All questions

I am making sour cherry preserves from Epicurious wondering if I can cut back on the sugar

Recipe calls for 5 cups of white sugar to 4 lbs. of sour cherries. Can I cut the sugar back to 4 cups?
4lbs. sour cherries , 5 cups sugar, 1/3 lemon juice, 1-box + 3 T lower-sugar powdered pectin

asked by Nan over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 441 views
PieceOfLayerCake
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

Depends....if you're the kind of person who really likes preserves to be thick enough to be "spreadable", you might be disappointed. If you're like me and you don't mind spooning it on and letting it run a bit, give it a try. You're not going to ruin it, you'll just get something a little different. If anything, its a learning process.

I actually prefer when preserves isn't fully set. It seems a little more fruit-like to me and a little less "jello-y". Good luck!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 1 year ago

Yes, you can but...http://foodinjars.com/2015/02/canning-101-can-reduce-sugar/

The shelf life, ability to set up, and yield will be affected.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
nancy essig
added over 1 year ago

If you use Pomona Pectin you can radically reduce the amount of sugar and get a good finished jam. Not so much good for jelly but works great on jams

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52