Canning: Cranberry Strawberry Jam- Budget101 Discussion List

<SPAN class="625441812-11062008">This is SO Yummy and pretty CRANBERRY STRAWBERRY JAM 1 (12 oz) pkg. fresh or frozen (unthawed) cranberries (3 c.) 1 pkg (16 oz each) frozen sliced strawberries in sugar, thawed 1 pkg. powdered pectin (1/3 c.) 1/2 tsp. butter or margarine 3 3/4 c. sugar

200, bring, budget, butter, cranberry, creator, designer, face, food, fresh, hot, large, left, minute, minutes, mom, pin, spa, water, yummy, boil, sugar, cranberries, pectin, rolling, stirring, frozen, strawberries, strawberry, pour, jars, constantly, process, www.budget101.com, return, http://www.budget101.com, hard, liss, half, pints, listmom, boiling, ~enjoy, creator/designer, yield, unthawed, sliced, thawed, pretty, powdered

Results 1 to 7 of 7
  1. #1
    Liss
    Guest

    Default Canning: Cranberry Strawberry Jam


    <SPAN class="625441812-11062008">This is SO Yummy and pretty

    CRANBERRY STRAWBERRY JAM

    1 (12 oz) pkg. fresh or frozen (unthawed) cranberries (3 c.)
    1 pkg (16 oz each) frozen sliced strawberries in sugar, thawed
    1 pkg. powdered pectin (1/3 c.)
    1/2 tsp. butter or margarine
    3 3/4 c. sugar

    Chop cranberries in food processor. Combine cranberries, strawberries, pectin and butter in large saucepot. Bring to a rolling boil, stirring frequently. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly.

    Pour into hot jars. Process 10 minutes in boiling water. Yield: about 5-6 half pints.

    ~Enjoy !~
    Liss
    Listmom & Creator/Designer of www.Budget101.com




  2. #2
    Carol Anne Geigley
    Guest

    Default Canning: Cranberry Strawberry Jam

    does anyone have any way to change this recipe to make it sugar free?? thanks for your help carol anne

    &#32;



  3. #3
    Kelly
    Guest

    Default Canning: Cranberry Strawberry Jam

    --- In Budget101_@yahoogroups.com, Carol Anne Geigley <jcjmjs@...>

    wrote:

    >

    > does anyone have any way to change this recipe to make it sugar free??

    >

    > thanks for your help

    > carol anne

    >

    I dont know the recipe calls for. But instead of adding sugar

    add "SPLENDA"



    Kelly in IL








  4. #4
    Liss
    Guest

    Default Canning: Cranberry Strawberry Jam



    <SPAN class="484585012-14062008">>>I dont know the recipe calls for. But instead of adding sugar
    add "SPLENDA<SPAN class="484585012-14062008"><<
    <SPAN class="484585012-14062008">
    <SPAN class="484585012-14062008">While it is safe if you plan to refrigerate the recipe and eat it right away, changing the ingredients in a Tested Canning recipe can change processing times and the safety of the finished product (if you plan on actually storing it).
    <SPAN class="484585012-14062008">
    <SPAN class="484585012-14062008">I do NOT recommend just swapping out the ingredients as sugar is a preservative in this recipe and Splenda does NOT have the ability to act as a preservative.
    <SPAN class="484585012-14062008">
    <SPAN class="484585012-14062008">( http://www.splenda.com/page.jhtml?id.../tips/main.inc- Canning jams, jellies and fruits:
    <DIV class="arBody">Even though SPLENDA&reg; Granular is made from sugar, it does not act like sugar in every cooking and baking application. With proper canning techniques, SPLENDA&reg; Granular can be used to make great-tasting, low-sugar recipes. SPLENDA&reg; Granular is heat stable and can be used as a sweetener in canning and in making jams and jellies. However, it does not provide preservative properties so proper canning techniques are essential. Please consult a canning book for instructions on sugarless canning.<SPAN class="484585012-14062008"> )
    <SPAN class="484585012-14062008">
    <SPAN class="484585012-14062008">~Liss



  5. #5
    Jessica in TN
    Guest

    Default Canning: Cranberry Strawberry Jam

    You can cut back on the sugar amount based on your taste. I do this all the

    time. I typically add about 1 cup as opposed to the 3+ cups.

    This doesn't make it sugar-free, but it does cut out a lot of the sugar!

    Hope this helps!

    Jessica in TN



    -------Original Message-------



    From: Kelly

    Date: 6/14/2008 7:11:53 AM

    To: Budget101_@yahoogroups.com

    Subject: Budget101.com : Re: Canning: Cranberry Strawberry Jam



    --- In Budget101_@yahoogroups.com, Carol Anne Geigley <jcjmjs@...>

    wrote:

    >

    > does anyone have any way to change this recipe to make it sugar free??





    <LG EXCESS RETURN POST REMOVED BY MODS FOR THOSE ON DIGEST>






  6. #6
    Carol Anne Geigley
    Guest

    Default Canning: Cranberry Strawberry Jam

    <table cellspacing="0" cellpadding="0" border="0" background="none" style="font-family:arial;font-size:10pt;color:#000000;background-color:#ffffff;"><td valign="top" style="font: inherit;">

    thanks so much I will surely try cutting the sugar.


    carol anne

    --- On Sat, 6/14/08, Jessica in TN <jessicamason37128@gmail.com> wrote:

    From: Jessica in TN <jessicamason37128@gmail.com>
    Subject: Re: Budget101.com : Re: Canning: Cranberry Strawberry Jam
    To: Budget101_@yahoogroups.com
    Date: Saturday, June 14, 2008, 9:08 AM


    <DIV id="yiv28667215">



    You can cut back on the sugar amount based on your taste. I do this all the
    time. I typically add about 1 cup as opposed to the 3+ cups.
    This doesn't make it sugar-free, but it does cut out a lot of the sugar!
    Hope this helps!
    Jessica in TN

    -------Original Message----- --

    From: Kelly
    Date: 6/14/2008 7:11:53 AM
    To: Budget101_@yahoogro ups.com
    Subject: Budget101.com : Re: Canning: Cranberry Strawberry Jam

    --- In Budget101_@yahoogro ups.com, Carol Anne Geigley <jcjmjs@...>
    wrote:
    >
    > does anyone have any way to change this recipe to make it sugar free??

    <LG EXCESS RETURN POST REMOVED BY MODS FOR THOSE ON DIGEST>





  7. #7
    Liss
    Guest

    Default Canning: Cranberry Strawberry Jam


    <SPAN class="218242915-15062008">>
    <TABLE style="FONT-SIZE: 10pt;COLOR: #000000;FONT-FAMILY: arial;BACKGROUND-COLOR: #ffffff;" cellSpacing="0" cellPadding="0" background="none" border="0">


    <TD vAlign="top">


    thanks so much I will surely try cutting the sugar.


    carol anne<SPAN class="218242915-15062008"><FONT face="Century" size="3"><<


    <SPAN class="218242915-15062008"><FONT face="Century" size="3">


    <SPAN class="218242915-15062008"><FONT face="Century" size="3">PLEASE Keep In Mind thatReducing the Sugar MAY change the Preservative qualities of your Jam and you could end upa serious case of Food Poisoning.
    <SPAN class="218242915-15062008">Another Quick FYI:
    <SPAN class="218242915-15062008"> If the sugar is decreased in recipes that rely on Pectin for thickening, the product will have the consistency of syrup rather than Jelly.
    <SPAN class="218242915-15062008">
    <SPAN class="218242915-15062008">~Liss
    <SPAN class="218242915-15062008">
    <SPAN class="218242915-15062008">



 

 

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •