Jam & Jelly Tips
- For cooking fruit mixtures, choose a large enough kettle or Dutch oven. It should be no more than one-third full of water at the start to allow for vigorous boiling.
- Follow instructions exactly. Liquid and powdered pectins are used differently. They can't be used interchangeably.
- To make a larger quantity, prepare the recipe two or more times. Do not try to double quantities.
- Use sterilized canning jars with two-piece lids. Prepare jars first; keep them warm while cooking the mixture.
- Process jellied products in a boiling-water canner to prevent mold growth.
Got this off of the Splenda website...Hope it helps! Canning SPLENDAŽ is heat stable and can be used as a sweetener in canning and in making jams and jellies. However, SPLENDAŽ Products do not provide the preserving properties of sugar, so proper canning techniques are essential to avoid spoilage and to achieve successful results. Once opened, these homemade goodies must be stored in the refrigerator and used within one month, to minimize any spoilage from natural airborne bacteria.
9/28/2011 09:59:10 PM Report AbuseI have not gotten to can any of our fruit because it all calls for sugar (I have a diabetic family), and I was wondering if I could somehow interchange it with a sugar substitute, so I dont end up killing my in-laws! If anyone could help me figure this out I would really appreciate it!
8/22/2011 03:02:45 AM Report Abuse