Melba's Jammin' wrote:

> In article >, Adam Preble
> > wrote:
>
> > ...
> > With low-sugar jams, I've noticed a brighter color, and I was curious
> > why "they" did that. When I made some strawberry jam with Splenda, I
> > noticed it didn't darken. Ultimately, the jam thickened somewhat, but
> > it didn't darken at all. The jam is runnier than the normal stuff, but
> > this seems in line with what I've bought commercially too.
> >
> Hi, Adam
> Your observations are correct. Might as well start he
> http://www.kraftfoods.com/surejell/, then link to 'Jamming Tips' then to
> "tips for making no-sugar-needed recipes".
> The pectins that are for use with reduced or no sugar are called "low
> methoxyl" pectins and use calcium to effect the jell. SureJell in the
> pink box is one such product; Ball also makes a no- or low-sugar powder
> pectin product. Additionally, Pomona's Universal Pectin uses calcium
> water (you have to mix it) for a set. What they all have in common is a
> cloudy product. Sugar in jams helps with color and clarity as well as
> preserving it. Ever notice that the red "fruit spreads" (e.g., Polaner
> All Fruit) on the market sometimes look kind of brown? That's because
> of a lack of sugar (refined, I suppose, because they often have other
> sugars in the guise of fruit juice) and exposure to light -- a natural
> 'hazard'. And there's no FDA standard for "all fruit" spreads. Low
> sugar spreads may be tastier to some but they're not as pretty -- if
> that's a consideration for you. HTH. Barb

I have also noticed that the color in low- and esp. no- sugar jams "fades" and may
turn brownish. Doesn't seem to affect taste, but does not look great. I'm not
using Splenda for jam unless asked, and use the low sugar recipes for me. Adam,
what recipe are you using? With or without pectin? I can't imagine a cooked only
jam jelling at all with Splenda - will probably *need* added pectin.
Edrena