Quick Answers
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. Recipes for making
reduced-sugar and sugarless sweet spreads are included
with Sure-Jell Light and Mrs. Wages Light Home-Jell.
Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009
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