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SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES is a low-methoxyl* fruit pectin, which enables gelling in the absence of sugar. Spreads made without sugar may demonstrate different characteristics than those made with sugar. The omission of sugar can affect the spread's flavor, clarity and set.


  • Flavor

    Flavor profile will be improved by starting with fresh, ripe, highest quality fruit. Also, jams — which use all of the fruit — will naturally have a higher flavor content than jellies, which use only the juice.

  • Clarity/Color

    Most spreads made without sugar will appear pale or cloudy — even the freshest ingredients will fade when heated. Tip: To enhance the sweetness and color of the jam - prepare as directed, substituting one thawed can (12 oz.) frozen white grape juice or apple juice concentrate in place of the water.**

  • Set

    Sugar aids the gel formation; spreads made without sugar will be more likely to have a softer set. Refrigeration can provide a firmer spread, but may affect spreadability. Low-methoxyl pectin uses calcium to produce a gel. Substituting thawed frozen white grape juice or apple juice concentrate for water will impact the nutritional profile of the finished jam, increasing calories, carbohydrates and sugars. Refer to recipes for complete nutritional information.

  • Diabetic Considerations

    Although these recipes do not require the addition of sugar, SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES contains dextrose. Ingredients like fruits, fruit juices and concentrates also contain natural fruit sugars. People with high blood sugar or those who are on restricted diets may wish to consult with their Physician or Dietitian.