I want to substitute Stevia for sugar in a refrigerator jam recipe. Your...
I want to substitute Stevia for sugar in a refrigerator jam recipe. Your thought/suggestions?
Franklin County Ohio
There are several low or no sugar needed pectins that offer recipes in the package insert for using varying amounts of sugar substitutes such as Stevia or Splenda. The typical conversion is 1/3 to 1/2 teaspoon Stevia extract powder for every cup of sugar called for in the recipe.
For best results, however, some amount of real sugar should be used in order to get a good "set" and flavor. This is because sugar has preservative properties in addition to its sweet taste, which sugar substitutes and alternatives do not provide. You can read more at http://nchfp.uga.edu/questions/FAQ_general.html (note: although the question answered at this link refers to Splenda, the same is true of Stevia).
As an additional resource, the steviapoint website at steviapoint.com/stevia-recipes/making-stevia-jam/ has instructions for a stevia jam, which is clearly stated to be a refrigerated product, and should be used within a week.