Melba's Jammin' wrote:
> In article >, George
> Shirley > wrote:
>
>
>>TammyM wrote:
>>
>>>I would like to make a fruit butter for my type II diabetic mother
>>>for Christmas (and any other time she fancies it...) I'm wondering
>>>if anyone has a recipe for, say, a gingered pear butter using
>>>Splenda, or some other type of fruit butter? Can the Splenda just
>>>be substituted 1:1? I will want to BWB these, if possible. The
>>>only preserving I've done in the past is standard jams, nothing
>>>else.
>
>
>>>TammyM
>>>Clueless in Sacramento
>
>
>>I make pear butter and pear sauce without any added sweetner. Check your
>>pears to be sure they are sweet enough and just proceed per any standard
>>recipe but don't add sugar. I use Splenda on some things but Splenda
>>doesn't "protect" your product in a BWB like sugar does. If you're
>>willing to keep it in the fridge go ahead.
>>
>>Splenda can be used like sugar up to two cups only and that's according
>>to the box. Don't know what happens after that.
>
>
> Hey, Jorge -- I just saw an ad for something Splenda -- a half/half
> mixture of sugar and Splenda, for baking. I think you should try that
> and report back to Tammy. (She's a nice lady, BTW.)
>
>
>>Oh yeah, I'm a type II diabetic and have been one for ten years now. If
>>your Mom takes the carbs in sweet things into consideration she can eat
>>them in moderation, or at least I do and adjust my other carbs to
>>balance it. Lots of good info on the web about this subject but my
>>experiments with Splenda confirm what the company says about their
>>product.
>>
>>George
>>
I saw an ad in the paper this morning. Might have to give it a try.
Tammy does sound like a nice lady. I wasn't rude was I? Didn't mean to be.

George