Sugar free home preserving is centred around the idea of reducing the amount of sugar in our diets. The more we study food science, the more we realise that sugar is not so good for us and that we must limit our sugar intake. However, that does not mean that we cannot enjoy the same delicious foods that we have become accustomed to. In fact, we can make those same foods without sugar by using natural alternative sweeteners or foregoing sweeteners altogether.
Join me on as I share my experience with making low and no sugar jams, conserves, fruit butters and curds using alternative sweeteners such as honey or xylitol. I have also included some bonus recipes for preserving whole fruits as well as some classic recipes such as apple sauce and quince paste without the use of sugar.
Customer ReviewsSee All
Perfect for beginners!
I was introduced to this book recently and love it! It goes into great detail about all the tools you need and how to can with proper hygiene techniques! You also learn about other canning methods used and why they are not as effective as the boiling water bath. It teaches you about sugar content in fruit, acidity, proper temperature and pressure, the various types of pectin, as well as how to make your own! There are lots of interesting facts and procedures that will help you get started.
I made the kiwi and lime jam and it is delicious. :) I highly recommend this book!