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Thread: Home-made Jam

  1. #21

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    how do you make healthier jam with not so much sugar in it

  2. #22
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    De says that you can use splenda, cup for cup.

    Any posts made under the name of Di_dee1 one can be used by anyone as I do not give a rats.

  3. #23
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    You can't really. The sugar and caramelization is what preserves the fruit.

    You could just bottle the fruit in the fowlers jar system. That's pretty healthy. It's not the same on toast though. And you also have the problem of not putting it with icecream. I have tinned fruit with yogurt and walnuts for breakfast. That's supposed to be healthier than weetbix. I still put a spoonfull of sugar in to make the yogurt less bitter.

    I don't know if there is such a thing as "diabetic jam" but I don't like sugar substitutes much - at least I know if I walk for an hour - the sugar is worked off. Can't say that about aspartane or other chemistry experiments we're not evolved to process.

  4. #24
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    Splenda is derived from sugar, no aspartame, found in the sugar isle. I use the pills in tea and coffee.

    There are diabetic jams in the supermarket, don't know what they taste like.

    Any posts made under the name of Di_dee1 one can be used by anyone as I do not give a rats.

  5. #25

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    I have a fowlers bottling system so will try it

  6. #26
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    I still haven't figured out how splenda works but I think it's all sugar cane derived, so not so unpredictable in terms of long term effects.

    Is interesting to know it does good jam.

    I've found with a lot of cake recipes, I can halve the sugar and the cake is fine. There the chemistry is in the flour and egg (or potato starch) and butter reaction so don't need sugar at all to make it work.

  7. #27
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    Just recently tried a home made diabetic fruit cake, very moist, very yum. No, I don't have the recipe.

    Any posts made under the name of Di_dee1 one can be used by anyone as I do not give a rats.

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