Recipe: Diabetic Jam and Jelly Recipes (7)

I found this on a diabetic recipe site. Hope these help!

SMUCKER'S FRUIT PECTIN RECIPES
JAM AND JELLY BASICS

Use only SMUCKER'S No Sugar Needed Pectin in each recipe. Recipe results with other pectins cannot be ensured.
Use only fresh, ripe fruit.
If sweetening is desired, follow guidelines for sugar and non-sugar sweeteners.
Weight measurements given for each recipe are approximate; the cup measurement should be used when preparing the recipe.
Measure ingredients carefully. Use standard measuring cups and spoons. Finely chop fruit for jams; do not puree it. Pureed fruit will add too much liquid and fruit for a good gel.
Add 1/8 tsp. of butter during timed boiling period to reduce foaming.
Prepare only one batch at a time. Doubling the recipe may yield unfavorable results.
Visually examine the jars and sealing surfaces for nicks, cracks or sharp edges. Wash and rinse jars. Keep jars warm in dishwasher or hot water until ready to fill. (Do not use oven.) Jars used for jellies should be sterilized in boiling water for 10 minutes. For elevations above 1.000 feet, add 1 additional minute for each 1,000 foot increase. Keep jars warm in water until ready to use.
Wipe jar rim clean; place lid on jar with sealing compound next to glass, and screw band down evenly and firmly. Do not use excessive force.
Process all jam and jelly in a water bath canner. If required, increase processing time according to altitude chart.

COOKED RECIPES
JAMS
Jam Directions

1. Wash and prepare fruit as directed in recipe.
2. Measure prepared fruit into 6 or 8 quart saucepan. Add water or unsweetened fruit juice and lemon juice, if listed.
3. If sweetening is desired, measure sugar or non-sugar sweetener; set aside. See guidelines for measuring sweetener.
4. Gradually stir SMUCKER'S No Sugar Needed Pectin into prepared fruit. (Do not add pectin all at one time.) This may take several minutes. A wire whisk or fork may be helpful in mixing the pectin and fruit. Bring to a boil over medium - high heat, stirring constantly to prevent scorching. If scorching occurs, reduce heat. For making jam with no sugar, continue with step 6.
5. To add sugar: Stir sugar into boiling fruit mixture. Return to a boil. Boil hard 1 minute, stirring constantly. To add non-sugar sweetener: Boil fruit and pectin mixture 1 minute, stirring constantly. Remove from heat and stir in non-sugar sweetener.
6. Remove from heat. Skim foam, if necessary. Carefully ladle into hot jars, leaving 1/4 - inch headspace. Adjust caps.
7. Process all jam 10 minutes in a boiling water bath canner. If required, increase processing time according to altitude chart.
8. Remove jars from canner. Let jam cool 12 to 24 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it is not sealed, and the jam should be refrigerated.
9. Remove bands, and clean exterior surface of jars and lids. Store jam in a cool, dry, dark area for up to one year.

Altitude Chart
At altitudes above 1,000 feet, increase boiling water bath processing time as follows:

Altitude - Feet ------------Increase Processing Time

1,000 - 3,000 ------------------ 5 minutes
3,001 - 6,000 ------------------ 10 minutes
6,001 - 8,000 ------------------ 15 minutes
8,001 - 10,000 ----------------- 20 minutes

Jam from Fresh Fruit follows. ;~)
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STRAWBERRY

Fruit (Approx. weight) : 2 quarts Yield in 8 oz. Jars(approx.) : 6

Ingredients :

5 cups prepared berries
1 cup water or unsweetened fruit juice of desires flavor
1 pkg. SMUCKER'S No Sugar Needed Pectin

Preparation of Fruit : Remove caps. Crush one layer at a time. Continue with directions, Step 2.
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CHERRY

Fruit (Approx. weight) : 3 pounds Yield in 8 oz. Jars(approx.) : 4

Ingredients :

3 cups prepared cherries
1 cup water or unsweetened fruit juice of desires flavor
1 pkg. SMUCKER'S No Sugar Needed Pectin

Preparation of Fruit : Remove stems and pit. Finely chop. Continue with directions, Step 2.
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PEACH

Fruit (Approx. weight) : 4 pounds Yield in 8 oz. Jars(approx.) : 5

Ingredients :

5 cups prepared peaches
1 cup water or unsweetened fruit juice of desires flavor
1/4 cup Lemon juice
1 pkg. SMUCKER'S No Sugar Needed Pectin

Preparation of Fruit : Peel and pit. Coarsely crush. Continue with directions, Step 2.
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BLUEBERRY

Fruit (Approx. weight) : 2 quarts Yield in 8 oz. Jars(approx.) : 6

Ingredients :

5 cups prepared berries
1 cup water or unsweetened fruit juice of desires flavor
2 Tbsp. Lemon juice
1 pkg. SMUCKER'S No Sugar Needed Pectin

Preparation of Fruit : Remove stems. Crush one layer at a time. Continue with directions, Step 2.
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PEAR

Fruit (Approx. weight) : 4 pounds Yield in 8 oz. Jars(approx.) : 5

Ingredients :

4 cups prepared pears
1 cup water or unsweetened fruit juice of desires flavor
2 Tbsp. Lemon juice
1 pkg. SMUCKER'S No Sugar Needed Pectin

Preparation of Fruit : Peel and core fruit. Finely chop. Continue with directions, Step 2.
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PLUM

Fruit (Approx. weight) : 3 pounds Yield in 8 oz. Jars(approx.) : 6

Ingredients :

5 cups prepared plums
1 cup water or unsweetened fruit juice of desires flavor
1 pkg. SMUCKER'S No Sugar Needed Pectin

Preparation of Fruit : Pit and chop. Continue with directions, Step 2.
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RASPBERRY

Fruit (Approx. weight) : 2 1/2 quarts Yield in 8 oz. Jars(approx.) : 6

Ingredients :

5 cups prepared berries
1 cup water or unsweetened fruit juice of desires flavor
1 pkg. SMUCKER'S No Sugar Needed Pectin

Preparation of Fruit : Crush one layer at a time. Continue with directions, Step 2.