Low / No Sugar Jams
These recipes use Low Methylester Pectin to achieve a firm set with low sugar, no sugar or alternative sweeteners.
Low Methylester Pectin:
Low methylester is a pectin that needs the addition of calcium in the form of monocalcium phosphate to form a gel. The advantage in using this pectin over Classic Pectin or Jamsetta is that you do not need to add sugar in order to get it to set. You can add sugar to taste, which could be a lot less than in traditional recipes, or you could add an alternative sweetener, such as honey or stevia. I regularly use this pectin to make low sugar jams with only 200 to 400 grams of sugar per kilogram of fruit, or no sugar jams where I use stevia or xylitol instead of sugar with great results.
Calcium Water (monocalcium phosphate) Ca(H2PO4)2:
Monocalcium phosphate is a salt derived from minerals found in nature. Both calcium and phosphate are vital to our health and wellbeing. Calcium phosphate is essential for skeletal development and in fact, your bones are made of calcium phosphate. Calcium phosphate is also added to foods to boost their calcium content and used to make calcium supplements. In jam and jelly making it is used to add the calcium necessary to form a gel when using low methylester pectin.
How To Make Calcium Water:
The calcium powder comes with your pectin. Put 1 teaspoon of your calcium powder and 250 ml of filtered water in a small, clear jar with a lid. Shake well before using. Store in the refrigerator between uses. Calcium water lasts many months in the refrigerator and may be frozen for extended storage.