In article >,
"PETER PENDLETON" > wrote:

> Has anyone used Splenda when making jam or marmalade. It is said to be 600%
> sweeter than sugar but will it act the same when making preserves?
>
> Any advice welcomed by octogenarians catering for a diabetic wife.

I've made reduced sugar preserves, but I could have added in artificial
sweetener if I wanted. Most jam is too sweet for my taste, so I see
dropping some sweetness as a feature, not a bug. (I also get a horrible
aftertaste from all artificial sweeteners except for sugar alcohols.)
There's a special pectin for low-sugar jam, because the regular stuff
depends on the sugar. It works fine, although the texture is a little
bit different. I think there's some info in the Ball Blue Book (the
bible of preserving).

Where the difference really comes in is after you've opened a jar of the
low-sugar jam. Sugar is a preservative (and artificial sweetener is
NOT), and your unsugared or low-sugared jam will mold a whole lot
quicker than regular jam, even in the fridge. So make small jars, and,
once one is opened, eat it fairly quickly (that one's rough, I know!).

Thanks for reminding me! Strawberries are just starting to show in the
farmers markets here in Boston. I think my 10 year old niece needs to
see how jam is made. :-)

Priscilla aka Aunt Scilly