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HELP! - recipe says "1 pound sugar" - how many cups?

g
Georgia Strait Sep 13, 2013 05:49 PM

HELP - i am making recipe that says "1 pound of sugar" (the normal North American white granulated sugar) - so please tell me how many cups that is?

ideally, i want to sub Splenda for this recipe (it is jam)

I am not worried about making "less than set" jam

and I know about the preservation issues - i am freezing this

thx!

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  1. c
    cheesymama Sep 13, 2013 06:02 PM

    1 cup of sugar weighs 200g, according to LaVarenne Pratique. So 1lb would be 2 1/4 cups.

    1. r
      rainey Sep 13, 2013 06:04 PM

      The table I got with my scale says that 1 cup of granulated = 7oz. The math is more than my fuzzy brain can handle but since 1/3 cup = 2 1/4 oz, I'd measure 2 cups of sugar and take out a scant 1/3 cup.

      Hope someone else can be more precise.

      2 Replies
      1. re: rainey
        greygarious Sep 13, 2013 06:09 PM

        Your math is wrong. If 1 cup is 7 oz, 2 cups is 14 oz and the remaining 2 oz is a little over a third of a cup, so it's 2 cups PLUS a heaping 1/3 cup.

        1. re: greygarious
          r
          rainey Sep 13, 2013 06:12 PM

          Thanks! I knew I couldn't trust my math! That's why I included the facts I was working from. ; >

      2. r
        rainey Sep 13, 2013 06:07 PM

        You might want to do a little reseach on making jam with Splenda.

        Sugar is important not just for flavor and consistency but it's also an important element in minimizing the growth of bacteria.

        Maybe a freezer type jam is a possibility.

        1 Reply
        1. re: rainey
          LMAshton Sep 14, 2013 01:11 AM

          The OP already states that she knows about preservation issues and plans to freeze the jam.

        2. o
          ohmyyum Sep 13, 2013 07:05 PM

          I like to weigh my ingredients when baking and have found this website very helpful for converting volume to weight measures (and vice versa).

          http://www.onlineconversion.com/weigh...

          There is even an option for sweetener (sugar and sucralose), which I believe is the Splenda baking blend.

          1 Reply
          1. re: ohmyyum
            kattyeyes Sep 14, 2013 05:45 AM

            This is a handy resource to bookmark, too:
            http://www.dominosugar.com/baking-tip...

          2. g
            Georgia Strait Sep 13, 2013 09:07 PM

            reporting back - this also relates to the Ma Made marmalade thread on here -

            so - i was short of time - and w/o a back-up plan - so i decided to go approx 50 / 50 on the granulated white sugar to splenda ratio

            next time i go to supermkt i will buy another tin of this mix (I wish they made organic) - and try 100 percent splenda - maybe i could get a sponsorship! ; )

            anyway - the MaMade marmalade concentrate calls for 4 (four!) pounds of sugar - very Brit for sure - so I put in 2 pounds of sugar (approx 4 cups) and then 2 cups *yes, cups - of Splenda white powder stuff.

            ... then boiled it all up as required on label

            ... then poured in to some jars ... and

            it has set-up perfectly - maybe a bit softer than the usual english style jam - but we don't like sticky hard jam that seems boiled to death and beyond - we had to endure that stuff as kids

            and yes, the important part is storage - obviously this must be used in next week (kept in fridge all the while) .... or frozen

            thank you for your help

            2 Replies
            1. re: Georgia Strait
              m
              magiesmom Sep 14, 2013 04:49 AM

              The important part to me is how it tastes. This Jam must taste strongly of Splenda . Is it actually good?

              1. re: magiesmom
                g
                Georgia Strait Sep 14, 2013 08:58 AM

                i understand what you're saying - to us it tastes fine - i also sometimes use Stevia in jam (find Benardin Pectin or some other brand that allows for NO sugar)

                anyway - i think certain flavors are more receptive to splenda / stevia - esp citrus and rhubarb and other tart flavors. I also use it in plum jam (italian prune plum jam) - again, using the no-sugar pectin and freezing the final product (AND keep in fridge if you've defrosted and are using that jam that week)

                i often freeze in sturdy pint-size freezer bags - put the jam in the bags when it's cool - freeze flat (i don't like the risk of glass in my freezer) - then i dispense the jam in to a jar for that week's use and store in fridge

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