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Archive for Wednesday, July 20, 2005

Diabetics, weight watchers can make jam at home

July 20, 2005

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Q: Can jam be made using Splenda?

A: Yes. In fact, Kraft Foods and Splenda have teamed up to introduce no-sugar-needed jam recipes that can be prepared with Splenda No Calorie Sweetener instead of sugar, in addition to the Sure-Jell Fruit Pectin For Less or No-Sugar-Needed Recipes. This pectin (in the pink box) permits preparation of jams and jellies with at least 25 percent less sugar than traditional recipes.

For those with diabetes, please note that even though these recipes do not require the addition of sugar, Sure-Jell For Less or No-Sugar-Needed Recipes contains dextrose. Ingredients like fruits, fruit juices and concentrates also contain natural fruit sugars. People with high blood sugar or those who are on restricted diets may wish to consult with their physician or registered dietitian.

No-Sugar-Needed Peach Jam

3 cups prepared peaches (about 3 pounds fully ripe peaches)

3/4 cup water

1 box Sure-Jell for Lower Sugar Recipes Fruit Pectin

1/2 cup Splenda Granular No Calorie Sweetener

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.

Peel, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-quart saucepan. Stir in water. Gradually add pectin, stirring until well-blended.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in Splenda. 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 2-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 minutes.

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed; refrigeration is needed).

No-Sugar-Needed Triple-Berry Jam

1 cup each prepared ripe strawberries, raspberries and blueberries

(about 1 pint of each)*

3/4 cup water

1 box Sure-Jell for Lower Sugar Recipes Fruit Pectin

1/2 cup Splenda Granular No Calorie Sweetener

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 strawberries; place exactly 1 cup of the crushed strawberries in 6- or 8-quart saucepan. Repeat with raspberries and blueberries. Stir in water. Gradually add pectin, stirring until well-blended.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in Splenda. 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 2-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 minutes.

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed, and refrigeration is necessary.)

Makes: About 3 (1-cup) jars or 48 servings, 1 Tbsp. each

* For strawberry jam, use 3 cups prepared fully ripe strawberries in place of the three different types of berries.

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