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Smuckers Sugar Free Apricot Preserves
By: Lizabeth Burnett | Jan 3, 2008
This review was done by Lizabeth Burnett. Liz has a passion for cooking healthy foods which started out of a desire to lose weight. "Not wanting to turn to a cabbage soup and bean sprout diet, I started shopping and cooking more mindfully which helped me lose 50 pounds over the last three years. Aside from cooking, I'm currently studying to become a dental assistant and I work at the local library."
Since Smuckers Sugar Free Apricot Preserves is made using Splenda instead of sugar, one tablespoon contains only 10 calories (no fat or anything else). Compare that to the 60 calories in a jam with sugar, and the calorie save is well worth it. However, the overall quality is vastly inferior to that of Smuckers all-fruit jams and preserves, which still contain only half of the calories of the original. One jar cost me a reasonable $2 and I would definitely give this a try again. This is a much better alternative than Fifty50 No Sugar Added Strawberry Spread which was previously reviewed. If you are wondering what the difference between jam, jelly, preserves and marmalades are, here is the answer courtesy of Ask Yahoo: Jelly, jam, preserves and marmalades are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes. The fruit in Jelly comes in the form of fruit juice. Jam, on the other hand, uses fruit pulp or crushed fruit. In Preserves, the fruit comes in syrup-laden chunks. And Marmalade typically is a citrus based Preserve, sometimes even containing the rind.
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The first thing that I want to say about this product is that the name is a misnomer. This is most certainly a jelly, not a preserve. There are no fruit chunks in this as there should be in a preserve - despite what they may say. Instead, this is essentially jellified fruit juice. However, for a jelly, I was actually quite happy with the taste. It's sweet, a bit tart, and unmistakably apricot. I detected no odd flavors or aftertastes despite being sweetened artificially with sucralose (Splenda). It spreads well, though you can really tell that this is mostly water. I think that because of this, it soaked into my toast more than usual, which made it seem as if I was eating jam on an un-toasted slice of bread. The solution was to spread the jelly on the un-toasted side, but that felt like a sacrilege.
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sir jorge said:
it does sound good though