A question for the experts...
 

I have successfully made sugar-free jelly from unsweetened apple juice.
Question: is it possible to make other SF jellies from unsweetened
commercial fruit juices? Specifically I am thinking of cherry and
strawberry-kiwi jellies from commercial juices. What is the rule here?
Thank you in advance for your patience with a relative novice.

~~~Gina~~~

A question for the experts...
 

in article , Gina * at
wrote on 3/6/04 1:39 pm:

> I have successfully made sugar-free jelly from unsweetened apple juice.
> Question: is it possible to make other SF jellies from unsweetened
> commercial fruit juices? Specifically I am thinking of cherry and
> strawberry-kiwi jellies from commercial juices. What is the rule here?
> Thank you in advance for your patience with a relative novice.
>
> ~~~Gina~~~
>
Did you use a "no sugar needed" pectin? If you did, there will be patterns
for many different jellies that you can successfully make. Commercial or
homemade, real juices ( not nectars or other mixes) can all be used in the
same way for jellies.
Ellen

A question for the experts...
 

in article , Ellen Wickberg at
wrote on 3/6/04 3:25 pm:

> in article , Gina * at
> wrote on 3/6/04 1:39 pm:
>
>> I have successfully made sugar-free jelly from unsweetened apple juice.
>> Question: is it possible to make other SF jellies from unsweetened
>> commercial fruit juices? Specifically I am thinking of cherry and
>> strawberry-kiwi jellies from commercial juices. What is the rule here?
>> Thank you in advance for your patience with a relative novice.
>>
>> ~~~Gina~~~
>>
> Did you use a "no sugar needed" pectin? If you did, there will be patterns
> for many different jellies that you can successfully make. Commercial or
> homemade, real juices ( not nectars or other mixes) can all be used in the
> same way for jellies.
> Ellen
>
I realized later that answering this is rather presumptuous (sp?), maybe
that is why no one else has responded.
Ellen

A question for the experts...
 

On Thu, 3 Jun 2004 16:39:49 -0400, (Gina *)
wrote:

>I have successfully made sugar-free jelly from unsweetened apple juice.
>Question: is it possible to make other SF jellies from unsweetened
>commercial fruit juices? Specifically I am thinking of cherry and
>strawberry-kiwi jellies from commercial juices. What is the rule here?
>Thank you in advance for your patience with a relative novice.
>
>~~~Gina~~~
The only thing I would point out here is that your jam is only
_sucrose_ free, not sugar free. It will still be loaded with
_fructose_, which is fruit sugar.
CJ

A question for the experts...
 

in article ,
at wrote on 4/6/04 7:18 am:

> On Thu, 3 Jun 2004 16:39:49 -0400, (Gina *)
> wrote:
>
>> I have successfully made sugar-free jelly from unsweetened apple juice.
>> Question: is it possible to make other SF jellies from unsweetened
>> commercial fruit juices? Specifically I am thinking of cherry and
>> strawberry-kiwi jellies from commercial juices. What is the rule here?
>> Thank you in advance for your patience with a relative novice.
>>
>> ~~~Gina~~~
> The only thing I would point out here is that your jam is only
> _sucrose_ free, not sugar free. It will still be loaded with
> _fructose_, which is fruit sugar.
> CJ
Actually, most fruits have both sucrose and fructose in them, in different
proportions.
Ellen