Apple Butter reduced sugar
Cherry Vanilla Jam Ball
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
*Pomona Pectin - the only pectin that allows you to double or triple a recipe
*Sure Jell
*Ball
*Certo
*Bernardin
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Pomona Pectin Recipes
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Blueberry-Peach Conserve Diabetic Recipe
Yields: Four 1/2-pint jars
Ingredients
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 🍸
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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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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
Pickles for Special Diets
No-Sugar Added Cantaloupe Pickles
No-Sugar Added Sweet Cucumber Slices
No-Sugar Added Pickled Beets
Reduced-Sodium Sliced Dill Pickles
Reduced-Sodium Sliced Sweet Pickles
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Food in Jars Low Sugar Recipes
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
Wash cucumbers thoroughly with a brush. Trim blossom ends. Drain. Slice lengthwise or into crosswise slices.
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.
Pour boiling brine of water, vinegar, and salt over cucumbers in sterile jars, leaving 1/2 inch headspace. Adjust lids.
Process in a boiling water canner 5 minutes. After processing, take canner off heat. Remove lid.
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
No-Sugar Added Sweet Cucumber Slices
No Sugar Added Pickled Beets
No-Sugar Added Cantaloupe Pickles
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)
Lilikoi (Passion Fruit)-Mango Jam (Low/No Sugar)
Blueberry-Peach Conserve Diabetic Recipe
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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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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What You Need
2 teaspoons salt
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.
Strawberry Jam
(Recipe Courtesy of Sweet 'N Low)
Yields: four 1/2-pint jars
Ingredients
3 ½ pints ripe strawberries
(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.
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.
Purée in a food processor or blender.
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.
Purée 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 jalapeño chiles.
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 jalapeño chiles.
What You Need
2 teaspoons salt
3/4 cup Splenda sugar substitute
1 ½ teaspoons dry mustard
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 jalapeño 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.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧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.
❧❧❧❧❧❧❧❧❧❧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.
❧❧❧❧❧❧❧❧❧Pickled Okra
Yields: 1 pint (10 servings)
If you like okra as we do, you'll find yourself making this recipe again and again. A jar of pickled okra from a specialty store is expensive.You can make these for just pennies, and they are so delicious.
What You Need
3/4 pound fresh okra 1 clove garlic, peeled1 teaspoon dill seed1 teaspoon celery seed1/4 teaspoon whole mustard seed
1 small dried hot red chili pepper
Pickling Solution:
3/4 cup cider vinegar
1/2 cup water
1/2 teaspoon pickling spices
12 whole black peppercorns
What You Do
Trim the okra stems, taking care not to cut into the okra.
Place the garlic, dill seed, celery seed, mustard seed, and chili pepper in the bottom of a sterilized wide-mouth pint jar.
Loosely pack okra vertically in the jar.
In a small saucepan, bring the ingredients for the pickling solution to a boil.
Insert a metal knife into the jar to keep the jar from cracking as you pour the boiling solution into the jar to cover the okra.
Seal with the lid. Let stand for 30 minutes to cool, then refrigerate.
Use within 1 week.
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Blueberry-Peach Conserve Diabetic Recipe
(Recipe Courtesy of Sweet 'N Low)
Yields: Four 1/2-pint jars
What You Need
1 medium navel orange
1 large lemon
2 1/2 pounds firm ripe peaches, peeled and sliced
2 cups fresh blueberries
1/3 cup granulated sugar
1/2 cup white grape juice
1 tablespoon plus 1 teaspoon Sweet 'N Low
What You Do
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.
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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 jalapeño 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.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧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.
❧❧❧❧❧❧❧❧❧❧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.
❧❧❧❧❧❧❧❧❧Pickled Okra
Yields: 1 pint (10 servings)
If you like okra as we do, you'll find yourself making this recipe again and again. A jar of pickled okra from a specialty store is expensive.You can make these for just pennies, and they are so delicious.
What You Need
3/4 pound fresh okra 1 clove garlic, peeled1 teaspoon dill seed1 teaspoon celery seed1/4 teaspoon whole mustard seed
1 small dried hot red chili pepper
Pickling Solution:
3/4 cup cider vinegar
1/2 cup water
1/2 teaspoon pickling spices
12 whole black peppercorns
What You Do
Trim the okra stems, taking care not to cut into the okra.
Place the garlic, dill seed, celery seed, mustard seed, and chili pepper in the bottom of a sterilized wide-mouth pint jar.
Loosely pack okra vertically in the jar.
In a small saucepan, bring the ingredients for the pickling solution to a boil.
Insert a metal knife into the jar to keep the jar from cracking as you pour the boiling solution into the jar to cover the okra.
Seal with the lid. Let stand for 30 minutes to cool, then refrigerate.
Use within 1 week.
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Blueberry-Peach Conserve Diabetic Recipe
(Recipe Courtesy of Sweet 'N Low)
Yields: Four 1/2-pint jars
What You Need
1 medium navel orange
1 large lemon
2 1/2 pounds firm ripe peaches, peeled and sliced
2 cups fresh blueberries
1/3 cup granulated sugar
1/2 cup white grape juice
1 tablespoon plus 1 teaspoon Sweet 'N Low
What You Do
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.
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Low Sugar Roasted Strawberry Chamomile Jelly
Low Sugar Apple Chile Jam
Low Sugar Raspberry "Lemonade" Jam
Low Sugar Apple Chile Jam
Low Sugar Raspberry "Lemonade" Jam
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.
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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