Pomona and other low sugar jams will never have the shelf life of regular sugar jams because of the lack of sugar. Sugar has a free-water binding safety role in jams and jellies, a preservative role rather than just a flavoring role. Without it the presence of the free water allows for a much more likely and faster development of molds and yeasts. Plus the texture of them is very different - one reason why many find the low-sugar jams unacceptable and the different mouth feel of Pomona less appealing. Plus there is the color fading and discoloration issues of any low sugar jam.

As discussed on NCHFP:

Reduced sugar jams and jellies may deteriorate in color and texture more quickly as they lack the full preservative effects of the sugar. Some fruits may darken more quickly with less sugar present. Flavor changes that occur over time become more evident if they are usually otherwise masked by the sugar.

But if reduced sugar is necessary while still having jams to consume they are the best choices. Just make smaller batches or consume more quickly.

Dave

Thanks Dave. Am I correct in assuming then that my low sugar jam (16 cups of mashed raspberries and 6 cups of sugar) will last one year on the shelf as per Pomona's label?

Hi Judy--I also likePomona's for my jamming because I can do some reduced sugar or honey. I like playing with my own recipes, and started with P so I haven't noticed mouth feel, etc. that some mention. I do try and use within a year, or if I sell I do so within a couple months. I don't think it's that it's unsafe for longer, (and I've still eaten closer to the 2yr mark a couple times) but the color especially will alter. I have found strawberry and peach to be the biggest culprits. I do small batch (usually 5-8 half pints), but sometimes have so much fun with different varieties that I overload.

For jams that I want to say, gift at holiday time, but the fruit is seasonal, I prep and measure the fruit, mix in some sugar to help preserve (usually about half to 2/3 of recipe so I can adjust when jamming to the taste of that fruit) and fruit fresh and macerate in a gallon freezer bag. When it's closer to time to gift or use, I can just pop the bag from the freezer and finish and can. It has worked well for me, and is less stressful when I have 100 lbs of peaches to deal with--get the peeled jam slices in the freezer and can the halved peaches. Or when raspberries are on sale, but I don't have time to jam and can. Then when I'm ready I have time to jam without the stress and pressure and can enjoy the process--I get newly canned jams, and don't have to worry about extra shelf time.

I also do some low sugar/all fruit spreads, and like Dave's wife, prefer the Ball No Sugar Needed pectin, as I think the Pomona's leaves a chalky feel in my mouth, plus there's that extra step of mixing the calcium water, etc.

I do find that my low sugar products lose both flavor and color much more quickly than full-sugar spreads. The hummingbirds and orioles still love the stuff, though, as they taste pretty much like sugar and color, but not much like fruit spread or jam after a couple of years. At least they weren't a complete waste, but now I try to use up the low sugar stuff within the year.

Annie

Greetings:

I never tried Pomona but I do use Sure-Jell low sugar. I always laugh at the directions as they state NOT to reduce the sugar or it may not set. Since this pectin is supposed to bind with calcium molecules not sugar molecules, I do not know why this warning is on the package. It says Splenda can be used too if real sugar is an issue. I usually follow the recipes listed but I have sometimes reduced the sugar level by 1/4-1/8 cup depending on my preference as to how sweet I like it. I also increased the sugar on some tart cherry jam based on how tart the cherry variety was that I was using (after trial and error on the first batch).

I have kept this jam/jelly for up to one year. Yes the flavor does change the older it gets and the color too. On Strawberry I noticed the flavor was excellent for 3 months then was good later than that but a noticeable difference. Not sure if result of low-sugar or it would have happened anyway due to age with regular sure-gel. I usually try to eat them up within one year or gift them out. Everyone seems to want them as I have repeat requests for them as gifts when they are available.

I am not a fan of regular Sure-Jell as just way too sweet for me.

I keep regular sugar jams in a storeroom refrigerator so that they may retain their color and flavor for several (5+) years. No experience with no//low sugar jams & jellies but I'd guess the refrig would also extend their lifespan.