|
Post by librarylady on Jul 27, 2015 13:54:19 GMT
I have used SureJell all my life and love the fact that my results are always consistent and the jelly/jam sets up properly. Last year I tried the low sugar product and it worked, and we could not tell the difference in taste or consistency. This year I cannot find it on the shelf in any of my stores. I ended up ordering it online.
My husband is diabetic and I don't need any extra calories. Yesterday I made wild plum jam with the low sugar package and once again, it tastes the same and sets up nicely.
To date, I have used it with peaches and plums and have been pleased with the results.
So...I'm giving a thumbs up to the product and encouraging you to try it, if you have not.
|
|
chasetsun
Junior Member
Posts: 97
Jun 26, 2014 0:37:42 GMT
|
Post by chasetsun on Jul 27, 2015 14:22:58 GMT
I have been able to find the low sugar at Walmart in the Jello aisle. The regular is over by the jars.
|
|
GiantsFan
Prolific Pea
Posts: 8,450
Site Supporter
Jun 27, 2014 14:44:56 GMT
|
Post by GiantsFan on Jul 27, 2015 14:52:56 GMT
I haven't used the low sugar version, but I always use Sure Jell when making jelly.
|
|
|
Post by hmp on Jul 27, 2015 15:28:20 GMT
I've been using it for 20 plus years. Love it. I've tried several no added sugar recipes but always got that muddy appearance. SureJell is the best!
|
|
|
Post by Scrapper100 on Jul 27, 2015 15:30:13 GMT
I used the low sugar stuff last year and loved it and the results. We don't use much jam so still have enough for another year so I'm not makeing any this year. Well I may attempt some jalapeño as our plants are going nuts
|
|
|
Post by elaine on Jul 27, 2015 16:01:09 GMT
I only use the low sugar version after I too discovered years ago that it works perfectly and tastes great.
|
|
|
Post by pjynx on Jul 27, 2015 17:27:39 GMT
I used it last year for making strawberry freezer jam. I'm diabetic, plus both myself & dd just don't like overly-sweet jam. It worked great last year.
I don't know what I did differently this year, but it didn't set up properly. It's thicker than liquid, but not jam/jelly-like that we're used to.
Pam
|
|