Sugar Free Plum Jam Recipes
SUGAR FREE FREEZER STRAWBERRY JAM
I have been searching everywhere for a good sugar free strawberry jam recipe...I finally found one...this turned out perfect...You cannot tell the difference. Where it says sugar, I mean Splenda.
Provided by CIndytc
Categories Strawberry
Time 45m
Yield 5 containers, 30 serving(s)
Number Of Ingredients 3
Steps:
- Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.
SUGARLESS PLUM JAM
This recipe comes from "Preserving for All Seasons" by Anne Gardon. I'm going to make this as a present for my grandpa and his wife, both of whom are diabetics. It makes a very small batch, so there is no need to worry about canning, and it couldn't be easier for a beginning jelly-maker! Anyone could probably make this one!
Provided by JenSmith
Categories Plums
Time 1h20m
Yield 4 cups (half-pints)
Number Of Ingredients 2
Steps:
- Combine the plums and apple juice in a heavy saucepan or small stockpot. Cook, uncovered, over moderate heat until thick, about 1 hour. (Stir occasionally so it doesn't stick or burn.).
- Ladle into hot sterilized jars and seal. Allow to cool thoroughly.
- Keep in the refrigerator for up to 3 months.
Nutrition Facts : Calories 199.3, Fat 0.8, SaturatedFat 0.1, Sodium 14.3, Carbohydrate 49.4, Fiber 3.2, Sugar 44.7, Protein 1.9
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - PLUM JAM RECIPE
Give the gift of a great plum jam recipe. SURE.JELL for Less or No Sugar Needed Recipes - Plum Jam Recipe is a sweet gift for the plum lovers in your life.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 well before filling.
- Pit unpeeled plums. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to medium-low. Cover; simmer 5 min. Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. 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 two-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 a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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