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IMNAHA's Photo IMNAHA SparkPoints: (21,866)
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10/20/11 6:39 P

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I use ball low sugar pectin with splenda. It tastes good but is not qiite as firm as using white sugar.

Jean From Imnaha Oregon


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (172,489)
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7/8/11 6:57 A

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Hi All...I use the regular pectin and only use half of the sugar called for...Real Sugar...
I cook it longer so the temperature will go much higher, almost to the syrup stage. (approx 218-220)
Thickens just fine.
On whole grain toast or whole grain English Muffin, it doesn't seem to affect my BS.

Patti / NE Ohio
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ANNCHER's Photo ANNCHER Posts: 316
7/7/11 2:59 P

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Wow! great topic! I was thinking of using splenda for my berry rhubarb jam I make.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,930
7/2/11 1:06 A

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Try no-sugar pectin, plus stevia; the newer formulations of stevia taste better. Also in jam xylitol would be fine.

Splenda is the commercial brand name for sucralose. FYI, sucralose is a chlorocarbon, and according to many medical doctors it is poisonous.

For ones that sugar is ok, I'm going to try rapadura (organic whole cane sugar) in some of mine, and stevia and xylitol in the rest (non-sugar ones).

Edited by: CAROLFAITHWALKR at: 7/2/2011 (01:12)
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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 148
7/1/11 9:29 P

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I have only done sugarless canning for the last 3 years. I use Splenda since I'm low carbing.
It is still hit or miss for me, but I have actually had only 1 true failure and that was with my grape sauce last year and it formed "sugar crystals" . the trick with Splenda is getting it to dissolve in the hot fruit, it wants to lump up. In the past I have just added tiny bits at a time, but this year I'm going to try adding it to a little fruit flavored water or fruit juice then adding that to the hot mixture. If you can get it dissolved you should be good to go. You may want to use a little less that the amount of sugar the recipe calls for. I also do use the sugarless suregel but plan on trying other things on that front this year also.
GOOD LUCK (~.~)

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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (0)
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7/1/11 8:35 P

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Sorry - Putting Food By - a book about preserving all kinds of food that is pretty authoritative -

Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

Team Leader/Co-leader for Central MA Sparkers!, THIS is What a Feminist Looks Like, Eastern Star, and Psychologists et al. team


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JET150's Photo JET150 Posts: 8,403
7/1/11 5:46 P

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What is PFB? My crazy little mind is coming up with all sorts of possibilities, none of which make any sense...
emoticon

Jeanette
Madison, Wisconsin


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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (0)
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7/1/11 4:52 P

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I'm sorry- the link worked when I posted it, but it seems to have disappeared -

I think the directions were something like this:

1 packet unflavored gelatin
1 lb strawberries
1 cup water (check directions on gelatin to see if this water should be hot or cold)
stevia or sweetener, if desired

soften gelatin in water
cook strawberries in a little water until their juices flow, and mash them as usual
if you are using sweetener, add it now
add softened gelatin to strawberries and mix well

pour into sterilized jars and process in B-W bath

I would think this would set up...I have altered the directions a bit, because the original involved cooking the strawberries and gelatin for 5-10 minutes (at a boil) and a teammate on the other team said that the mixture didn't set up - I questioned cooking the gelatin that long when I read the recipe -

There are instructions for using gelatin in PFB (pp. 286-89 in my edition):
(and I should have checked...)

PFB notes that these jellies/jams are perishable and should be refrigerated after processing (although the instructions for apple butter do not include gelatin, just artificial sweetener)

There are instructions for the following:

Diet Peach Jam
Apple Butter
Frozen Diet Raspberry Jam
Sugarless Apple Jelly
Blackberry Jam
Diet Grape Jam
Sugarless Strawberry Jam
Grape Jelly from Frozen Concentrate

The Ball Book ( Complete Book of Home Preserving) says that Splenda can be used in freezer jams, and recommends that, if you are canning whole fruit, can it in water and then add sweetener to taste when you serve it -

I can post instructions for the PFB jams next week if anyone is interested -



Edited by: KAKIPOPUP at: 7/1/2011 (17:14)
Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

Team Leader/Co-leader for Central MA Sparkers!, THIS is What a Feminist Looks Like, Eastern Star, and Psychologists et al. team


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MAKING0VERME's Photo MAKING0VERME Posts: 816
7/1/11 8:28 A

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Link didn't work for me either.

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

JET150's Photo JET150 Posts: 8,403
7/1/11 8:23 A

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I tried the link and Google didn't like it...

Jeanette
Madison, Wisconsin


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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (0)
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7/1/11 4:44 A

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A teammate on the low-carb team I am on posted this link:

www.google.com/base/a/1468990/D10678
30
0592101950466


This jam uses plain gelatin as the thickener -

Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

Team Leader/Co-leader for Central MA Sparkers!, THIS is What a Feminist Looks Like, Eastern Star, and Psychologists et al. team


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RAPUNZEL53 SparkPoints: (265,180)
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7/1/11 3:59 A

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I have been thinking about using sugar substitutes but have not tried yet. I am also very interested to see if any body has tried this with success.

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BUELLRIDER's Photo BUELLRIDER SparkPoints: (13,743)
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6/30/11 2:47 P

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I've been thinking about using concentrated apple juice to add to making strawberry jam or rhubarb jam. I hate to experiment with the price of food as high as it is. Aldi's has a pound of strawberries for a dollar, maybe I'll try it.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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MAKING0VERME's Photo MAKING0VERME Posts: 816
6/30/11 8:01 A

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This is a topic that interests me as well. I have stopped using sugar in my diet as a personal preference but I miss the occasional jam on my toast. I have not been very successful with artificial sweetners in jams and jellies. The only sweetner I use is Stevia and my recent attempt at rhubarb/strawberry sauce was a failure.

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (0)
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6/30/11 5:41 A

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If you don't use pectin, you need less sugar, too - I'm going to be experimenting with Splenda and Xanthan Gum for thickening (if needed) this summer because I'm watching my carbs - does anybody have any tips?

Also, I guess the sugar is also a preservative - will Splenda have the same effect?

Edited by: KAKIPOPUP at: 6/30/2011 (11:31)
Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

Team Leader/Co-leader for Central MA Sparkers!, THIS is What a Feminist Looks Like, Eastern Star, and Psychologists et al. team


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JET150's Photo JET150 Posts: 8,403
6/29/11 10:20 P

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I use Ball brand no sugar pectin, but I add a scant cup of sugar or even a little less honey. I have not cared much for the flavor when I've used no other sweetener. I'm not sure what the secret is to that. Jam sets a little better with sugar than with honey, but not hugely better. I have tried other brands of no sugar pectin, and like Ball the best.

Jeanette
Madison, Wisconsin


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IMREITE's Photo IMREITE SparkPoints: (258,365)
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6/29/11 10:05 P

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has anyone had any luck making low sugar jam?

i was wonduring if anyone used honey or sucant instead of white sugar. most recipies ssem to have more sugar then berries.

Don't forget to be awesome.


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