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Old 05-24-2003, 11:01 AM   #1
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Sugar Free Jams Recipes here

Post your recipes here! As spring arrives and all those lovely berries will be available. Perhaps we will be able to get a sticky on it - as we cannot search Jam as it's a three letter word.






SPLENDA* Light Strawberry Jam

(from the Splenda web site)
--------------------------------------------------------------------------------

Yield
4 cups (1 L)


--------------------------------------------------------------------------------

Ingredients
4 cups (1 L) crushed strawberries
1 1/2 cups (375 mL) SPLENDA* Granular
1 package BERNARDINTM Freezer Jam Gelling Powder
1 tsp (5 mL) grated lemon rind

--------------------------------------------------------------------------------

Directions
Place crushed strawberries in a large bowl. Add grated lemon rind. Stir in SPLENDA*. Let stand 15 minutes.

Slowly sprinkle Gelling Powder into fruit mixture, while stirring for 3 minutes. Let stand 5 minutes. Stir again for 1 minute.

Pour into sterilized jars, leaving 1/2 inch (1 cm) head space; seal. (To sterilize jars, place both lids and jars in boiling water for 15 minutes before filling.) Store in freezer for up to 1 year or in the refrigerator for 6 weeks.


--------------------------------------------------------------------------------

Nutritional Information
per tbsp (15 mL)

Energy: 9 Cal
Protein: 0.1 g
Fat: 0.0 g
Carbohydrates: 2.2 g



Blueberry Raspberry Jam
--------------------------------------------------------------------------------

Yield
4 cups (1 L)


--------------------------------------------------------------------------------

Ingredients
4 cups (1 L) fresh or frozen, unsweetened blueberries
1 1/2 cups (375 mL) SPLENDA* Granular
2 cups (500 mL) fresh or frozen, unsweetened raspberries
1 pkg (45 g) Garden FareTM Freezer Jam Gelling Powder

--------------------------------------------------------------------------------

Directions
Coarsely chop blueberries by hand or in food processor to measure 3 cups (750 mL). Crush raspberries to measure 1 cup (250 mL). Combine fruit in large bowl. Stir in SPLENDA* Granular. Let stand 15 minutes.

Slowly sprinkle gelling powder into fruit while stirring for 3 minutes. Let stand 15 minutes. Stir again for 1 minute.

Pour into sterilized jars, leaving 1/2 inch (1.25 cm) headspace; seal. (To sterilize jars, place both lids and jars in boiling water for 15 minutes before filling.)

Store in freezer for up to 1 year or in the refrigerator for 6 weeks.


--------------------------------------------------------------------------------

Nutritional Information
per tbsp (15 mL)

Energy: 11 Cal
Protein: 0.1 g
Fat: 0.1 g
Carbohydrates: 2.3 g


For Information on "Pomona's Universal Pectin" I googled Pomona's


It gels without sugar & it's sugarfree.


- A 1 oz. box will gel 20 cups of fruit. A box of ordinary pectin will only gel 3-5 cups of fruit with about an equal amount of sugar. Therefore, a box of Pomona's gels 4 times as much fruit and twice as much finished product.

- All pectins available today, except Pomona's Pectin, have sugar as one of the ingredients and many have preservatives as well. People today are concerned about product purity. Pomona's Universal Pectin is 100% pure citrus pectin powder.
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Old 05-25-2003, 05:40 AM   #2
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Strawberry Rhubarb Jam

Well, I've never tried to low-carb it, but this is my favorite jam recipe. I assume it'll work fine with the substitutions.

Strawberry Rhubarb Jam

5 cups chopped fresh rhubarb
4 cups white sugar (sub w/ equivalent sweetener of choice)
1 cup crushed pineapple, drained
1 teaspoon strawberry* flavored gelatin (sugar free!)


Directions
1 In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
2 After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, and seal. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken

*Try different flavours of jello to vary the taste, like orange, cherry, raspberry...

I apologize, I do not have a carb count on this one. I used to make it using sugar. Maybe someone can help me with the carb count ? Please ?!!!

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Old 05-25-2003, 11:35 AM   #3
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I checked ****** and 1 TBSP jam with artificial sweetner is 8 carbs.

Sounds yummy though.
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Old 05-25-2003, 08:02 PM   #4
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Wow ! 8 carbs per TBSP

What's making it that high ? The rhubarb ? The pineapple ? The Jello and the sweetener have minimal carbs, especially if using a sugar alcohol...

