Anyone got a recipe for low cab jam?

Feelinbeefy · 06-01-2006, 10:34 AM

I am having a hard time finding this. I would like to make low carb jam or jelly from berries. Is there any such thing?

Charski · 06-01-2006, 11:34 AM

I've done it using Trader Joe's frozen mixed berries. No reason you couldn't use fresh though.

I make it in the microwave, using half Splenda/berries - i.e., 3 cups berries, 1.5 cups Splenda. I put that into an 8 cup Pyrex batter bowl and microwave on High about 5 minutes, stir, then keep microwaving in 2 minute increments until it thickens up, keeping in mind it will thicken further with cooling.

I don't even use pectin with this method. I keep the jam refrigerated and it lasts a couple weeks (if DH doesn't eat it all up before that!) and tastes very fresh and good.

Now that I have the liquid Splenda I use that instead of granulated to save on carbs, as the pourable granulated Splenda has 24 carbs per cup.

You could use Fiberfit from Netrition to make this, I'm quite sure, and save carbs too!

Char

Spider_Lily · 06-01-2006, 12:21 PM

NO-SUGAR-NEEDED JAM

3 cups ripe berries (about 3 pint.berries)
3/4 cup water
1 box Sure-Jell* for Lower Sugar Recipes Fruit Pectin
1/2 cup Splenda® No Calorie Sweetener, Granular

Bring boiling-water canner, half full with water, to a 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 jars well before filling.

Stem and crush berries; place exactly 3 cups of the crushed berries in 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in SPLENDA® Granular. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-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 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary

gpisabela · 06-02-2006, 10:06 AM

Buy a box of Pomona's Universal Pectin. It gelifies jam without need of sugar. It has lots of jam recipes in the instructions, low carb or not, and you can make quite a bit of jam out of that box.

Marbel · 06-02-2006, 10:12 AM

Here's a simple recipe I use. You can experiment with the amounts. The original recipe called for 2 envelopes of gelatin but the jam would be soupy at room temp so I increased it. If you like your jam less firm, you can cut the gelatin.

3 - 4 envelopes unflavored gelatin
1 cup water
2 pints strawberries, sliced, or about 4 1/2 cups of berries of your choice
1 cup splenda
1/4 cup (approx) SF raspberry syrup

In a large saucepan, sprinkle gelatin over water. Let stand 1 minute. Stir over
low heat until gelatin is completely dissolved, about 5 mins. Add
strawberries & splenda. Bring to a boil, then simmer, stirring
occasionally & crushing berries slightly, about 10 mins. Stir in sf
syrup. Spoon into jars. Cool slightly before refrigerating. Chill to
set.

Sassay · 06-03-2006, 09:33 AM

Couldn't we use flavored SF jello instead of unflavored gelatin for more flavor?? I'm not a cook so I need ask. Thanks, Sue

shykins · 06-06-2006, 05:51 AM

when i made jam i just boiled fresh blackberries and sweetned it with splenda to taste... i kept it simmering til it went thick and set

i kept it in the fridge and used it as jam and a sauce.. yumm

xx

Feelinbeefy · 06-06-2006, 10:17 AM

Thank you! I am going to try all of these this weekend!

angigirl · 06-06-2006, 07:37 PM

Just posting to safe on my threaads.
Sounds like ome good recipes

SugarBabi · 06-06-2006, 07:49 PM

Quote:

Originally Posted by Sassay

Couldn't we use flavored SF jello instead of unflavored gelatin for more flavor?? I'm not a cook so I need ask. Thanks, Sue

Yes, you can. I have made the strawberry jam before using the s/f strawberry jello--worked great.

Itsanewme · 06-07-2006, 04:12 AM

I've never tried this recipe but I've had it in my "to try" file for a long time. The notes in the recipe aren't mine. If you try it let me know how it turns out. It sounds so easy to make.

