Can I cut down on the amount of sugar a jelly recipe calls for?
Never reduce the amount of sugar given in a regular jelly or jam recipe. The formation of a gel depends on the correct proportions of acid, sugar, pectin and fruit. If you use less sugar than the recipe calls for, you will end up with syrup.
For more information on making jams, jellies and other sweet spreads, and for recipes made without sugar, with less sugar or with sugar substitutes, refer to MU Extension publication GH1461 Sweet Spreads and Syrups. These recipes have been tested for safety and to make sure that they will result in a satisfactory gelled product.
Recipes for making reduced sugar and sugarless sweet spreads are also included with Sure-Jell Light and Mrs. Wages Lite Home Jell.
Barbara Willenberg, former Nutrition Specialist; Updated with content from Janet Hackert, Nutrition and Health Education Specialist, University of Missouri Extension
Last update: Wednesday, July 22, 2015