Thanks for the count... Guess my favorite jam is off limits for now...

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Old 05-25-2003, 08:29 PM   #5
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Where did you find BERNARDINTM? I have lots of old freezer jam I made from beofre Atkins and miss it muches
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Old 05-25-2003, 10:26 PM   #6
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What's making it that high ?


That was the blanket amount from ****** for jam with an sugar replacement.

I did not enter in each of the items you mentioned.



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Old 05-25-2003, 10:34 PM   #7
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I goofed on the first post of this recipe. Here is my correction (it's a large BOX of jello, not a tsp!)

I was going to try it using a sugar alcohol (I have Matlitol, erythritol and Xylitol).

So here it is with my ****** carb count. Wonder why there's such a difference between mine and yours Zinfanbelle?

5 cups chopped fresh rhubarb (4.5/cup X 5 = 22.5 carbs)
4 cups sugar substitute (not splenda) (0 carbs)
1 cup crushed pineapple, drained (37.1/cup)
1 large Box Sugar free strawberry flavored gelatin (0 carbs)

Total for whole recipe 59.6 carbs

The total recipe fills 6 X 0.5 pint jars (or 3 pints or 96 TBSP)

Anyways, 59.6 / 96: 0.62 carbs per TBSP

If you make it with splenda (24 carbs per cup X 4) , I get a total carb count for the whole recipe of 155.6, I still only get 1.62 carb per TBSP.

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Old 05-26-2003, 08:33 AM   #8
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Well that's a more reasonable amount , isn't it.

Sounds great. I'm gonna have to try and get some rhubarb.



zin
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Old 06-02-2003, 10:11 PM   #9
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Sugar - Free Strawberry Jam

Sugar-Free Strawberry Jam


Sugar-Free Strawberry Jam
3/4 cup diet lemon-lime soda
1 pkg.(.3oz.) sugar-free strawberry gelatin
1 cup mashed fresh, or unsweetened frozen strawberries
11/2 tsp. lemon juice


In a saucepan, bring soda to a boil. Remove from heat; stir in gelatin until dissolved.
Stir in strawberries and lemon juice. Pour into jars or plastic container. Cover and refrigerate up to 3 weeks. Do not freeze.
Yield:1 3/4 cup

Exchange 1 Tbs= free food, Calories 4, 1 gm carbohydrate
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Old 06-02-2003, 10:13 PM   #10
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Spicy Blueberry Jam

* Exported from MasterCook *
Atkins' Spicy Blueberry Jam
Recipe By : Judi [Island Girl], from Dr. Atkins' Diet Cookbook (1974)
Serving Size : 25 Preparation Time :0:00
Categories : Condiments Jams & Jellies
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pint frozen blueberries -- Or Fresh
1/4 Cup white wine
1/4 Teaspoon allspice
1/4 Teaspoon cloves
1 cinnamon stick
sugar substitute -- to taste

Put all ingredients except sugar in heavy pan. Boil slowly for about 1/2 hour, or until thick. Remove cloves and cinnamon stick, and add sugar substitutes. Store in refrigerator.
- - - - - - - - - - - - - - - - - -
Serving Ideas : icecream, custard topping, pancake filling

NOTES : May be used as a topping for ice cream, custards, or as a filling for crepes or pancakes.
Total Grams: 50g carb/16g fibre
Per T (25): 2g carb/0.7g fibre
(without sweetener, count carbs if sweetener packets or 'spoon for spoon' used; count zero carbs if Stevia used, 1/8th to 1/4 teaspoon white stevia extract)
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Old 06-02-2003, 10:29 PM   #11
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Austrina Plum Butter

austrian Plum butter

3 lbs of black plums (that's about 10 of those really big ones)
3 tbsp butter
2 cups plum syrup (natures flavor carries this one ... but davinci cinnamon would go really well too!)
SMIDGEN of pure sucralose (like 1/4 of the smallest meassuring spoon)
4 tbsp balsamic vinegar
2 tbsp Ball's no sugar needed fruit jell


Stone the plums and cut them into smallish pieces. In a big pan melt the butter then add the plum pieces and slightly toss them around for a bit until the first juice appears from the plums. (It gives the plums a sorta caramelized flavor and the butter will also prevent any foam on your jam later on)
Add 2 cups of syrup and balsamic vinegar. Cover pot with lid and let it cook down until the plums have broken down and become a deep purple. (if you don't like the skins you can also run through it with the thunderstick to smoothe it out ... personally I like the chewy lil bits of the skin).
In a little bowl mix the fruit jell and some water until you have a smooth paste.
Add paste to the plums and mix well. Bring to a rolling boil (it will continue to bubble even when you stir it) for about 2 minutes with the lid off. Turn down the heat and continue to simmer it with the lid off for a further 5 minutes (stirring every now and then).
Ladel into your jam jars, fit lids on tightly then boil off the jars in a steam canner for about 15 minutes.

