The Potting Shed

Kathy · Posted: Wed Jun 18, 2008 8:55 am Post subject: Sugar free jam

I'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. Smile

Aqui · Posted: Wed Jun 18, 2008 12:19 pm Post subject:

thanks Kathy!
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Aqui, T and Baby Jack!

Oh my giddy aunt!

Cabbagepatch · Posted: Wed Jun 18, 2008 8:03 pm Post subject:

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 · Posted: Thu Jun 19, 2008 7:40 am Post subject:

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.
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Kathy · Posted: Thu Jun 19, 2008 9:00 am Post subject:

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. Smile

Libby · Posted: Thu Jun 19, 2008 9:58 am Post subject:

No thats fine I was just posting it as a sugar free recipe!!!
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Kathy · Posted: Thu Jun 19, 2008 2:20 pm Post subject:

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! Laughing

Aqui · Posted: Thu Jun 19, 2008 3:02 pm Post subject:

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!)
_________________
Aqui, T and Baby Jack!

Oh my giddy aunt!