SUGAR FREE GRAPE JAM
This easy sugar free grape jam is super easy to make, and only requires one ingredient: grapes!
Provided by Tonje
Categories Breakfast Sandwich filler Spread
Number Of Ingredients 1
Steps:
- Cut the grapes in half, and add them to a pot. Put it on medium heat, cover with a lid and leave the grapes to warm up. They will simmer as the grapes start to soften.
- After about 20 minutes they will have softened significantly. Use the back of a spoon, or ideally a potato masher, to mash the grapes into a jam like consistency.
- Leave the jam to simmer for another 10 minutes, then remove it from the heat. Transfer it to glass containers, or leave it to chill slightly if you plan to store it in plastic containers.
Nutrition Facts : Calories 31 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SUGAR FREE GRAPE JELLY
Found online (goldminerecipes) while doing a search for sugar free jams and jellies. Cook times are estimated.
Provided by Kathy in Fla
Categories Jellies
Time 15m
Yield 1 1/2-2 cups
Number Of Ingredients 4
Steps:
- Bring grape juice and lemon juice to boil.
- Reduce heat and simmer for 4 minutes.
- While simmering, soak gelatine in cold water until dissolved.
- Remove juice from heat.
- Add gelatine to hot grape juice; mix well.
- When cool, pour into small sterilized containers and refrigerate.
- Makes 1-1/2 to 2 cups.
Nutrition Facts : Calories 61.8, Fat 0.1, Sodium 12.7, Carbohydrate 12.7, Fiber 0.2, Sugar 12.1, Protein 3
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JELLY
Toss the store-bought grape jelly-this flavorful spread, made with fresh Concord grapes, is way better. Best part? It's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush grapes thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
- Mix 1/4 cup of the sugar and the pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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