This recipe yields about 150 tbsps at 1g carbs a tbsp according to life form.
Pho4us - La Vida

note:

I don't have any of the DaVinci syrups, so I used a package of Black Cherry Kool Aid. Also used sucralose equal to 2 cups of sugar in 2 cups of water. I also can't find any SF gel and used guar gum. I really think the taste of this jam is made really good by the vinegar. I am impressed at how good this jam is. Gloria

Last edited by Zinfanbelle; 06-02-2003 at 10:32 PM..
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Old 06-02-2003, 10:30 PM   #12
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Did's Twice Berried Jam

Did's Twice Berried Jam

1 Quart Strawberries
1.5 Pints Raspberries
2 T Lemon juice (bottled is fine)
1 T Lemon peel (I used the dried)
1/4 c Strawberry or Raspberry Davinci (I used Watermelon last time, it was very good)
Smidgen of pure sucralose, or sweetner of choice
1 Pkg, Bells SF Jell Mix

Follow the instructions per the Bell Mix to simmer down the jam.. very very good.. and easy as pie...

Yield: 8 small jars
1g per T
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Old 06-02-2003, 10:36 PM   #13
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Fresh & Easy Berry Jam
--------------------------------------------------------------------------------
2 envelopes unflavored gelatin
1 cup water
2 pints strawberries, sliced or blueberries (about 4 1/2 cups)
1/2 cup splenda
1/4 cup lemon juice
2 to 3 Tbls. raspberry or orange sf syrup (opt)

In a large pan, sprinkle gelatin over water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 mins. Add strawberries, sugar & lemon juice.Bring to a boil, then simmer, stirring occasionally & crushing berries slightly, about 10 mins. Stir in sf syrup(opt).Spoon into jars. Cool slightly before refrigerating. Chill to set.
Makes 4 cups jam

Strawberries=17 carbs Blueberries=36 carbs Splenda 1/2 cup =12 carbs

connie, ez board
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Old 06-02-2003, 10:51 PM   #14
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Warp-Speed Pumpkin Butter

Warp-Speed Pumpkin Butter
by ThatBobbieGirl

Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.

sugar substitute = 1/4 brown sugar
2 tablespoons sugar = substitute
1/4 cup water
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups canned pumpkin (NOT pumpkin pie filling mix)
1. Combine everything except the canned pumpkin in a microwaveable one quart bowl.
2. Mix well.
3. Microwave on high for 3 minutes, then stir.
4. Mix in the pumpkin well, and microwave on high 5 minutes longer.
5. It should be bubbly.
6. Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
7. Let cool slightly, then refrigerate.
8. This will keep several weeks in refrigerator or can be frozen for longer storage.
9. This cannot be kept in your pantry- must be refrigerated or frozen.
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Old 06-02-2003, 10:53 PM   #15
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Quick Blueberry jam

4 cups blueberries, fresh or frozen
2 cups splenda
1 (3.00 ounces) S/F package lemon gelatin


1. In a large saucepan, combine all three ingredients.
2. Bring to a boil.
3. Cook and stir for 2 minutes.
4. Pour into jars and refrigerate.
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Old 06-17-2003, 02:50 PM   #16
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bumping for "jam season"
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Old 06-30-2003, 09:43 PM   #17
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bump
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Old 07-10-2003, 10:19 PM   #18
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Raspberry Jam

Preparation Time:45 min.

Serving Size:1 Tbsp.

Makes 3 half-pint jars (approx. 48 servings)

Special Equipment Needed: half pint canning jars with two part lids.

Special Ingredient Needed: low methoxyl pectin with calcium added (read ingredient list to make sure your brand has calcium)

Before making jams and jellies, refer to pectin manufacturer's instructions.

4 cups Crushed Fresh Raspberries (that have been rinsed & cleaned)

3/4 cup SPLENDA® Granular

1 1/2 tsp. to 1 box Low Methoxyl Pectin with calcium* (see package for specified amount)

1/2 cup Cold Water

*Low methoxyl pectin with calcium added is a type of pectin that does not need sugar to gel. Always follow pectin manufacturers' instructions for canning as the amount of pectin needed varies from brand to brand.

