A low sugar jam can reduce the sugar level in the jam from 65% to 55% with the addition of additional pectin and higher water levels.
Mix fruit, sugar and 3kg water and heat to 90C until the sugar is dissolved. Dissolve the pectin in 15kg of hot water (80C) in a mixer and add the pectin solution to the other ingredients. Add the preservatives. Cool the batch to 80C and add the citric acid solution. Transfer the batch to a holding tank and fill into jars at approx. 65C
|Pectin (low calcium reactivity)||0.5|
|Sodium benzoate solution||0.1.8|
|Potassium Sorbate solution||0.1.8|
|50% w/v Citric acid solution||0.7|