On Jul 28, 7:44 pm, ellen wickberg > wrote:
> 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

Well, when I wrote it, I meant preserves as in jam with pieces of
fruit in it. But I think I've about decided to just halve and pit
this bagful and can in a bit of white grape juice. I basically want
a flavorful fruit for eating, so not necessary to get it to spread.
then If I get about 20 pints of that I'll think about some plum butter
for my hubby. LOL We'd eaten about half the first bag, so I bought
another bag full tonight. about a gallon this time.