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I suspect that their banana pudding, even if made from off-the-shelf pudding mix, was made with significantly less liquid than called for on the box. The whipped cream will lend looseness to the mixture even if the starch gel in the pudding is quite thick. Note the cleanly-defined scoops taken out of the bucket on the left. That pudding is thick. BTW, I ...


The conservation issue aside: It depends heavily on what fruits you want to use. Fruits that contain a lot of fiber might not need any thickening agent to get a good, spreadable consistency. This includes for example certain variants of apples or pears, but also things like plums if you don't discard the skins. The consistency may be a bit different from ...


Healthy and jams are often in opposite sides of the scale, since jams are usually known for their high sugary values. Fruit already has its own natural sugar, called fructose. You could capitalise on this and either add more fructose or simply remove as much water content as possible by slow evaporation. However fructose is, surprisingly to most people, a ...


Well, if you're trying to minimize sugar overall, really the only substitute is low-sugar pectin. You can use grape sugar, or high fructose corn syrup, or other non-sugarcane-derived sugars, but unless you use low-sugar pectin you have to use some kind of sugar or the jam won't thicken properly.

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