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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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low sugar peach jam, comments
as my try of the strawberry low sugar
was not very good to my taste (too bland and the color went off) i wasn't too sure how the peach jam would turn out, but i made some anyways (so i could give some to my diabetic step-Ma). i finally opened up a jar of it this week and am pleasantly surprised by how it turned out. the peaches have a stronger flavor and so the result is not bland and the color has not gone off at all. quite happy and will probably do more of this again if i get the chance. however, like the strawberry low sugar it is too easy to eat a whole jar of this quickly. songbird (no beets were touched when writing this post |
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low sugar peach jam, comments
In article >,
songbird > wrote: > as my try of the strawberry low sugar > was not very good to my taste (too bland > and the color went off) i wasn't too sure > how the peach jam would turn out, but i > made some anyways (so i could give some > to my diabetic step-Ma). > > i finally opened up a jar of it this > week and am pleasantly surprised by how > it turned out. the peaches have a > stronger flavor and so the result is not > bland and the color has not gone off at > all. > > quite happy and will probably do more > of this again if i get the chance. > > however, like the strawberry low sugar > it is too easy to eat a whole jar of this > quickly. > > > songbird (no beets were touched when > writing this post :-) Keep your jam in the dark. Sugar helps with the color, too, as well as the flavor and preservation. Have you ever noticed that the no-sugar fruit spreads in the supermarket ‹ they get brownish in color with age. -- Barb, http://web.me.com/barbschaller September 5, 2011 |
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low sugar peach jam, comments
Melba's Jammin' wrote:
.... >:-) > > Keep your jam in the dark. Sugar helps with the color, too, as well as > the flavor and preservation. Have you ever noticed that the no-sugar > fruit spreads in the supermarket ‹ they get brownish in color with age. hmm, i keep all of what i make in dark closets. no, i've not really looked at the low sugar items at the store very often. i much prefer sugared jams (sweet tooth ). and the past few years our jam buying has greatly decreased -- other than a jar of apricot every once in a great while. songbird |
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