Recipe: Diabetic Jam Recipes

Not quite but almost:

PEACH JAM WITH PECTIN

4 cups peeled peaches
3-4 teaspoons liquid artificial sweetener
1 tablespoon unsweetened lemon juice
1/2 teaspoon ascorbic acid
1 package (1 3/4-ounce) powdered fruit pectin

Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice, and ascorbic acid. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers. Cover; freeze. Yield: 1 pint.

1 tablespoon=10 calories
http://ext.msstate.edu/pubs/pub1537.htm - Sugarless Jams, Jellies, And ButtersPEACH PRESERVES

2 1/2 to 3 lb. ripe peaches (10 to 12 )
2 Tablespoons lemon juice
1 package ( 1 3/4 ozs) no sugar needed pectin
7 1/4 teaspoons equal measure or 24 packets equal sweetener or 1 cup equal spoonful

Peel, pit and finely chop peaches; measure 4 cups into saucepan. Stir in lemon juice and pectin. Let stand 10 minutes, stirring frequently. cook and stir until boiling. Cook and stir 1 minute more. Remove heat; stir in equal. Skim off foam.

Immediately ladle into freezer containers, leaving 1/2 inch headspace. Seal and ladle containers. Let stand at room temperature for several hours or until set. Store up to 2 weeks in refrigerator or 6 months in freezer.

Makes 4 cups (64 one-tablespoon servings).
Free food 10 Calories, 0 g Protein, 3 g Carbo, 0 g Fat
Equal Sweetener and NutraSweet brand sweetener are registered trademarks of The Nutraweet Company. DIABETIC JAM-USING GELATINE

1 pound fruit
little water(*)
1 tablespoon hot water
1/2 ounce powdered gelatin
9 saccharin tablets

Recipe By : Marguerite Patten's Jams, Pickles and Jellies
1. Simmer fruit with water until soft.
2. Crush the sacharin tablets dissolved in the tablespoon hot water.
3. Add to the hot but not boiling fruit.
4. Add the gelatin dissolved in the 1/8 pint of hot water.
5. Stir briskly for several minutes.
6. Pour into small jars with firmly fitting tops and seal down.
7. Stand in cool place. This will keep for some days.
7. Add the gelating dissolved in a little of the hot syrup.
8. Remove from heat.
9. Bottle while still hot.
10. Cover at once.
http://www.ajlc.waterloo.on.ca/Recipes/Diabetic_Jam/DIABETIC MARMALADE-USING GELATINE

2 Seville Oranges
2 Lemons
1 pint water
1/2 ounce powdered gelatin, for every 1/2 pint pulp
8 saccharin tablets

Recipe By : Marguerite Patten's Jams, Pickles and Jellies
1. Cut the rind from the oranges and lemons(being careful to remove no white pith with the rind) and chop it.
2. Cut up the pulp.
3. Place it in a preserving pan with the rind and 1 pint water.
4. Boil gently for about 30 minutes, test carefully.
5. Cook unitl the pulp and rind are tender.
6. Add sacharine.
7. Add the gelating dissolved in a little of the hot syrup.
8. Remove from heat.
9. Bottle while still hot.
10. Cover at once.
http://www.ajlc.waterloo.on.ca/Recipes/Diabetic_Jam/SUGARLESS FRUIT JAM

1 cup pitted prunes
1 cup pitted dates
1 cup raisins
1 cup dried apricots
1 cup dried black mission figs
1 cup dried figs
1 orange with skin, sliced and seeded
1 lemon with skin, sliced and seeded
2 1/2 cups water

Combine all of the ingredients in a saucepan, cover, and cook over a low heat until the water is fully absorbed. Remove from heat and allow to cool. Place the mixture into a food processor in batches and process until thoroughly blended. Pack into containers with tight-fitting lids and store in the refrigerator.
http://diabeticrecipes.homepage.com/page22.htmlEQUAL SUBSTITUTIONS: for Recipes

Sugar Equal
2 tsp 1/4 tsp
1 Tbsp 1/2 tsp
1/4 cup 1 3/4 tsp
1/3 cup 2 1/2 tsp
1/2 cup 3 1/2 tsp
3/4 cup 5 1/2 tsp
1 cup 7 1/4 tsp