No Sugar Added Raspberry Jam - Shelf Stable, Low Carb and Delicious! (2023)

FAQs

Is low sugar jam shelf stable? ›

Once opened, low sugar jam doesn't last as long in the fridge either. When you open jars of full sugar jam, they keep for several weeks. But I've noticed that low sugar/no sugar jams start molding and spoiling much more quickly.

Maltodextrin is not considered keto-friendly since comes from high-carb sources like potato, rice, tapioca and corn. That said, Polaner Strawberry Preserves is still low in carbs at only 2 net carbs per tablespoon. It's a tasty option for those on a low-carb or non-strict keto diet.

Jams and jellies can be made without added sugar but will resemble more of a fruited gelatin desert than a true jam or jelly. Salt is not necessary for safe processing of canned or frozen fruits and vegetables. It is necessary for the preservation of most pickles and cured or smoked foods.

The answer is that you can always safely reduce the amount of sugar in a recipe, because sugar doesn't make things safe. The only thing that makes a jam, jelly or other sweet preserve safe for canning in a boiling water bath canner is the acid content, because that's what prevents any potential botulism growth.

"They tell you not to alter because it's the ratio of fruit, acid, sugar and pectin that forms the jell," says Robin Danto, MSU Extension educator for Oakland County. If you don't have the right amount of sugar, you run the risk of the jam or jelly being runny.

The classic pectin requires a high amount of sugar in order to set. The low/no sugar pectin will set without any added sugar due to the addition of dextrose in the product. The instant pectin would likely be for freezer jam/jelly and would break down with heat process canning.

Smucker's Sugar Free Strawberry Preserves is not keto-friendly because it is a high-carb processed food that contains unhealthy ingredients like sucralose, red #40, and dextrose.

Yes, sugar-free jelly will always have some carbs from the fruit, and sometimes from pectin if that is used.

How can I thicken jam without sugar or pectin? ›

1. Add chia seeds to the recipe. Chia seed jam is a method of making jam that requires no cooking. The chia seeds soak up the juice and moisture from fruit purée and plump up, giving a thickening effect to the jam without using heat or added sugar or pectin.

If you can't find preserving sugar then just use regular granulated sugar and skim any white froth off the surface of the marmalade once it has boiled and reached setting point and has been taken off the heat.

Stevia can only be used in jams and jellies when used with no-sugar needed pectin—low methoxyl pectin.

The sugar helps the chopped fruit retain its shape and texture. Gel: Sugar is one of the three necessary components for jam set, or gel. Sugar molecules grab onto water molecules as the mixture is heated. This allows the pectin to form a gel.

Once opened, keep your homemade jam in the refrigerator for up to three months. Homemade jams made without sugar and processed by canning in a hot water bath will last about half that long – about one year – when stored in cool, dry place out of direct sunlight.

No Sugar Needed Pectin is a unique product that allows you to choose both the type and level of added sweetener. Unlike other pectins, fruit spreads made with this pectin do not require substantial quantities of sugar to gel. You can use no sugar at all, regular sugar, a sweetener or honey.

The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.

Another method is using regular pectin with special recipes. Some tested recipes are formulated so that the gel forms with regular pectin without needing to add the usual amount of sugar. Keep in mind that there is some sugar in the regular pectin. These recipes often use sugar substitutes for additional sweetening.

Both forms give good results but the methods of adding ingredients differ. Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit. Liquid and powder pectin cannot be interchanged in a recipe.

If you want an easy one-for-one substitute for low-sugar Sure-Jell, low-sugar Ball RealFruit is the one to pick. Sure-Jell and Ball can be used interchangeably, but Pomona's is tricky to substitute.

What can I use instead of pectin for jam? ›

Cornstarch. Cornstarch is a natural thickener that works as a seamless substitute for pectin.

Yes, sugar-free jam is keto friendly. Blueberries, raspberries, blackberries and strawberries have much less sugar than other fruits, making them great for low carb and keto diets in moderation. Think garnish instead of a whole bowl. Use sugar-free jam just like regular jam – in moderation.

If you prefer a smooth consistency, go for jelly. If you're more into a thick strawberry spread on your PB&J, buy a jam. And if you're looking for a more chunky mouthfeel, opt for preserves or an orange marmalade.

Jams, jellies and preserves made with so much sugar are often not a preferred choice if you have diabetes or you just want a low- or no-sugar choice. The good news is that there are special pectins and recipes designed to make jellied products with little or no added sugar.

Smucker's Red Raspberry Preserves Sugar Free (1 real tbsp) contains 5g total carbs, 2g net carbs, 0g fat, 0g protein, and 10 calories.

Most people will say yes, jello is keto friendly. If you've had sugar free jello, take a deep breath. You're totally fine.

Simply Fruits spreads are great!

As a diabetic, I love Simply Fruit spreads with no sugar added.

The ketogenic diet typically reduces total carbohydrate intake to less than 50 grams a day—less than the amount found in a medium plain bagel—and can be as low as 20 grams a day. Generally, popular ketogenic resources suggest an average of 70-80% fat from total daily calories, 5-10% carbohydrate, and 10-20% protein.

Sugar Free Strawberry Jam (1 tbsp) contains 5g total carbs, 3g net carbs, 0g fat, 0g protein, and 10 calories.

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

Is jam healthy for weight loss? ›

Fruit jam is highly nutritious and can be consumed as a breakfast item spread on the bread. However, remember that the disadvantage is that they are high in calories. People who want to lose weight or have diabetes, they should use it sparingly since it has high sugar content.

