North American Fruit Explorers mailing list at ibiblio

[Spidra Webster <spidra@speakeasy.net>]

Canning & Preserving Without Sugar  by Norma Macrae is a good book for those who need to watch sugar intake.  Of course, recipes often have apple or pear juice in them which is just sugar in another form but the recipes form a good base from which to experiment.  I am a very newbie jam-maker. So far I've made aprium jam, elephant plum jam, and loquat jam. I did them all while referencing this book and the insert from a pkg of Pomona's Pectin. Although I use Splenda to sweeten drinks, I've yet to use it to sweeten jam. But I would if I thought I needed to.

On Jul 2, 2010, at 2:37 PM, Judson L. Frisk wrote:

I am diabetic and have always made apricot and gooseberry jam in the past.
Any splenda recipes out there for making jam?   Judson L. Frisk

Megan Lynch

http://www.meganlynch.net

Berkeley, CA

Zone 9 b