Kitty wrote:
> Hi, Plums were 50 cents a pound at walmart so we got five or six
> pounds. now, here's my questions. LOL
>
> I've been told I have diabetes, borderline. I use fruit when I want
> something sweet and it seems to work out just fine.
>
> I prefer to eat fresh fruit but I'd like to preserve these so I'll
> have some fruit when all the fruit at the market is unaffordable. So
> does preserves or jam use less sugar? I don't need it to be extra
> sweet, In fact I'd prefer to have more fruit flavor and not so much
> sweetener, but canning them in plain water is going to just give me
> watery fruit, so What would you do?
>
> thanks, kitty
When you say "preserves" do you mean jam with solid pieces of fruit in
it or preserved ( that is "canned" fruit)? If you want "jam" and can get
"no sugar needed" pectin you can use as little ( or none) sugar as you
want. If you mean caanned fruit, the sugar is only for taste and
firmness, not for "preserving"
Ellen