Paula
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Posts: 165
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Post by Paula on May 10, 2006 19:08:58 GMT -5
Does anyone here make homemade fruit spreads w/o white sugar? I like to buy strawberries this time of year when they're a bit cheaper, chop them up, add some sugar and cook them down a while to use as a fruit spread. I don't add nearly as much sugar as my Ball canning book suggests and they turn out really good anyway!
Does anyone use honey or even fruit juice instead of white sugar for this type of stuff? Give me details if you do, please!
Thank you!
Paula
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laura
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Posts: 143
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Post by laura on May 11, 2006 6:15:25 GMT -5
I am anxious to see the replies to this......
paula, what is 'fruit spread'? Is is like jam?
I would love a recipe!
Laura
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Paula
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Posts: 165
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Post by Paula on May 11, 2006 8:44:25 GMT -5
Well, Laura, I don't know if I'm calling it the right thing or not. It may just be plain old jam. It's just berries and sugar cooked down to make a spread/jam for toast. It's still lumpy and really good! I just wonder if there's a healthier way to make it.  Paula |
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Post by Mom2boys on May 14, 2006 14:37:09 GMT -5
I buy the kind sweetened with apple juice and I have made cranberry sauce with sucanat. It turned out great!
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Paula
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Posts: 165
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Post by Paula on May 14, 2006 16:37:04 GMT -5
Thank you, Tina. I might try it with the apple juice. I wonder if it will cook down as well as with sugar? I guess I'll find out.
Paula
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Post by Dandelion on May 16, 2006 21:36:28 GMT -5
We've made jam with honey, the only thing is that it can be a bit liquid, so we've just added a little thickening. I'm sure other real sugars would be fine. I think Mum used apple juice last time and it worked. I'm sure you will have worked out something.
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Katie
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Post by Katie on May 31, 2006 20:25:11 GMT -5
Paula, If you try this and have some degree of success, would you post your recipe/what you did? I'm hoping to make some conserves (I think that's what they're called) this summer. As of yet, it will all be just a grand experiment.  |
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Paula
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Posts: 165
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Post by Paula on Jun 2, 2006 11:21:56 GMT -5
Well, I put about 1/2 cup white grape juice in about 3 lbs. chopped strawberries and simmered for about 45 minutes. It thickened up fine, but we're talking tart! Not sweet at all. I guess I don't know what I'm doing here. I've tried this before with the same amount of strawberries and about 1 cup sugar and they taste real good to me that way! It makes around 2 pints. I'm using it on toast and I think it would be acceptable on a peanut butter sandwich, but I really prefer it sweeter. ;D Next time I may experiment with honey, but honey's kind of expensive to be experimenting around with. After looking at my recipe, I remembered I call them "preserves". |
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