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Sugar is a preservative in the amounts used in jellies, jams, and preserves. That is why these products need minimal processing.
It is possible to make a jelly-like product using unflavored gelatin or a special pectin-like product with an artificial sweetner.
However, saccharin is not a preservative, so the jellylike products made with it need to be processed as fruit juices for storage at room temperature, or stored in the refrigerator or freezer.
“It makes more sense to can or freeze the fruit or fruit juice and to make up small batches of the jam or jelly as needed,” said Miss Barton. “Then the artificial sweetner can be used because the product will not be stored for any amount of time.”
Miss Barton is a faculty member in Tech’s College of Home Economics.
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