Melba's Jammin' wrote:
> 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.
>>
>> PP
>
> www.uga.edu/nchfp/how/can7_jam_jelly.html
> www.splenda.com or call 1-800-7-SPLENDA
> www.equal.com or call 1-800-323-5316
> www.sweetnlow.com
>
> Information on pectin for making sugar-free or low sugar
> jellied products can be found at these sites:
> www.homecanning.com
> www.kraftfoods.com/surejell/
> www.mrswages.com
> www.pomonapectin.com

When it comes to this topic, Melba, you are the definite authority.
Thanks for sharing.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org