6. Low methoxyl pectin with calcium added is a type of pectin that does not need sugar to gel. Always follow pectin manufacturers' instructions for canning as the amount of pectin needed varies from brand to brand.

7. Blend SPLENDA Granular with powdered pectin in a small bowl. Add cold water and stir well.

8. Mix pectin and SPLENDA Granular into crushed raspberries using a wire whisk. Let stand 5 minutes, allowing pectin to swell and absorb liquid. Gently stir mixture and bring to a boil over medium high heat.

9. Boil for 1 minute or until pectin and SPLENDA® Granular have dissolved.

10. Fill clean hot jars with jam (leaving 1/4 inch of headspace) and seal with two part lids. Follow pectin manufacturer's instructions for canning.

Store jam in refrigerator. After opening, jam can be stored, refrigerated, for two weeks.

MAKING JELLIES AND JAMS WITH SPLENDA

Regular pectin needs sugar and acid to gel. Jams and jellies made with SPLENDA Granular must use low methoxyl pectin with calcium added. Even though SPLENDA® Granular is made from sugar, it does not act like sugar in every cooking and baking application. Regular pectin and even some no-sugar needed pectin will not gel with SPLENDA® Granular. The SPLENDA® test kitchen has made successful batches of jam and jelly using Pomona's Universal Pectin** and Mrs. Wages Lite Home Jell***. Both of these brands have added monocalcium phosphate, which allows the pectin to set without sugar. Read the ingredient list on the side of the pectin box to find out if your brand has added monocalcium phosphate. Always check with pectin manufacturer's instructions before making jams or jellies.

Calories 10 per tablespoon; 2 g carbs; 1 g sugar; Exchanges per serving: Free

This recipe, when compared to a full sugar version, represents a 50% reduction in calories, a 60% reduction in carbohydrates and a 100% reduction in sugars!!

** Pomona's Universal Pectin® is a trademark of Workstead Industries Mail orders only Phone: 1 (413) 772-6816
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Old 07-10-2003, 10:36 PM   #19
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Sugar-free Raspberry Jam
1 1/2 tsp. unflavored gelatin
1 1/2 tbsp. cold water
3 c. fresh raspberries, crushed
16 packets of sugar substitutes
1/4 tsp. lemon juice
3 drops red food coloring
Soften gelatin in cold water. Combine berries and sugar substitutes in a saucepan. Place on high heat. Stir constantly until mixture boils, then remove from heat and add softened gelatin. Return to heat and cook for another full minute. Remove and blend in lemon juice and food coloring. Place in a jar with lid; store in refrigerator. Makes about 2 cups. Place several jars in a basket with two loaves of bread and a spreading knife. Substitute blueberries, strawberries, cherries, peaches, or plums for additional flavors.


Strawberry Diabetic Jam



1 c Berries
3/4 c Sugar-free strawberry pop
1 pk Strawberry sugar-free Jello
3 Packets Equal


Mash the berries, add soda pop and cook 1 minute. Remove from heat and stir in Jello until dissolved. Stir in sweetener and pour in jars. Seal and store in refrigerator. Yield 1 1/4 cups. You may use other fruits such as raspberries, peaches or cherries.



Yeastfree, Sugarfree Raspberry Jam



16 oz Unsweetened raspberries, fresh or frozen
1/4 c Fresh squeezed orange juice
1 1/2 tb Tapioca


Combine all ingredients in a saucepan. Let sit 5 minutes. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes. Cool thoroughly. Cover and store in refrigerator.
Can substitute strawberries, blackberries, or boysenberries for the raspberries, or a combination of various berries can be used.

Last edited by Zinfanbelle; 07-10-2003 at 10:42 PM..
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Old 07-10-2003, 10:41 PM   #20
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Sugarless Raspberry Jam

1 Tbsp. plain gelatin
2 cups crushed raspberries
1 Tbsp. lemon juice
1 1/2-2 Tbsp. liquid artificial sweetener

Soften gelatin in 1/2 cup of crushed raspberries. After 5 minutes dissolve over hot water. Combine gelatin mixture, raspberries, lemon juice and desired amount of liquid sweetener and mix well. Pour into prepared jars and seal. This jam must be refrigerated and will keep up to 6 weeks. Yield 2 cups. back
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Old 07-10-2003, 10:53 PM   #21
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Jams Thickened Without Pectin Or Gelatin (Long-Boil Method)
You may follow any tested recipe for jam made with sugar without the addition of pectin by substituting 2 tablespoons liquid sweetener, or the equivalent sugar substitute, for each cup of sugar.
Jams made without added pectin or gelatin must be cooked longer than those with added pectin (221°F). If you do not have a thermometer, cook products without pectin or gelatin until they have thickened slightly. Remember to allow for additional thickening as the product cools. Jams made without sugar are thinner than jams made with sugar. Cook the fruit with liquid sweetener until jam is of desired consistency.

