Sugar Free Jam

[westbrook]

I copied this recipe from a dessert group I am in. I have not made it.

 

sugar free jam

 

this recipe is based on 300 grams of frozen fruit. i usually make 600 gram or 900 gram and just multiply all ingredients by 2 or 3.

ingredients:

300 gram frozen fruit (see 1 below)

4 tsp powdered pectin (not liquid)

2 tbsp of liquid ( see 2 below)

1 tsp lemon juice

powdered sweetener, the Equivalent of 2 tbsp of sugar.

 

defrost frozen fruit,drain and mash the fruit. retain liquid.

300 grams of fruit will give you about 1 cup of mashed fruit. stir in the remaining ingredients and stir well. microwave on high for about 3 or 4 minutes till boiling. stir often. once mixture comes to a full boil, stir and microwave on high for 1 minute. cool and put in sterilized jars and refrigerate.

 

1. when using fresh fruit peel, pit and or seed the fruit and freeze it when defrosting the water will come out of the fruit with some of the sap, retain that liquid. the fruits that can be used are strawberries, blueberries, raspberries, gooseberries, mangoes,peaches papayas and kiwi fruits. or any combination you may like

 

2 the retained liquid should be boiled down by 50% and used in the recipe for the 2 tbsp of liquid. any leftover can be served over ice cream or puddings. you do not have to retain the liquid of blueberries as the do not release any liquids when defrosting so delete the 2 tbsp from the recipe for blueberry jam only.

 

bon appetite

 

[westbrook]

Sugar-Free Mixed Berry Jam

3 Cups

 

Sugar-Free Mixed Berry Jam Ingredients

3/4 pt Strawberries; hulled

3/4 pt Gooseberries; trimmed

3/4 pt Blackberries

1 c Apple juice concentrate

 

Instructions for Sugar-Free Mixed Berry Jam

 

Rinse and drain berries. Place half of the berries in a blender or food

processor and puree. Transfer pureed berries to a saucepan along with

unprocessed berries. Simmer mixture gently until fruit is cooked. Stir in

the apple juice concentrate and boil for 15 minutes, until mixture reaches

setting point (220 F. on a candy thermometer). Mixture is ready when a

teaspoonful chilled on a saucer a few minutes in the freezer does not flow

back together when you run a finger through it. Remove from heat and pour

into sterilized jars. Seal according to jar manufacturers instructions.

Store in a cool place up to 4 weeks, or in the refrigerator. Adapted by

Karen Mintzias, from a recipe in: "The Complete Vegetarian Cuisine" by Rose

Elliot From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

 

[westbrook]

Diabetic Strawberry Jam

 

4 c Strawberries, halved

1/2 c Concentrated white grape juice (simmered down from 1-1/2 cups)

2 1/2 tb Lemon juice

1/4 ts Grated lemon rind

1 1/2 tb Unflavored gelatin (1-1/2 envelopes)

 

Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leak proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully

for up to 6 months