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.
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.
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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.
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.
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| Reduced Sugar Jams & Jellies |
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