https://nchfp.uga.edu/how/make-jam-jelly/jellies/crabapple-jelly-without-pectin/
I want to make this but I want to do a reduced or no sugar jelly – thinking I would want to use sucralose or a mix of sucralose and real sugar. Or monk fruit potentially. any resources on this?
by hierophant75
1 Comment
You need to use a low sugar pectin. The recipe you listed requires that much sugar to activate the natural pectin in the fruit. Pomona’s pectin has recipes that allow for some artificial sweeteners (I think sucralose is one of them). Monkfruit is not approved for jam making.
“Monk fruit sweetener should not be used for canning. To date, there has been no testing with monk fruit sweeteners to determine their effects on pH in home canned foods. Utah State Extension offers this explanation: **“**The sweetness of monk fruit does not come from the traditional fructose sugar molecule in the fruit. The monk fruit sweetener chemicals are extracted from the monk fruit and then blended with something to bulk it up. Each product might be different regarding pH and what is called the pH buffering capacity.” For this reason, **canning with monk fruit sweeteners is currently not recommended.”**
From: [https://blogs.extension.iastate.edu/answerline/2023/01/](https://blogs.extension.iastate.edu/answerline/2023/01/)