Kathy
|
Sugar free jamI'm going to try it this year using apple concentrate. The family who run the school do it this way and it's delicious. a bit runnier than sugary jam but easier to spread. Chaski bought some of his cherry jam along last year and I haven't tasted much better. I think for strawberry I would still use lemon for the pectin.
I'm not sure of quantities so if I can't find any info on the net I'll experiment and report back. 
|
Aqui
|
thanks Kathy!
|
Cabbagepatch
|
I would realy like to have recipes for sugar free preserves. I love making james, marmelades etc, but always so conscious about the amount of sugar going into them.
For health reasons, low sugar alternatives would be great.
|
Libby
|
On the back of the 'Splenda' (Low Calorie Sweetner) packet there is a recipe for 3 Berry Jam, I have not tried it yet but intended to:-
Ingredients
1lb Strawberries
10oz Blueberries
10oz Raspeberries
1tbspn lemon juice
1oz Splenda
4fl oz liquid pectin
Wash and drain fruit. Put into a large heavy based saucepan. Cover and cook over a medium-low heat for 15 mins until fruit is soft, stirring occasionally.
Increase heat and bring mixture to a full rolling boil on high heat and boil for 5 mins, stirring constantly. Remove from heat. Stir in Splenda, lemon juice and liquid pectin. Skim off any foam with metal spoon.
Ladle imediately into sterilized jars filling to within 1/8 inch of tops. Cover and seal. Leave to cool and refrigerate.
|
Kathy
|
I'm not a fan of artificial sweeteners and although the manufacturers claim that Splenda is "safe" (they would of course), there's lots of info that claim otherwise. There doesn't appear to have been any long term studies, so I'll err on the side of caution.
|
Libby
|
No thats fine I was just posting it as a sugar free recipe!!!
|
Kathy
|
My Father uses it Libby and is quite happy with it as I'm sure many other people are. I think diabetic jams use it too. I've just got a "thing" about sweeteners! 
|
Aqui
|
It seems such a small amount of the splenda stuff. I wonder if it'd work without. (I don't like artificial sweeteners either - but then I don't like artificial anythings!)
|
Kathy
|
Looking at the recipe I would use some apple concentrate in place of the splenda. Wonder how the liquid pectin is made?
|
Aqui
|
You can get this Solgar 100 per cent pure apple pectin powder. And use 4tsp of powdered to 2tbsp of liquid. Or so my goggling research tells me!
|
Kathy
|
I love Google!
|
Aqui
|
Kathy - did you have any success?
|
|
|
