Can corn syrup or honey be used instead of sugar in jams and jellies?
Light-colored corn syrup or light-colored, mild honey can be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. For best results, use tested recipes that specify honey or corn syrup. Products with no added pectin may need longer boiling. Those with added pectin may need a small amount of juice left out. For each 1/4 cup of honey or corn syrup used, try leaving out 1 to 2 tablespoons of juice. Light-colored, mild-flavored honey is best used in jam and jelly making. In products made with added pectin, up to 2 cups of honey can replace an equal amount of granulated sugar. Honey can replace up to half the sugar in recipes made without added pectin. However, the product will have a honey rather than a fruit flavor. In jam and jelly made without added pectin, corn syrup can replace up to one-fourth the sugar. In other sweet spreads made without added pectin, corn syrup can replace up to one-half the sugar. Corn syrup can replace up to one-half the sugar when powdered pectin is used. Two cups sugar per batch can be replaced with corn syrup if liquid pectin is used.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009