Today, many people are trying to avoid sugar. Whether it is for weight loss, maintaining a healthy lifestyle, or other health reasons, it doesn’t mean we can’t still enjoy life’s pleasures. I have spent countless hours researching and testing the best sugar substitutes so that I can help you choose the discover which ones are for you and your family.
Honey, like this really good type found on Amazon, is probably my favorite option as a replacement for sugar.
Now, let’s go through the merits of my other recommended substitutes one by one.
1. Honey
Using honey as a sweetener to replace sugar in your jam is by far the healthiest option, second only to a sugar-free jam. Jam made with honey is an excellent choice for people who are dieting and/or just trying to eat healthier.
Just remember a few things when using honey to sweeten your jam:
- Be sure to use raw, unfiltered honey, like this really good kind found on Amazon. Substitute at a rate of 7/8 cups of honey for 1 cup of sugar.
- When using honey to sweeten jam, the honey adds liquid to your jam and can result in a finished product that is watery. But, by reducing the liquid in your jam recipe by 1/4 cup for every cup of honey used will correct this problem.
- Honey can be used to replace sugar in any fruit product, including jam, jelly, and preserves.
- A good jam recipe would be made with 4 cups of prepared fruit and 1/2 to 1 cup of raw honey.
Are There Any Drawbacks to Replacing Sugar with Honey?
Honey has a distinctive flavor and can affect the taste and color of the jam, so be prepared for these changes.
If making a refrigerator or freezer jam with honey, you can even involve your family in the process by asking them to do a taste test to get the jam just right. They will love it!
2. Unprocessed Cane Sugar or Turbinado
Unprocessed cane sugar or turbinado, like my recommended brand found on Amazon, is an excellent substitute for granulated sugar in all your homemade fruit products, and will even provide a hint of the molasses taste in the jam, jelly, or other fruit products.
Substitute unprocessed cane sugar, or turbinado, 1 to 1.
Health Fact: According to the United States Department of Agriculture, unprocessed cane sugar has more calories (18 calories per teaspoon) than granulated sugar’s 16 calories per teaspoon. But one teaspoon of unprocessed cane sugar does have one milligram of potassium and one milligram of calcium, while granulated sugar has none.
Are There Any Drawbacks to Using Unprocessed Cane Sugar or Turbinado?
- While unprocessed cane sugar is only slightly less processed than granulated sugar, it does have a slightly light brown or blond color that could change the color of some fruit products, particularly when using fruits that are light, such as white grapes and peaches.
- In addition to color, there are impurities in unprocessed cane sugar that cause foaming. This foaming can be somewhat counteracted with the addition of approximately 1/4 teaspoon of butter to each batch of jam or jelly.
So, if you like the taste of molasses, why not use molasses as a sweetener?
Using molasses rather than unprocessed cane sugar would result in the addition of a very strong molasses taste to the finished product that would overpower the taste of the fruit and would be unpleasant for many people.
3. Maple Syrup
Maple syrup can also be used as a substitute for part of the processed sugar in all your homemade fruit products, but should only replace one-quarter of the sugar and should be substituted at the rate of 2/3 cup for one cup of sugar.
At that rate, a jam recipe that calls for 4 cups of fruit and 4 cups of sugar would change to 4 cups of fruit and 3 cups of sugar + 2/3 cup of Maple Syrup.
Are There Any Drawbacks to Using Maple Syrup?
If used alone to sweeten your jam or jelly, the taste would be completely changed and, like molasses, would overpower the taste of the fruit.
4. Agave Nectar
Raw Agave Nectar can be used as a sugar substitute in jam or preserves. Substitute Raw Agave at the rate of 3/4 cup for every 1 cup of sugar. Be sure you are using Raw Agave Nectar, like this kind.
A good strawberry jam recipe sweetened with Agave Nectar would be:
- 2 cups of fresh strawberries, washed, trimmed, and cut into large chunks
- 1/3 cup white grape juice with no sugar added
- 1&1/2 tablespoons low or no-sugar-added pectin
- 1/2 cup agave nectar
- 1/4 teaspoon butter
Directions:
- Combine fruit, grape juice, and butter in a large pot or Dutch oven.
