Tuesday, May 19, 2020

๐——๐—ถ๐—ฎ๐—ฏ๐—ฒ๐˜๐—ถ๐—ฐ- ๐—Ÿ๐—ผ๐˜„ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ/๐—ฆ๐—ฎ๐—น๐˜ ๐—ฅ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ๐˜€


Apple Butter
 reduced sugar
Peach Low Sugar Jam Ball
Peach-Pineapple Spread
Refrigerated Apple Spread (Made with Gelatin)
Refrigerated Grape Spread (Made with Gelatin)
Reduced-Salt Dill Pickle Recipe


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Low Sugar Apple Chile Jam



Low Sugar Raspberry Lemonade Jam



Low Sugar Strawberry Tequila Agave Jam ๐Ÿธ






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List of pectins (most offer regular or low/no sugar options):
*Pomona Pectin - the only pectin that allows you to double or triple a recipe
*Sure Jell
*Ball
*Certo
*Bernardin 


Substitute for Pectin
2 tablespoons liquid pectin = 4 teaspoons powdered pectin
1 3/4 oz powdered pectin thickens 4-8 cups fruit
3 oz. liquid pectin thickens 3 - 4 cups of fruit, thickens 2 - 4 cups of juic



SUGAR SUBSTITUTES LINK


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Pickles

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Low Salt Kosher Dills

  • 8 pounds pickling cucumbers (5-6 inches)

  • 12 heads dill

  • 6 teaspoons dill seed

  • 3 cloves garlic, finely cut

  • 1 1/2 tsp red pepper crushed

  • 4 1/2 cups water

  • 4 1/2 cups vinegar

  • 1/4 cup + 2 Tbsp salt

Yield: 6 quarts

  1. Wash cucumbers thoroughly with a brush. Trim blossom ends. Drain. Slice lengthwise or into crosswise slices.

  2. Pack cucumbers in to clean quart canning jars. To each jar, add 2 small heads fresh dill, 1 teaspoon dill seed, 1/2 clove garlic, and 1/8 teaspoon red pepper.

  3. Pour boiling brine of water, vinegar, and salt over cucumbers in sterile jars, leaving 1/2 inch headspace. Adjust lids.

  4. Process in a boiling water canner 5 minutes. After processing, take canner off heat. Remove lid.

  5. Wait 5 minutes before removing jars. Pickles should be ready to eat in 6 weeks or so

Note: If more brine is needed, mix in the same proportion. If brine is too tart, add sugar. Do not add water.



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Food in Jars Low Sugar Recipes



