Low and No Sugar Canning of Fruit

Low and No Sugar Canning of Fruit

As a rule it is recommended not to use artificial sweeteners when preserving fruit as these products can produce a variety of negative effects. Most sugar replacements tend to produce some degree of off-flavor when heated. For home canning, sucralose- Splenda – is known to be the most stable when heated and thus mimics the sweetness of sugar with the least noticeable flavor differences.

When using sucralose, start by substituting it for sugar in extra-light syrup which is typically made with 1 ¼ cups sugar and 5 1/2cups of water. If this syrup is not sweet enough for your taste, increase the sucralose to the level of sugar in the light recipe (2 ¼ cups sugar and 5 ¼ cups water). Then test one or two jars to make sure the flavor suits your preference once the fruit is processed.

It may be preferable to preserve fruit in water or unsweetened fruit juice and add sweetener to take just before serving. While fruit is usually packed in sugar syrup, fruit juices such as unsweetened apple, pineapple or white grape juice or juice from the fruit itself can make good packing liquids. Unsweetened fruit juice provides flavor without additional sugar. Water may be used although it will yield a less flavorful result.

When canned without the addition of sugar, fruit will be less flavorful, have a dull color and won’t hold its shape as well. If using fruit juice or water, use the same amount of juice or water as you would syrup.