| Re: I Need A 100% Fruit Cherry Preserve Recipe [message #291144] |
Tue, 11 July 2006 16:20 |
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"ellen wickberg" <ellengw [at] shaw.ca> wrote in message
news:SIzsg.150835$Mn5.104393 [at] pd7tw3no...
> Alan S wrote:
>> I am new to canning. I want to make good fruit preserves but I would
>> prefer to not have them loaded with sugars other than the natural sugars
>> present in the fruits. Does anyone have any good recipes for this? Jams,
>> jellies and conserve recipes would be good as well.
>>
>> Thanks!
>>
>> - A -
> For the "preserving", I presume you mean just canned fruit. Try some with
> just water as liquid and some with cherry juice that you make from some of
> your fruit. Just look up a tested ( as in USDA) processing time for
> cherries ( whole or how ever you want them) and use the liquids for
> "syrup". Most fruit processed in very unsugared syrups is softer than many
> ppeople like. It is the processing that makes these safe to keep, not the
> syrup ( sugar or any other kind). For jams or jellies, get some low
> methoxy pectin, "no sugar needed" or Pomonas and follow the instructions.
> Let us know how you like what you make.
> Ellen
I used the simple recipe that was in the liquid pectin package that had a
whopping 6 and 1/4 cups of sugar in it. It tastes good and set like it was
supposed to, but I will continue to try and find lower sugar or natural
fruit sugar alternatives. I was told last night that some recipes can use
concentrated white grape juice as a replacement for sugar, but I have yet to
substantiate that or find any recipes. Thanks for the info.
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| Re: I Need A 100% Fruit Cherry Preserve Recipe [message #291155 ] |
Tue, 11 July 2006 22:35 |
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In article <atOsg.2019$2v.1672 [at] newssvr25.news.prodigy.net>,
"Alan S" <nomail [at] home.net> wrote:
> I used the simple recipe that was in the liquid pectin package that had a
> whopping 6 and 1/4 cups of sugar in it. It tastes good and set like it was
> supposed to, but I will continue to try and find lower sugar or natural
> fruit sugar alternatives. I was told last night that some recipes can use
> concentrated white grape juice as a replacement for sugar, but I have yet to
> substantiate that or find any recipes. Thanks for the info.
I printed a couple such recipes here within the last two months, but I
don't think they included cherries.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."
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