My husband is on a diet and wanted me to try. We bought sweetner that is measured the same as sugar. We don't have any idea how it will do. Has anyone made any kind of preserves with sweetener.?
Shirley
I didn't think you would be able to obtain the same sugar syrup sort of thing without real sugar
however
This woman did suggest a sugar alternative in her recipe on another board
Grandma's fig preserves Posted by Judy Walker June 28, 2007 3:31AM J.C. of Slidell wants to make fig preserves, but his wife died without writing down the recipe. This is one of a few fig preserves recipes in our files. Grandma's fig preserves 2 quarts peeled or unpeeled figs 8 cups sugar (or less, or use a sugar substitute) 2 cups water 1 lemon, sliced Sort figs, using ripe figs but not cracked ones. Wash 2 quarts, and peel if desired with a sharp knife. (Wear rubber gloves to protect hands from irritation when peeling figs.) If you do not peel figs, clean the skins by covering the washed figs with hot water, and bring them to a boil. Remove from heat and let stand 3 to 4 minutes, then drain. You will get a brighter color and prettier preserves. Make heavy syrup of sugar and water in a large thick-bottomed pot. Stir and heat slowly until sugar is dissolved. Increase heat and bring to a boil for 3 to 4 minutes. Add sliced lemon and peeled or unpeeled figs. Cook on medium heat with a good but gentle boil until figs are clear and translucent, usually about 1½ hours. Do not stir; lift gently from bottom or shake pot. Fill hot, sterilized jars with boiling figs and syrup to within ½ inch of top. Wipe sealing edge clean and seal. Process in boiling water bath canner for 10 minutes. Figs also may be left overnight in syrup to plump. Fill jars, seal and do water bath as above for 20 minutes. When preserves are packed cold, water bathing is essential for jars to seal.
Grandma's fig preserves Posted by Judy Walker June 28, 2007 3:31AM J.C. of Slidell wants to make fig preserves, but his wife died without writing down the recipe. This is one of a few fig preserves recipes in our files.
Grandma's fig preserves
2 quarts peeled or unpeeled figs 8 cups sugar (or less, or use a sugar substitute) 2 cups water 1 lemon, sliced Sort figs, using ripe figs but not cracked ones.
Wash 2 quarts, and peel if desired with a sharp knife. (Wear rubber gloves to protect hands from irritation when peeling figs.)
If you do not peel figs, clean the skins by covering the washed figs with hot water, and bring them to a boil.
Remove from heat and let stand 3 to 4 minutes, then drain. You will get a brighter color and prettier preserves. Make heavy syrup of sugar and water in a large thick-bottomed pot.
Stir and heat slowly until sugar is dissolved.
Increase heat and bring to a boil for 3 to 4 minutes.
Add sliced lemon and peeled or unpeeled figs.
Cook on medium heat with a good but gentle boil until figs are clear and translucent, usually about 1½ hours. Do not stir; lift gently from bottom or shake pot. Fill hot, sterilized jars with boiling figs and syrup to within ½ inch of top.
Wipe sealing edge clean and seal.
Process in boiling water bath canner for 10 minutes. Figs also may be left overnight in syrup to plump.
Fill jars, seal and do water bath as above for 20 minutes.
When preserves are packed cold, water bathing is essential for jars to seal.
Here's some info from Splenda:
Can Splenda® (Sucralose) be Used in Preserving Foods?Here is the current (July 2004) information from National Center for Food Preservation. Other recipes are likely being developed. For example, Kraft Foods has since published three Splenda-based, “no-sugar-needed” jams that are processed in the boiling water bath. They are Strawberry, Triple Berry and Peach. These can be found at www.Kraftfoods.com. Granular Splenda® does not provide preservative properties like sugar. There has not been any published research work with using sucralose in the canning of fruits at home. If one uses Splenda® instead of sugar, our best assumption at this time is that the texture and color preserving aspects of sugar syrup won’t be there. The expectation is that the result would be like canning in water except for the additional sweetness contributed by the Splenda®. The USDA fruit canning directions do allow for water canning, as there is adequate preservation for safety from the heat and not sugar. There should be no reason why Splenda® cannot be used in these heat-processed products, as it is heat stable, but some people do notice an aftertaste in other products, so it’s possible it might change in flavor a little over storage time. In other cases, where sugar is important, like some preserves or pickled fruits, it is not recommended that substitution of Splenda® be used for sugar if the product is to be canned for shelf stability. Splenda® cannot be used in traditional Southern preserves, like fig, peach or pear preserves, which are whole or uniform pieces of fruit in a very thick sugar syrup. (These preserves are not jam or pectin gel products.) Sugar is required for the preservation of these products as published, with very short boiling water canner processes. Without that sugar, they also become like fruit canned in water and the longer fruit canning process times would be needed.You could use Splenda® as the optional sweetener in a jam or jelly made with a no-sugar needed pectin, such as Mrs. Wages™ Lite Home Jell® Fruit Pectin or Ball® No-Sugar Needed Pectin.
With these low-methoxyl pectins, no sugar is required at all. Sugar substitutes can be added as desired simply for flavor. The package inserts with these pectins give instructions on when to add the sugar substitutes (usually after all the cooking, right before filling the jars).
We have not yet tried Splenda® with these pectins with an extensive variety of fruits, however. We have developed three recipes using Splenda® and they are on our website, www.homefoodpreservation.com (http://www.homefoodpreservation.com/). They are quick pickled sweet cucumber slices, pickled beets and pickled cantaloupe. They are under the How do I....Pickle category, as well as National Center factsheets, http://www.uga.edu/nchfp/ publications/nchfp/factsheets.html. (http://www.uga.edu/nchfp/publications/nchfp/factsheets.html)There are some freezer jam recipes at this manufacturer’s website, although there is a qualification that the site is intended for Canadian users only: http://www.splenda.ca/en/recipes/preserves/. (http://outreach.missouri.edu/stcharles/qfk.nl/Apr05/Splenda.html)
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