jam with polydextrose or sugar alcohol

I've never made jam but use polydextrose for all my baking and anywhere
sugar is called for like cranberry sauce. It works very well as a texture
equivalent for sugar. You only need half as much too so it's not very
expensive comparatively. It has the added advantage of being a natural
preservative. I've had cranberry sauce made with it last 3 months in the
fridge.
Here's my recipe for a standard sugar substitute. Just replace the sugar
called for in your jam recipe and it should be fine.

White Sugar Substitute -- to replace 1 cup sugar
--------------------------
1/2 cup polydextrose
2 tbsp DiabetiSweet (xylitol would work too)
2 tbsp erythritol
sucralose equivalent to 1/2 cup (I use 16 drops Sweetzfree)

For brown sugar, add 1 tbsp barley malt syrup to the above.
Let us know how it works out. :-)

sprudil said:

Does anyone have any jam recipes using polydextrose, any sugar alcohol or
splenda? Regular or freezer jams are ok.?

Berries are in season and i wanted to try to make some.

If you don't have recipes but have tried it (experimented)before what was
the results?

-----
Bev

One thing I should add is that polydextrose will clump into hard little
balls if you try to cream it with butter, or eggs, etc. It should be added
to the dry ingredients if you're using it in baking. It will melt just
fine in your jam recipes, though.

Bev-Ann said:

I've never made jam but use polydextrose for all my baking and anywhere
sugar is called for like cranberry sauce. It works very well as a texture
equivalent for sugar. You only need half as much too so it's not very
expensive comparatively. It has the added advantage of being a natural
preservative. I've had cranberry sauce made with it last 3 months in the
fridge.
Here's my recipe for a standard sugar substitute. Just replace the sugar
called for in your jam recipe and it should be fine.

White Sugar Substitute -- to replace 1 cup sugar
--------------------------
1/2 cup polydextrose
2 tbsp DiabetiSweet (xylitol would work too)
2 tbsp erythritol
sucralose equivalent to 1/2 cup (I use 16 drops Sweetzfree)

For brown sugar, add 1 tbsp barley malt syrup to the above.

-----
Bev

Jam is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"sprudil" <[email hidden]> wrote in message
news:w5hCe.1967981$6l.1900781@pd7tw2no...

Quoted message said:

Does anyone have any jam recipes using polydextrose, any sugar alcohol or
splenda? Regular or freezer jams are ok.?

Berries are in season and i wanted to try to make some.

If you don't have recipes but have tried it (experimented)before what was
the results?

Sid...

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've never made jam but use polydextrose for all my baking and anywhere
sugar is called for like cranberry sauce. It works very well as a texture
equivalent for sugar. You only need half as much too so it's not very
expensive comparatively. It has the added advantage of being a natural
preservative. I've had cranberry sauce made with it last 3 months in the
fridge.
Here's my recipe for a standard sugar substitute. Just replace the sugar
called for in your jam recipe and it should be fine.

White Sugar Substitute -- to replace 1 cup sugar
--------------------------
1/2 cup polydextrose
2 tbsp DiabetiSweet (xylitol would work too)
2 tbsp erythritol
sucralose equivalent to 1/2 cup (I use 16 drops Sweetzfree)

For brown sugar, add 1 tbsp barley malt syrup to the above.
Let us know how it works out. :-)

I use polydextose for different things including baking and am familiar with
it's quirks. I have used similar subs minus the erythritol.

Often when I see jam recipes I see dire warnings regarding canning safety
that says not to deviate from said recipes because of food safety issues.
Many of these TNT jam recipes I guess are designed with a certain ph in mind
to make them safe. But that's just my guess.

I did make sugar free strawberry jam last year with a Reduced Sugar pectin
but it had added dextrose in it. This year I am trying the pomona's
universal pectin that uses calcium to allow the pectin to set so it has no
added sugar. don't know how it will turn out. I just made a batch of
raspberry but it hasn't set yet. My problem is that the recipes' directions
are often for large quantities of fruit. I only want to make a small batch
so I try to figure out the ratios and maintain them. So I bought a package
of slightly squished raspberries from the farmers market and wanted to work
with that quantity. I don't want to buy 2L of the stuff just to follow a
recipe exactly and I don't eat that much jam.

thanks,

Sid...

