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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!!!
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:
