Canning Jelly Pectin Question

boffer on 9/18/2010, 10:54 am

We've been using an old recipe for canning jelly that uses honey instead of the tremendous amount of sugar that is typical. Setting up has been iffy. Lo and behold, the recipe calls for low-methoxyl pectin. I just ordered some from Amazon.

In the meantime, has anybody used the low-methoxyl and have anything to share? Or have other no/low sugar recipes for jellies?

**camprn** on 9/18/2010, 11:38 am

@boffer wrote:We've been using an old recipe for canning jelly that uses honey instead of the tremendous amount of sugar that is typical. Setting up has been iffy. Lo and behold, the recipe calls for low-methoxyl pectin. I just ordered some from Amazon.

In the meantime, has anybody used the low-methoxyl and have anything to share? Or have other no/low sugar recipes for jellies?

Fabulous info, Thanks Boff! The only low sugar/no sugar recipes I have are the ones in the Blue Book. Sorry Sad

ander217 on 9/18/2010, 3:01 pm

Boffer, I always heard that honey makes runnier jelly and jam because of the high moisture content, so you have to boil it longer. You usually substitute it at the rate of 3/4 c. honey for each cup of sugar called for.

The recipe at the following link says to use 2 c. juice and 2 c. honey along with Sure-Jell in the pink box, or Ball no-sugar pectin. Scroll down the page at the website and you'll find the recipe.

http://www.pickyourown.org//jamnosugar.htm

I've seen the no-sugar pectins at Wally World.

Icemaiden on 9/18/2010, 4:21 pm

I just read a newspaper article where someone said she made reduced-sugar jam/jelly and froze it. She seemed to use normal glass jars which surprised me, but said that the jam is always "freshly made".

Must admit that my deepfreeze is stuffed so no space to try this myself.

This looks very informative
http://www.utextension.utk.edu/publications/spfiles/SP325-F.pdf

**Furbalsmom** on 9/18/2010, 6:44 pm

Boffer, I have used the Pomona's Universal Pectin (low methoxyl citrus pectin and monocalcium phosphate) and followed the recipes in the box. You can sweeten with apple or white grape juice concentrate, low amounts of sugar, honey, or even sugar substitutes like Splenda. I did find the Splenda recipe was kind of cloudy. The jell was not clear like sugar based jellies, but the taste was great. By the way, a little chopped candied ginger added to peaches before cooking the fruit makes a marvelous flavored peach jam.

ander217 on 9/19/2010, 8:56 am

@Icemaiden wrote:I just read a newspaper article where someone said she made reduced-sugar jam/jelly and froze it. She seemed to use normal glass jars which surprised me, but said that the jam is always "freshly made".

Must admit that my deepfreeze is stuffed so no space to try this myself.

Icemaiden, I make freezer jam every year and freeze it in pint fruit jars. I currently have strawberry, peach, black raspberry, and blackberry freezer jam in my freezer. The instructions on how to make it come with the box of pectin, but basically you crush the fruit and add sugar. You boil the pectin with water for one minute then stir it into the fruit and quickly pour the mixture into jars before it sets. Let it set overnight then put it in the 'fridge to eat immediately, or put it in the freezer for long storage. It tastes fresh because the fruit is never cooked.

They now have recipes for freezer jam using the no-sugar pectin.

Icemaiden on 9/19/2010, 3:00 pm

Do the glass jars never crack? I've only heard of freezer jam in plastic boxes before...

**camprn** on 9/19/2010, 4:25 pm

@Icemaiden wrote:Do the glass jars never crack? I've only heard of freezer jam in plastic boxes before...

Wide mouth canning jars that are a bit tapered at the bottom allowing for expansion of contents when freezing, thus avoiding broken jars. See a short tutorial here.
Canning Jelly Pectin Question Ball_mason_jar

Canning Jelly Pectin Question Ball_mason_jar

Ball now has a line of plastic freezer containers. Canning Jelly Pectin Question 011W766591110001_20100324080313717?hei=500&wid=500&op_sharpen=1

Canning Jelly Pectin Question 011W766591110001_20100324080313717?hei=500&wid=500&op_sharpen=1

Icemaiden on 9/19/2010, 5:00 pm

Thanks Campyrn. I'll certainly make a mental not about that. It looks as though it works very well.

ander217 on 9/19/2010, 6:47 pm

I freeze my freezer jam in regular mouth pint jars, and I've never had a jar break in all the years I've been making it. I always leave a proper headspace for expansion at the top. Canning jars are made to withstand freezing temperatures. Other types of jars such as mayonnaise or baby food jars aren't manufactured by the same standards. I've used them for freezing on occasion, but I knew I was taking a chance and I wouldn't recommend using them.

I've seen the plastic freezing "jars" on the shelves, but I haven't yet warmed to the idea of spooning jam from a plastic jar.

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