Diabetic Blueberry Jam Recipes
NO-SUGAR BLUEBERRY JAM
Make and share this No-Sugar Blueberry Jam recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 37m
Yield 5-6 pints
Number Of Ingredients 9
Steps:
- Place grape juice in a deep saucepan and simmer until it is reduced to 2/3 cup.
- Add blueberries, lemon zest, and salt to the saucepan, and bring to a boil, cook for 1 minute, then remove from heat.
- Stir in nutmeg, pectin, and glycerine.
- Return to the stove and bring to a boil again, cook for 1 minute; sprinkle gelatin over the top of the hot liquid and stir well until it has mixed in and dissolved.
- Pour into hot sterilized pint jars, leaving 1/2-inch headspace at the top.
- Top with sterile lids and bands; process in a boiling water bath for 10 minutes.
- Refrigerate any jars that do not properly seal.
- To freeze jam, pour jam mixture into plastic freezer containers, leaving 1/2-inch space at the top.
- Cover with clean lids and cool to room temperature before placing in the freezer (place in the coldest section of freezer initially, if you can).
- To use, thaw overnight in container, and refrigerate unused portions.
Nutrition Facts : Calories 321.8, Fat 1.2, SaturatedFat 0.2, Sodium 13.9, Carbohydrate 78.5, Fiber 8.1, Sugar 63.6, Protein 5.1
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.
BLUEBERRY CRISP (DIABETIC)
Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Filling:.
- Toss together flour and sugar.
- Mix together with blueberries and place in a 9x9 inch glass baking dish.
- Topping:.
- Mix all topping ingredients together.
- Sprinkle on top of blueberry filling.
- Bake at 350 degrees for 45 minutes.
- Makes 6 servings.
- Per Serving:.
- 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.5, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 1.4
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- Put the blueberries, water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil.
- Remove the lid and cook on a medium heat for ca 15 minutes, stirring regularly. The mixture will reduce by 1/3 and thicken. Smash the berries with a spoon while they cook.
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