Making a homemade version of your favorite jam or jelly is easy, and it'll likely be a healthier alternative to store-bought products.

Instead of smearing jelly and jam on your toast or English muffin, consider substituting peanut butter, almond butter, sunflower seed butter or a similar nut or seed savory spread. The butters are high in protein, while the roasting process used in making them brings out the natural sweetness in nuts and seeds.

Jams and Jellies with Honey

Ontario honey may be substituted for sugar in most jam and jelly recipes. If a recipe calls for 4 cups sugar, use 2 cups honey. Cook the jam or jelly slightly longer than time stated in recipe using sugar. When substituting honey, use a commercial liquid or powdered pectin.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

To set, jam needs the right balance of acid and pectin. High-acid fruits include citrus, cherries, green apples, pineapple, raspberries and plums. If you're using low-acid fruits, such as rhubarb, apricots, peaches and strawberries, you need to add lemon juice.

And I loved it! I think I've discovered that using a mild sweetener like maple syrup still lets the berry flavor be the star of the show and that maybe white sugar was what was covering it up in all the other cooked jam recipes I had tried. Whatever the reason, this is a keeper recipe!

Preserving sugar differs from gelling sugar, also called jam sugar, because the latter contains pectin while preserving sugar is 100% sugar.

While pectin naturally occurs in fruit, the amount can vary. Fruits such as citrus, tart cooking apples, cranberries, and quince are high in pectin. Fruits such as late-season blackberries, cherries, and nectarines, are at the low end of the pectin scale.

Jams and jellies that do not seal properly will spoil quicker with stevia than with sugar, since stevia does not have the same preservative properties as sugar.

Does stevia thicken like sugar? ›

There are also some things that other sweeteners can't replace. Sugar has properties that stevia does not: It browns in baking; it can thicken and take on water, and it creates what is called “mouthfeel.”

Baking Recipes

You don't have to sacrifice flavor for a low sugar or low calorie recipe. Xylitol can absorb moisture quicker than table sugar, so it's important to remember this while creating your baking masterpieces.

The AHA suggests a stricter added-sugar limit of no more than 100 calories per day (about 6 teaspoons or 24 grams) for most adult women and no more than 150 calories per day (about 9 teaspoons or 36 grams of sugar) for most men.

Add A Knob Of Butter

To prevent scum forming on the top of your jam, add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit.

The abundance of sugar helps mask the sour taste of the citric acid found in the lemon juice. For those who are concerned about the sugar levels in various jams and jellies, forms of pectin have been developed that can function with more water present.

Jams and jellies can be made without added sugar but will resemble more of a fruited gelatin desert than a true jam or jelly. Salt is not necessary for safe processing of canned or frozen fruits and vegetables. It is necessary for the preservation of most pickles and cured or smoked foods.

Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.

Chances are the jam/jelly will not gel and the end result will be more of a sauce. To prevent spoilage, process jars of low-sugar jams and jellies longer in a boiling water-bath canner than regular jams or jellies.

Chances are the jam/jelly will not gel and the end result will be more of a sauce. To prevent spoilage, process jars of low-sugar jams and jellies longer in a boiling water-bath canner than regular jams or jellies.

Once opened, keep your homemade jam in the refrigerator for up to three months. Homemade jams made without sugar and processed by canning in a hot water bath will last about half that long – about one year – when stored in cool, dry place out of direct sunlight.

How important is sugar in jam? ›

The sugar helps the chopped fruit retain its shape and texture. Gel: Sugar is one of the three necessary components for jam set, or gel. Sugar molecules grab onto water molecules as the mixture is heated. This allows the pectin to form a gel.

These pectins are labeled as "light," "less sugar needed," or "no sugar needed." The box of packaged pectins will come with recipes that give options for using no sugar, less sugar, or sugar substitutes. Using these pectin-added methods allows you to store your recued-sugar product at room temperature.

1. Add chia seeds to the recipe. Chia seed jam is a method of making jam that requires no cooking. The chia seeds soak up the juice and moisture from fruit purée and plump up, giving a thickening effect to the jam without using heat or added sugar or pectin.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.

Not only expired jam, but also jam that goes bad with mold, yeast, bad smell, or organic growth may cause risk to your health. The expired jam, in some cases, is still edible if you store it properly. But the jam goes bad because of mold or some reasons above will be harmful to you to consume.

An unopened jar of homemade jam or jelly made with sugar and canned in a hot water bath will usually maintain maximum quality if stored properly for about two years. Once the jar has been opened, homemade jams and jellies can be kept in the refrigerator for one to three months.

The AHA suggests a stricter added-sugar limit of no more than 100 calories per day (about 6 teaspoons or 24 grams) for most adult women and no more than 150 calories per day (about 9 teaspoons or 36 grams of sugar) for most men.

Add A Knob Of Butter

To prevent scum forming on the top of your jam, add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit.

Why is there so much sugar in jams? ›

The abundance of sugar helps mask the sour taste of the citric acid found in the lemon juice. For those who are concerned about the sugar levels in various jams and jellies, forms of pectin have been developed that can function with more water present.

Overall Statistics. No Sugar Needed Pectin is a unique product that allows you to choose both the type and level of added sweetener. Unlike other pectins, fruit spreads made with this pectin do not require substantial quantities of sugar to gel. You can use no sugar at all, regular sugar, a sweetener or honey.

The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.

Pectin needs partners, namely acid and sugar, to do the job of gelling properly. Acid helps extract pectin from fruit during gentle simmering and helps the gelling process, which will not take place unless the mixture is fairly acidic.