Making Jellies with Spenda

Nubsmum

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Anyone had any luck with making jams or jellies using spenda? I have surfed the web and can only find recipes for freezer types. I want to do the old fashioned canned jelly/jam.
 

patandchickens

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In general, low-sugar jams and spreads do not keep nearly as long (not even in the fridge) (which is one big reason that many of those recipes are freezer jams) and will be somewhat runnier.

Anyhow, as long as that's ok with you, there are a number of recipes that use splenda (often in combination with some sugar), but you have to either use a fruit that has plenty of its own pectin (there are a few) or you have to use one of those 'alternative' low-methoxy pectins, that depend on a packet of stuff you add in order to make it jell instead of sugar.

A quick google turned up things like:

http://72.14.205.104/search?q=cache...g_6.asp+splenda+jams&hl=en&ct=clnk&cd=1&gl=ca

http://marathon.uwex.edu/flp/documents/SplendaUseinHomemadeJamsandJellies.pdf

http://www.pickyourown.org/jamnosugar.htm

Good luck, tell us how it goes,

Pat, who sometimes makes low-sugar spreads without any added pectin but is not big on the whole Splenda thing so have not tried it in preserving
 

Farmer Kitty

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I use splenda for jams. Just use the no sugar sure jell. They have the reciepes inside the box. My folks are both diabetic and I make it for them. I also use the invertion method for jams.
 

Nubsmum

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Thanks so much. I don.t mind that they are runnier.(is that a word?) I just like to know what other folks have tried and it does work. Now all I have to do is find some decently priced strawberries!!:weee
 

ams3651

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Canning
SPLENDA Brand Products are heat stable and can be used as a sweetener in canning and in making jams and jellies. However, SPLENDA Brand Products do not provide the preserving properties of sugar, so proper canning techniques are essential to avoid spoilage and to achieve successful results. Once opened, these homemade goodies must be stored in the refrigerator and used within one month, to minimize any spoilage from natural airborne bacteria.

http://www.splenda.com/page.jhtml?id=splenda/cookingbaking/nocal_tips.inc#store
 

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