Pour the boiling hot jam into clean, hot jars; seal each jar as soon as it is filled. Process in boiling water 15 minutes.


--------------------------------------------------------------------------------

Strawberry Jam (Long-Boil Method)

4 cups crushed strawberries
8 tablespoons liquid sweetener

Measure crushed strawberries into a kettle. Add sweetener and stir well. Boil rapidly, stirring constantly until the mixture thickens. Pour into hot sterilized jars. Leave 1/4-inch headspace. Seal and process.

1 tablespoon=10 calories.


--------------------------------------------------------------------------------

Blackberry Jam (Long-Boil Method)

4 cups crushed blackberries
8 tablespoons liquid sweetener

Measure crushed blackberries into a kettle. Add sweetener and stir well. Boil rapidly, stirring constantly until the mixture thickens. Pour into hot sterilized jars. Leave 1/4-inch headspace. Seal and process.

1 tablespoon=10 calories.

Note: Raspberries may be substituted for the blackberries in the recipe.
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Old 07-28-2003, 04:07 AM   #22
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Are any of these recipes for jam/jelly the kind that don't have to be refrigerated until the seal is broken??

I would like to make some, but would like to store them in my basement, not refrig. or freezer. Please help!
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Old 07-28-2003, 07:32 AM   #23
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Hi doowa,

locarbman has some canned recipes in this thread:

http://www.low-carb-friends.com/bbs/...5&pagenumber=2
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Old 01-06-2004, 10:04 PM   #24
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Strawberry Jam set with agar and cyclamate. Discussion and information about agar. interesting.

http://www.low-carb-friends.com/bbs/...highlight=jams
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Old 01-06-2004, 10:08 PM   #25
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strawberry - Sweet'N Low

Strawberry Jam
(makes four 1/2-pint jars)
(Recipe Courtesy of Sweet 'N Low®)


3 1/2 pints ripe strawberries
1 cup water
4 teaspoons unflavored gelatin
1 tablespoon Sweet 'N Low®


Rinse and hull the strawberries. Crush the berries with the back of a large wooden spoon, or pulse in a food processor or blender. Reserve.
Pour water into a saucepan and sprinkle gelatin over top. Let stand 1 minute. Place over low heat and stir for 1 minute, until gelatin is completely dissolved. Remove from heat. Add strawberries and Sweet 'N Low®. Mix well. Pour into 4 hot sterilized 1/2-pint jars. Seal tightly and allow to cool. Freeze. Thaw before serving. Keeps in refrigerator up to 2 weeks.
Note: Because Sweet 'N Low® provides only the sweetening and not the preserving qualities of granulated sugar, jams made with Sweet 'N Low® must be refrigerated and used within 2 weeks if not frozen.

Per 1 tablespoon serving: 5 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat, 1 g carbohydrate, 0 mg sodium, 26 mg potassium
Diabetic exchanges: FREE
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Old 01-06-2004, 10:42 PM   #26
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Light Sunshine Marmalade

Light Sunshine Marmalade


This calorie-wise, soft-set marmalade is the perfect companion for your morning toast. Like its traditional counterparts, this light, tangy spread adds pizzazz when brushed on grilled fish or chicken.

