Hi can anyone advise me on the best granulated sweetener to use for cooking that tastes as near to sugar as possible? I have a harvest of gooseberries !
Thanks x
This article may help and explains that using sweeteners for jam making means that it has a shorter shelf life and can be frozen.
The Issues
Since sugar is part of what preserves jam, most recipes I found were for what is often called “
freezer jam”. This is because you can’t keep it on the shelf for any length of time. It generally will keep in the fridge for a couple of weeks, but any jam you want to keep longer than that should be stored in the freezer.
The other issue with jam is that for most fruits, commercial
pectin is added, which has sugar in it. Some fruits, such as plums, have enough
pectin that you don’t need to add any, but berries generally need to have pectin added. Blackberries have some of their own pectin, but strawberries have essentially none.
There is such a thing as
commercial pectin without sugar, which should be the first thing to try, but I couldn’t find any in my little town, and I was impatient. Next year, I will order some and try it.
http://lowcarbdiets.about.com/od/cooking/a/sugarfreejam.htm