- Stir in pectin and heat to a full rolling boil.
- Add raw agave nectar and bring back to a full rolling boil and boil for 1 minute, stirring constantly.
- Pour into prepared jars, affix lids, and process in a boiling water bath for 10 minutes.
- Remove from boiling water bath, dry jars, and place on a prepared surface to cool completely.
Are There Any Drawbacks to Using Agave Nectar?
Agave Nectar is similar to honey in that it adds liquid to your recipe and requires a reduction in the liquid in order to avoid a watery jam.
5. Truvia
Most people think of Truvia as one of the artificial sweeteners such as Splenda and NutraSweet. However, Truvia is a product of Stevia, a natural plant, and should be placed in the category of sugar substitutes along with honey and maple syrup.
- If using Truvia in jam, jelly, or any recipe that must be cooked, be sure to use the Truvia “Baking Blend,” as regular Truvia is not made to withstand high heat.
- If you are making freezer jam and will not be processing it in a boiling water bath, the “spoonable” Truvia can be used.
- Truvia can be substituted at the rate of 1/2 cup of Truvia for every 1 cup of sugar.
- Truvia only adds 5 calories per tablespoon of jam and can be used in any fruit product.
- As a product of Stevia, Truvia has been approved by the US Food and Drug Administration as safe for use by persons with diabetes.
Are There Any Drawbacks to Using Truvia?
If using Truvia in jelly, extra pectin will be required for the jelly to set properly; otherwise, it will be soft set.
6. Splenda
Splenda is the only artificial sweetener that could be used in jams, jellies, and other fruit products. However, Splenda cannot be used in recipes that require sugar as a preservative and can only be used in these situations:
- In recipes using no or low-sugar pectin,
- In freezer jam that relies on freezing as a preservative,
- Or in refrigerator jam that is only going to be kept in the refrigerator for a few weeks.
Are There Any Drawbacks to Using Splenda?
- Splenda doesn’t provide the gelling properties that sugar does, so the no-sugar version of pectin should be used.
- Jam made with Splenda can be soft set.
- Jam made with Splenda will be a little darker than jam made with sugar.
7. No-Sugar Pectin for Jelly
While regular commercial pectin must have sugar to complete the gelling process, there are several commercial pectins available for those who are interested in either reducing the sugar content in your jam and jelly or leaving them totally sugar-free.
Here is the brand that I highly recommend. It’s by far my favorite.
Pro Tip: When using these products, the sweetest fruit you can find should be used.
Are There Any Drawbacks to Using No-Sugar Pectin?
One thing to remember about the various commercial pectins is that they do have a shelf life and will not stay good indefinitely.
Pamona’s Universal Pectin is advertised as staying good indefinitely, but I have not tested their claim. If using any commercial pectin, follow the package directions for the best results.
Jelly made with No-Sugar Pectin For Jelly will be soft set.
8. Sugar Beets
Sugar Beets have only a slightly different flavor than cane sugar and can replace cane sugar in any fruit product by extracting sugar crystals from the beets. Here’s how:
- Cut the tops off the beets and wash them thoroughly, and cut the beets into small pieces.
- Place the beets into a pot and just cover with water and cook over medium heat until tender.
- Pour beets into a colander and let drain to extract as much juice as possible.
- Pour the juice into a large pot with low sides and cook slowly until crystals form.
- Scoop the crystals out as they form and continue cooking until all liquid has been reduced to crystals.
The crystals can be used in any canning recipe by replacing white sugar in equal parts. You can also buy beet sugar commercially.
Are There Any Drawbacks to Using Sugar Beets?
There is very little difference in using beet sugar rather than cane sugar, and the two can be used interchangeably.
9. Homemade Concentrated Fruit Juice
Concentrated Fruit Juice can be made by squeezing certain fruits to obtain the juices.
To prepare the juice obtained by squeezing certain fruits like apples, grapes, and cherries:
- Cook the juice over low heat for several hours until the juice is in a concentrated form. This increases the sugar content.
- Pour into prepared jars and process in a boiling water bath for 10 minutes.
- Store under safe