Reduced Sugar Spread Recipe

This formulation is for a reduced sugar spread, and is based on a batch size of 1 kg. Please note that due to the lower sugar content the product cannot be labelled as “Jam” under Australian and NZ regulations.

Pectin Amidated (low Sugar) is a special pectin that will thicken and gel in the presence of low levels of sugar. The final gel is somewhat brittle and elastic.

While this recipe uses sugar (and some water) it may be possible to replace some of the sugar with another form of sugar such as fruit juice concentrate or fruit paste.

Recipe

Ingredient

Weight

Pectin Amidated (Low Sugar) 5 % solution, Code ISPAAF2.1 or ISPAAF2.5)

180 g

Fruit

400 g

Sugar

250 g

Water

230 g

Citric Acid Solution 50 %, Code ISCAAF

4 – 10 ml

Gross weight

Approx 1065 g

Evaporation

65 g

Net weight

1000 g

Final solids

Min 30 %

Final pH

3.1 – 3.3

Net weight

1000 g

Method

  1. Make up a 5% solution of Pectin Amidated (Low Sugar). We recommend that a minimum 300 g (15 g pectin plus 285 g hot water) of pectin solution be made to ensure adequate mixing.
  2. Add 400 g fruit to the pot and begin heating. Add the desired amount of pectin solution and simmer for a few minutes.
  3. While continuing to heat, slowly add the sugar so that the temperature does not drop.
  4. Bring to the boil, simmer for a couple of minutes then turn off heat. Check the soluble solids with a refractometer.
  5. Add citric acid solution (50 % w/w) to adjust the pH to 3.1 – 3.2, while maintaining temperature above 80º C. If you don’t have the ability to measure pH, taste the product and add acid until it becomes slightly tart to taste.
  6. To test the pectin set we suggest that you place a small amount of jam on a cold object (e.g. in the sink) and allow it to sit for 3 – 5 minutes. The jam should start to show signs of setting and should develop a slight skin that adheres to a finger when touched.
  7. We recommend filling the jars at 60 - 70ºC and burp the jars to create a vacuum (Screw the lid on, invert, open lid slightly to expel air, and reseal)

Note:

  • Jam should not be transported for at least 24 hours, to allow pectin to set.
  • This pectin will thicken (and gel) upon cooling. However the mix may be very runny immediately after filling, and care should be taken to prevent fruit flotation.
  • According to our understanding of the food regulations, preservatives such as potassium sorbate are not permitted. However the low level of sugar (with respect to standard jam with 65 % sugar) means that there is a higher risk of the jam going moldy. Therefore the spread should be refrigerated after opening to reduce the risk of mould growth and should be consumed quickly.