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Jan 18, 2010 09:47 AM

Chutney, Jam, Marmalade Help

I have checked out a dozen home preserving books from the library because I want to make chutney, jam, and marmalade. However, all of the recipes rely heavily on sugar to preserve and I am trying to cut sugar from my diet.

I am not so concerned with being able to can large quantities, so can I just omit the sugar and make refrigerator chutney, jam, and marmalade?

Or, can I use a natural sweetener like honey or maple syrup instead?

Does anyone have any good recipes for chutney, jam, or marmalade without refined sugars?


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  1. We are diabetics, so no sugar. I have been using a sugar-free bar syrup (mango flavored) to make my Mango great. We are lucky to have a local producer of sugar free syrups, but I would imagine it would not be hard to find. Splenda would probably do as well.

    1. I made a no-sugar-added peach jam for my mother who is diabetic. It came out great. I used a recipe from the Ball Preserving book. The only thing "special" that I had to find was the no-sugar-required Pectin. I used Pomona. I haven't made anything else no-sugar so sorry I can't be of more help.

      1. Check out the Jamlady Cookbook from your library; I think she addresses in some depth preserving with no or low sugar. Plus she covers small-batch preserving extensively.