Cooked Reduced Sugar Jams & Jellies
Dutch Jell Lite is excellent for jams and jellies with no sugar or
reduced sugar added recipes.  It is a specially formulated natural
fruit pectin blend which does not require sugar for the jelling affect.
All Natural Dutch Jell Lite Instructions......
Rules for successful jelly and jam making
1.  Always choose fruit that is ripe, not mushy.
2.  During wet growing seasons or with high moisture fruits, the
Dutch Jell Lite must be increased.
3.  Carefully wash, pare and pit all fruit;  removing any bad spots or spoiling fruit.
4.  Add 1/2 teaspoon of butter/margarine or oil to the recipe to reduce the foaming.
5.  One box of commercial pectin equals 1/3 cup of
Dutch Jell Lite.
6.  Chop fruit, do not puree it.
7.  For best results, use new lids on your jars.
8.  For best results, process the jarred jams in a boiling water bath, according to USDA recommendations.
Cooked Jam and Jelly Procedures:
1.  Mix your fruit and the Dutch Jell Lite in a heavy-bottomed kettle, stainless steel, bring to a boil.
2.  Continue to boil 1 minute while stirring and add the sugar. (DO NOT add sugar substitute yet).
3.  Boil for 1 minute.
4.  Remove from heat.
5.  Skim off the foam.  If using sugar substitute, add it at this time.
6.  Pour into sterile jars, seal with tightly fitting lids.
5.  For best results, process in a boiling water bath for 10 minutes.
6.  Cool, check the seals, label and date before storage.
Variety
Fruit Quantity
Sugar or Substitute
Dutch Jell Lite
Other Ingredients
Lite Apricot
or Peach Jam
4 cups Apricots or Peaches
finely chopped
1 1/2 cups sugar
or
20 pk. sugar substitute
1/3 cup
Dutch Jell Lite
rounded
1 tablespoon Lemon Juice
1/8 teaspoon Ascorbic Acid
Lite Blueberry, Cherry
or Plum Jam
4 cups Fruit
finely chopped
1 1/2 cups sugar
or
20 pk. sugar substitute
1/3 cup
Dutch Jell Lite
rounded
2 tablespoon
Lemon Juice
Lite
Berry Jam
5 cups crushed Berries
Raspberries, Blackberries,
Loganberries, Wineberries,
Dewberries, etc.
1 1/2 cups sugar
or
25 pk. sugar substitute
1/3 cup
Dutch Jell Lite
rounded
 
Lite
Fruit Jellies
(Note: a slightly cloudy
appearance is normal)
4 cups Fruit Juice
Grape, Apple Cider, Pear,
Cherry, Raspberry, etc.
1 cup sugar or
1 cup frozen apple
concentrate or
25 pk. sugar substitute
1/3 cup
Dutch Jell Lite
rounded
1 tablespoon
Lemon Juice
Lite
Orange Marmalade
4 large Oranges
All fruit chopped fine,
keep the juice
2 cups sugar
or
30 pk. sugar substitute
1/3 cup
Dutch Jell Lite
rounded
Thin shreds of orange peel,
cooked in
2 1/2 cups boiling water
and 1/8 teaspoon baking
soda
Lite
Strawberry Jam
4 cups Strawberries
crushed
4 cups sugar
or
20 pk. sugar substitute
2/3 cup
Dutch Jell Lite
rounded