Jelled Fruit Candy -- Low Sweetener is a candy made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
Store candies in an airtight container in the refrigerator. They will keep for about a week or possibly a little longer.
- This recipe uses the ingredients listed on the recipe sheet that comes with the pectin in the section for Cooked Jam Jelly – Low Sugar or Honey.
- If you are making fruit candy from mashed fruit find the jam recipe for that fruit.
- If you are making fruit candy from juice find the jelly recipe for that fruit.
- Double the amount of pectin in the recipe. All of the other ingredients in the recipe stay the same.
- To effectively disperse 6 to 8 teaspoons of pectin we recommend a minimum of 1 cup of sugar or honey. Follow the recipe for maximum amounts of sugar or honey.
- Prepare fruit or juice. Note: this could include boiling down the fruit or juice - to some degree - to concentrate the flavor.
- Measure mashed fruit or juice or somewhat boiled down fruit or juice into sauce pan.
- Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
- Put the mixture in a shallow pan. Allow it to cool then chill in the refrigerator until firm. When the mixture is firm, cut into pieces and coat the pieces in a 50/50 mixture of powdered sugar and cornstarch to take away the sticky feel.