Jam/Jelly/Preserves Help! :)

Lobster1987

Do any of you have a NO SUGAR ADDED jam/jelly/preserves recipe?

I can hardly find any online....and the ones that I have found either don't set well, and are more like syrup or they have juice in them as the sweetener. I don't want any juice in it.

Do you know if I can just make a jam or whatever and replace the sugar with granulated Splenda?

I spend entirely too much money on sugar-free preserves and it's time I just make my own!

delilah47

I don't know what to tell you except to make small batches and experiment to make up for the thin nature of sugarless jam. Here are a few recipes. Have you tried the freezer jams?

http://www.cooks.com/rec/search?q=sugarless+jam

LilacDreamer

well splenda is all chemicals so why would you want to use that?

Stevia is a natural supplement...splenda is as evil as aspartame.

DevotedWife

You could use dates for sweetness; just dates and fruit in either a blender or food processor. Just add dates until the sweetness is to you liking. I can't think of a reason why Splenda wouldn't work well if you wanted to use it in place of sugar for a recipe.

Lobster1987

Stevia is nasty and dates have a way too high of a sugar content.

I think I might have to try the small batches and experimenting idea.

Lobster1987

Do any of you know where to get ascorbic acid from? Is it a liquid or is it powder? I've never used it before.

DevotedWife

I would use dates b/c they are natural and it would take very little to reach the level of sweetness I would want. Then that small amount would be even less when looking at individual servings of the jam. I understand why you don't want to use them. I'm not trying to convince you; that was for someone else who might read this and be considering using dates.


You should be able to find powdered ascorbic acid near canning supplies in a grocery store, Walmart, etc.

Lobster1987

Ok, thanks! I found a really yummy looking peach spread recipe that I might experiment with!

princessruthiebelle

you can buy fruit sugars which are natural and so in baking you only need half as much??

i think maybe you should go down the natural road??

your going to end up with a jar of fruity chemicals!

obviously its upto you and sugar freee will obvs be les cals so very useful! lol let us know how you go!

also for helping to set maybe a small amount of gelatine?? i have no idea if this would help but its worth a try???

DevotedWife

You're welcome. Is it online? Care to share a link?

Lobster1987

http://allrecipes.com/recipe/chunky-peach-spread/

PaleoPath4Lyfe

Do any of you have a NO SUGAR ADDED jam/jelly/preserves recipe?

I can hardly find any online....and the ones that I have found either don't set well, and are more like syrup or they have juice in them as the sweetener. I don't want any juice in it.

Do you know if I can just make a jam or whatever and replace the sugar with granulated Splenda?

I spend entirely too much money on sugar-free preserves and it's time I just make my own!

You have to get the Suregel that works when using splenda or another alternative sweetener.

Or find a recipe and use unflavored gelatin.

dlrcpa

I have tried peach jam a couple of times without success - even using the suregel stuff. I ended up just stirring the result into my oatmeal or using over pancakes or waffles as syrup and that was fine.

I have used tapioca as a thickener in cobblers and pies. If you like tapioca at all, you can look for some recipes using that. There is even something called tapioca flour which might give a smoother texture. I assume it's available in the grocery store, so I may give that a try. Search for "tapioca jam".

DevotedWife

http://allrecipes.com/recipe/chunky-peach-spread/

Thank you.