How do I make jam with no sweetener at all?

*We don’t recommend making jam or jelly with absolutely no sweetener. The final product is likely to be tart and bland. Sweetener, even in a small amount, brings out the flavor of the fruit.

If you want to try it, however, this is what you do: For 4 cups of mashed fruit or juice, use either ½ cup water or unsweetened fruit juice (if you’re using 2 or 3 teaspoons of pectin) or ¾ cup water or unsweetened fruit juice (if you’re using 4 teaspoons of pectin).

Make liquid pectin by measuring the correct amount of water or juice into a small sauce pan and bringing it to a boil. Put boiling liquid in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute until all powder is totally dissolved.

Add the liquid pectin to the boiling fruit or juice mixture, which should already contain the calcium water and lemon juice (or lime juice or vinegar) if called for in the recipe. Stir while mixture returns to a full boil. If you taste your jam before jarring and it isn’t sweet enough, you can add however much sweetener you want at this point. Stir well and return mixture to a boil, remove from heat, jar and process according to the recipe sheet that comes with Pomona’s Pectin.

These instructions are also on the recipe sheet that comes with your box of Pomona’s Pectin.

Category: Ingredients Questions

  1. Chuck
    | Reply

    I put 21 cups of fresh picked organic blue berries in a slow cooker crock pot and let them slow simmer cook. After six hours of stirring every 30-45 minutes and mashing the berried down as they cooked the final product produced 10 cups of a thick rather sweet pulp heavy blueberry sauce that I plan to thicken up and then freeze. No sugar or sweeteners added, but the mixture is actually quite sweet and tastes like blue berries. The slow cooking process allowed a lot of the natural moisture to evaporate and the mixture to thicken considerably. I also have 4 cups of pulp after straining through a standard strainer one would use to drain pasta in. The pulp I plan to put in small containers and freeze to be used in smoothies. I am sending this just to state if the berries are prepared correctly you can make some great jam without adding sugar. Granted it will not be as sweet as most commercial jams and jellies, but that was the purpose for using the slow cooker.

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