What is the ratio for using juice instead of sugar when making jams and jellies?

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What is the ratio for using juice instead of sugar when making jams and jellies?

2006-10-05 05:46:22 · 2 answers · asked by chicoandbaby 2 in Food & Drink ➔ Cooking & Recipes

2 answers

You'd better check the Ball canning website. It is not advisable to just sub willy-nilly when preserving foods, or a serious health risk can be created. I know Ball has recipes using Splenda now, though.

2006-10-05 05:58:51 · answer #1 · answered by Sugar Pie 7 · 1⤊ 0⤋

Consult the Ball Blue Book or your State Extension service. You don't want to follow anyone's advice who may not know food preservation safety!

2006-10-05 05:49:53 · answer #2 · answered by Anonymous · 0⤊ 0⤋