Ingredients
4 oranges

2 lemons

½ tsp (2 ml) baking soda

1 cup (250 ml) water

Orange juice, divided

1 pkg (49 g) BERNARDIN No Sugar Needed Fruit Pectin

1 ½ cups (375 ml) EQUAL Spoonful


Instructions


Place 6 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes* to sterilize jars. Boil SNAP Lids 5 minutes–not longer–to soften sealing compound. Keep jars and SNAP Lids in hot water until ready to use.
Thoroughly wash oranges and lemons. With vegetable peeler, remove coloured peel from 2 oranges and 2 lemons; cut peel into thin strips. Place in a large, deep stainless steel saucepan with baking soda and 1 cup (250 ml) water. Bring to a boil; boil gently 1 to 5 minutes, until peel is soft. Drain, discard cooking liquid.
With a sharp knife, cut white pith and any remaining peel from all oranges and lemons; discard peel. Working over bowl to catch juice, separate orange and lemon segments from membrane. Combine segments and juice with enough orange juice to measure 5 cups (1250 ml); add to saucepan with drained peel.
Stir ¼ cup (50 ml) orange juice into EQUAL Spoonful until dissolved; set aside.
Gradually whisk No Sugar Needed Fruit Pectin into fruit mixture until dissolved. Stirring frequently, bring mixture to a boil over medium-high heat. Stirring constantly, boil fruit mixture hard 1 minute. Remove from heat. Stir in sweetener-liquid mixture. Skim foam.
Ladle marmalade into a hot sterilized jar to within ¼ inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining marmalade.
Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m), process – boil filled jars – 5 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.
Makes about 6-250 or 236 ml jars
*At altitudes higher than 1,000 ft (305 m) increase sterilization if applicable, and processing time as indicated in chart.

Boiling Water Canner - Altitude Adjustments
ALTITUDE INCREASE
Processing Time
FEET METERS
1,001 - 3,000 306 - 915 5 minutes
3,001 - 6,000 916 - 1,830 10 minutes
6,001 - 8,000 1,831 - 2,440 15 minutes
8,001 - 10,000 2,441 - 3,050 20 minutes


from - http://www.homecanning.com/can/ALRecipes.asp?R=515
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Old 01-06-2004, 10:59 PM   #27
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interesting discussion on different sweetners.

Sweetener Information
By Doreen

Sugar by Any Other Name
Fructose
Artificial Sweeteners
Stevia
Maltitiol, Sorbitol, and Other Sugar Alcohols
Sugar by Any Other Name

In chemistry, the ending "ose" indicates sugar; so beware of ---ose ingredients on food labels . Talbe sugar, the white granulated type, is known as sucrose. Here is a list some of other names of sugars you might encounter:

sucrose dextrose
fructose lactose
glucose maltose

"ose" sugars are pure carb, thus 1 gram of sugar = 1 gram of carbohydrate = 4 calories.

Look for these other commonly used sugar-carbohydrate ingredients :

white and brown sugar succanat
turbinado demerrara
molasses corn syrup
maple syrup honey
barley syrup malt syrup
rice syrup cane juice and syrup
fruit juice concentrate**

**Beware of foods that boast no-added sugar, or sucrose-free. Read the label carefully; many foods such as jams and fruit drinks are sweetened with concentrated grape or apple juice, which are very sweet, high-fructose syrups, and yield the same carb and calorie count as sucrose (table sugar).

***Note that "sucralose" (Splenda) ends in ---ose, because it is made from sucrose sugar, but it is calorie and carb-free. Actually, you might want to think of it as ending in "lose" instead!!

Fructose

Fructose is sometimes promoted as a suitable sweetener for diabetics and low carbers because it does not require insulin to be used by the cells; thus there is no rise in insulin level. However, it is still a carbohydrate and yields 4 calories per gram, just like any other sugar. Fructose has an added disadvantage - because it doesn't require insulin, it is rapidly absorbed by the liver and converted to glycerol - ultimately leading to increased triglycerides and cholesterol levels. There are also studies showing that fructose also contributes to insulin-resistance. While fructose occus naturally in fruits and vegetables, it is present in relatively small amounts, and the fiber, pectin and minerals in these foods balance the fructose content. The fructose that is added to commercially processed food is a highly refined, purified sugar created in a lab from corn and other syrups. It is everywhere - fruit drinks, soft drinks and iced teas, baby foods (yes!), jams and jellies, candies, desserts and baked goods.

Artificial Sweeteners

As a group, artificial sweeteners are classed as "non-nutritive". Thus, they provide a sweet sensation to the tastebuds, without raising blood sugar levels or insulin, and are useful for weight-loss because they are calorie- and carbohydrate-free.

The most common artificial sweetener in use is aspartame (Equal, Nutrasweet). Aspartame is calorie- and carb-free, however it is far from being an ideal sweetener. First, it is not chemically stable, meaning that when exposed to heat and air, it breaks down into its chemical constituents - phenylalanine and aspartic acid. This makes it unsuitable for cooking, or for storage over more than a couple of days. Also, many people have experienced unpleasant symptoms from consuming aspartame, from mild headaches and stomach upset to migraines and depression. The manufacturers continue to assert that the product is safe, and indeed most people can enjoy it without any problem whatsoever. Moderation is the key.