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One thing I should add is that polydextrose will clump into hard little
balls if you try to cream it with butter, or eggs, etc. It should be
added
to the dry ingredients if you're using it in baking. It will melt just
fine in your jam recipes, though.

Yeah, I'm familiar with it's quirks. Most of the time I make the
polydextrose into a thick syrup. Add a little water and simmer it. I weigh
the before and after so I can keep an almost cup equivalent without diluting
it. It mixes better as a liquid.

The advantage of it's liking moisture is that it keeps things moist for a
long time.

Sid

I haven't had any problems with it at all except when I tried to cream it
with butter or eggs. I just mix it with my dry ingredients.
Does your liquid version crystallize if it sits for any length of time or
do you mix it each time you need it?
I haven't noticed any increased moisture content in my baking but that
could be because I only use half the amount as the sugar equivalent. And
the reason for that proportion is when I use more than that, whatever I'm
making turns to soup in the oven. I don't enjoy soupy muffins. :-)

sprudil said:

Yeah, I'm familiar with it's quirks. Most of the time I make the
polydextrose into a thick syrup. Add a little water and simmer it. I weigh
the before and after so I can keep an almost cup equivalent without diluting
it. It mixes better as a liquid.

The advantage of it's liking moisture is that it keeps things moist for a
long time.

-----
Bev

As I mentioned, polydextrose acts as a great natural preservative so you
should get an increased canning safety from it. Things with real sugar go
moldy pretty quick. I haven't had anything get moldy or otherwise go bad
that I've made with polyD and I'm talking about storing muffins, cookies,
and sauces for several months in just the fridge.

sprudil said:

Often when I see jam recipes I see dire warnings regarding canning safety
that says not to deviate from said recipes because of food safety issues.
Many of these TNT jam recipes I guess are designed with a certain ph in mind
to make them safe. But that's just my guess.

-----
Bev

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I haven't had any problems with it at all except when I tried to cream it
with butter or eggs. I just mix it with my dry ingredients.

I sometimes have problems when I mix it with the dry ingredients.

Quoted message said:

Does your liquid version crystallize if it sits for any length of time or
do you mix it each time you need it?

No it doesn't re crystalize but I only pre-make it in small batches 1-2 cups
at a time.

Quoted message said:

I haven't noticed any increased moisture content in my baking but that
could be because I only use half the amount as the sugar equivalent. And
the reason for that proportion is when I use more than that, whatever I'm
making turns to soup in the oven. I don't enjoy soupy muffins. :-)

I also try to reduce the amount since I am usually using liquid splenda to
give sweetness and polydextrose is harder for me to get. I don't have any
INCREASED moisture content. What I notice is that the items I make don't
dry out over time as fast as regular stuff. They retain more moisture over
time.

Sid...

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

As I mentioned, polydextrose acts as a great natural preservative so you
should get an increased canning safety from it. Things with real sugar go
moldy pretty quick. I haven't had anything get moldy or otherwise go bad
that I've made with polyD and I'm talking about storing muffins, cookies,
and sauces for several months in just the fridge.

I stored such items for extended lengths of time vaccumn packed.
Refridgerated and non-refridgerated and also didn't have problems.

But as for jam I make small amounts and it might last me a year or so and I
don't want to waste valuable fridge or freezer space so I want to make
something that will last. (hence canning) Don't want to waste the
polydextrose should it go bad but I will give it a try

Sid...

Ok, I misunderstood. Yes, everything I've made with polyD stays as moist
as the day I made it. :-)

sprudil said:

I also try to reduce the amount since I am usually using liquid splenda to
give sweetness and polydextrose is harder for me to get. I don't have any
INCREASED moisture content. What I notice is that the items I make don't
dry out over time as fast as regular stuff. They retain more moisture over
time.

-----
Bev

I get my polyD online from Honeyville Grain and order 6 small bags at a
time. Do you get yours somewhere else? Honeyville has excellent shipping.
It arrives within a week of ordering and I'm in Canada.

sprudil said:

I stored such items for extended lengths of time vaccumn packed.
Refridgerated and non-refridgerated and also didn't have problems.

