Magazine article Sunset

Tangy Jams and Jellies Start with Concentrates

Magazine article Sunset

Tangy Jams and Jellies Start with Concentrates

Article excerpt

NO-SUGAR-ADDED jams and jellies often have a base of fruit concentrate. When juice is concentrated, liquid is removed and the fruit's natural sugar, fructose, becomes intense enough to sweeten preserves.

To make your own no-sugar preserves, start with frozen apple juice concentrate--plain, flavored with another fruit concentrate or mint, or mixed with fruit. You also need packaged pectin designed for low- or no-sugar preserves to get thick, spoonable jams and jellies.

Do you save calories? No. But the preserves have a refreshing, faintly tart fruit flavor, and, for some people, fructose is more digestible than sucrose.

All-Apple or Apple-Raspberry Jelly

2 cans (12 oz. each) unsweetened frozen apple juice or apple-raspberry juice concentrate

1 package (2 oz.) dry pectin for jams and jellies made with little or no sugar

Partially thaw concentrate and add enough water to make 1 quart; pour into a 5- to 6-quart pan. Add pectin; stir until dissolved, about 10 minutes. Scrape the pan sides often.

On medium-high heat, stir until boiling. On high heat, bring to a rolling boil that can't be stirred down; boil exactly 1 minute. Off the heat, skim off foam. Pour hot liquid into 1- to 2-cups jars to within 1/2 inch of rims. …

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