Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 01-08-2012, 05:08 PM   #1
barbinga2
Senior LCF Member
 
Join Date: Mar 2010
Posts: 158
Gallery: barbinga2
recipe for sf strawberry jam please?

i thought i read one on her recently but can't find it. i bought the sure jell in the pink box. i've googled and really can't find what i'm looking for - i would prefer the refrigerator/freezer jam type.

thanks!
barbinga2 is offline   Reply With Quote

Sponsored Links
Old 01-08-2012, 08:16 PM   #2
buttoni
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,157
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I just saw this one tonight on the Polydextrose sticky, post #3: http://www.lowcarbfriends.com/bbs/re...e-recipes.html
__________________
Peggy
My recipe website: http://buttoni.wordpress.com/
buttoni is offline   Reply With Quote
Old 01-08-2012, 08:37 PM   #3
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 3,549
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Strawberry Jam Quest

I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 01-08-2012, 09:13 PM   #4
crazywoman-n-wy
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 1,904
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
FYI (just in case you didn't know it): even the pink box Sure Gel contains sugar (in the form of Dextrose), so it will add carbs to your jam. (You may already know this.)
I have a box (several actually ) in my cabinet. The instructions inside say to NOT use sugar subs with it. I am sure tho that years ago I did make some jelly using the SureGel light (pink box) & suing Splenda. I had called the Splenda company & they told me the amounts to use. Sorry, I do not have that info now. I was at my MIL's, and we lost the info after making it. I personally do not plan on ever using Splenda again tho.

I now use Pomona's pectin, and use Erythritol (and sometimes Erythritol/Xylitol blend) & stevia. I learned about Pomona pectin here on LCF. I have made some jellies (actually I make jam) without pectins. Sometimes I add Glucomannan.
__________________
Billie

***********
For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***
My mind not only wanders, sometimes it leaves completely.
crazywoman-n-wy is offline   Reply With Quote
Old 01-09-2012, 03:57 AM   #5
Tilly
Major LCF Poster!
 
Join Date: Apr 2011
Location: Rockville, VA
Posts: 2,727
Gallery: Tilly
Stats: 158/136/130
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011
Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
I think I will do this. Almost makes itself! Going to buy some frozen strawberries today, thanks!!!!
Tilly is offline   Reply With Quote
Old 01-09-2012, 04:20 PM   #6
ravenrose
.
 
ravenrose's Avatar
 
Join Date: Dec 2009
Location: California
Posts: 3,579
Gallery: ravenrose
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
pectin is a carb itself, but not as carby as the sugar mixes of course! if you must use pectin, Pamona's Pectin is made to gel anything using a calcium solution, rather than depending on a reaction with sugar molecules to gel. good luck!
__________________
Often I don't come back to read threads where I've posted. If you want me to see something, please send me a private message. Thanks!
ravenrose is offline   Reply With Quote
Old 01-10-2012, 08:37 AM   #7
creativelc
Senior LCF Member
 
Join Date: May 2008
Posts: 102
Gallery: creativelc
Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
Wow...Nice and simple. I will try this method soon!
creativelc is offline   Reply With Quote
Old 01-10-2012, 09:59 AM   #8
PaminKY
Major LCF Poster!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 1,222
Gallery: PaminKY
Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
Adding about 1/4 to 1/2 tsp glucomannan will really firm this up.
PaminKY is offline   Reply With Quote
Old 01-13-2012, 07:05 PM   #9
Tilly
Major LCF Poster!
 
Join Date: Apr 2011
Location: Rockville, VA
Posts: 2,727
Gallery: Tilly
Stats: 158/136/130
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011
This is really good, thank you Barbo!
Tilly is offline   Reply With Quote
Old 01-14-2012, 07:17 AM   #10
Dottie
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 7,042
Gallery: Dottie
Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
That's what I do, too
If I want more volume for less carbs, I'll add a cup of water and a package of s/f jello in a flavor that compliments the berry and just refrigerator set it.
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.
Dottie is offline   Reply With Quote
Old 01-14-2012, 06:28 PM   #11
Tilly
Major LCF Poster!
 
Join Date: Apr 2011
Location: Rockville, VA
Posts: 2,727
Gallery: Tilly
Stats: 158/136/130
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011
Quote:
Originally Posted by Dottie View Post
That's what I do, too
If I want more volume for less carbs, I'll add a cup of water and a package of s/f jello in a flavor that compliments the berry and just refrigerator set it.
I will try that next time, thank you! I am sooo enjoying this recipe. It is so much flavorful than the sf jam/jelly that I now have in my frig.
Tilly is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 08:47 AM.


Copyright ©1999-2015 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.