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Pomona Pectin Recipes


Apple-Rosemary Jelly

Black Tea Jelly

Blissini Jelly

Chokecherry Jelly

Cranberry-Habanero Jelly

Cranberry Jelly

Garlic Jelly

Gooseberry Jelly

Guava Jelly

Herb Jelly

Honeyed Plum-Cardamom Jelly

Lemon Jelly

Lilikoi Jelly

Mimosa Jelly

Mint-Lemon Jelly with Honey

Orange Jelly

Peach-Jalapeno Jelly

Pepper Jelly with Agave & Stevia

Pepper Jelly with Sugar or Honey

Pineapple Orange Jelly

Pomegranate Jelly

Prickly Pear Cactus Jelly

Red Wine Jelly

Rhubarb Jelly

Rose Petal Jelly

Strawberry Prosecco Jelly

Violet Jelly

Watermelon Jelly



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Christmas Jam by Pomona

Light Strawberry Marmalade no-sugar-needed-pectin

Light Strawberry Jam no-sugar-needed-pectin

Josie's Honeyed Marmajam no-sugar-needed-pectin

Light Sour Cherry Jam no-sugar-needed-pectin

Light Raspberry Jelly no-sugar-needed-pectin

Light Raspberry Dressing no-sugar-needed-pectin

Light Pineapple Berry Freezer Spread no-sugar-needed

Light Peach Poppy Seed Dressing no-sugar-needed

Light Peach Jam no-sugar-needed-pectin

Light Peach Berry Spread no-sugar-needed-pectin

Light Mango Peach Jam no-sugar-needed-pectin

Light Cranberry Pear Dressing

Light Choke Cherry Jelly no-sugar-needed-pectin

Light Cherry Raspberry Preserves no-sugar-needed-pectin

Light Cherry Apricot Spread no-sugar-needed-pectin

Light Candied Apple Spread no-sugar-needed-pectin

Light Bumbleberry Spread no-sugar-needed-pectin

Light Blueberry Jam no-sugar-needed-pectin

Light Blackberry Jam no-sugar-needed-pectin

Light Balsamic Cranberry Red Pepper Spread no-sugar-needed-pectin

Light Autumn Glory Fruit Spread no-sugar-needed-pectin

Light Sweet Cherry Jelly no-sugar-needed-pectin

Light Sour Cherry Jelly no-sugar-needed-pectin

Light Strawberry Syrup No sugar needed

Light Sunshine Marmalade no-sugar-needed-pectin

Pomegranate Jelly - Ball Low Sugar

Pomegranate Jelly

Raspberry-Habanero Jam

Strawberry-Jalapeno Jam

Triple Berry Jam - No-Sugar

No Sugar Added Pickled Beets

Peach and Blueberry Pie Filling

Light Recipes- Reduced Sugar, Salt

Peach Jam (Low Sugar)



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Blueberry-Peach Conserve Diabetic Recipe



Yields: Four 1/2-pint jars

Ingredients
1 medium navel orange
1 large lemon
2 ½ pounds firm ripe peaches, peeled and sliced
2 cups fresh blueberries
⅓ cup granulated sugar
½ cup white grape juice
1 tablespoon plus 1 teaspoon Sweet 'N Low

Directions
Peel the orange and lemon; finely chop rind (zest). Remove seeds from pulp and chop pulp.

Place the fruit, their juices, and rind (zest) in a large pot. Add the peaches and blueberries; sprinkle with sugar and let stand for 30 minutes.

Add the grape juice and Sweet 'N Low.

Place over medium heat and bring to a boil. Boil, stirring frequently, for 35 to 45 minutes or until fruit is thick and translucent.

Spoon into hot sterilized 1/2 pint jars, allowing 1/4-inch head space.

Wipe rims with a clean cloth that has been dipped in hot water.

Close the jars according to jar manufacturer's instructions and
process in a boiling-water bath for 15 minutes.

Note: Because Sweet 'N Low provides only the sweetening and not the preserving qualities of granulated sugar, jams made with

Sweet 'N Low® must be refrigerated and used within 2 weeks if not frozen.


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Strawberry Jam

(Recipe Courtesy of Sweet 'N Low)
Yields: four 1/2-pint jars

Ingredients
3 ½ pints ripe strawberries
1 cup water
4 teaspoons unflavored gelatin
1 tablespoon Sweet 'N Low

Directions
Rinse and hull the strawberries. Crush the berries with the back of a large wooden spoon, or pulse in a food processor or blender. Reserve.

Pour water into a saucepan and sprinkle gelatin over top. Let stand 1 minute.

Place over low heat and stir for 1 minute, until gelatin is completely dissolved. Remove from heat.

Add strawberries and Sweet 'N Low. Mix well.

Pour into 4 hot sterilized 1/2-pint jars. Seal tightly and allow to cool.
Freeze. Thaw before serving.

Note: Because Sweet 'N Low® provides only the sweetening and not the preserving qualities of granulated sugar, jams made with Sweet 'N Low® must be refrigerated and used within 2 weeks if not frozen.


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Sugar Free Strawberry Jam
Yields: about 3 cups

My friend's mother-in-law gave me this recipe and a small container of the jam. It tastes like fresh strawberries and will be wonderful to take out of the freezer one cold winter day to spread on morning toast.

What You Need2 cups sliced fresh strawberries
1 cup cold water
1 0.3-ounce package sugar-free strawberry flavored gelatin

What You Do
In a large saucepan, crush the berries and combine with the water and gelatin. Place over medium heat and bring the mixture to a boil, stirring constantly.

Reduce the heat to low and simmer for 2 minutes.

Pour into sterilized 1-cup freezer containers or jars. Allow to cool and cover.

Store in refrigerator for 1 week or freeze for up to 3 months.


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Red Pepper Marmalade
Yields: about 1 1/2 cups

This is a great way to use up extra red bell peppers. Spoon this delicious marmalade over grilled chicken breasts, fish fillets, or hamburgers.

