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  #1   ^
Old Tue, Jun-11-02, 06:36
Bonnie's Avatar
Bonnie Bonnie is offline
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Posts: 1,497
 
Plan: Protein Power
Stats: 171/135/140 Female 5' 6"
BF:
Progress: 116%
Location: Fredericton, NB
Default LC Preserves and Jams Recipes

Since I am into preserving ..would love to share recipes in this department with other folks interested in preserving...anyone else have any favorite recipes to share?



Raspberry Freezer Jam (Cooked Version)
Found another Raspberry Jam Recipe and actually used this one for making Jam today...have also checked carb count and will include calculations:
Raspberry Jam

5 cups crushed raspberries 71.15 g carbs 41.80 g fibre
2 tbsp lemon juice
3/4 cup cranberry juice sweetened with Splenda 5 carbs
1 pkg No sugar needed Fruit Pectin
1 1/2 cups Splenda 36 g carbs

Place 6 clean 250 ml mason jars in a boiling water canner, fill with water, cover and boil hard 10 minutes* to sterilize jars; boil lids 5 minutes to soften sealing compound.
Wash and drain fruit. Crush raspberries, measure 5 cups into saucepan. Add lemon juice and 1/2 cup cranberry juice. gradually stir No sugar needed Fruit Pectin into fruit. **Do not add pectin all at once. Stirring constantly, bring to a full, rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
Dissolve Splenda into remaining 1/4 cup cranberry juice; add to fruit; stir 2 minutes.
Ladle jam into hot sterilized jar to within 1/4 inch of top rim (headspace). Using non metallic utensil, remove air bubbles. Wipe jar removing any stickiness. Apply lids and screw bands. Place jar in canner. Repeat for remaining jars.
Cover canner; return water to boil. At altitudes up to 1000 ' process 5 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Label and store in a cool dark place.

*** This recipe may be stored in the freezer. (If you choose to freeze this jam, the processing step is not required). To freeze, prepare recipe as directed, ladle jam into sterilized jars filling each to within 1/2 inch. Top with lids and screw tops, cool to room temperature and store in freezer.

112.15 total carbs; 41.80 g fibre in the recipe

Recipe makes 5 cups, there are 16 Tbsp per cup, so 80 Tbsp.

112.15/80 =1.40 total carbs, 0.52 g fibre per Tbsp.


Bonnie


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  #2   ^
Old Mon, Jul-08-02, 12:21
Mom2bne Mom2bne is offline
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Plan: Body Rx
Stats: 323/185/170
BF:
Progress: 90%
Location: Left Coast
Default

I usually make freezer jam myself. Do you use the cranberry juice as a replacement for the Karo syrup? That was my sticking point. We used to make raspberry jam but the gardners cut our canes way back and they never recovered. So now we just make plum jam. Thanks for the recipe!
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  #3   ^
Old Sun, Jul-21-02, 06:38
harpist harpist is offline
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Plan: general
Stats: 247/200/180
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Location: KC, MO
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I love Strawberry Freezer Jam!

Would this recipe work?

Amy
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  #4   ^
Old Mon, Jul-22-02, 09:44
Mom2bne Mom2bne is offline
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Plan: Body Rx
Stats: 323/185/170
BF:
Progress: 90%
Location: Left Coast
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Amy - I made my jam this weekend and it worked out great. I did it a little differently though and just followed along with the recipe in the pectin package from Sure Jell. Its a pink package for low sugar jams, not the regular pectin. It says not to use sugar substitues but I used pourable Splenda and it turned out fine. I think their directions were created before Splenda. Ball also makes a pectin for sugar free jams and their recipe is a little different. Compared to regular freezer jam, this is a breeze!
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  #5   ^
Old Tue, Jul-23-02, 05:55
Bonnie's Avatar
Bonnie Bonnie is offline
Senior Member
Posts: 1,497
 
Plan: Protein Power
Stats: 171/135/140 Female 5' 6"
BF:
Progress: 116%
Location: Fredericton, NB
Default RE: Questions

Hi Folks... sorry I missed this previously.. I used Cranberry juice substituting the apple juice called for in the recipe...am attaching the site where I got the recipe ...there are some great recipes here...B

http://www.homecanning.com/can/ALPr...?CAT=482&P=1054
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