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How can I make a "light" or reduced calorie jam?

A new light pectin is being sold, Sure-Jell Light (TM). With this product, it is possible to make sweet spreads using one-third less sugar than regular jams and jellies. It is very important to use only the recipes furnished by the manufacturer with this specially formulated product.


Never decrease the amount of sugar in regular jam and jelly recipes as you will end up with syrup. Formation of a gel depends on just the right amount of sugar, acid, pectin and fruit.


Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia






Last update: Tuesday, May 05, 2009



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