Post by yogagurl on Aug 16, 2008 10:49:00 GMT -5
I love homemade jam, but I can't eat it because I am diabetic, and jam has tons of sugar. I went searching online for jam recipes made with Stevia as the sweetener. Stevia is a plant that is 1000 times sweeter than sugar, but has no carbs. I use it all the time for other things, so I figured there must be a way for jam. Well, below is the recipe I used to make Raspberry jam this morning. It tastes just like jam with sugar, I am absolutely thrilled with it!!! I combined the recipe inside the No Sugar Pectin box, and a recipe I found online. Some fruits need some lemon juice added if they don't have enough natural acid. I am going to make Apricot jam tomorrrow with this recipe, but will add some lemon juice to help it set and keep it's color.
No Sugar Raspberry Freezer Jam
1 3/4 c water
1 package No Sugar Pectin
2 tsp Stevia powder
3 c crushed rapberries
Crush 3 cups of raspberries, set aside. In a sauce pan wisk the Stevia and the Pectin into the water. Bring to a boil and allow to boil hard for 1 minute, stirring constantly. Remove from heat, and stir in raspberries. Add to clean freezer containers, and allow to set in fridge. When jam has set, freeze. Stevia does not preserve the jam the way sugar does, so in the fridge the jam will be good for about a week.
No Sugar Raspberry Freezer Jam
1 3/4 c water
1 package No Sugar Pectin
2 tsp Stevia powder
3 c crushed rapberries
Crush 3 cups of raspberries, set aside. In a sauce pan wisk the Stevia and the Pectin into the water. Bring to a boil and allow to boil hard for 1 minute, stirring constantly. Remove from heat, and stir in raspberries. Add to clean freezer containers, and allow to set in fridge. When jam has set, freeze. Stevia does not preserve the jam the way sugar does, so in the fridge the jam will be good for about a week.
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