tag:blogger.com,1999:blog-8339113265226244494.post4162464778807856435..comments2024-02-18T06:53:38.331-05:00Comments on A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: Heavenly Strawberry-Rhubarb Jam....recipe updateThe Wicked Newfoundlanderhttp://www.blogger.com/profile/10378585743504538692noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8339113265226244494.post-41124247942931881412011-06-24T06:53:48.925-04:002011-06-24T06:53:48.925-04:00Years ago I did try substituting some of the sugar...Years ago I did try substituting some of the sugar with Splenda, and I think it came out all right....maybe not as tight or jelled as I would like but the taste was good. Jams and preserves can be tricky so I'd suggest you try it and then maybe do a little tweaking if necessary, like adding additional powdered fruit pectin, or even some diced or grated apple or berries in order to get some extra pectin. Good luck!The Wicked Newfoundlanderhttps://www.blogger.com/profile/10378585743504538692noreply@blogger.comtag:blogger.com,1999:blog-8339113265226244494.post-7355792516090799102011-06-23T21:41:53.400-04:002011-06-23T21:41:53.400-04:00Have you heard of anyone who makes this with Splen...Have you heard of anyone who makes this with Splenda? I hear lots of people saying it's a 1/1 swap with white sugar but others say it's not as good. The jam sounds great but with too high blood sugar, I'm looking for alternative ways of prepping something like this. Thanks!ViewPoint2010https://www.blogger.com/profile/01220005318305605072noreply@blogger.com