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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 05-28-2002, 06:06 AM
BellasMom's Avatar
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Question Sugar Free Jelly?

I was wondering... I buy Polner All Fruit Jelly, it is pretty expensive. I was curious, anyone know how to make it from scratch?
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Old 05-28-2002, 06:03 PM
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If you buy the packages of Sugar-Free pectin (Sure-Jell is what I use), there will be an insert inside the package stating what is needed to make the sugar-free jellies. I use fruit juice just because it is cheaper than the actual fruit. The sugar-free pectins do make a "sloppier" jelly; I don't know what the consistency would be if you used fruit instead of juice...probably would be thicker though. And, what's more, you really can't taste the difference between that and sugar-laded jellies...maybe a bit more fruitier (is that a word?).

Also, it doesn't take a lot of time to make the jelly (using the prepared juice, of course), and with no added sugar expense, it is a LOT cheaper than buying "diet" jelly.

Hope this is of use to you...Good luck!

Charlene, mother to five

When God closes a door, somewhere he opens a window.
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Old 06-01-2002, 09:36 PM
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So is it true that if you are making no sugar jelly that you can not get it thick. I have one child that cannot have sugar and buying jams and jellies are getting expensive. Thanks for your advice.
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Old 07-09-2002, 03:03 PM
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Thanks for the thumbs up on the Sugar-Free pectin. I've never used it, but have used the lower sugar ones. Now my doc tells me "no sugar" and I do ocassionally like jam or jelly, this sounds great. I make many cases of zucchini jelly (don't laugh) to give away and several of the folks I give to do not need the sugar either. I will surely try this out next summer when I'm over run with zucchinis.

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Old 09-26-2002, 08:13 AM
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Location: Ohio
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sugar free jam

i have made sugar free strawberry jam from the suregel packet and it taste great-it is a little runnier but then so are the ones you buy in the store, it also is a duller color but if you add a drop of red food color, you really can't tell that much difference.


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Last edited by AnnaInOhio; 09-26-2002 at 08:16 AM.
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Old 04-09-2015, 01:24 AM
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Getting ready for canning?
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