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how does brown sugar compare with sweeteners for making jams. Is it raw sugar? I’m using 1/3 cup for a 3-4 cup ingredient ratio. I have made some non-sugar, non-sweetener fruit butter but want to reduce the tartness for the peach, nectarine jams.
Hi, ldsuave. Brown sugar requires some caution, because the majority is just refined sugar with some molasses in it, even some of the “raw” products. The best choices are either organic raw evaporated whole cane juice (sometimes sold in a “brown” version) or coconut sugar (which is close to brown sugar in taste). The “whole” part is important because it makes it more likely to contain a mineral (chromium 3+) that the body needs to effectively metabolize sugar.
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