One secret for nearly "ALL-FRUIT" jam

Pin It Now!

Whey Low® D Granular... my personal BEST SECRET to making, let's say 'nearly-all fruit' jam. It primarily consists of a proprietary blend blend of FRUCTOSE, and a small amount SWEET WHEY (lactose).

A very clever product... lower in calories, glycemic index and carbs - than table sugar - thus designated by the name "Whey Low" by the manufacture. If you're interested, check out http://www.wheylow.com/ for more info or to test some yourself, then report back. Meanwhile do read on.

I've discovered this perfect blend...  is simple perfect for fruit jams and pie fillings alike. Whey Low® D is a ONE-FOR-ONE REPLACEMENT for table sugar in almost ALL food applications, but normally I find I can reduce the amount of Whey Low® D for most recipes. Best of all... I actually no longer have sugar-cravings, as enjoying sweets is no longer a no-no for me!

Commercial companies are the biggest buyers, one being Whole Foods. However, I learned about it, purely by happenstance, while asking of a manufacture about purchasing their 'all-fruit' jams, now that's another story! 

• Whey Low® Tastes Exactly like Table Sugar... guaranteed! 
• Amazingly, with 75% fewer Calories than table sugar 
• Plus has 70-80% lower Glycemic Index than table sugar 
• Only 1 Effective Carb per Serving

Hey Whey Low® isn't cheap... HOWEVER a huge blessing for all of us, who require sugarless recipes! Some of our family simply are UNABLE to tolerate table sugar (literally at all)! We buy 50 lbs bulk, to get free shipping, plus orders are more affordable when shared with family or friends. One thing is... I now bring my own homemade sweets to any-get-together or supply my friends with a cup of my 'special' sweetener so I can enjoy their treats.

Whey Low® D bakes very well... but browns quickly, as does HONEY, so I am already extremely already use that - so with either, it is important to monitor browning while baking. This all can be greatly simplified, if you lower your baking temps simply by 10 degrees (up to 25) F. Then always check the process, within the shortest baking time, for the best success. 

Note: Other Whey Low® products... do include a small percentage of sucrose, (i.e.Whey Low® regular Granular, Whey Low® Powder, Whey Low® Gold (brown-type sugar), Whey Low® for Ice Cream and Whey Low® Maple). I also like the powder and the ice cream version, with very minimal bad health effects. I don't do as well with the others, as I've found several recipes often require a higher volume than we can eat.

Whey Low® D Granular is NOT... the same as high-fructose corn syrup, which must be avoided within any healthy, maintained diet! Instead, Whey Low® D IS made from 100% NATURAL sugars, processed through a water carbon filter process, but still anything processed should be used sparingly.

One might ask... if it is a simple blend of fructose, why not go buy any relatively inexpensive fructose at a local health food store? Many AGREE, as do I, that most supplies of plain fructose taste rather flat, and just not as good table sugar. Plus plain fructose actually absorbs and holds onto moisture, making baked goods heavy and not reliable for baking.

Finally, I have personally found... Whey Low® D Granular to be just the ticket, particularly for making the best 'nearly-all-fruit' jams, baking marvelous no-sugar fruit pies, delicious sweet breads, and other applications (albeit, I still primarily use HONEY for yeast breads). Still for me, it's been quite reliable with its special proprietary fructose blend (plus sweet whey).

P.S. Just in case... I've missed any other pertinent stuff, check out my review on cooking website: go to sharonanne.com or the FAQ on the manufacture's own website (though I get zero kickbacks, do tell them I sent you) and just the same, please enjoy!


Do try it, or ask questions and let us all know what you think!