Question:
Has anyone used Splenda to make jam or jelly?

My blackberries are just about ready to pick and I love homemade blackberry jam and jelly. Does anyone have any experience using Splenda in their jam or jelly recipes?    — Joni S. (posted on July 4, 2003)

July 4, 2003
I have never cooked with Splenda, frankly cannot stand the stuff. However Splenda does have it's own website. http://www.splenda.com There you will find recipes and just about anything you need to know about the product. Maybe that will help you. Also, I don't know how they do it, but smuckers makes an all fruit product with blackberries that is delicious with no sugar. I love it, I wonder if you could do that with yours. Good Luck on your quest!!~~Lise
   — Lise W.

July 4, 2003
Splenda sells a cookbook on their website written by JoAnna Lund (one of my favorite people) <BR><BR> Fresh Refrigerator Strawberry Jam<BR> Page 17 The Splenda Cookbook<BR> JoAnna M. Lund <BR><BR> 4 cups chopped fresh strawberries <BR> 2 cups SPLENDA Granular <BR> 1/4 cup lemon juice <BR> 1 (1.75 ounce) package fruit pectin for homemade jams <BR> 6 to 8 drops red food coloring<BR><BR> Place strawberries in a medium saucepan and coarsely mash well with a potato masher. Stire in SPLENDA grandular and lemon juice. Cook over medium heat for 5 minutes or until mixture comes to a full boil, stirring constantly. Add dry fruit pectin and food coloring. Mix well to combine. Continue boiling for 1 minute, stirring constantly. Pour hot mixture in 3 (1 cup) containers. Allow to cool for 30 minutes. Cover and refridgerate overnight before using. Will keep in the refrigerator up to two weeks.<BR><BR> Each serving equals: 12 calories, 0 gm fat, 0 gm protein, 3 gm carbohydrate, 1 mg sodium, 1 mg calcium, 0 gm fiber <BR> Diabetic Exchanges: Free food. <BR> Heathy Exchanges Selections: 1 tablespoon = 8 optional calories <BR><BR> I would think you could freeze this jam after it has cooled. My sister use to make refrigerator jam and that is what she would do. Take out when you need it, thaw, stir and serve. Should still have the 2 week shelf life after thawing if you froze it immediately after cooling. Hope this helps. I am sure you also could substitute the blackberries for the strawberries.
   — [Deactivated Member]

July 5, 2003
No but I LOVE Splenda! SOoooo much better than asparteme! Tell you what feel free to send me a jar and I'll let you know if it's any good! lol Hugs, Diana
   — Diana W.

July 5, 2003
I don't know, but I've experimented a lot of Splenda, turbinado sugar and fructose and something things you can use and some you can't. If anyones interested, here's a great recipe that I just made yesterday. It's a great summer treat:<p> <u>No-Bake Berry Cheesecake</u><p> 2 pkg. Lite Philadelphia cream cheese, softened for 30 minutes to room temperature<p> 1/3 C. Splenda (HEAPING, not level)<p> 1 tub of Cool Whip or Cool Whip Lite (8 ounces)<p> 1 Graham Pie Crust<p> 1-2 C. of fresh strawberries, blueberries, and/or red raspberries<p> Fructose or Splenda to taste<p> <p> Beat cream cheese and Splenda in large bowl with electric mixer until well-blended. Stir in 2 Cups of the Cool Whip. Spoon into pie crust and refrigerate 3 hours or until set. Spread remaining Cool Whip on top. Mix your choice of berries with Splenda or fructose (to taste). Spoon over individual pie slices when serving. I use about 2 cups of berries because I like a lot of berries. Adding the fructose or Splenda just makes the berries not quite so tart. This is absolutely beautiful with the combination of white pie, red berries and blue berries. Very festive! <p> For more recipes and my recipe book, visit my profile page or www.freewebs.com/recipes-after-rny.
   — Lynette B.

July 6, 2003

   — Cookie G.