When it comes to canning, sugar has traditionally been seen as a key player in preserving fruits, maintaining their texture, and enhancing their flavour. My husband, who went to culinary school, often explains the science behind it. But even he has to admit that my naturally sweetened canned foods taste great, hold their shape, and offer a much more balanced sweetness than the sugar-laden versions.

Welcome back to Oceans Bliss Portal! 

Reducing or substituting refined sugar in canning is easier than you might think, and there are plenty of natural alternatives to achieve delicious results. I often use:

• maple syrup
• maple sugar
• honey
• agave
• coconut sugar

These options not only add a unique flavour but also help keep the sugar content in check. Occasionally, I use small amounts of organic cane sugar in certain recipes depending on the flavour I want to achieve.

One trick I’ve found helpful is cooking the fruit a bit longer or baking the fruit. This allows the natural sugars in the fruit to develop and intensify, leading to a deeper, richer sweetness. The heat increases the content of soluble sugars, making the fruit taste sweeter without the need for added sweetener or refined sugar. The pictures in this post feature my famous baked apricots in honey vanilla jam! It’s absolutely delicious and only has a few tablespoons of honey because baking the apricots naturally enhances their sweetness and flavour.

So, while sugar has its place, I’ve found that with a little creativity and the right techniques, you can enjoy beautifully preserved fruits that are naturally sweetened and just as satisfying—if not more so—than their sugary counterparts.

With Bliss xo