FAQs

How to make Reduced sugar jam using HA/LA blend?

450 g frozen strawberries

283.5 g sugar

260 g water

2.5 g gellan* (0.25%)

0.5 g tri sodium citrate dihydrate 

1 g potassium sorbate

2.5 g citric acid solution (50% w/w)

* Mix high acyl (HA) and low acyl (LA) gellan for desired texture. HA gives a soft and spreadable jam. LA gives a firmer texture.

Dry blend the gellan gum, tri sodium citrate dihydrate and potassium sorbate with the sugar and disperse into the water. Add the fruit and heat to boiling. Cook for 1–2 minutes to ensure hydration of the gellan gum. Check the soluble solids. Remove from the heat and add the citric acid solution. Fill into jars and cap immediately.