recipe for black raspberry/blk currant preserves

In article <[email hidden]>,

BlackHawk 96 said:

I've got a freezer full of black and red raspberries and black
currants; and low methoxyl pectin from Pacific Pectin . Anyone have a
favorite recipe using sucralose as the sweetener?
Thanks in advance. BlackHawk

I've never used sucralose but I know that xylitol sugars while you watch
it. (Ok, an exaggeration, but slight.) Find out if that's a
consideration with the sucralose.

Ask at rec.food.preserving.

I envy you the black raspberries.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin said:

In article <[email hidden]>,

BlackHawk 96 said:

I've got a freezer full of black and red raspberries and black
currants; and low methoxyl pectin from Pacific Pectin . Anyone have a
favorite recipe using sucralose as the sweetener?
Thanks in advance. BlackHawk

I've never used sucralose but I know that xylitol sugars while you watch
it. (Ok, an exaggeration, but slight.) Find out if that's a
consideration with the sucralose.

I don't know what you mean, Melba. Can you elaborate? I know that
sucralose is heat-stable, if that's what you're referring to.

Quoted message said:

Ask at rec.food.preserving.

Thanks for the lead. I'll try there.
BlackHawk

Quoted message said:

I envy you the black raspberries.

In article <[email hidden]>,

BlackHawk 96 said:

Melba's Jammin said:

In article <[email hidden]>,

BlackHawk 96 said:

I've got a freezer full of black and red raspberries and black
currants; and low methoxyl pectin from Pacific Pectin . Anyone have a
favorite recipe using sucralose as the sweetener?
Thanks in advance. BlackHawk

I've never used sucralose but I know that xylitol sugars while you watch
it. (Ok, an exaggeration, but slight.) Find out if that's a
consideration with the sucralose.

I don't know what you mean, Melba. Can you elaborate? I know that
sucralose is heat-stable, if that's what you're referring to.

Quoted message said:

Ask at rec.food.preserving.

Thanks for the lead. I'll try there.
BlackHawk

Quoted message said:

I envy you the black raspberries.

I'm not sure what I mean, either, BlackHawk. :-) Except that jam made
with xylitol (a sugar alcohol, like soribtol and malitol) will sugar
very quickly after it's been opened -- it starts to crystallize. And
xylitol is also known to have a harsh effect on the lower digestive
tract if you have too much at a time. "Too much" may vary from one
individual to the next. :-/ I have a recipe for an apricot jam made
with xylitol -- from a friend who is hypoglycemic and can't do sugar.

I don't know the properties of sucralose. Do some research and some
reading. You might also shoot a question to the lovely people at the
National Center for Home Food Preservation at the U of Georgia:
uga.edu/nchfp. They've got a 'contact us' link there somewhere and I've
always had a response from them. Fine folks, they.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007