North American Fruit Explorers mailing list at ibiblio

["Pat Armstrong" <rancher@carolina.rr.com>]

I have not used splenda type sweeteners in jams yet, but have in cheesecake and other baking items. It cooks just like sugar, but there is a chemical aftertaste.  I've decided not to use splenda anymore for that reason.. 

 

Have you tried stevia? 

 

Stevia can be bitter if used with a heavy hand.  I think it would work well in naturally sweet jams all by it self or in one of the new stevia based sweeteners.  There is one on the market that uses cane sugar as the base instead of maltodextrose so watch the ingredient list. 

 

Pat

 

---- Original Message -----

From: Spidra Webster

To: North American Fruit Explorers

Sent: Friday, July 02, 2010 11:42 PM

Subject: Re: [NAFEX] currant preserves and plant productivity.

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

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