North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Some more notes:

Your jam or jelly will be more tart than if sweetened with honey or sugar.
You'll want to use sweet, ripe fruit. If needed, you can sweeten up a
too-tart batch with honey or agave nectar.  Some fruits don't need sugar for
sweetening at all.  As you keep making jams/jellies, you'll probably find
yourself experimenting with the concentrate:juice ratios.   

You shouldn't have to vary the pectin type or amount from what the Rodale
recipes call for (not that you should skip your gel test).

These will be freezer jams.  White grape juice concentrate cannot be counted
on to have the same preserving qualities as honey or sugar.  

Winemaking supply stores should also have white grape concentrate, I don't
know how price and sweetness would compare with store-bought.

~ S



-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Rondi
Sent: Wednesday, December 20, 2006 11:54 AM
To: nafex@lists.ibiblio.org
Subject: [NAFEX] jam making/white grape juice concentrates in place of
thesugar

Hey,

This brought up a question I've had for some time, but keep forgetting 
to ask.

  I've noticed the at the grocery store that they are now selling jams, 
jellies and spreads that do not contain sugar, but are using white 
grape juice concentrates instead. So how is this done? I would love to 
know since it's costing me an arm and a leg to buy the stuff and I'd 
like to make my own flavors.

Thanks!