Mary

Strawberry Kiwi Jelly

Serving Size : 16 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup strawberries -- mashed
3/4 cup sugar free strawberry kiwi soda
1 package sugar free strawberry kiwi gelatin
3 packets sugar substitute

Combine mashed strawberries and soda in a microwave
safe bowl. Bring to a boil in microwave, about 4-5 minutes.
Since microwaves vary keep watching it until it resembles
a red volcano. Upon eruption, remove from heat and stir
in gelatin and sweetener. Pour into a jar. Do not panic.
Overnight it will turn into jelly. Yield: slightly over one
cup. Almost carb free, completely fat free, and only 4
calories per serving.

VARIATIONS: OTHER FLAVORS

Every imaginable combination of mashed fresh fruit,
soda and gelatin has been used. All work equally well.

This is a lovely gift for a diabetic friend, or fellow low carb
dieter. Wrap the jar in cellophane, tie a curling ribbon
around it and declare it is completely homemade by you.

jackieba · 06-07-2006, 09:04 AM

I use Jaideyes' recipe for strawberry jam (uses polyd and erythritol). It came out great both in taste and texture.
When I made some just using strawberries and splenda, it had an aftertaste but the her recipe does not.

lcmiller461 · 06-12-2006, 07:49 AM

My mom used to make a jam with mashed figs and jello. I hated figs (we had a big tree in our back yard) but I loved the jam. The jello masked the fig flavor but the figs gave it just the right texture. Since starting low carb, I've always wondered if there wasn't something I could use in place of the figs--something that would end up mushy but would be much lower carb.

06-01-2006, 10:34 AM	#1
Feelinbeefy MAJOR LCF POSTER! Join Date: Oct 2003 Posts: 1,048 Gallery: Feelinbeefy Stats: start:377 Currently:188 Goal:175	Anyone got a recipe for low cab jam? I am having a hard time finding this. I would like to make low carb jam or jelly from berries. Is there any such thing?

06-01-2006, 11:34 AM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I've done it using Trader Joe's frozen mixed berries. No reason you couldn't use fresh though. I make it in the microwave, using half Splenda/berries - i.e., 3 cups berries, 1.5 cups Splenda. I put that into an 8 cup Pyrex batter bowl and microwave on High about 5 minutes, stir, then keep microwaving in 2 minute increments until it thickens up, keeping in mind it will thicken further with cooling. I don't even use pectin with this method. I keep the jam refrigerated and it lasts a couple weeks (if DH doesn't eat it all up before that!) and tastes very fresh and good. Now that I have the liquid Splenda I use that instead of granulated to save on carbs, as the pourable granulated Splenda has 24 carbs per cup. You could use Fiberfit from Netrition to make this, I'm quite sure, and save carbs too! Char __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

06-02-2006, 10:12 AM	#5
Marbel Blabbermouth!!! Join Date: Oct 2002 Location: Middle-earth Posts: 6,425 Gallery: Marbel Stats: 160/getting there/120 5'2" WOE: Atkins (taking the scenic route)	Here's a simple recipe I use. You can experiment with the amounts. The original recipe called for 2 envelopes of gelatin but the jam would be soupy at room temp so I increased it. If you like your jam less firm, you can cut the gelatin. 3 - 4 envelopes unflavored gelatin 1 cup water 2 pints strawberries, sliced, or about 4 1/2 cups of berries of your choice 1 cup splenda 1/4 cup (approx) SF raspberry syrup In a large saucepan, sprinkle gelatin over water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 mins. Add strawberries & splenda. Bring to a boil, then simmer, stirring occasionally & crushing berries slightly, about 10 mins. Stir in sf syrup. Spoon into jars. Cool slightly before refrigerating. Chill to set. __________________ Mare Do you remember the Shire, Mr. Frodo?

