Free Diabetic Jam and Jelly Recipes, Cooking Methods, Without Added Sugar

Sweet Spreads without Added Sugar, a must for the diabetic. Pride and pleasure will be yours when you serve tasty, tantalizing jams and jellies made without sugar. Artificial sweeteners cannot replace the sugar in regular jelly recipes. Special recipes must be used. If special recipes are used, artificial sweeteners may be used to sweeten the product but read their labels carefully.

Products made without added sugar must be stored in the refrigerator or freezer unless they are made by the long-boil method or with specially designed no sugar pectins. Special no sugar pectins have had mold inhibitors added. The finished product from either the long-boil method or from no sugar pectins should be processed in a boiling water bath for the time specified on the pectin package or in the recipe.

To help extend the storage time of refrigerated products, sterilize the jars by boiling them in water for 10 minutes. Then keep them hot until they are filled with the hot product.

NOTE: For the liquid sweetener used in these recipes, 1/8 teaspoon of liquid sweetener equals the sweetening power of 1 teaspoon of sugar. If you use other sweeteners, read the label to determine sweetening power and calorie content. If you use special no sugar pectins, follow the directions.

Jams

To prepare fruit for jam, sort and wash fully-ripe fruit. Remove any stems, caps, or pits. Peel fruits such as peaches and apricots. Crush the fruit. For jams or jellies, the method of combining ingredients varies with the form of pectin used. Powdered pectin is mixed with the unheated crushed fruit, liquid pectin is added to the cooked fruit and sweetener mixture immediately after you remove it from the heat.

Cooking time is the same for all products - one minute at a full boil. The full-boil stage is reached when bubbles form over the entire surface of the mixture. Jams made without added pectin or gelatin require longer cooking than those with added pectin. Cook the mixture to a temperature of 221°F.

If you do not have a thermometer, cook products without pectin or gelatin until they have thickened slightly. Remember to allow for the additional thickening as the product cools. Jams made without sugar are thinner than jams made with sugar. Jams contain fruit pulp or pieces of fruit, which tend to stick to the kettle during cooking. Stir constantly to prevent scorching.

All these recipes are free on my site with full cooking instructions.

Strawberry Jam with Pectin (2 2/3 cups)

1 tablespoon = 5 calories

Strawberry Jam with Gelatin (1 pint)

1 tablespoon = 5 calories

Sparkling Strawberry Jam (1 pint)

1 tablespoon = 5 calories

Special Strawberry Jam (3 cups)

1 tablespoon = 5 calories

Raspberry Jam with Pectin (2 2/3 cups)

1 tablespoon = 5 calories

Peach Jam with Pectin (1 pint)

1 tablespoon = 10 calories

Plum-Peach Jam with Pectin (2 pints)

1 tablespoon = 5 calories

Strawberry- Banana Jam (2 pints)

1 tablespoon = 7 calories

Jams

Strawberry Jam (Long-Boil Method)

1 tablespoon = 10 calories

Blackberry Jam (Long-Boil Method)

1 tablespoon = 10 calories

Note: Raspberries may be substituted for the blackberries in the recipe.

Jellies

Apple Jelly with Gelatin (1 pint)

tablespoon = 9 calories

Apple Jelly from Bottled Juice (2 pints)

1 tablespoon = 8 calories

Grape Jelly with Gelatin (1 1/2 Pints)

1 tablespoon = 11 calories

Butters

Spicy Apple Butter (3 Cups)

1 tablespoon = 10 calories

Apple Butter (5 pints)

1 tablespoon = 10 calories

The Diabetic in your life will Love you.

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