But as for jam I make small amounts and it might last me a year or so and I
don't want to waste valuable fridge or freezer space so I want to make
something that will last. (hence canning) Don't want to waste the
polydextrose should it go bad but I will give it a try

-----
Bev

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I get my polyD online from Honeyville Grain and order 6 small bags at a
time. Do you get yours somewhere else? Honeyville has excellent
shipping.
It arrives within a week of ordering and I'm in Canada.

I got some from honeyville shipped to US although I am in Canada as well. I
also got an industrial sample locally but cannot order from them since the
minimum quantities are too high.

Honeyville now has flat rate shipping so how did they charge you shipping to
Canada? How much was the shipping? what form was the shipping? I've been
dinged by customs fees if sent by UPS even if no duty was owed. Only USPS
was ok.

Sid...

It's been several months since I've had to order from them, but shipping
was less than $20US for 6 x 5lb bags of polyD. I've placed several orders
with them and have only ever been charged GST through customs.

sprudil said:

I got some from honeyville shipped to US although I am in Canada as well. I
also got an industrial sample locally but cannot order from them since the
minimum quantities are too high.

Honeyville now has flat rate shipping so how did they charge you shipping to
Canada? How much was the shipping? what form was the shipping? I've been
dinged by customs fees if sent by UPS even if no duty was owed. Only USPS
was ok.

-----
Bev

Oh, it was shipped with FedEx ground service.

Bev-Ann said:

It's been several months since I've had to order from them, but shipping
was less than $20US for 6 x 5lb bags of polyD. I've placed several orders
with them and have only ever been charged GST through customs.

sprudil said:

I got some from honeyville shipped to US although I am in Canada as well. I
also got an industrial sample locally but cannot order from them since the
minimum quantities are too high.

Honeyville now has flat rate shipping so how did they charge you shipping to
Canada? How much was the shipping? what form was the shipping? I've been
dinged by customs fees if sent by UPS even if no duty was owed. Only USPS
was ok.

-----
Bev

-----
Bev

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It's been several months since I've had to order from them, but shipping
was less than $20US for 6 x 5lb bags of polyD. I've placed several orders
with them and have only ever been charged GST through customs.

sprudil said:

I got some from honeyville shipped to US although I am in Canada as well.
I
also got an industrial sample locally but cannot order from them since the
minimum quantities are too high.

Honeyville now has flat rate shipping so how did they charge you shipping
to
Canada? How much was the shipping? what form was the shipping? I've
been
dinged by customs fees if sent by UPS even if no duty was owed. Only USPS
was ok.

-----
Bev

ok I see on their site they now have a flat rate shipping to Canada (didn't
before) as well so it's worth buying in bulk.

Thanks,

Sid...

Where did you get your free sample from?

sprudil said:

ok I see on their site they now have a flat rate shipping to Canada (didn't
before) as well so it's worth buying in bulk.

-----
Bev

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Where did you get your free sample from?

sprudil said:

ok I see on their site they now have a flat rate shipping to Canada
(didn't
before) as well so it's worth buying in bulk.

-----
Bev

A friend got it for me who has a food company and ordered it as a test
sample from their suppliers. I would order it from them (supplier) even up
to 100 lbs but the minium order turned out to be something like minimum 750
bags on 2 pallets or something like that.

Sid...

Hey, I see Honeyville now carries erythritol for an excellent price. I've
paid $10US for 1 pound. They have it for $19US for 4 pounds. Excellent!

sprudil said:

A friend got it for me who has a food company and ordered it as a test
sample from their suppliers. I would order it from them (supplier) even up
to 100 lbs but the minium order turned out to be something like minimum 750
bags on 2 pallets or something like that.

-----
Bev

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hey, I see Honeyville now carries erythritol for an excellent price. I've
paid $10US for 1 pound. They have it for $19US for 4 pounds. Excellent!

If you live close to the border there are places that will take delivery for
you for a nominal charge and you can benefit from the US shipping rates.
This is useful for a lot of stuff. I know of a place in Blaine for example.

Sid...