Surfside Academy Posted May 24, 2008 Share Posted May 24, 2008 I'm going to step out of my comfort zone (the grocery store) and attempt to make some strawberry-rhubard jam. The recipe calls for 5 1/2 cups of sugar but I was wondering if Splenda could be substituted. I never cooked w/ Splenda but I was trying to cut down on the sugar content. Any suggestions?? Quote Link to comment Share on other sites More sharing options...
Kim in Appalachia Posted May 24, 2008 Share Posted May 24, 2008 this way you don't have to use any sugar! HTH Quote Link to comment Share on other sites More sharing options...
Guest Virginia Dawn Posted May 24, 2008 Share Posted May 24, 2008 I agree. No sugar pectin would be a much better choice. Quote Link to comment Share on other sites More sharing options...
Surfside Academy Posted May 24, 2008 Author Share Posted May 24, 2008 No to sound any more clueless, but what's the difference b/w no sugar pectin and regular pectin? Is the sugar already in the pectin or is it meant to be used w/ something like Splenda. Quote Link to comment Share on other sites More sharing options...
Guest Virginia Dawn Posted May 24, 2008 Share Posted May 24, 2008 Nope, you don't use any sweetener at all, and there is no sugar in the pectin. I've never used it before, but I've had strawberry jam made with it, it is delicious. Imagine homemade polaner all-fruit. Quote Link to comment Share on other sites More sharing options...
Jolash Posted May 24, 2008 Share Posted May 24, 2008 When I make strawberry jam, I use the no sugar pectin. I make a lo sugar recipe that stays in the freezer. There is a no sugar recipe in the box. I'd follow that, but don't think I'd use splenda as a sugar substitute in jelly making. Quote Link to comment Share on other sites More sharing options...
Surfside Academy Posted May 25, 2008 Author Share Posted May 25, 2008 Why have I been paying for store bought jelly all these years?? My first go at jam-making turned out pretty well and it wasn't as labor intensive as I thought. It was a little trial and error...I initially only put about 4 inches of water in the pan to boil the jars after filled but I soon realized that the water needs to "cover" the entire jar. My husband and I also debated how high to fill the jars so I relented and let handle that part :D. I found a Splenda/Sugar blend at the store and used it. You only use 1/2 of amount of sugar called for and it had a nice flavor. Now, I think I'm onto blueberry jam...I just need to find some more jars! Quote Link to comment Share on other sites More sharing options...
Tracy in Ky Posted May 25, 2008 Share Posted May 25, 2008 The no-sugar pectin/Sure-Gel has dextrose listed as the first ingredient, even before pectin. Does anyone know how dextrose is made/refined and how it impacts our blood sugar as opposed to refined cane sugar? I'd love to make jam with less sugar, but I'm not sure dextrose is any better even if it is a smaller amount, kwim? Quote Link to comment Share on other sites More sharing options...
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