Amie C.
True Blue Farmgirl
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2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Oct 08 2009 : 10:21:31 AM
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I've started making most of my jam either with splenda or totally without sweetener, and I noticed that the jam is more...bubbly?...than it used to be. It looks as though it spatters up a bit inside the jar when it's processed. Not sure I'm describing it very well, but it just doesn't look as nice as I would like it too.
Has anyone seen this before? What did you do about it? I know that you can add butter or margarine during the stovetop cooking process to reduce foam on top, but I don't do that because so many of my friends are allergic to either dairy or certain additives in certain brands of margarine. It would get too complicated to keep track of exactly what went into which jars that I'm trying to not add anything at all if I don't absolutely have to. |
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