Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 Whoo boy--I hope it turns out--ha ha. This is the way my Mom made it, and I don't see a problem subbing splenda as it is supposed to measure cup for cup as like sugar. Fawnee kittynicekitty wrote: Thank you for this, Fawnee! We'll be making our own this year by the method you just posted. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 Whoo boy--I hope it turns out--ha ha. This is the way my Mom made it, and I don't see a problem subbing splenda as it is supposed to measure cup for cup as like sugar. Fawnee kittynicekitty wrote: Thank you for this, Fawnee! We'll be making our own this year by the method you just posted. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 Maureen Chesley wrote: > > Do you eat the whole berry or jellied? If whole berry, I would > imagine it would be as easy as washing the berries and picking them > over, putting them in a saucepan with a little water. Cook them until > you hear them " pop " , then remove from heat and add the splenda. That > is how I intend to cook ours. I confess--I've never made the jelly kind. > > Fawnee Yeah, cook them until severl pop. Don't let all of them pop before taking off the heat or they will over cook and become mushy. I believe that for jelly you just strain it. Spices, orange peel, clove, allspice, nutmeg, etc. Whatever you like, but not too much. Raisins are nice as are nuts also. You can experiment a bit with small portions. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.