Add a label before giving a jar of sugar-free jam as a gift.
Enjoy perishable fruit long after its harvest by making a batch of jam. Canned jam will keep for a year. While Jam is normally a combination of pectin and sugar, it's possible to can a sugar-free version, as well. Replace regular pectin with low-methoxyl pectin sugar or no-sugar pectin. Exchange the excessive amounts of sugar with a sugar substitute to achieve a jam that meets the consistency of sugar-added jam.
Instructions
1. Purchase eight to 10 cups of blemish-free high-quality fresh fruit, such as peaches, figs or berries. Use organic fruit that is pesticide-free or pick your own fruit to ensure freshness. Wash the fruit under cold running water to remove dirt, insects and trash.
2. Remove the hulls of strawberries, if using, or the stems, leaves, pits or large seeds from the fruit. Cut large pieces of fruit into 1- to 2-inch pieces with a paring knife and place all of the fruit in a large bowl. Crush the fruit with a potato masher or your hands until you get the consistency you want for your jam; leave some pieces intact for a chunky jam.
3. Add four cups of a sugar-free sweetener to a medium-size bowl. Remove 1/4 cup of the sweetener and add to a small bowl along with the amount of low-methoxyl pectin sugar or no-sugar pectin as directed on the instructions of the pectin. If using low-methoxyl , add powdered calcium as directed on the packaging, which will be included in the box of pectin. Mix the pectin, calcium and sugar substitute to combine.
4. Pour the mashed fruit and its juice in a large heavy-bottom pot along with the small bowl of pectin and sugar substitute. Cook the mixture over medium-high heat; stir often with a wooden spoon. Bring the fruit mixture to a rolling boil, which should take anywhere from five to 10 minutes.
5. Sterilize eight 8-oz. glass canning jars, eight metal rings and eight new jar lids by soaking them in hot, but not boiling, water for five minutes. Remove from the water using a jar lifter or pair of tongs and place the canning jars, rings and lids on a clean towel. You want the jars to remain warm when you add the hot jam to prevent breaking glass.
6. Add the medium bowl of sugar substitute to the pot. Bring back to a boil and boil for one minute, stirring constantly. Remove the pot from the heat and let sit for five minutes. Stir once more to redistribute the fruit and syrup mixture.
7. Insert a funnel into the mouth of one of the sterilized jars. Remove the jam from the pot with a glass coffee mug with a handle. Pour into the jar up to ¼ inch from the lip. Continue with the remaining jars. Wipe the outside of the jar mouths and place the lids on. Screw the metal rings on the jars.
8. Add water to a large canning pot and set on a stove top. Bring the water to a boil on high heat. Add the jars to the water so they are covered with 2 inches of water, adding or removing water as necessary. Boil the jars for five minutes. Remove the jars with a jar lifter and let cool on a dry towel for at least 24 hours.
Tags: pectin sugar, five minutes, sugar substitute, low-methoxyl pectin, sugar, Remove from