No Sugar Freezer Jam Recipes
NO SUGAR FREEZER JAM
I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use.
Provided by Lou6566
Categories Sauces
Time 20m
Yield 5 jars, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, water, gelatin and cornstarch in a saucepan.
- Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
- Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
- (Other fruit may take longer.) Remove from heat and add sugar substitute.
- Pour into heat proof jars and cover. Let set at room temperature until cooled.
- Store in refrigerator or freeze.
Nutrition Facts : Calories 24.4, Sodium 0.2, Carbohydrate 5.9, Fiber 0.2, Sugar 5, Protein 0.2
NO SUGAR STRAWBERRY FREEZER JAM
When you accidentally come home with 17 pounds of strawberries from a morning at the pick your own berry patch, you have to do something. And you have to do it fast! I started to can the strawberry jam, but quickly saw that if I continued on the canning path to use up all the strawberries that I'd be up all night. While I did can many jars of strawberry jam, I needed a "quicker" alternative to help us get through all the strawberries. This No Sugar Freezer Jam was the answer!
Provided by ElizabethKnicely
Categories Strawberry
Time 20m
Yield 4 8 ounce containers, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mash the strawberries in a large bowl.
- In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
- Pour straight into the mashed strawberries and stir hard for 1 minute.
- Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
- Then store in the freezer.
- Good in the freezer for up to 1 year, in the fridge for 3 weeks.
FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
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