Michigan State University Extension
Preserving Food Safely - 01600960


Jellies and jams that contain modified pectin, gelatin
or gums may be made with noncaloric sweeteners. Jams with
less sugar than usual also may be made with concentrated
fruit pulp, which contains less liquid and less sugar.

Two types of modified pectin are available for home
use. One gels with one-third less sugar. The other is a
low-methoxyl pectin which requires a source of calcium for
gelling. To prevent spoilage, jars of these products must
be processed longer in a boiling-water canner. Recipes and
processing times provided with each modified pectin product
must be followed carefully. The proportions of acids and
fruits should not be altered, as spoilage may result.

Acceptably gelled refrigerator fruit spreads also may
be made with gelatin and sugar substitutes. Such products
spoil at room temperature, must be refrigerated and should
be eaten within one month.

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