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Stevia in Jelly

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I want to make sugar free grape jelly from my wild grapes for a diabetic friend. All of the recipes I have found use artificial sweeteners such as Nutrasweet, Sweet N Low, or Splenda. To me, these all have a nasty aftertaste. Stevia doesn't seem to have an aftertaste. My questions are:

Can I use stevia in a low/no sugar jelly recipe?

If so, is is a 1:1 substitution for other artificial sweeteners? That is 1 c sugar = 1 tsp stevia = 1 c Splenda.

Is stevia ok for diabetics?

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  1. I don't have any experience doing this, but this link for Pomona Pectin has some Stevia instructions.

    "I am using Stevia for my sweetener in a cooked recipe. How do I get the pectin to dissolve properly and not lump?

    When using Stevia and doing a COOKED RECIPE LOW SUGAR OR HONEY, you will be unable to do Steps 4 & 5 of the COOKED DIRECTIONS LOW SUGAR OR HONEY (STEPS 1 THRU 6). You have to follow the alternative Steps 4 & 5 that are found on the other side of the directions sheet in the upper left hand corner. Look for: Cooked Jam or Jelly using artificial sweetener that DOES NOT measure like sugar and follow the directions.

    When using Stevia and doing a COOKED ALL FRUIT RECIPE, you just add some Stevia to taste after you add the blended mixture of juice concentrate and pectin to the boiling fruit or juice in the pan." http://www.pomonapectin.com/faqs.html

    2 Replies
      1. re: al b. darned

        to answer the one remaining question, yes, it's absolutely safe for diabetics.