The Joneses wrote:
> 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
>
>

I tossed the recipe since it doesn't seem to be a keeper. I think the
jam came out too sweet after putting in the sweetener. Hey, I had
stuffy sinuses and my royal taster wasn't always around. The recipe I
used came with a no-sugar pectin I bought.

I think next time I'll use low-sugar pectin, add a little bit of real
sugar for function, and splenda for the extra sweetness.