| Sweet Spreads without Added Sugar, a must for the | | | | form over the entire surface of the mixture. Jams |
| diabetic. Pride and pleasure will be yours when you | | | | made without added pectin or gelatin require longer |
| serve tasty, tantalizing jams and jellies made without | | | | cooking than those with added pectin. Cook the |
| sugar. Artificial sweeteners cannot replace the sugar in | | | | mixture to a temperature of 221°F. |
| regular jelly recipes. Special recipes must be used. If | | | | If you do not have a thermometer, cook products |
| special recipes are used, artificial sweeteners may be | | | | without pectin or gelatin until they have thickened |
| used to sweeten the product but read their labels | | | | slightly. Remember to allow for the additional thickening |
| carefully. | | | | as the product cools. Jams made without sugar are |
| Products made without added sugar must be stored in | | | | thinner than jams made with sugar. Jams contain fruit |
| the refrigerator or freezer unless they are made by | | | | pulp or pieces of fruit, which tend to stick to the kettle |
| the long-boil method or with specially designed no | | | | during cooking. Stir constantly to prevent scorching. |
| sugar pectins. Special no sugar pectins have had mold | | | | All these recipes are free on my site with full cooking |
| inhibitors added. The finished product from either the | | | | instructions. |
| long-boil method or from no sugar pectins should be | | | | Strawberry Jam with Pectin (2 2/3 cups) |
| processed in a boiling water bath for the time specified | | | | 1 tablespoon = 5 calories |
| on the pectin package or in the recipe. | | | | Strawberry Jam with Gelatin (1 pint) |
| To help extend the storage time of refrigerated | | | | 1 tablespoon = 5 calories |
| products, sterilize the jars by boiling them in water for | | | | Sparkling Strawberry Jam (1 pint) |
| 10 minutes. Then keep them hot until they are filled with | | | | 1 tablespoon = 5 calories |
| the hot product. | | | | Special Strawberry Jam (3 cups) |
| NOTE: For the liquid sweetener used in these recipes, 1 | | | | 1 tablespoon = 5 calories |
| 8 teaspoon of liquid sweetener equals the sweetening | | | | Raspberry Jam with Pectin (2 2/3 cups) |
| power of 1 teaspoon of sugar. If you use other | | | | 1 tablespoon = 5 calories |
| sweeteners, read the label to determine sweetening | | | | Peach Jam with Pectin (1 pint) |
| power and calorie content. If you use special no sugar | | | | 1 tablespoon = 10 calories |
| pectins, follow the directions. | | | | Plum-Peach Jam with Pectin (2 pints) |
| Jams | | | | 1 tablespoon = 5 calories |
| To prepare fruit for jam, sort and wash fully-ripe fruit. | | | | Strawberry- Banana Jam (2 pints) |
| Remove any stems, caps, or pits. Peel fruits such as | | | | 1 tablespoon = 7 calories |
| peaches and apricots. Crush the fruit. For jams or | | | | Jams |
| jellies, the method of combining ingredients varies with | | | | Strawberry Jam (Long-Boil Method) |
| the form of pectin used. Powdered pectin is mixed | | | | 1 tablespoon = 10 calories |
| with the unheated crushed fruit, liquid pectin is added to | | | | Blackberry Jam (Long-Boil Method) |
| the cooked fruit and sweetener mixture immediately | | | | 1 tablespoon = 10 calories |
| after you remove it from the heat. | | | | Note: Raspberries may be substituted for the |
| Cooking time is the same for all products - one minute | | | | blackberries in the recipe. |
| at a full boil. The full-boil stage is reached when bubbles | | | | |