My daughter was a huge help this Fall with the Jam making and canning. It was great fun the two of us had in the kitchen! We decided to make jam diabetic friendly. It just happened that our daughter was diagnosed with diabetes and some other health issues during jam making this Fall. We tried making jams with Stevia/Truvia and with Splenda We found after making them them that we like the jams made with Stevia/Truvia the best. The jams made with splenda had an aftertaste. The jams made with Stevia/Truvia did not have an aftertaste, which made daughter very happy.
We used Real Fruit Pectin from Ball for Low or No-Sugar Needed Pectin . I had never used powdered pectin before and found this product easy to use and we got great results. We used the instructions and amounts from the package as a guide for the Jam made with Stevia. We decided that 2 Tbsp of Stevia was perfect for our fruit. The packaging pretty much leaves it open to you on the amount of sweetener up to a half cup.
This amount is for 2 (8oz.) half pints of jam
2 cups peaches, peeled, pitted, and finely chopped
1/3 cup water
1 Tbsp lemon juice
1 1/2 Tbsp Ball RealFruit Low or No-Sugar Needed Pectin
2 Tbsp. Stevia/Truvia
Using a prepared canner and clean, sterilized, jars and lids. For more info on this you can go here to the Ball website and they have step by step for all your canning needs I did the water bath method of canning.
In a large stainless steel pot, combine the fruit, lemon juice, water and pectin powder. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Stir constantly.
Remove from heat, stir in the Stevia/Truvia , return mixture to full rolling boil. boil hard for one minute, stirring constantly. Remove from heat. Skim off the foam.
Ladle the hot jam into your prepared hot jars, leaving 1/4 of an inch head space. Remove air bubbles and add more jam if needed to acquire the correct head space. Wipe the rim of the jar. Center lid on the jar. Screw the band on the jar until fingertip tight.
Place jars in canner, ensuring they are completely covered with water 1 – 2 inches. Bring to a boil and process for 10 minutes with lid on canner. Remove canner lid and wait 5 minutes then remove jars, cool and store.
Comments