Jelled Fruit Candy — Low Sweetener

Jelled Fruit Candy — Low Sweetener is a candy made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Jelled Fruit Candy — Low Sweetener Ingredients

This recipe uses the ingredients listed on the recipe sheet that comes with the pectin in the section for Cooked Jam, Jelly – Low Sugar or Honey.

If you are making fruit candy from mashed fruit, find the jam recipe for that fruit.

If you are making fruit candy from juice, find the jelly recipe for that fruit.

Double the amount of pectin in the recipe. All of the other ingredients in the recipe stay the same.

To effectively disperse 6 to 8 teaspoons of pectin, we recommend a minimum of 1 cup of sugar or honey. Follow the recipe for maximum amounts of sugar or honey.

Jelled Fruit Candy — Low Sweetener Directions

1. Prepare fruit or juice. Note: this could include boiling down the fruit or juice – to some degree – to concentrate the flavor.

2. Measure mashed fruit or juice or somewhat boiled down fruit or juice into sauce pan.

3. Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.

6. Put the mixture in a shallow pan. Allow it to cool then chill in the refrigerator until firm. When the mixture is firm, cut into pieces and coat the pieces in a 50/50 mixture of powdered sugar and cornstarch to take away the sticky feel.

Store candies in an airtight container in the refrigerator. They will keep for about a week or possibly a little longer.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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8 thoughts on “Jelled Fruit Candy — Low Sweetener

  1. Have you ever made Prickly Pear Cactus Juice candies using your recipe? I tried a different recipe (not Pomona’s) and it called for applesauce but the candy never jelled firm enough for candy.
    Second questions is does the 50/50 powdered sugar and cornstarch offer a yummy flavor for the candy? Just worried about the cornstarch part of the equation.

    • Hello Cheryl,
      Thanks so much for choosing Pomona’s! We have not made the jelled fruit candy using Prickly Pear Cactus juice before, but it sounds delicious! The 50/50 powdered sugar and cornstarch mixture adds just a touch of additional sweetness, and the cornstarch is virtually tasteless.

      Let us know if you give the Prickly Pear Cactus candy a try, we would love to hear how it turns out!

    • Hello Lyn,

      We have never tried using kombucha in our gummy recipe, but would love to hear how it goes if you decide to give it a try!

      Kindly,
      Shelby

    • Hi Kelley,
      Jelled Fruit Candy made according to our recipe with Pomona’s is well jelled, but not as chewy as gummy bears, orange slices, or Turkish Delight.

      If you try the recipe, be sure to also do the coating as described in Step 6.

      I hope this helps, and thanks for your interest in Pomona’s Pectin.

  2. I’m interested in making jellied fruit candies with Tamarind puree. Would I follow the proportions for jam? If so, would it be the same proportions as the other sour fruits?

    Also, it says to double the pectin in the recipe. Does the calcium water also have to be doubled? Thank you for your assistance!

    • Dear Daniel,
      To make jelled fruit candy with tamarind puree, we suggest that you follow the recipe for Cooked Strawberry Jam – Low Sugar or Honey. You do double the pectin; you do not double the calcium water.

      We haven’t made this recipe with tamarind puree before; it is possible that tamarind puree is thinner and has less pulp than mashed strawberries so you might need more pectin than strawberry. If the puree is thin, you might want to add an additional 1/2 to 1 teaspoon of pectin and see how that jells. It might take some experimenting.

      We would love to know how it turns out. And thanks for using Pomona’s Pectin!

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