In Canada, food and beverage manufacturers are using a combination approach in their products - using aspartame with another sweetener, acesulfame-potassium (Ace-K, Sunette). This sweetener is not absorbed and yields zero carbs and calories. It has a bitter after-taste, but when combined with another sweetener, this is eliminated. By combining sweeteners, an improved sweet taste is achieved, and reduced amounts of each chemical is required.

Sucralose (Splenda) is spun from regular sucrose sugar in such away that the body doesn't recognise it, so it is not absorbed. Thus it contributes no calories or carbohydrates in its pure form. It remains stable in heat, so is ideal for cooking and baking. Splenda is available for home use as a bulk sweetener, which measures spoon for spoon exactly the same as sugar. It is also available in a more concentrated form in convenient packets. However, these Splenda products also contain maltodextrin, which gives it the necessary bulk. Thus, it does contribute a small amount of calories and carbohydrate. Either form of Splenda, whether it's the bulk form in the box, or the little packets, will yield 0.5 carb grams per amount equivalent to 1 tsp (5 ml) of sucrose sugar. Just remember that the powder in the little packets is much more concentrated, so a smaller volume is needed to give the desired sweetness.

Also available in Canada is cyclamate (SugarTwin, Sucaryl), a zero-calorie/carb sweetener. There is still some controsversy that this chemical may cause bladder cancer in rats; it has never occured in humans in over 30 years of study. It is still banned in the US. Cyclamate is not used in commercial products, and is only available as a "table top" sweetener. It comes in bulk form, measured spoon for spoon like sugar, or as concentrated packets, tablets and liquid, There is also a brown sugar flavour, which some enjoy. Cyclamate is stable in heat, so is fine to use in cooking and baking.

Stevia

This is a non-caloric, zero-carb natural sweetener, derived from a South American plant stevia rebaudiana, and has been in wide use in Asia for some years now. It's becoming more readily available in North America; look for it in health food and natural food stores. So far, it appears to be well-tolerated, with no reports of negative effects. It is available as a liquid extract - either concentrated or dilute, a white crystalline powder made from the extract or simply the powdered green herb leaf. It provides an intense sweet taste, which has the potential to be bitter. Some people find it has a slight anise/licorice flavour which may or may not be objectionable. Also, some studies suggest that it may possibly stimulate the release of insulin; in Protein Power Lifeplan, the Eades' recommend using stevia with caution. It is stable in heat, so is fine to use in cooking.

Maltitol, Sorbitol and Other Sugar Alcohols

Sugar alcohols - also called polyols - are a class of carbohydrate that are neither sugars nor alcohols. This group includes maltitol, sorbitol, mannitol, xylitol, erythritol, lactitol, and hydrolysed starch hydrolysates (HSH). These popular sugar substitutes provide the bulk and sweetness of sugar and corn syrup, but are incompletely absorbed in the intestine. Thus they provide fewer calories and carbs than sugar, and result in a much slower, and smaller rise in blood sugar and insulin. They are generally recognised as safe for diabetics to consume for this reason, and products sweetened with these products may legally be labelled "sugar-free" in both Canada and the US. Sugar alcohols do not promote oral bacteria, and xylitol in fact inhibits bacterial growth, thus do not cause tooth decay.

There is a great deal of confusion about whether or not these products provide carbohydrates, and how they should be counted toward a carbohydrate-restricted diet. Some authorities say they provide zero carbs because they are not absorbed. Others, such as Diabetic Associations across North America, are taking a more cautious stand. Currently, food labelling regulations in Canada and US do not require (yet) including maltitol et al in the Total Carbohydrate data of the nutrients list. However, the amount must be listed in the ingredients panel.

So how do you count them in your carb budget for the day? Some say 0 carbs, so just go by the label and only count the carbs from any sugar or starch in the food. Others, such as the Canadian Diabetes Association, recommend counting the full amount as carbohydrate grams, especially for patients using carb-counting for insulin dosage and insulin pumps. Still others take a median approach, and suggest counting each gram of maltitol as 0.5 carb grams.

All authorities recommend using caution and definitely moderation is key. Because they are not completely absorbed in the bowel, they have a nasty reputation of holding onto water, and promoting diarrhea, gas and bloating. This is politely termed the "laxative effect". Sorbitol and mannitol are the worst offenders, maltitol and lactitol less so. The label should indicate the serving size. This is the amount considered safe to eat before the laxative effect takes over. So beware that overeating these foods can have serious effects. Especially for children, who of course will experience the effect from an even smaller amount.



