Since there is a large amount of people wanting to avoid artificial sweeteners while still enjoying reduced-calorie version of their favorites, Smucker's has also released a line low-sugar jellies, touting half of the calories of the regular version. Could this be the best option, balancing the yin of fruit with the yang of calories?
I decided to try Smucker's Low Sugar Strawberry Jelly first. I was happy to spoon out a jelly with recognizable seeds, fruit chunks, and a thick, but not overly gelatinized texture. It spread smoothly on my toast, and one taste told me that I had found what I was looking for. The jelly was sweet, with a bit of tartness, and tasted just like pureed strawberries should. The Grape Jelly (which doesn't contain any fruit pieces, and is made only from juice) told a similar story - real, honest fruit flavor with real, honest texture.
Smucker's did a pretty decent job with their Sugar Free Apricot Preserves so I decided to try another one of their sugar free products and opted for the Smucker's Sugar Free Breakfast Syrup. I had really high hopes for this syrup, and luckily it delivered.
I had it in mind to use it to jazz up a bowl of canned pumpkin (hello Libby's Canned Pumpkin) by adding some maple syrup and zap it in the microwave. It sounded so good in theory, that I purchased the syrup and went home to try and create my pumpkin syrup mash-up. Let me tell you - this is, by far, the best sugar free syrup I've tried! . Often times low calorie/sugar free syrups tend to be watery and 'un-syrupy,' but Smucker's Sugar Free Syrup is thick and sweet. This tasted amazing in a bowl of pure pumpkin, and I am sure it would be fantastic in oatmeal, on pancakes and in any other situation where syrup is a necessity
The first thing that I want to say about this product is that the name is a misnomer. This is most certainly a jelly, not a preserve. There are no fruit chunks in this as there should be in a preserve - despite what they may say. Instead, this is essentially jellified fruit juice. However, for a jelly, I was actually quite happy with the taste. It's sweet, a bit tart, and unmistakably apricot. I detected no odd flavors or aftertastes despite being sweetened artificially with sucralose (Splenda). It spreads well, though you can really tell that this is mostly water. I think that because of this, it soaked into my toast more than usual, which made it seem as if I was eating jam on an un-toasted slice of bread. The solution was to spread the jelly on the un-toasted side, but that felt like a sacrilege.