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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Old 22-03-2005, 10:13 PM
Member
 
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Default Black currant jam for diabetics

We are a small black currant jam supplier in Ontario and I have had numerous requests for a diabetic jam or sugar free jam.
Can anyone recommend how to make our jam with a substitute or recommend another alternative so we could provide an alternative to someone with diabetes.

Thanks

Russell

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Old 23-03-2005, 05:37 PM
ellen wickberg
 
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camelot wrote:
We are a small black currant jam supplier in Ontario and I have had
numerous requests for a diabetic jam or sugar free jam.
Can anyone recommend how to make our jam with a substitute or recommend
another alternative so we could provide an alternative to someone with
diabetes.

Thanks

Russell


Bernardin's No Sugar Needed Pectin has worked well for us, but of course
we are not a commercial organization. We have not made black currant
jam but many other berry and fruit jams. You could contact them
directly and see if they have commercial applications that have been tested.
Ellen
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Old 24-03-2005, 12:16 AM
Melba's Jammin'
 
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In article [email protected] ews,
camelot wrote:


We are a small black currant jam supplier in Ontario and I have had

numerous requests for a diabetic jam or sugar free jam.
Can anyone recommend how to make our jam with a substitute or recommend


another alternative so we could provide an alternative to someone with


diabetes.

Thanks

Russell



--
camelot

I think you need to consult with a food scientist if you're planning
commercial distribution. Or contact the pectin companies to see if
they have recomendations.
--
-Barb, www.jamlady.eboard.com Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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Old 24-03-2005, 01:10 AM
William R. Watt
 
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I've had juice (not black currant) gel w/o adding sugar but the taste is
rough. If you search the Internet there's a lot of info on the chemistry
of jams and jellies. Look under combinations of "pectin", "jam", and "food
science". Maybe some other black currant concoction would be acceptable.




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Old 24-03-2005, 01:10 AM
William R. Watt
 
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I've had juice (not black currant) gel w/o adding sugar but the taste is
rough. If you search the Internet there's a lot of info on the chemistry
of jams and jellies. Look under combinations of "pectin", "jam", and "food
science". Maybe some other black currant concoction would be acceptable.




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homepage: www.ncf.ca/~ag384/top.htm
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Old 24-03-2005, 02:45 PM
Dwayne
 
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And after you get an answer and try it, put it on the shelf for about 6
months before selling any. That gives you a chance to see if it has a shelf
life. I made peach jam last summer with Splenda. Everyone said they had
problems with mold on top after about 2 weeks. I found one recipe that said
to Hot Water Bath after everything else, so I did. The jam set up nicely,
and 2 months later it looked very good. I was confident that I had done
everything right and overcame the problem of making jam with no sugar.

After about 6 months, the top 1/2 inch of all the jars of peach jam, had
turned a slightly darker color. After opening one, it still tasted good. I
scraped off the top 1/2 inch and ate it. It is very good, but nothing you
would be able to sell to your customers.
The only jars I made that didn't change, were the ones I put in the freezer.
It makes good freezer jam, but I wouldn't want to be your salesman trying to
sell it the regular way.

Dwayne

..

"camelot" wrote in message
news:[email protected] eranews...

We are a small black currant jam supplier in Ontario and I have had
numerous requests for a diabetic jam or sugar free jam.
Can anyone recommend how to make our jam with a substitute or recommend
another alternative so we could provide an alternative to someone with
diabetes.

Thanks

Russell


--
camelot




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Old 24-03-2005, 02:45 PM
Dwayne
 
Posts: n/a
Default

And after you get an answer and try it, put it on the shelf for about 6
months before selling any. That gives you a chance to see if it has a shelf
life. I made peach jam last summer with Splenda. Everyone said they had
problems with mold on top after about 2 weeks. I found one recipe that said
to Hot Water Bath after everything else, so I did. The jam set up nicely,
and 2 months later it looked very good. I was confident that I had done
everything right and overcame the problem of making jam with no sugar.

After about 6 months, the top 1/2 inch of all the jars of peach jam, had
turned a slightly darker color. After opening one, it still tasted good. I
scraped off the top 1/2 inch and ate it. It is very good, but nothing you
would be able to sell to your customers.
The only jars I made that didn't change, were the ones I put in the freezer.
It makes good freezer jam, but I wouldn't want to be your salesman trying to
sell it the regular way.

Dwayne

..

"camelot" wrote in message
news:[email protected] eranews...

We are a small black currant jam supplier in Ontario and I have had
numerous requests for a diabetic jam or sugar free jam.
Can anyone recommend how to make our jam with a substitute or recommend
another alternative so we could provide an alternative to someone with
diabetes.

Thanks

Russell


--
camelot






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