![]() ![]() Aspartame: aspartame is not a healthy sweetener for jam or anything else, and it can cause an off taste in canning.Xylitol is processed, often comes from GMO corn, and commonly causes intestinal distress. Xylitol: according to my research, xylitol is safe for canning but I avoid it for several reasons.Personally, I limit stevia to very occasional uses and choose local honey for sweetening sugar-free jam. For canning, liquid stevia is easier but powdered stevia is the least refined option. Stevia: stevia is actually safe to use for canning, but I’ve never tried it.Personally, I steer clear of agave nectar. In comparison with honey, agave contains a much higher concentration of fructose and far fewer nutrients and antioxidants. Agave: agave nectar is not the “healthy” natural sweetener it’s often cracked up to be.In addition to refined sugar, I recommend avoiding the following sweeteners in home canned jam. However, you can definitely can fruit from the grocery store, including frozen fruit. I prefer to use local, in-season, and sometimes even homegrown ingredients for canning jam. Favorite Fruits (and Veggies) to Use for Sugar-Free Jam Honey-sweetened jams are versatile, tasty, and healthier than store bought versions or sugary homemade jams. The amount of juice added is enough for safe canning but not enough to impact the fruity flavor of the jam.Įven pectin can be optional, for reasons I’ll outline below.Ĭanning sugar-free jam is so simple that I often recommend it for newbies. Lemon or lime juice is typically added to increase the acidity and make jam safe for canning. ![]() Many fruits can be safely canned without sweeteners at all, although I do prefer to sweeten my jams with local honey. When it comes to canning jam, some people think that sugar must be added in order to preserve the fruit, to achieve a proper gel, or to retain the fruit’s color. ![]()
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