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P1537 Sugarless Jams, Jellies, and Butters You will be pleased to serve tasty, tanta-
lizing jams and jellies made without
sugar. You cannot use artificial sweeteners
to replace sugar in regular jelly recipes.
You can, however, use special recipes
developed for artificial sweeteners, but
you must carefully read the labels.
Store jams or jellies made without
added sugar in the refrigerator or freezer
unless they are made by the long-boil
method or with specially designed "no
sugar pectins." Special no sugar pectins
have mold inhibitors added. Process the
finished product from either the long-boil
method or from no-sugar pectins in a boil-
ing water bath for the time specified on
the pectin package or in the recipe.
To help extend storage time of refrig-
erated jams or jellies, sterilize the jars by
boiling them in water for 10 minutes. Then
keep them hot until they are filled with
the hot fruit mixture.
Jams
To prepare fruit for jam, sort and wash
fully-ripe fruit. Remove any stems, caps,
or pits. Peel fruits such as peaches and
apricots. Crush the fruit. Jams contain fruit
pulp or pieces of fruit, which tend to stick
to the kettle during cooking. Stir constant-
ly to prevent scorching.
Jams Thickened With Pectin Or
Gelatin
For jams or jellies, the method of combin-
ing ingredients varies with the form of
pectin used. Mix powdered pectin with
the unheated crushed fruit; add liquid
pectin to the cooked fruit and sweetener
mixture immediately after you remove it
from the heat.
Cooking time is the same for all prod-
ucts--one minute at a full boil. The full-
boil stage is reached when bubbles form
over the entire surface of the mixture.
Strawberry Jam (With Pectin)
1 quart cleaned strawberries
3-4 teaspoons liquid artificial sweetener
1 package (1 3/4-ounce) powdered fruit
pectin
1 tablespoon lemon juice
Red food coloring as desired
Crush strawberries in 1 1/2 quart
saucepan. Stir in artificial sweetener, food
coloring, powdered fruit pectin, and
lemon juice. Bring to a boil and boil 1
minute. Remove from heat. Continue to
stir 2 minutes. Pour into freezer contain-
ers, cover, and freeze. Thaw before serv-
ing. Store in refrigerator after opening.
Yield: 2 2/3 cups.
1 tablespoon=5 calories
Strawberry Jam (With Gelatin)
1 1/2 teaspoons unflavored gelatin
1 1/2 tablespoons cold water
3 cups strawberries, crushed
1 1/2 tablespoons liquid sweetener
1/4 teaspoon ascorbic acid powder
Red food coloring as desired
Soften gelatin in cold water. Combine
strawberries and sweetener in a saucepan.
Place over high heat and stir constantly
until mixture comes to a boil. Remove
from heat; add softened gelatin; return to
heat and continue to cook for 1 minute.
Sugarless Jams, Jellies, And
Butters Remove from heat; blend in ascorbic acid powder and
food coloring. Pour into freezer containers. Cover.
Store in refrigerator or freezer. Yield: 1 pint.
1 tablespoon=5 calories
Special Strawberry Jam
1/4 cup fresh lemon juice
1 envelope unflavored gelatin
1 tablespoon cornstarch
Dash salt
1 20-ounce bag frozen, unsweetened, whole strawber-
ries, partially thawed
Artificial sweetener to equal 2 cups sugar
In a medium saucepan combine lemon juice, gelatin,
cornstarch, and salt. Add strawberries, stirring con-
stantly. Heat to a full boil. Boil 3 minutes; remove
from heat. Stir in artificial sweetener. Pour into con-
tainers. Cover. Set aside to cool. Store in refrigerator.
Yield: 3 cups.
1 tablespoon=5 calories
Sparkling Strawberry Jam
2 envelopes unflavored gelatin
1 12-ounce can strawberry diet carbonated beverage
2 cups strawberries
1 tablespoon granulated artificial sweetener
Sprinkle gelatin over beverage in saucepan. Add
berries; simmer 10 minutes. Add sweetener. Beat with
mixer until smooth. Pour into containers. Cover. Store
in refrigerator. Yield: 1 pint.
