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| I want to make some low sugar pear jam or preserves using Splenda. I don't have the low-sugar pectin at the moment. Can I use part sugar and part Splenda with the regular pectin safely? Or, if I do, should I use the freezer recipe instead? THANKS! |
Follow-Up Postings:
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| It won't gel if you reduce the sugar with regular pectin. |
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| If you buy the boxed Ball Lo-No Sugar Pectin the recipe is included and will set even if you use no sugar at all. Or you can use it with 1/2 sugar and 1/2 Splenda. Pomona pectin is the other option. Or you can use any of the NCHFP Reduced Sugar Spreads instructions with pears. Scroll down on the link to the low-sugar section. Low sugar recipes produce a much softer set and have a shorter shelf life which is why they are called "spreads" rather than jams and such. Dave |
Here is a link that might be useful: Lo sugar instructions
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- Posted by melodydf1953 (My Page) on Sat, Aug 24, 13 at 17:57
| Thank you both for the info.... |
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- Posted by myfamilysfarm 5b (My Page) on Sun, Aug 25, 13 at 9:57
| I've made several batches of Splenda jams and jellies. I don't notice a big difference between the Splenda ones and the regular sugar except, the color doesn't keep as much with the Splenda ones. AND I do use the low sugar pectin. I don't use the Ball, mainly because I buy bulk. I found mine in an Amish store, it's call Dutch Jell Lite, and there are recipes for it online. Ball has a pectin calculator which works very well for several fruits and after you tell it, what fruit, whether jam or jelly, and what pectin you want to, will give you recipes for full sugar, reduced sugar, low sugar and sugar free. Keep in mind that the less sugar, the more fruit you will need per jar. This is strictly from experience. |
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