Homemade Jams - What Sugar to Use?

June 23, 2004

Hi to all,

Last week at the local Grower's Market I bought my first raspberries

of the season. The season is only about 3 weeks long and

traditionally I have made the best Tayberry Jam. Tayberries are a

type of raspberries and are nearly seedless and make great jam! I

use the *No Sugar* pectin in which you can use up to 3 cups of

sugar. With the tartness of the raspberries it takes a full 3 cups

for our taste buds. Later in the season we pick wild blackberries

and I make seedless jam, which is quite a process but is wonderful!

All this was prior to NT. Now I'm wondering if there is a more

nourishing (or less damaging LOL) sugar that can be used for my

annual jam making. How is Rapadura? I bought some about a week ago

and tasted it. It definitely has a *flavor* and I sure don't want to

spend the time and money to made the raspberry jam and have it taste

*off*. But would try it if you all have had success with it. Anyone

has any suggestions? We use Sweet Leaf brand Stevia Clear liquid

stevia in our morning coffee and like it. I've also used Sweet Leaf

Stevia powdered extract when making banana bread (not NT banana

bread, but I've revised it a bit from the original recipe to make it

more NT like) The powdered stevia extract is way to strong to use

for much of anything else. I tried it in a fruit smoothie and had

aftertaste for several hours - yuk! I've used Agave Nectar in making

small batches of ice cream from the light raw milk cream and it

worked great! I suppose I should forget about making the jams - but

we would really miss them! And once the raspberry season is over I

have to wait another whole year! So I don't want to miss this

gourmet jam season. Any advice would be appreciated.

TIA

Rhonda

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