| T O P I C R E V I E W |
| Montrose Girl |
Posted - Jun 23 2011 : 5:48:54 PM
Ok ladies, I've looked through many jelly and jam recipes and they all call for way too much sugar. When I did the math it was nearly a cup of sugar in 1/2 pint jar. I don't want to just use a sugar substitute. I don't think jam needs that much sugar. You only taste sugar then. Am I the only one that just likes the taste of the fruit?
So question. What recipes do you have that use maybe half the sugar or less?
thanks,
Laurie
http://www.inntheorchardbnb.com/ |
| 4 L A T E S T R E P L I E S (Newest First) |
| MagnoliaWhisper |
Posted - Jun 25 2011 : 09:32:51 AM
Also I have never made any, but just by reading labels, butters have a lot more fruit and less sugar then jam or jelly. So you may want to look for butter recipes. (not milk dairy butter, what I mean is fruit/vegetable butters, like apple butter, pumpkin butter, cherry butter). I LOVE cherry butter versus cherry jam. It has whole pieces of fruit and such in it and I just love it. It's usually half the calories and at least half the sugar as jam.
http://www.heathersprairie.blogspot.com |
| Montrose Girl |
Posted - Jun 25 2011 : 07:17:20 AM
Thanks, I had picked up some Pomona's the last shopping trip, but had not made any more jam yet. Thanks ALee, will look into the chilover, Haven't yet.
Laurie
http://www.inntheorchardbnb.com/ |
| Singing Tree Farm |
Posted - Jun 23 2011 : 7:54:41 PM
I use Pomona's Pectin. You can use much less sweetner-sugar, honey or something else. I usually get mine from a bulk food place, the local amish store, or the health food store. There is a website by the same name, I believe, with more recipes and other stuff. I've been happy with it, used it yesterday for rhubarb-strawberry jam and strawberry jam. Yummy! (You are given a range for sweetner, like 1/2 to 1 and 1/2, I try to stick to the lesser because, like you, I like to taste the fruit!)
All of creation sings Your praise! |
| Alee |
Posted - Jun 23 2011 : 6:07:58 PM
If you use the MaryJane's ChillOver to make your jam you don't have to use hardly any sugar. The sugar in regular jam is to help get that gelled consistency more than for flavor.
Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
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