ScubaK

Does anyone have a tried and true recipe that doesn't use a ton of sugar. I also would like to use up my Pectin, if that makes sense.
It could be Freezer Jam, or regular canned jam.
Thank you,
Kirsten P

Bobbinalong

I regularly make strawberry and rhubarb jam, but I do use the standard amount of sugar I'm afraid. Lemon juice needs to be added too to get a reasonable set.

i would be interested to see what recipes others can offer to reduce sugar.

Iceblossom

Growing up in Alaska I didn't have much access to strawberries but I did have rhubarb and made a variety of jams, jellies, etc. with it. Don't have my Alaskan cookbook any more that had a ton of recipes (I don't particularly recommend the one that includes bananas anyway...).

Rhubarb requires a lot of pectin because it doesn't have much of its own. The amount of sugar is also needed to help set the product but if you don't mind a thinner set, you can reduce the sugar.

The best way I think to reduce the sugar is to cook down the rhubarb first with about half the sugar the recipe calls for. Keep it on a low/medium heat so it doesn't burn, it will probably be more brown and less red when you are done. When it is about where you want it, add the pectin then. Since you have the pectin it isn't so much the issue, you can also try chopping some apples finely and adding it to the rhubarb. Will help sweeten and apples have lots of pectin.

juliasb

Just about all jam recipes can substitute splenda for sugar in jams. I do it all the time. You may want to use a bit more pectin. The shelf life is about the same. Cooking time is about the same. Don't forget the lemon juice and a tab of butter to keep the foam down. I do a lot of canning. This season is so far behind it is a bit scary. Usually this time of the year I have to put quilting aside to get all my canning done for the winter. Things are running about 3 weeks behind. I just hope the autumn hold off so we can recoup a bit.

SuzzyQ

My Beloved next door neighbour made this jam for days on end when the rhubarb was "on". No pectin at all.

QuiltE

SuzzyQ ... I was thinking of that exact recipe when I saw this thread.
Haven't made it for years .... but it was a total favourite,
and now you have me drooling, thinking of it!

Iceblossom

I've made that basic recipe before, it's a very bright in both color and flavor and lovely jam. Adding strawberries to it would just make it much more yum!

Unfortunately for me, my son and DDiL are vegan so no using gelatin in things like that any more, it takes the place of the pectin. But here's a handy page on replacing gelatin with pectin.

https://www.livestrong.com/article/5...n-with-pectin/

QuiltE

You also have me thinking about adding blueberries or even using blueberry jello?

Iceblossom

Blueberries and rhubarb work well together, but the color may be a bit off-putting.

Still, now we are thinking and the possibilities are endless! Cranberries have a lot of pectin, I think too tart to go with the rhubarb when the goal is reducing sugar, but I wonder what adding some craisins would do, think that would be rather nice.

ScubaK

On that recipe....when do you add the pineapple?
K