What are you canning now?

[rancher hicks]

Question about Stevia and sugar free recipes for diabetics.

Is it the "bag" of Stevia at the store? Here it's $6.99 for the bag. Not that the price matters but I want to be sure I buy the right stuff.

 

[Lacy Blues]

I found a recipe! http://www.fromcalculustocupcakes.com/slow-cooker-strawberry-butter/

Do you think if lemon juice was added it could be canned in a hot water bath?

this one is much better but is a HUGE recipe. Id rather make something in a smaller batch to make sure that I like it first and would need a strawberry syrup recipe for the juice
http://mommys-menu.blogspot.ca/2012/05/spiced-strawberry-butter.html?m=1

You could apply some skills in division that you learned in grade school and cut this recipe down by quite a bit, couldn't you?

 

[camilleathome]

You could apply some skills in division that you learned in grade school and cut this recipe down by quite a bit, couldn't you?

Might but some recipes dont cut down well. Its knowing if its one of those or not.

 

[MossyoakLane]

Does anyone have any recipes for blackberry jam besides "traditional" plain jam?
Things on my list already:
Blackberry Bay Jam
Blackberry Ginger Jam

Any other go to recipes?

 

[jomoncon]

Question about Stevia and sugar free recipes for diabetics. 

Is it the "bag" of Stevia at the store?   Here it's $6.99 for the bag.  Not that the price matters but I want to be sure I buy the right stuff. 

I use the concentrated stevia in the jat, like this:
http://www.amazon.com/gp/product/B001E5E3LW/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1

I usually do my sugar-free jams with a mixture of stevia & agave nectar, about 2 tablespoons of concentrated stevia and agave to taste. The agave I use is this one:
http://www.amazon.com/gp/product/B002BCD2OG/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1

Agave is fibe for diabetics, which is what most of my customers are.

 

[RangingChicks]

Has anyone tried miracle berries in jams? I have been trying to come up with a healthier jam that doesn't include a ton of sugar.

 

[MossyoakLane]

I use the concentrated stevia in the jat, like this:
http://www.amazon.com/gp/product/B001E5E3LW/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1

I usually do my sugar-free jams with a mixture of stevia & agave nectar, about 2 tablespoons of concentrated stevia and agave to taste. The agave I use is this one:
http://www.amazon.com/gp/product/B002BCD2OG/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1

Agave is fibe for diabetics, which is what most of my customers are.

My understanding is that agave is not good for diabetics at all. It is the same as sugar or worse. It is very similar to corn syrup. I would not use it in any product for diabetics.

http://www.huffingtonpost.com/dr-jonny-bowden/debunking-the-blue-agave_b_450144.html

http://www.webmd.com/diet/features/the-truth-about-agave?page=2

 

[rancher hicks]

I use the concentrated stevia in the jat, like this:
http://www.amazon.com/gp/product/B001E5E3LW/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1

I usually do my sugar-free jams with a mixture of stevia & agave nectar, about 2 tablespoons of concentrated stevia and agave to taste. The agave I use is this one:
http://www.amazon.com/gp/product/B002BCD2OG/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1

Agave is fibe for diabetics, which is what most of my customers are.

Do you have specific recipes you make for diabetics? Is there a book you use for those recipes?

 

[rancher hicks]

My understanding is that agave is not good for diabetics at all. It is the same as sugar or worse. It is very similar to corn syrup. I would not use it in any product for diabetics.

http://www.huffingtonpost.com/dr-jonny-bowden/debunking-the-blue-agave_b_450144.html

http://www.webmd.com/diet/features/the-truth-about-agave?page=2

I'm a big proponent of looking for "key" words when reading these types of article. In the Webmd, article two things I note are.

"suggested" that consuming fructose may be less healthy than consuming similar amounts of glucose. This is not the same as coming right out and stating it's a fact.

In fact, the American Diabetes Association lists agave along with other sweeteners (table sugar, honey, brown sugar, molasses, fructose, maple sugar, and confectioner’s sugar) " that should be limited" in diabetic diets. So yes perhaps Aqave should be "limited" but is using it better, healthier or safer if you use less Aqave than you would other sugars?

I believe in "yes or no" not insinuations. In my opinion we can all benefit from eating less sugars of all kinds.

 

[rancher hicks]

Now to why I originally logged on.

While watching Dr. Oz, I learned something about lemon juice and why our jelly's and jam's may not set right. Check your label and you might see as I just did that my store brand contains water AND lemon juice.

Some contain Citric Acid too.

Seems to me if I'm adding an extra teaspoon of water or something else the reaction may not be the degree of acidity I need to set my jams/jellies.

I also think using a liquid setting product instead of a dry when the recipe calls for dry may also be another reason for runny jellies and jams.

My plan from now on is to either use real lemons and squeeze my own juice or read the label and be sure what I'm using has no added water or citric acid, but is 100% lemon juice.

Am I right in thinking this could be the problem with bad sets?

Dr. OZ showed an experiment where they put lots of baking soda in water and then poured in some store bought lemon juice. If there is little reaction, it's because there is little lemon juice in your product.

Lemon juice can be frozen in ice cube trays it was said.