sugar free jams and preserves?

I am looking for sugar free jam and preserve recipes, i found some on the web but they all have jello in them, i like making it the old fashomd way with pectin can you make sugar free stuff like that? anyway me dad found out he is diabetic last year and i dont want him to miss out on all the jams this year. his favorite is strawberry preserves but i think he would like anything i make, plus he is growing blackberries so that would be good too. thanks.

Instead of the sugar use Splenda

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3 Responses to sugar free jams and preserves?

  1. bumblebee says:

    Instead of the sugar use Splenda
    References :

  2. kingsmommy19 says:

    Nutrition Facts
    Serving Size 1 (165g)

    Recipe makes 5 servings

    The following items or measurements are not included below:

    freezer jam pectin

    Calories 220
    Calories from Fat 3 (1%)
    Amount Per Serving %DV
    Total Fat 0.4g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.1g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Potassium 178mg 5%
    Total Carbohydrate 53.7g 17%
    Dietary Fiber 2.3g 9%
    Sugars 46.0g
    Protein 1.9g 3%
    detailed view…

    Sugar Free Freezer Strawberry Jam
    Recipe | 45 min | 45 min prep |

    Ingredients
    4 cups crushed fresh strawberries
    1 1/2 cups sugar substitute
    1/4 ounce ball fruit jell freezer jam pectin
    Directions
    1Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.
    References :

  3. David H says:

    I am a former chef and if you do not want to go the artificial route I have made them with first doubling the fruit content, and take a large tin of apple juice and cook/boil it down to half or one third its volume, even a combo of apple and pear nectar is fine, this will add the need sweetness without sugar, a bit of lemon juice and either the "Certo" liquid or dry powder pectin, it takes a bit longer as the cooking time is longer to concentrate the flavours and bring out the natural sugar, but it can be done, let me know if you need more tips.
    References :