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Article: I Called It Jellamy: Canning: jelly recipes are an inspiration

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Forum: Article: I Called It Jellamy: CanningReplies: 1, Views: 9
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Middleboro, MA

August 24, 2009
12:19 PM

Post #6982254

Hi Sharon,

I have been making jelly and jam for years and hear so much talk about never deviating from the recipe. Then I read your article and was amazed that you make your own recipes and only used a cup of sugar with 13 cups of juice. How do you know that your finished product will be safe? I have diabetics in my family and would love to make a jelly or jam that they can feel safe eating more than just a tiny taste of.

Is there a particular formula that you use? All the canning books warn so much about not changing the recipe or not adding enough sugar. My pears will be coming in soon and I would like to use them confidently. Help!!!

Calvert City, KY
(Zone 7a)

August 24, 2009
2:14 PM

Post #6982592

GG, hello...great to see you again.

I am trying to pull myself away from the days of old and give you a few contemporary links that might help.
I would be afraid to tell you that any recipe is fool proof, particularly since I have never cooked for a diabetic, and am not sure what those requirements are, but I will happily give you these links:

There are others, I know and I'll be happy to find them for you too, if you like.

Are you asking specifically about the safety as related to diabetes?

Let me know, please, and I can always do more research. I can only tell you what works for me, but that is without concerns for diabetes.

Hope all your beautiful animals are happy and well, and of course you and your family too.

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