…… ??? About making freezer jam using monk fruit, other sweeteners besides sugar

[aviax2]

I have a flat of strawberries coming in a few weeks that I’ll be needing to preserve. I’d like to make some freezer jam but instead of using sugar has anyone used monk fruit or another diabetic friendly sweetener?

 

[summerthyme]

The "gel" process is actually a bit of chemistry, and sugar is an integral part of it, IF you are using SureJel or other common pectin. But... if you get some calcium-acid set pectin (one common brand is Pomona), you can add as much... or little sugar as you want. I made a big batch of cherry jam (canned, not freezer jam) once using Splenda, for a diabetic friend.

Sugar, however, acts as a preservative, so jams made without it will lose color and eventually flavor, much faster than jam with sugar. Freezer jam should deteriorate much slower than shelf stable jam.

I'd definitely try it with Pomona pectin, but definitely not with SureJel...

Let us know how it turns out!

Summerthyme

 

[Kathy in FL]

Use the “low-sugar” Sure-jell and follow the recipes. I’ve made a lot of jams/jellies using that and Splenda. I don’t recommend Splenda but it seems to be okay for some people.

I found some instructions for using monk fruit here:

Making Jam or Jelly with Monk Fruit Sweetener: A Step-by-Step Guide

Discover how to make delicious jam or jelly using monk fruit sweetener with our comprehensive step-by-step guide.

atlasbars.com

 

[John Deere Girl]

You can also use honey if you think that might be an option.

Strawberry Honey Jam Recipe - No White Sugar, No Pectin

Strawberry Honey Jam uses just 4 NATURAL INGREDIENTS - and no refined white sugar or boxed pectin. A delicious way to preserve strawberries!

oldworldgardenfarms.com

 

[aviax2]

Thank you ladies. I’m going to bookmark these links and do some homework!