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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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jelly molding
Using the following old recipe but I am substituting Splenda for the sugar and using sugar free Jello. The jelly (or jam) molds in the fridge a couple of weeks after opening. I am assuming the sugar might be a preservative. Has a wonderful flavor with all kinds of jello flavors. Any ideas on how to prevent this? Need to stay on a low sugar diet. Thanks, Bruce 2 packages family size strawberry jello 3 cups sugar 8 cups ripe figs, crushed Combine all ingredients in large heavy pan. Cook over medium heat for 20 or 30 minutes, stirring often. Pour into hot, sterile jars. Close with preheated 2 piece lids. Process in boiling water bath for 5 minutes. Yield 3 to 4 pints. |
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jelly molding
I'm a diabetic Bruce, since about 1991. Make lots of jelly and jam but
have never been able to get any of it to look, taste, or gel right with Splenda, aspartame, or saccharin. Consequently I just eat regular jellies and jams but a lot less of it. I enjoy Splenda in baked things but they say that you can only substitute 2 cups maximum and most jellies and jams call for a lot more than that. What you're making sounds like the old sixties jams made with figs and jello but I never liked strawberries so didn't make any. <VBG> Sugar is just another carbohydrate and if you plan your daily menu right you can eat some jelly or jam with your biscuits or toast. Being southron I eat mine with biscuits. B-) And you're right about the sugar being a preservative. Get enough sugar in something and hardly anything will eat it except humans and other primates. George Bruce Yates wrote: > Using the following old recipe but I am substituting Splenda for the > sugar and using sugar free Jello. The jelly (or jam) molds in the > fridge a couple of weeks after opening. I am assuming the sugar might > be a preservative. Has a wonderful flavor with all kinds of jello > flavors. Any ideas on how to prevent this? Need to stay on a low sugar > diet. > > Thanks, > Bruce > > > > 2 packages family size strawberry jello > 3 cups sugar > 8 cups ripe figs, crushed > > > Combine all ingredients in large heavy pan. Cook over medium heat for > 20 > or 30 minutes, stirring often. Pour into hot, sterile jars. Close with > preheated 2 piece lids. Process in boiling water bath for 5 minutes. > Yield > 3 to 4 pints. > |
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