I don't want to use high fructose corn syrup in freezer jam

I have been making freezer jam for a lot of years and I was reading the instructions in the pectin box and it says to use sugar but to also use high fructose corn syrup to keep the sugar from crystalizing. I know I have used it in the past but I don't want to use it anymore. Does anyone have a recipe where I don't have to use high fructose corn syrup and maybe use something else for the sugar also?

My plums didn't get very big this year and are ripening way ahead of schedule. I think it's because of the high temps we had for a while there. They didn't get a chance to grow very big first. My tree is loaded so I am sharing with friends, neighbors and family. I will also be canning some whole and then also will make freezer jam. I love the flavor of freezer jam! I have given some jam away as gifts also.

It seems the plums are runnier than other fruits I have made jam with. I'm not sure why. It still tastes fantastic though!

I would appreciate any help so I can make healthier jams this year, if possible.

uses of cream of tartar

Preventing sugar syrups from crystallising

http://www.ochef.com/933.htm

However, I have no idea if it can be used in canning fruit.

Kay

I wonder if it would dissolve without heating. Something for me to investigate! Thank you!

Triciasgarden wrote:I have been making freezer jam for a lot of years
Does anyone have a recipe where I don't have to use high fructose corn syrup and maybe use something else for the sugar also?
My plums didn't get very big this year and are ripening way ahead of schedule.

Hi Tricia,
I've only made Berry-jam, so I'm not familiar with plums. Don't tell me your plums are the *yellow* European kind, or I will be right over LOL (having lived in SLC, & Orem, & Provo) so yes I know how to get there. Just kidding, mind you.)
Well,
here's a site of no less 15+ Freezer-jam recipes: http://tipnut.com/freezer-jam/ and
this one sounds like a winner http://projects.washingtonpost.com/recipes/2005/07/06/reduced-sugar-blackberry-plum-or-raspberry-plum-fr/ , what do you think, Tricia?

I think my tree is a Santa Rosa. I loved them growing up and I wanted to get one exactly like my Dad's. They are tart and sweet! I like the first site you show because they are freezer jam, but the second one has some wonderful sounding recipes for cooked jam! I am going to save both! Thank you for looking those up for me and come over any time for some plums, lol!

Triciasgarden wrote:I think my tree is a Santa Rosa. I loved them growing up and I wanted to get one exactly like my Dad's. They are tart and sweet!
I like the first site you show because they are freezer jam, but the second one has some wonderful sounding recipes for cooked jam! I am going to save both! Thank you for looking those up for me and come over any time for some plums, lol!

Here's a great page http://www.davewilson.com/br40/br40_trees/plumPrune.html
but the delicious, mushy, sweet yellow plums I grew up with I could not there identify, nor the one Prune-tree we have, now on its last leg until I can somehow save it. (And we live like 1000-miles away, so yours would be very expensive plums indeed). - Enjoy them all Tricia

I've never actually had freeze jam, so I don't know if it tastes any different than processed jam. But I will say that water processing your jam means you don't have any sugar crystals! Plus it doesn't take up freezer space.

Thank you Littlesapphire for your reply! I may just process some jam the water bath way this year! I haven't done that before so that will be fun! The flavor of freezer jam is "fresh" tasting is the best way I can describe it.

I don't know what receipe you are using, but cream of tarter or using real lemon juice should prevent the crystals.
Also, for your info: real cane sugar is ok, but, sugar that does not say cane sugar is usually made from sugar beets, which are a GMO product, as is the high fructose corn syrup.
Jo