For more information about sugar and sugar substitutes, please check the following resources:

the Canadian Diabetes Association, "Sweeteners"

the Calorie Control Council, "Low Calorie Sweeteners"

Happy Low Carbing!
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Old 01-06-2004, 11:08 PM   #28
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Mint Jelly - Splenda

Mint Jelly


Preparation Time:45 min.
Serving Size:1 Tbsp.
Makes 3 half-pint jars (approx. 48 servings)



Special Equipment Needed: half pint canning jars with two part lids.
Special Ingredient Needed: low methoxyl pectin with calcium added (read ingredient list to make sure your brand has calcium)

Refer to pectin manufacturers instructions before making jams and jellies.


1 1/2 cups Fresh Mint Leaves and small stems, washed and finely chopped
2 1/4 cups Water
2 Tbsp. Lemon Juice
1 cup SPLENDA® Granular
2 tsp. to 1 box Low Methoxyl Pectin with calcium* (see package for specified amount)
4-6 drops Green Food Coloring



*Low methoxyl pectin with calcium added is a type of pectin that does not need sugar to gel. Always follow pectin manufacturers' instructions for canning as the amount of pectin needed varies from brand to brand.



Place finely chopped mint and water in a medium-sized saucepan. Bring to a boil. Remove saucepan from heat and let stand 5-10 minutes. Strain mint liquid through a cheese cloth into a small bowl. Add lemon juice and stir well. Set aside.
Blend SPLENDA® Granular with powdered pectin in a small bowl.
Pour strained mint juice back into saucepan. Incorporate pectin and SPLENDA® Granular into mint liquid using a wire whisk. Gently stir mixture and bring to a boil. Boil for 1 minute or until pectin and SPLENDA® Granular have dissolved. Add desired amount of food coloring.
Fill clean hot jars with jelly (leaving 1/4 inch of headspace) and seal with two part lids. Follow pectin manufacturers' instructions for canning.


Store jelly in refrigerator. After opening, jelly can be stored, refrigerated, for two weeks.



MAKING JELLIES AND JAMS WITH SPLENDA
Regular pectin needs sugar and acid to gel. Jams and jellies made with SPLENDA® Granular must use low methoxyl pectin with calcium added. Even though SPLENDA® Granular is made from sugar, it does not act like sugar in every cooking and baking application. Regular pectin and even some no-sugar needed pectin will not gel with SPLENDA® Granular. The SPLENDA® test kitchen has made successful batches of jam and jelly using Pomona's Universal Pectin** and Mrs. Wages Lite Home Jell***. Both of these brands have added monocalcium phosphate, which allows the pectin to set without sugar. Read the ingredient list on the side of the pectin box to find out if your brand has added monocalcium phosphate. Always check with pectin manufacturer's instructions before making jams or jellies.




Nutrition Information per serving

Serving Size 1 Tbsp.

Calories 10

Carbohydrates 2 g

Protein 0 g

Sugars 0 g

Dietary Fiber 0 g

Total Fat 0 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 0 mg


Exchanges per serving: Free


This recipe, when compared to a full sugar version, has a 50% reduction in calories, a 60% reduction in carbohydrates, and a 100% reduction in sugars!!


** Pomona's Universal Pectin® is a trademark of Workstead Industries Mail orders only Phone: 1 (413) 772-6816

*** Mrs. Wages Lite Home Jell is a trademark of Precisions Foods. Available at most large grocery store or call Toll free 1 (800) 647-8170

http://www.splenda.com/page.jhtml%3F...es/library.inc
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Old 01-06-2004, 11:43 PM   #29
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I can sugar free low carb jam all the time. I use Pomonas Pectin as it requires no added sugar to work and uses calcium water to make the jell process occur. I follow the jam recipes on the package and use either davincis syrup in place of the fruit juice or make my own sugar free flavored syrup. I process for 10 minutes.

I have made Strawberry Watermelon. Strawberry Rapberry, Cranberry Orange, and also have made jelly using flavored syrups, which I make or else buy from davincis. Grape Jelly and Mint Jelly can easily be made using liquid Splenda grape Koolaid for grape jelly. Peppermint syrup is easy to make as well and Iuse it for mint jelly and then add green food coloring.
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Old 02-07-2004, 07:41 PM   #30
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bump for kingschild
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