Splenda Jams/Preserves

[Dragonfly Ranch]

Quote:
Glad we are talking about this since when my husband was selling yesterday at the farmer's market he promised someone we would make them some sugar free Blackberry jelly. I thought based on what the package said that I could make my regular powered pectin recipe with Splenda instead of sugar. The package says to use Splenda cup for cup the way you do sugar. Do you think it would work or do you have to use the no sugar pectin.

Sandee

Hmmmm, I'm not sure. I've never used anything except the No Sugar pectin for such recipes. Maybe the brand of pectin you're using is different and will allow you to substitute the Splenda? What brand is it? If their directions say you can substitute, surely it'll work.

KimN_C figured it out and followed the directions on the insert in the No Sugar Pectin and it was the 1 1/2 cups of Splenda. I assume the Splenda package must be talking about other recipes for the cup to cup thing. I also added the apple juice that you suggested and one package of plain gelatin to ensure that it would set. My husband and I didn't care for the jelly that much since we can compare to the real thing but it was still OK. I would only do these for special orders.

Thanks for all the help on this one.

Sandee

 

[Carolyn]

I would not use Splenda with regular pectin....the sugar is part of the preserving process......old school recipes did not use pectin or used some apple juice to add the pectin. I would stick with the recipes that have a splenda recipe or low sugar pectin.

 

[Dragonfly Ranch]

Quote:
Carolyn - the insert with the Ball No Sugar Pectin gives both the recipe and the directions for using Splenda. We followed the directions with the exception of adding the gelatin since I was told it could be thin when I did some research on the Internet to make sure I understood what we were doing. We are very careful to follow only tested recipes.

Sandee

 

[Carolyn]

Maybe I miss read one of the previous post. I just would not try to use the regular pectin that calls for odles of sugar unles you have a recipe for using splenda with it. I haven't made it with the low sugar but I am planning on doing so this afternoon. You all inspired me to try it.

Question I asked on another thread but should have asked here: do you think I could mix peaches and either black or blue berries in the same recipe for jam?

 

[Kim_NC]

Quote:
I make a Blueberry Peach Jam with regular pectin and sugar that we really like. It also has /4 tsp cinnamon. I suppose Blueberry Peach would work as a No Sugar too.

 

[Kim_NC]

Quote:
Hmmmm, I'm not sure. I've never used anything except the No Sugar pectin for such recipes. Maybe the brand of pectin you're using is different and will allow you to substitute the Splenda? What brand is it? If their directions say you can substitute, surely it'll work.

KimN_C figured it out and followed the directions on the insert in the No Sugar Pectin and it was the 1 1/2 cups of Splenda. I assume the Splenda package must be talking about other recipes for the cup to cup thing. I also added the apple juice that you suggested and one package of plain gelatin to ensure that it would set. My husband and I didn't care for the jelly that much since we can compare to the real thing but it was still OK. I would only do these for special orders.

Thanks for all the help on this one.

Sandee

Yeah, we don't eat the No Sugar ones, I just make them for customers who can't have sugar for various reasons - most of them are diabetic. I guess in that situation they're better than not beng able to have any jam at all.