Reduced Sugar Spread with Fructose and Polydextrose Recipe

This formulation is for a reduced sugar spread (we can’t technically call it a “jam” as the sugar level is too low) without the use of artificial sweeteners. The recipe uses a combination of crystalline Fructose and Polydextrose.

Crystalline Fructose is the sweetest of all the nutritive sugars with an excellent flavour profile and no aftertaste.

Polydextrose is a low calorie bulking agent which acts as a replacement for some of the sugar that would normally be used in fruit spreads. It helps binds water and gives better body to the fruit spread, improves colour and helps reduce the risk of mould growth.

We suggest you prepare the pectin solution and citric acid solution beforehand. Accurate scales or some other method of accurately measuring the ingredients are essential to ensure consistency.

Recipe

Ingredient

Weight

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

160 g

Fruit

400 g

Crystalline Fructose, Code ISFRUC

180 g

Polydextrose, Code ISPOLY

170 g

Water

160 g

Citric Acid solution 50 %, Code ISCAAF

3 – 6 ml

Gross weight

Approx 1070 g

Evaporation

70 g

Net weight

1000 g

Final Solids

Min 40 %

Final pH

3.1 – 3.2

Method

  1. Make up a 5% solution of Pectin Amidated (Low Sugar). We recommend that a minimum 300 g (15 g pectin plus 285 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, combine the Polydextrose and the Crystalline Fructose and slowly add this mixture to the fruit / pectin combination 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. Fill at 70 - 80ºC 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. Therefore the spread should be refrigerated after opening to reduce the risk of mould growth.