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Can I alter the sugar amounts in the recipes at all?

Everyone is all about less sugar. If you're a diabetic you don't belong eating real jam at all, get the commercial sugar free stuff. If you're not diabetic, either eat the stuff or don't but trying to save that 16 calories with a teaspoon less sugar makes me nuts. Sugar is what is preserving this thing, it's the crucial piece of the whole shelf-stable chemistry going on. I make old-fashioned stuff and it may seem a little on the sweet side, but more importantly I'm not killing my family. They eat so much bacon anyway that jam is the least of their worries.

 

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