How much stevia is equal to a cup of sugar?
Posted on Nov 21, 2008 under antiaging product |Hi, I am going to make grape jelly and I want to use stevia instead of sugar. How much will I need to equal a cup of sugar? Also, is it OK to use stevia instead of sugar in jams and jellies?
There is a conversion chart for sugar>stevia on the web site www.stevia.com. They even have a cook book that you can order.
November 21st, 2008 at 8:05 pm
i love stevia, use very little at a time since you don’t want over sweeten it. You can always add more, you can take it out.
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November 21st, 2008 at 8:25 pm
Do not use pectin with stevia. It will not gel properly. Pectin needs sugar to set. Besides, sugar is a preservative, and stevia is not. Even the tiniest bit of contamination and your jam/jelly will go bad, very fast. Freezer jams are your best bet.
There are types of pectin that don't need sugar. You should look for them. But again, the preservative issue remains. You may have to add sodium metabisulfite or another artificial preservative if it is not a freezer jam. Or, include a lot of cranberries in your recipe. They contain benzoic acid, which is a good preservative.
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November 21st, 2008 at 9:10 pm
you must use sugar in all jellies and jams. if you don’t use sugar it will not jell. i tried it with sweet and low. it doesn’t work with anything but sugar.
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me
November 21st, 2008 at 9:47 pm
There is a conversion chart for sugar>stevia on the web site http://www.stevia.com. They even have a cook book that you can order.
References :
http://www.stevia.com