It's best at room temperature, so bring it out of the fridge about 30 minutes before serving time.

What You Need
3 large red bell peppers, seeded
1 large tomato, peeled, cut in half and seeded
1 small onion, peeled
2 large cloves garlic, peeled
2 tablespoons chopped fresh sweet marjoram
2 tablespoons red wine vinegar salt (optional)
freshly ground pepper

Directions

Preheat oven to 450°F.
In a baking dish with cover, place the peppers, tomato, onion, and garlic. Sprinkle with marjoram. Cover and bake for 30 to 45 minutes, or until vegetables are very soft.

Purรฉe in a food processor or blender.

Press through a coarse sieve.

Stir in vinegar and season with salt (if using) and pepper to taste.

Transfer to a sterilized glass jar and seal. Refrigerate. Use within 2 weeks.



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Mother's Corn Relish
Yields: 5 pints

Every summer, my mother would put up dozens of jars of this superb corn relish to give as gifts to friends. I might have been young back then, but not too young to help with shucking the corn or enjoying the sweet and spicy relish.
I've updated the recipe, using Splenda sugar substitute and a couple of red jalapeรฑo chiles.

What You Need
2 teaspoons salt
3/4 cup Splenda sugar substitute
1 ½ teaspoons dry mustard
1 1/2 teaspoons turmeric
1 quart distilled white vinegar
10 large ears of corn, kernels cut and scraped from the cobs
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 small cabbage, core removed and thinly sliced
3 large yellow onions, chopped
3 medium ribs celery, chopped
2 red jalapeรฑo chile pepper, seeded and minced

What You Do
In a large saucepan, combine the salt, sugar substitute, dry mustard,turmeric, and vinegar. Bring to a boil and add all the remaining ingredients
Reduce heat and simmer for 45 minutes.

Spoon the relish into hot sterilized pint jars and fill the jars with the liquid, leaving about 1/4 inch head space. Seal.

Process for 15 minutes in a boiling water bath.

Remove sealed jars and place on thick kitchen towels to cool. Store in the pantry. Once open, refrigerate.



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Summer's Best Vinegar
Yields: 2 cups

This is one of my favorites. You can make it with the familiar green basil or ruby-colored opal basil; the latter will give you a pale pink vinegar.

The vinegar's particularly wonderful sprinkled over sliced tomatoes and tossed green salads.

What You Need
12 small sprigs fresh basil, washed and dried
3 cloves garlic, peeled
2 cups white wine vinegar

What You Do
Fill a sterilized bottle or jar with the basil and garlic. Fill withthe vinegar. Cap and label.

Store in a cool dark place for 3 to 4 weeks. Check the bottle
occasionally to make sure the basil is cored with vinegar. If not,  add additional vinegar and recap. Use within 1 year.



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Peach Vinegar
Yields: about 1 pint

This is a delicate vinegar with a lovely pale peach color. Sprinkle over sliced fresh fruit or a salad of baby greens that's been tossed with a drizzle of almond, hazelnut, or walnut oil.

What You Need
3 medium firm ripe peaches, about 3/4 pound total
1 3-inch cinnamon stick, broken into 6 pieces
1 1/2 cups to 2 cups champagne or white wine vinegar


What You Do
Pit the peaches and coarsely chop without peeling. Divide the peaches between 2 sterilized 1-pint jars.

Add 3 pieces of cinnamon stick and pour 3/4 cup vinegar into each jar.

If the peaches are not completely covered by the vinegar, add the remaining 1/2 cup.

Cover and refrigerate for 2 weeks.

Strain the vinegar and peaches through a fine mesh sieve, then pass through a coffee filter.

Pour the vinegar into a sterilized vinegar bottle, cap, and label.

Store at room temperature. Use within 2 months.



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Low Sugar Apple Chile Jam





Low Sugar Raspberry "Lemonade" Jam



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Low-Sugar Nectarine Preserves

Ingredients 
5 pounds nectarines (diced) 
1 1/2 pounds sugar 
2 tablespoons lemon juice 

Steps 
Pack the jam into clean half-pint jars. 
Seal and process for 10 minutes in a water bath canner. 

Tip ■ You do not need to peel the nectarines. 






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