texture is very close to regular jam. The color is not a 'bright' as when you use white sugar, but it is still very appealing. I removed most of the skins as them gave a bit too much tang to the mixture. I tasted the jam during cooking & it was just not quite sweet enough without any sweetener. I discovered a sugar substitute that is supposed to be much better than Splenda. (No aspartame) I found it at the local health food store. It has just about the same texture and taste of sugar. Comes from strawberry, pear and birchwood. Actually, I like it better. Anyway, I put 1 cup of that into 5 cups of fruit. It just took away that tartness of the skins. It is by no means a sweet jam, but plenty sweet for us since we have left sugar alone now for a while. Anything made the traditional way with sugar seems way too sweet anymore.

BTW, this has nothing to do with jam, but I have used the Xylitol when baking cornbread. I substituted equal Xylitol for the amount of sugar called for. It baked up perfectly and my guests could not taste any difference.

Thanks for your previous input on this subject. I appreciate it!:p

[Aubergine]

glad you went ahead and tried, newfymom. i have a cookbook i've relied upon since '81 when i began making jams & preserves, called "Gourmet Preserves with Madeleine." maybe you can find a used copy online? she does have a few recipes and tips for making sugar-free preserves; she uses a Tbs or 2-3 of frozen apple concentrate in lieu of sugar. my new SO (6 years) is diabetic also, and i always try and reduce the sugar in anything i'm making. since i've been experimenting with replacing half the sugar in baking recipes with Splenda, i wonder where things stand using that for jams & preserves? they must have a website and it may have ideas.

[Newfy Mom]

Thanks for the suggestion, Aubergine. I'm in used bookstores often so I'll put that book on my list.

[rburganmckinley]

Is splenda aspertame? I thought it was sucralose (which is a derivative of actual sugar).

[HealthyinMN]

Originally posted by rburganmckinley
Is splenda aspertame? I thought it was sucralose (which is a derivative of actual sugar).

Splenda is not aspertame.

I read it the same way you did but then I think I figured out what the poster ment. I think Newfy Mom was saying the other Sugar Sub (Xylitol) she was using didnt contain aspertame either. :confused:

[Kayaksoup]

I had a lot of success using apple juice to replace the sugar in jam along with using the special pectin. I made a blueberry Grand Marnier Jma that turned out perfectly set.

[Newfy Mom]

Yes, HealthyinMn, you are correct. Sorry I wasn't clear. Xylitol does not have aspartame.:)