I'm making jelly. The box of pectin says not to reduce the sugar or it can cause 'set failure'. I want to use 'erythritol w/ monk fruit extract' in place of sugar (purchased from Costco). Will that effect how my jelly will set b/c it's not regular sugar?

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    Sugar in many things is far more fundamental food chemistry than "sweetness" and substitution is difficult-to-impossible.
    – Ecnerwal
    Commented Oct 28, 2022 at 20:15
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    You chose the tag "food-preservation". Note that if you substitute the sugar, the recipe will no longer be safe for canning. You can still cook it, but its official shelf life will be 3-5 days in the fridge.
    – rumtscho
    Commented Oct 29, 2022 at 8:15
  • To rumtscho, I just bought some Sure-Jell pectin (for reduced-sugar). So is that just for making the jelly 'set'? It has nothing to do with shelf life? Does that mean it is now what they call a freezer jam?
    – Jenny Kee
    Commented Oct 29, 2022 at 16:46
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    @JennyKee sugar is part of what preserves a jam, and if you used some sweetener other than sugar for a recipe that calls for sugar, you can't know if it is still safe. You can find a recipe meant for canning that uses your desired sweetener, but it may need extra acid or canning at higher temperatures in order to be safe to store.
    – Esther
    Commented Oct 30, 2022 at 1:57

1 Answer 1


Yes, the instructions are pretty clear about that. If you want to make a reduced-sugar jelly, you’ll need to use a modified pectin which is designed for reduced-sugar jelly.

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    Thanks. I wasn't even aware there is pectin specifically for reduced-sugar jellies.
    – Jenny Kee
    Commented Oct 28, 2022 at 20:29

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