C oncentrated sweets, like jams and jellies cause guilt reactions in those watching calories for reasons of weight or diabetes control. Fruit juices must be quite concentrated to yield enough sugar for a gel to occur. The result is a wonderful fruit flavor, but little or no improvement in calories or sugar content. Diabetes experts now recognize that diabetics are affected by sugar no differently than any other carbohydrate. Those who choose to avoid unwanted calories from sugar may wish to make reduced-calorie jams and jellies.
More fruit is used for the amount of sugar, so the flavor is less sweet and more fruity.
Exact measurements are required. Sweeteners other than sugar cannot be used. Undissolved powder may cause lumps. Sugar is not required. The gel is heat sensitive, so preservatives are added to avoid the need to heat process.