in article , Jim at
wrote on 23/4/04 10:40 am:

> Since my wife is diabetic, I have been trying various "sugarless" jam
> recipes/products, but none including the name brand Jell-pectin makers
> produce anything even remotely tasty.
>
> Anyone have a method/formula you would care to share, as we are now in
> middle of strawberry season and I have a freezer full of grapes that
> need to be made into jelly and wine.
>
> THanks,
>
> Jim
>
>
Do you need to make one absolutely without sugar, or just lower in sugar?.
We use the Bernardin ( Canadian, but owned by Altrista) "No sugar needed"
pectin and with one cup of sugar it makes a very good tasting jam to our
groups tastes. We just made strawberry rhubarb jam with 2 cups of sugar to
the recipe ( this pectin uses from no sugar to 3 cups per recipe, depending
on your desire) which had a very rich taste and was not overly sweet. You
can use a no calorie sweetener with this product as well. I don't know if
the US pectins have one that is similar.
Ellen

Ellen Wickberg wrote:
> in article , Jim at
> wrote on 23/4/04 10:40 am:
>
>
>>Since my wife is diabetic, I have been trying various "sugarless" jam
>>recipes/products, but none including the name brand Jell-pectin makers
>>produce anything even remotely tasty.
>>
>>Anyone have a method/formula you would care to share, as we are now in
>>middle of strawberry season and I have a freezer full of grapes that
>>need to be made into jelly and wine.
>>
>>THanks,
>>
>>Jim
>>
>>
>
> Do you need to make one absolutely without sugar, or just lower in sugar?.
> We use the Bernardin ( Canadian, but owned by Altrista) "No sugar needed"
> pectin and with one cup of sugar it makes a very good tasting jam to our
> groups tastes. We just made strawberry rhubarb jam with 2 cups of sugar to
> the recipe ( this pectin uses from no sugar to 3 cups per recipe, depending
> on your desire) which had a very rich taste and was not overly sweet. You
> can use a no calorie sweetener with this product as well. I don't know if
> the US pectins have one that is similar.
> Ellen
>
There a couple of no or low sugar pectins available around here, Mrs.
Wage's and Ball.

George, in SW Louisiana

Ellen Wickberg wrote:

> in article , Jim at
> wrote on 23/4/04 10:40 am:
> > Since my wife is diabetic, I have been trying various "sugarless" jam
> > recipes/products, but none including the name brand Jell-pectin makers
> > produce anything even remotely tasty.
> > Anyone have a method/formula you would care to share, as we are now in
> > middle of strawberry season and I have a freezer full of grapes that
> > need to be made into jelly and wine.
> >
> Do you need to make one absolutely without sugar, or just lower in sugar?.
> We use the Bernardin ( Canadian, but owned by Altrista) "No sugar needed"
> pectin and with one cup of sugar it makes a very good tasting jam to our
> groups tastes.

Ditto - the 1 cup of sugar to a batch is nice and preserves the color. I used a
couple of different types of no sugar needed, SureJel and one other. I used 1
cup of Splenda in the batch. The color was way off and just didn't taste as
good. It did set up nice. I thought it better to use fresh/frozen fruit with
Splenda added mashed up as a topping or spread. Tell the Darling Spouse she
will get used to low or no sugar things. Most days.
Edrena

wrote:
> On Fri, 23 Apr 2004 12:40:29 -0500, Jim >
> wrote:
>
>
>>Since my wife is diabetic, I have been trying various "sugarless" jam
>>recipes/products, but none including the name brand Jell-pectin makers
>>produce anything even remotely tasty.
>>
>>Anyone have a method/formula you would care to share, as we are now in
>>middle of strawberry season and I have a freezer full of grapes that
>>need to be made into jelly and wine.
>
>
> (The following is a question - a request for information -
> and not an implied statement.)
>
> Wouldn't the fact that the fruit is very concentrated during
> the jam-making process make jams and jellies unsuitable for
> diabetics, with or without sugar? (I recognize of course
> that the sugar is just making it worse.)
>
> I've not used this myself, but you might want to give it a
> try:
>
> http://www.permaculture.net/Pomona/
>
> Pat

Sugar, in it's many forms, is just another carbohydrate to diabetics. I
was diagnosed as Type II ten years ago and as long as I take the carb
load into consideration I can eat anything I want. I make jams and
jellies frequently with no added sugar but still have to make some
assumptions as to the sweetness of the fruit in order to calculate the
carbs. Since I have recently gained better control of my blood sugar and
no longer need insulin injections I have even started eating a bit of
the jellies and jams I make for my family, with sugar in them. Again,
moderation in all things is what counts. HTH

George

in article ,
at wrote on 24/4/04 4:28 am:

> On Fri, 23 Apr 2004 12:40:29 -0500, Jim >
> wrote:
>
>> Since my wife is diabetic, I have been trying various "sugarless" jam
>> recipes/products, but none including the name brand Jell-pectin makers
>> produce anything even remotely tasty.
>>
>> Anyone have a method/formula you would care to share, as we are now in
>> middle of strawberry season and I have a freezer full of grapes that
>> need to be made into jelly and wine.
>
> (The following is a question - a request for information -
> and not an implied statement.)
>
> Wouldn't the fact that the fruit is very concentrated during
> the jam-making process make jams and jellies unsuitable for
> diabetics, with or without sugar? (I recognize of course
> that the sugar is just making it worse.)
>
> I've not used this myself, but you might want to give it a
> try:
>
> http://www.permaculture.net/Pomona/
>
> Pat
That is one reason for using a no sugar needed pectin. ou don't have to
cook the fruit down a lot. Of course it is usually mashed In Canada, the
diabetic exchanges for these products are on the pectin box.
Ellen

My wife said that the "sugarless jelly making kits" should have the recipe.
If you don't find it contact Equal.com and they will give you a lot of
recipes using Equal. I am sure that if you don't like Equal, others
(Splenda) should have the same information.

I am watching my diet, and my diabetes nurse said to keep below 150 carbs a
day. Strawberries are great. One cup of them with two packs of splenda are
only about 7 carbs (I am guessing, but they are low), and satisfy my desire
for something sweet.

I also watch my calories, and have lost 26 lbs since January.

Dwayne


"Jim" > wrote in message
...
> Since my wife is diabetic, I have been trying various "sugarless" jam
> recipes/products, but none including the name brand Jell-pectin makers
> produce anything even remotely tasty.
>
> Anyone have a method/formula you would care to share, as we are now in
> middle of strawberry season and I have a freezer full of grapes that
> need to be made into jelly and wine.
>
> THanks,
>
> Jim
>
>