Strawberries, blueberries and blackberries are ideal for homemade jam.
Sugar, also known as sucrose, is an important ingredient for creating flavor and texture in fruit preserves and jams. But for individuals with diabetes, low-sugar or sugar-free versions are far healthier options. Satisfying sugar-free jam involves more than making a straight swap of sugar for artificial sweetener. In order to get the full flavor and thick texture that sugar normally provides to homemade jam, use the freshest fruit possible, choose a no-sugar-needed pectin and make jam in small batches of less than 6 cups.
Instructions
1. Sanitize jars in boiling water for 10 minutes, or by running the jars through a dishwasher sanitizing cycle. Leave them in the water or dishwasher until you're ready to use them.
2. Wash fruit in cold water. Hull the fruit and remove stems and leaves. Mash the fruit slightly to release natural pectin. The fruit should measure 6 cups when mashed.
3. Combine a packet of dry pectin with 1/4-cup sweetener. Stir this mixture into the fruit.
4. Pour fruit into a pot on medium-high heat and bring to a full boil.
5. Add the rest of the sweetener (up to 2 cups total), to taste. Return to a full boil for 1 minute.
6. Fill each jar within 1/4 inch of the top and seal with a metal canning lid. Place in a water bath at least 2 inches deep and boil for 5 minutes.
7. Remove the jars from the water bath and allow them to cool overnight.
Tags: full boil, water bath