2000 Volunteer Leader Training Guide
Making Sweet Spreads for Special Diets
Handout 1
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Introduction
Regardless of whether a person is on a special diet to lose
weight or to control a medical condition such as diabetes, in time, they
generally begin to feel deprived by their dietary restrictions. If the diet can
include an occasional "treat," the person will feel less deprived. Sweet spreads
are one way to include such a treat. They are naturally fat-free and offer a
sweet, fruity taste. Low-sugar sweet spreads have become very popular and, in
fact, many people have said they prefer low-sugar versions to their high-sugar
counterparts since they taste more like the natural fruit.
There are a growing number of low-sugar sweet spreads on the
market today. However, many people prefer to prepare their own since this lets
them use fruits that are on hand and that are family favorites.
I. Ingredients
Sweet spreads are a group of foods that have a wide variety of
colors, flavors and textures. Included in this class are jellies, jams,
conserves, marmalades, preserves and butters. Despite their differences,
however, they basically are very similar since all are fruit preserved by means
of sugar and, usually, jelled or thickened to some extent. Their individual
characteristics depend on the kind of fruit used, the way it was prepared, the
proportions of different ingredients in the mixture and the method of cooking.
The ingredients used in a sweet spread determine not only it’s
use in special diets but play a major ole in the quality of the final product.
For proper texture, sweet spreads require the correct combination of fruit,
pectin, acid, and sugar.
A. Fruit
The fruit used gives spreads their characteristic flavor and
color. It also supplies the water to dissolve the rest of the necessary
ingredients and furnishes some or all of the pectin and acid. Flavorful
varieties of fruits are best for jellied products because the fruit flavor is
diluted by the large proportion of sugar necessary for proper consistency and
good keeping quality.
B. Pectin
Pectins are substances in fruits that form jellies if they are
in the right combination with acid and sugar. All fruits contain some pectin.
Apples, crabapples, gooseberries and some plums and grapes usually contain
enough natural pectin to form a gel. Other fruits, such as strawberries,
cherries and blueberries, contain little pectin and must be combined with fruits
high in pectin or with commercial pectin to produce a gel. Because fully ripened
fruit has less pectin, one-fourth of the fruit in making jellies without added
pectin should be underripe.
Commercial pectins are available in two forms – powdered or
liquid. Each form results in satisfactory products, but the two forms are not
interchangeable. This means the recipe must be followed carefully with regard to
the type of pectin.
Recipes including commercial pectin are frequently preferred
since fully ripe fruit can be used, cooking time is shorter, and it is
standardized so that there is no question when the product is done. Such recipes
also result in a greater yield per given amount of fruit than recipes depending
on the fruit’s natural pectin.
C. Acid
Acid is the substance that makes fruit juice tart or sour. The
proper level of acid is critical to gel formation. If there is too little acid,
the gel will never set; if there is too much, the gel will be stiff and will
lose liquid (weep). For fruits low in acid, lemon juice or other acid
ingredients may be added as directed in the recipe. Many commercial pectin
products contain acids which help ensure gelling.
D. Sugar
Sugar serves as a preserving agent, contributes flavor, and aids
in gelling. Cane and beet sugar are the usual sources of sugar for sweet
spreads. Do not try to reduce sugar in traditional recipes. Too little sugar
prevents gelling and may allow molds and yeasts to grow.
Corn syrup and honey may be used to replace part of the sugar in
recipes, but too much will mask the fruit flavor and alter gel structure. Since
these are both simply sugars in liquid forms, they have very little advantage in
sweet spreads for special diets.
II. Making Low-Sugar Sweet Spreads
Because of the importance of each of the above ingredients in
making sweet spreads, do not cut the amount of sugar in a traditional recipe.
However, sweet spreads with lower amounts of sugar or alternative sweeteners may
be made using modified pectin. Two types of modified pectin are available for
home use. One gels with one-third less sugar. The other requires no sugar. To
determine which type you are buying, read the description on the pectin package.
Since sugar is not present in the low sugar versions to assist
in preservation, sweet spreads made with these products must be processed longer
in a boiling water canner. Recipes for spreads made with these products should
be followed carefully and the proportions of fruit and acid should not be
altered since spoilage may result.
III. Tips for Making Sweet Spreads for Special Diets
Never cut the amount of sugar that a recipe calls for. It takes
a lot of sugar for a product to form a gel and sugar is important to prevent
spoilage. If a lower sugar spread is desired, select a recipe for a low sugar
product.
Follow the instructions carefully. If a recipe says, "Boil hard
for one minute," time it by the clock.
Measure the ingredients carefully. Fruit, pectin, sugar and acid
all must be present in the proper proportions for the product to gel.
Never double a recipe. If a double batch of a sweet spread is
cooked for the usual time, it will be undercooked and the final product will be
runny. If larger amounts are desired, make the recipe more than once.
For freshness of flavor, make quantities that can be used in a
few months. Sweet spreads, especially those lower in sugar, lose flavor with
storage.
IV. Using Sweet Spreads in Special Diets
A. Low Calorie Diet
Reduced sugar and sugar-free sweet spreads are lower in calories
than their counterparts made from traditional recipes. They are not, however,
calorie free. The calories in the reduced sugar spreads must be considered when
looking at the total calorie content of the diet.
B. Low Fat Diet
All sweet spreads are naturally low in fat. Some recipes call
for the addition of a tablespoon of fat to help reduce foaming during cooking.
The addition of this fat is just for the purpose of simplifying the jelly-making
process so it can be omitted. However, when you consider that this small amount
of fat ends up divided among all of the jars made and that each jar makes a
number of servings, this small amount of fat is really not a dietary
consideration.
C. Diabetic Diet
The diabetic exchange lists count 1 tablespoon of regular sweet
spreads as one carbohydrate exchange. This means these products may be included
in the diet but must be counted appropriately. Reduced sugar forms are included
on the free foods list with 2 teaspoons being considered a serving. Although
called "free," it is generally recommended that a diabetic limit their intake to
three servings per day of the reduced sugar products.
Pamela L. Brady, Extension Foods Specialist
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