Preparing and ProcessingĬaution: low sugar spreads should only be made from fruits (which contain acid), since these products don't include enough sugar to act as a preservative.įollow the preparation instructions in the pectin package. People on therapeutic diets (such as diabetics) should check low-sugar jam instruction sheets or sugar substitute package labels for information on artificial sweetener use. Different brands also have different degrees of sweetness. Some products have fructose or other sweeteners added, where others are all-natural fruit juice. You'll need to read the labels on the fruit juice concentrate. The amount of concentrate can be adjusted to suit your taste. For every 3 cups of crushed fruit or juice, and 1 cup of concentrated fruit juice. To make an all-fruit spread without added sugar, you can use concentrated, frozen, white grape or apple juice as the natural sweetener. When using these products, it important to follow the manufacturer's directions that come with the product. If purchased in bulk low-methoxyl pectin marketed in health food stores, you need to be sure to purchase both the pectin and the calcium product needed to mix with it. The commercial pectin products on the market include a form of calcium in a sperate packet in the package. While regular pectins depend on sugar and acid to form a gel, low-methoxyl pectins form a bond with calcium ions in the absence of sugar and acid. Low-Methoxyl pectins are natural pectic substances derived from circuits fruits. Products made with Clear-Gel* or gelatin as a thickener would need to be refrigerated. Using these pectin-added methods allows you to process the jars of jams and jellies and store your reduced-sugar products at room temperature. Products made with Clear-Gel* or gelatin as a thickener would need to be refrigerated.īe sure to check the package for the specific options ordered by that pectin product and follow the manufacturer's directions that come with the product.
0 kommentar(er)
