On 10/24/2010 9:25 AM, Becca wrote:
> On Oct 22, 5:25 pm, George > wrote:
>> On 10/22/2010 5:12 PM, The Cook wrote:
>>
>>> for Seckel pear jam, jelly, preserves. My neighbor has a tree and
>>> does not seem to be using them. Thought I might help them use the
>>> up. They also have figs.
>>
>> U of GA has lots of pear and fig recipes on line and the Ball Blue Book
>> and the Ball Big Book both have some good recipes. I can pear slices in
>> a solution of Splenda and water and, I believe, the recipe is available
>> at UofGA also.
>>
>> My favorite is pear jelly, made after I sieve the cooked pears to remove
>> seeds, and skins, then I drain the pulp to make pear sauce, either with
>> cinnamon or cloves, and the juice is then strained through the jelly bag
>> to make a beautiful yellow jelly.
>>
>> Figs are very easy, very often we make fig jam with figs that have been
>> crushed and use only lemon juice and sugar and then BWB the result.
>
> George, do you by any chance of a link to the recipe with pear slices
> in
> a solution of Splenda and water or perhaps the recipe? I'm mainly
> interested in the solution of Splenda and water recipe. I would like
> to make jams and or can fruit, but I really don't want to make a bunch
> of stuff with sugar as I know it isn't the healthiest to it. I am
> having a hard time finding jam or fruit canning recipes with sugar
> alternatives that will taste good. I thought that Splenda would give
> the recipe a funny tast when canning. TIA!

Here's one link, there are others out there that are more specific. Just
do a search on the UofGA site.

http://www.uga.edu/nchfp/questions/FAQ_general.html