I know there's some foodies on here who might be able to offer some advice...
I want to put jelly on toast for LO but I don't like how much sugar it contains and I don't like the idea of artificial sweeteners in the sugar free kind. Is it possible to make homemade jelly without any sweeteners? Will that affect the texture? Also, I'm assuming the sugar probably acts as a preservative. How long do you suppose it will keep for without the sugar?
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Re: Cooking advice needed
There are some brands that sell a sugar reduced option that are really good tasting such that you don't notice the sugar is even missing.
When it comes to canning/preserving it's very much a science as opposed to just doing whatever you want and putting it in a canning jar. Oddly enough, you do have to follow the recipes exactly because if not it can lead to food borne illnesses if you don't.. There is a level of sugar you need to add regardless of the fruit you're using. I made my own sugar reduced strawberry jam and considering the size of the batches it was a rather small amount of sugar that it required compared to the full sugar version. Just go to the Ball website and it's got the recipe depending on how much you plan to make for each fruit.
Also, if you look into making freezer jam you have a little bit more freedom as opposed to traditional canning. If you DO decide to can, I would highly recommend getting a well known & respected recipe book like the Ball's Blue Book. I wouldn't use any recipe off the internet. Depending on where you live, your local extension office would probably be a great place to start. Mine offers canning classes, books, recipes, etc.
Here is the link to ball's recipe section. Just click the box on the left hand side that says "Special Diet" and it will bring up a selection of low sugar, baby food, etc
https://www.freshpreserving.com/recipes.aspx