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06-01-2006, 12:21 PM	#3
Spider_Lily Major LCF Poster! Join Date: Jan 2006 Location: Alabama Posts: 2,153 Gallery: Spider_Lily	NO-SUGAR-NEEDED JAM 3 cups ripe berries (about 3 pint.berries) 3/4 cup water 1 box Sure-Jell* for Lower Sugar Recipes Fruit Pectin 1/2 cup Splenda® No Calorie Sweetener, Granular Bring boiling-water canner, half full with water, to a 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 jars well before filling. Stem and crush berries; place exactly 3 cups of the crushed berries in 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in SPLENDA® Granular. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-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 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary

06-02-2006, 10:06 AM	#4
gpisabela Senior LCF Member Join Date: Jun 2005 Location: BC, Canada Posts: 206 Gallery: gpisabela Stats: 238/194/normal WOE: Atkins-like low carb Start Date: March 2005	Buy a box of Pomona's Universal Pectin. It gelifies jam without need of sugar. It has lots of jam recipes in the instructions, low carb or not, and you can make quite a bit of jam out of that box.

06-03-2006, 09:33 AM	#6
Sassay Major LCF Poster! Join Date: Dec 2003 Location: Florida Posts: 1,102 Gallery: Sassay Stats: 255/160/130 WOE: Low carb & Byetta Start Date: 3/05	Couldn't we use flavored SF jello instead of unflavored gelatin for more flavor?? I'm not a cook so I need ask. Thanks, Sue

06-06-2006, 05:51 AM	#7
shykins Very Gabby LCF Member!!! Join Date: Apr 2004 Location: UK Posts: 3,984 Gallery: shykins Stats: 262/147 goal WOE: atkins Start Date: 19th April 2004	when i made jam i just boiled fresh blackberries and sweetned it with splenda to taste... i kept it simmering til it went thick and set i kept it in the fridge and used it as jam and a sauce.. yumm xx

06-06-2006, 10:17 AM	#8
Feelinbeefy MAJOR LCF POSTER! Join Date: Oct 2003 Posts: 1,048 Gallery: Feelinbeefy Stats: start:377 Currently:188 Goal:175	Thank you! I am going to try all of these this weekend!

06-06-2006, 07:37 PM	#9
angigirl Senior LCF Member Join Date: Nov 2001 Location: ohio Posts: 920 Gallery: angigirl Stats: 171/153/140 5'8" WOE: LC Start Date: 1/3/2006	Just posting to safe on my threaads. Sounds like ome good recipes

06-07-2006, 04:12 AM	#11
Itsanewme Senior LCF Member Join Date: Oct 2005 Location: Philadelphia PA Posts: 535 Gallery: Itsanewme Stats: 322/145/143-147 WOE: Weight Watchers/ Lower Carbs WLS 10/02 Start Date: Restarted 3/1/06	I've never tried this recipe but I've had it in my "to try" file for a long time. The notes in the recipe aren't mine. If you try it let me know how it turns out. It sounds so easy to make. Mary Strawberry Kiwi Jelly Serving Size : 16 Preparation Time :0:00 Categories : Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup strawberries -- mashed 3/4 cup sugar free strawberry kiwi soda 1 package sugar free strawberry kiwi gelatin 3 packets sugar substitute Combine mashed strawberries and soda in a microwave safe bowl. Bring to a boil in microwave, about 4-5 minutes. Since microwaves vary keep watching it until it resembles a red volcano. Upon eruption, remove from heat and stir in gelatin and sweetener. Pour into a jar. Do not panic. Overnight it will turn into jelly. Yield: slightly over one cup. Almost carb free, completely fat free, and only 4 calories per serving. VARIATIONS: OTHER FLAVORS Every imaginable combination of mashed fresh fruit, soda and gelatin has been used. All work equally well. This is a lovely gift for a diabetic friend, or fellow low carb dieter. Wrap the jar in cellophane, tie a curling ribbon around it and declare it is completely homemade by you.

06-07-2006, 09:04 AM	#12
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	I use Jaideyes' recipe for strawberry jam (uses polyd and erythritol). It came out great both in taste and texture. When I made some just using strawberries and splenda, it had an aftertaste but the her recipe does not.

06-12-2006, 07:49 AM	#13
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 541 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	My mom used to make a jam with mashed figs and jello. I hated figs (we had a big tree in our back yard) but I loved the jam. The jello masked the fig flavor but the figs gave it just the right texture. Since starting low carb, I've always wondered if there wasn't something I could use in place of the figs--something that would end up mushy but would be much lower carb.