I tried making jam again today. This time I made it with Splenda and Sure-Jell's no/low sugar pectin. The process was easy, almost easier than regular jam.
Since we had both strawberries and cherries left over from the weekend, I mixed the two together. Unfortunately, I couldn't find a recipe so I improvised using a recipe for Strawberry and a recipe for Cherry and kind of mashed them together.
It occured to me while I was making the jam that if I'm going to get a handle on the diabetes, I need to master the art of cooking with Splenda and other artificial sweeteners. I don't like it. I don't really want to do it. But I think I need to. Does that make sense?
When I was first diagnosed with diabetes, I tried making a cheesecake with Splenda for Thanksgiving. It was OK, I guess, but it wasn't a really good cheesecake. It was grainy and flat. It din't rise very well and as it cooled it kind of flattened. So I've never tried again. That was four years ago. The diabetes is getting worse and I can't seem to give up sweets all together.
I guess its time to get a handle on this. Wish me luck! And I'll let you know how that jam came out after it cools and we taste it. If its any good (or when I get it right), I'll let you know.
No comments:
Post a Comment