No Sugar Freezer Jam

"I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
20mins
Ingredients:
6
Yields:
5 jars
Serves:
30
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ingredients

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directions

  • Combine lemon juice, water, gelatin and cornstarch in a saucepan.
  • Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
  • Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
  • (Other fruit may take longer.) Remove from heat and add sugar substitute.
  • Pour into heat proof jars and cover. Let set at room temperature until cooled.
  • Store in refrigerator or freeze.

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Reviews

  1. Made this with strawberries & now can hardly wait for the local berries to be in season! Wasn't quite as thick as I thought it would be, but another time I might just boost the amount of gelatin! Still, this first batch makes for a great topping, whether on yogurt or cottage cheese or pound cake, or . . . . Definitely a winner! [Made & reviewed in Healthy Choices ABC Tag]
     
  2. Excellant freezer jam, I used strawberries and will try some with blueberries. Lovely flavour and set beautifully! I just quartered the strawberries and left some small ones whole, we like our jam chunky and I only used about 3/4 cup of splenda. DH says as good as "Smuckers" !! Thanks for posting. august 12/09 wow this is great jam, have now made strawberry, blueberry and peach, they all turned out wonderful !!
     
  3. Very good! Not as thick as jelly, but perfect flavor. I used sugar instead of splenda and port wine flavor gelatin. I did not add the lemon.
     
  4. We made two batches using fresh blackberries in place of the strawberries. One batch was with Splenda, and one batch was with regular sugar, and both came out great! There was the perfect balance of tart and sweet. Two notes: 1. we cooked the batches for five minutes each to get the berries nice and broken down. And 2. the recipe filled only 2 1/2 freezer jars. If you want to fill all 5 jars, you will probably want to double the ingredients. We will make this again and again!
     
  5. This is a good recipe. I used 1/4 tsp. pure stevia powder for sweetener and it tasted great. It was a little firmer than I expected, however.
     
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RECIPE SUBMITTED BY

<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>
 
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