1 tablespoon=5 calories
Strawberry-Banana Jam
4 cups (2 pints) cleaned strawberries
1 large banana, peeled and sliced
1 package (1 3/4 ounce) powdered fruit pectin
4 teaspoons liquid sweetener
1/4 teaspoon red food coloring
In medium saucepan, combine fruits and crush slight-
ly. Stir in fruit pectin. Bring to boil and boil gently,
stirring constantly, for 5 to 10 minutes, or until mix-
ture thickens. Remove from heat and stir in sweetener
and food coloring. Pour in to freezer containers.
Cover; freeze. Thaw before serving. Store in refrigera-
tor after opening. Yield: 2 pints.
1 tablespoon=7 calories
Plum-Peach Jam (With Pectin)
3 cups (about 12) plums
2 cups (about 4) peaches, peeled and sliced
1 package (3 3/4 ounces) powdered fruit pectin
4 teaspoons artificial liquid sweetener
In medium saucepan, combine fruits; crush slightly.
Stir in fruit pectin. Bring to a boil and boil gently, stir-
ring constantly, for approximately 5 to 10 minutes or
until mixture thickens. Remove from heat and stir in
liquid sweetener. Pour into freezer containers. Cover;
freeze. Thaw before serving. Store in refrigerator after
opening. Yield: 2 pints.
1 tablespoon=5 calories
Peach Jam (With Pectin)
4 cups peeled peaches
3-4 teaspoons liquid artificial sweetener
1 tablespoon unsweetened lemon juice
1/2 teaspoon ascorbic acid
1 package (1 3/4-ounce) powdered fruit pectin
Crush peaches in saucepan. Stir in sweetener, fruit
pectin, lemon juice, and ascorbic acid. Bring to a boil;
boil 1 minute. Remove from heat. Continue to stir 2
minutes. Pour into freezer containers. Cover; freeze.
Yield: 1 pint.
1 tablespoon=10 calories
Raspberry Jam (With Pectin)
1 quart cleaned raspberries
3-4 teaspoons liquid artificial sweetener
1 package (1 3/4-ounce) powdered fruit pectin
1 tablespoon lemon juice
Crush raspberries in saucepan. Stir in artificial sweet-
ener, powdered fruit pectin, and lemon juice. Bring to
a boil; boil 1 minute. Remove from heat. Continue to
stir 2 minutes. Pour into freezer containers. Cover;
freeze. Thaw before serving. Yield: 2 2/3 cups.
1 tablespoon=5 calories 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 prod-
ucts without pectin or gelatin until they have thick-
ened slightly. 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 constant-
ly 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 sweet-
ener 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 blackber-
ries in the recipe.
Jellies
Jelly is better prepared in small quantities. Wash the
fruit in several changes of cold water. Lift it out of the
water each time. Do not let the fruit stand in water.
The amount of fruit needed to yield the amount of
juice called for in the recipe varies with the juiciness of
the particular fruit used. The method of juice extrac-
tion differs with various kinds of fruit. Juicy berries
may be crushed and the juice pressed out. Heating is
needed for firmer fruits to start the flow of juice.
Usually some water is added when the fruit is heated.
Put the prepared fruit in a damp jelly bag or fruit
press to extract juice. Restrain pressed juice through a
double thickness of damp cheesecloth or a damp jelly
bag.
Grape Jelly (With Gelatin)
2 packages or 2 tablespoons unflavored gelatin
1 bottle (1 pt. 8 oz.) unsweetened grape juice
2 tablespoons unsweetened lemon juice
2 tablespoons liquid sweetener
In a saucepan, soften gelatin in grape juice and lemon
juice. Bring to a rolling boil, dissolving gelatin; boil 1
minute. Remove from heat. Stir in liquid sweetener.
Pour into containers. Cover. Store in refrigerator.
Yield: 1 1/2 pints.
1 tablespoon=11 calories.
Apple Jelly (With Gelatin)
4 teaspoons unflavored gelatin
2 cups unsweetened apple juice
2 tablespoons liquid sweetener
1 1/2 tablespoons lemon juice
Food coloring, if desired
Soften gelatin in 1/2 cup of apple juice. Bring remain-
ing 1 1/2 cups juice to a boil; remove from heat. Add
softened gelatin, stirring to dissolve. Add liquid
sweetener, lemon juice, and colo