NO SUGAR-NEEDED STRAWBERRY JAM WITH STEVIA
No sugar needed to make this delicious strawberry jam. Just stevia, special fruit pectin and three cups of ripe, juicy berries.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 3 (1-cup) jars or 48 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, 1 layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACKBERRY STRAWBERRY JAM ( SWEETENED WITHOUT SUGAR)
This is a great way to save your summer berries without having to add sugar. It's not a super sweet jam, but we love the flavor. I try to use organic ingredients where possible.
Provided by jake ryleysmommy
Categories < 60 Mins
Time 45m
Yield 4-6 half pints
Number Of Ingredients 5
Steps:
- Crush berries seperatly, then measure two cups of each.
- Pour into a large stainless steel pot.
- Add apple cider or juice. Add pectin, stir until disolved.
- Over high heat bring to a full rolling boil stirring frequently.
- Add maple syrup or honey, stirring constanly bring to a full rolling boil that cannot be stirred down.
- Boil hard for 3 minutes, remove from heat.
- Stir foam down and wait for a minute or two then stir again, remove any remaining foam with a large metal spoon.
- Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 198.9, Fat 0.7, Sodium 29.6, Carbohydrate 50.5, Fiber 6.3, Sugar 30.8, Protein 1.5
LOW SUGAR / NO SUGAR STRAWBERRY JAM
This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
- Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
- Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g
NO SUGAR ADDED BLACKBERRY JAM (WITH SPLENDA)
We have so many blackberries right now, and I love making jam, but without all the added sugar. You can't use regular pectin when cooking with Splenda, as it requires real sugar to set. However, there are low and no-sugar pectins available. I use Mrs. Wage's Lite Home Jell, but there are others. It turns out just as well, and is diabetic-friendly. I'm sure any berry could be used instead of blackberries. Another possibility is to use one-half chopped peaches and one-half blackberries for a twist on classic jam.
Provided by alijen
Categories Berries
Time 10m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 4
Steps:
- Place blackberries in medium saucepan over medium heat and add lemon juice.
- Crush berries with a potato masher, or any other tool, until desired consistency.
- I like there to be big chunks of berries in my jam, so I only crush a little.
- Cook for about 5 minutes, or until the mixture comes to a full boil.
- Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
- Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
- Mix well and allow to simmer one more minute.
- Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
- Store jam in refrigerator.
- After opening, jam can be stored for two weeks, refrigerated.
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- Prepare your containers as indicated by the manufacturer.In a large saucepan or stockpot combine together the stevia, pectin and water. Bring this to a boil while stirring constantly. After this has boiled for a full minute, remove the saucepan from the heat and stir in the strawberries that you have prepared.
- Transfer the mixture to your prepared containers and cover. Allow this to cool until set, about a day. Then store the containers in the freezer.
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