No Sugar Raspberry Jam Recipes
NO-SUGAR RASPBERRY JAM
I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 10
Number Of Ingredients 3
Steps:
- Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
- Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
- Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 25 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 3.4 g, Protein 0.5 g, Sodium 0.1 mg, Sugar 2.4 g
SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES RED RASPBERRY FREEZER JAM
Try something new with this SURE-JELL for Less or No Sugar Needed Recipes Red Raspberry Freezer Jam. Made with fresh raspberries, our SURE-JELL for Less or No Sugar Needed Recipes Red Raspberry Freezer Jam will be the perfect addition to toast, crackers or whatever you please!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 96 servings.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush raspberries thoroughly, one layer at a time. (Press 1/2 of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.
- Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute or until well blended.
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NO SUGAR FREEZER JAM
I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use.
Provided by Lou6566
Categories Sauces
Time 20m
Yield 5 jars, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, water, gelatin and cornstarch in a saucepan.
- Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
- Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
- (Other fruit may take longer.) Remove from heat and add sugar substitute.
- Pour into heat proof jars and cover. Let set at room temperature until cooled.
- Store in refrigerator or freeze.
Nutrition Facts : Calories 24.4, Sodium 0.2, Carbohydrate 5.9, Fiber 0.2, Sugar 5, Protein 0.2
RASPBERRY JAM WITHOUT PECTIN
This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h30m
Yield 56
Number Of Ingredients 3
Steps:
- Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
- Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g
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