No Sugar Homemade Jam Food

NO-SUGAR HOMEMADE JAM

Steps:

• In a small saucepan over medium heat, combine the blackberries, peach, and lemon juice and zest, if using (or substitute fruit of choice, amount directed below). As the mixture begins to boil, mash the fruit with the back of a fork until it breaks down. This should take 5 minutes, give or take a few minutes depending on the type of fruit used. Remove the pan from the heat. Stir in the honey, starting with 1 to 2 tablespoons. Taste, and add more honey (or sweetener of choice) to your liking. Add the chia seeds and stir to incorporate. Let the jam set for about 5 minutes to thicken. Cool and transfer to a jar or air-tight container and refrigerate. The jam will keep for approximately 2 weeks in the fridge and may be frozen.

SUGAR FREE JAM - BERRY CHIA

Steps:

• Choose your berries. If using strawberries, chop about 12 large berries to use for the jam.
• Add 3 cups of berries to a sauce pot over medium high heat. Allow berries to cook for about 5 minutes, occasionally mashing with a spoon or potato masher.
• After 5 minutes, reduce heat to simmer and add lemon juice, chia seeds, and cinnamon + maple syrup if you are using.
• Continue to simmer jam for an additional 5 minutes, mashing with a spoon and stirring occasionally. Jam will begin to thicken on its own as it simmers.
• Once the final 5 minutes have passed, remove jam from heat and allow it to cool slightly before spooning into air tight, heat proof containers.

NO-SUGAR RASPBERRY JAM

Steps:

• Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
• Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
• Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

NO SUGAR FREEZER JAM

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.

NO SUGAR STRAWBERRY FREEZER JAM

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.

LOW SUGAR / NO SUGAR STRAWBERRY JAM

Steps:

• Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
• Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
• Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
• Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.