![]() You will always find someone who curls up their nose at the taste of something. No matter how well something performs, you will never please everyone’s taste buds, and it’s a fool’s game to try. Note: the real challenge in finding something to use instead always boils down to the bottom line of people’s individual tastes. On this page, we’re going to examine the topic of making sugar-free fruit spreads such as jams, jellies and marmalades. Let’s face it: you’re basically making fruit-flavoured sugar, and while old-time canners may be used to that, many modern canners are shocked by it and just don’t regard it as acceptable any longer. You are essentially candying the fruit to preserve it,” explained Sherri Brooks Vinton, author of the best-selling “Put ’em Up” canning books and “Put ’em Up Preserving Answer Book: 399 Solutions to Your Questions.” Andrea Weigl, Canning 101: Making the most of fruits and veggies. It’s important to recognize that jams and jelly are candy. Most jam recipes from all the tested, reliable sources require you to add anywhere from 5 to 9 cups (1 to 1.8 kg) of sugar per batch, for just a few jars! One jam recipe promoted by Ball in 2015 on their Facebook page, carrot jam, calls for 8 ½ oz. The pulp is still hot, though, so be careful.Today’s home canners want to make jams that are as good for you as they taste: they are looking to make wholesome, nutritious jams that aren’t going to cause teeth to rot in your head and pack on the weight - which is the last thing most of us need! I've read people let the pulp drip anywhere from 3-4 hours, but I don't have the patience for that, and I don't care about cloudiness for this concentrate, so when it slows to an almost non-existent drip in 30 minutes to 1 hour, I twist and squeeze the bag to get as much as I can.
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