Sugar-Free Jam

[Kendra AU]

Okay doke, we're giving the cold shoulder to sugar and food colorings, etc.. However, all-fruit style jam here is 5 bucks a bottle, and it's NOT very big. I wanted to try making my own sugar-free kind, but all the pectin I'm finding has sugar in it.

My MIL suggested just using lemon juice in place of the pectin and cutting back a bit on the sugar to make sure it gels. Her jam comes out fine, but she does use sugar in it. I really wanted to go for something completely sugar-free. As in, no sugar and no fake sugars.

I'm okay with using something like Xylitol or Stevia.. or even fruit juices, all though I'd have to do the "boil down" method in order to get a fruit juice concentrate. Still, it would be way cheaper then purchasing all fruit style jams here.

Does anyone have suggestions or recipes?

Thanks in advanced!,
Kendra

[Kelly in Kentucky]

Here is what I have...

Grape Jelly

2 tablespoon unflavored gelatin
1- 24 oz. bottle unsweetened grape juice
2 tablespoons lemon juice
2 tablespoon liquid non-sugar sweetener

Combine gelatin, grape juice and lemon juice in a medium saucepot. Bring mixture to a rolling boil, stirring to dissolve gelatin; boil 1 minute. Remove from heat. Stir in sweetener. Ladle jam into jars and put on cap. Let stand in fridge until set, not to exceed 24 hours. Label and freeze. Makes 1 pint.

My thinking is that you could easily substitute the liquid sweetener withe the Stevia. You could probably also use honey or corn syrup too.

I have a couple of other recipes for jams, but thought I would just start with the grape jelly. It will be difficult to make jam without pectin and sugar. If you are interested, please feel free to pm me. :)

[Michelle]

Kendra,

Last summer/fall we used Low Sugar Pectin. I don't know that if it has sugar in it, but I made wonderful jam with only about 1/2 C sugar per batch.

It was my first summer jelly/jam making so I did go all the way sugar free. I will next summer! :yum:

Oh, but the low sugar method did NOT work for jelly! I just have syrup/juice in all those jars.

[Kendra AU]

Thanks Gals! I had actually looked for the low sugar pectin or "sugar free" of just "pectin", but all I could find was something else with sugar and pectin in it that was suppose to help my jam set quickly.

I ended up finding a Stevia recipe which, despite my trepidation, came out great! The kids had some on bread today to "test" it and after finishing the tiny bit I gave them said, "Man that was great can we have more?" :lol: I guess it passed the test then eh?

Here's the recipe if anyone is interested:

Sugar Free Jam

1 cup cool water
14 grams (1/2 oz, 2 envelopes) unflavored gelatin
500 grams (1.1 lb.) strawberries
1/2 cup Steviva Blend or Equivalent
1 tbsp. lemon juice

In large saucepan, sprinkle gelatin over cold water and let stand for one minute. Stir over low heat until gelatin completely dissolves. Add the fruit, Stevia Blend or Equivalent, and lemon juice. Bring to a boil, then simmer, stirring occasionally, for 10-15 minutes. Spoon into sterilized jars. Chill until set.

Makes 28 servings


NOTE: It will remain quite "loose" and juice/fruit like as it cooks down. I spooned it into jars and left it in the fridge over night and this morning it was perfectly jam like. I accidentally left it on the counter while we were at the movies this afternoon and it was a bit "liquidy" so I put it back in the fridge and it gelled back up.

As for Stevia Blend, I don't have any and didn't use it. According to a web page I found the powder equivalent would be 3 tsp. That's WAY too much and depending on the brand of Stevia you use this could make it down right bitter. So we started with a half teaspoon, and dh felt it wasn't sweet enough so I added a bit more until it was "right". I think using a liquid would have been better!

Kendra

[Kelly in Kentucky]

Kendra,

When you say 28 servings, what exactly do you mean? Twenty-eight pint jars?????

[Kendra AU]

I think a serving is 1-2 tablespoons. I have two small jars filled up. I think they might hold a cup each. ;) So it didn't make up like a HUGE batch of jam considering there was no sugar to add to the volume, but it didn't take a lot of effort to make either.

Kendra