Hi Sandy, I've made persimmon jam/jelly before. I just cooked it with as much sugar as I wanted - not much, because I also don't like a 'bit of fruit with my sugar' - but I made sure to finish off the jars quickly once I opened them since there wasn't enough sugar to preserve them long term. I also don't use pectin. It turned out more of a 'butter' but the fruit has enough pectin to hold up. The Harvest forum on the Garden side of GW is where all the canners hang out, BTW (link above is broken).

Carrot Cake 6 egg whites or 1 cup egg substitute 1 cup apple juice concentrate 2/3 cup canola or safflower oil 1/4 cup water 3 cups unbleached white flour 1 Tablespoon baking powder 1 teaspoon baking soda 1 teaspoon lite (or regular) salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 2 cups raisins 2 cups carrots (4-6 medium) Cream Cheese Icing 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Full recipes at http://www.teleport.com/~jbdubois/carrot_cake.shtml Here is a link that might be useful: Sugar-free wedding cake

I can't use my wonderful 'old faithful' marmalade recipe anymore - anyone know of a tried and true sugarless MARMALADE recipe please? I love the English, rather bitter marmalade, so don't mind if it's on the bitter side. I've tried half sugar and half Splenda, but that's not good enough for health reasons. Thanks. Joanmary

I found a pectin by BALL that has NO SUGAR and works real well the instructions are on the box. I found mine at a WAL-MART SUPERSTORE. GOOD LUCK