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Rights Statements InC/1.0 , Open Access
Report
Low sugar fruit spreads
Fact sheet (Washington State University. Cooperative Extension), 236E, Washington State University Extension
09/2016
Handle:
https://hdl.handle.net/2376/6457
Abstract
Current U.S. Dietary Guidelines advise reducing the amount of sugar in American diets. In addition, there are many people who prefer or need to reduce their sugar intakes. Methods for canning jams, jellies, and other fruit spreads have been developed that limit or reduce the amount of sugar in the product. For home canning, there are four options for reducing sugar in fruit spreads: 1) using special modified pectin, 2) using regular pectin with special recipes, 3) using the long-boil method, and 4) using gelatin. The techniques and ingredients in these methods are not interchangeable, so follow tested recipes to produce the best-jelled, and safest, products. For added safety, be sure to process and store low-sugar or no-sugar fruit spreads exactly as stated in the tested recipes.
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Details
- Title
- Low sugar fruit spreads
- Creators
- Kayla Wells-Moses (Author)
- Academic Unit
- Publications, WSU Extension
- Series
- Fact sheet (Washington State University. Cooperative Extension); 236E
- Publisher
- Washington State University Extension; Pullman, Washington
- Identifiers
- 99900503077201842
- Copyright
- In copyright ; openAccess ; http://rightsstatements.org/vocab/InC/1.0/ ; http://purl.org/eprint/accessRights/OpenAccess
- Language
- English
- Resource Type
- Report