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Sugar Free Jam

The Joy of Gluten-Free, Sugar-Free Baking
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Gluten-free, Sugar-free Cooking
300 gram frozen fruit (see 1 below)
4 teaspoons powdered pectin (not liquid)
2 tablespoons of liquid (see 2 below)
1 teaspoon lemon juice
powdered sweetner, the equivelant of 2 tbsp of sugar.

Defrost frozen fruit,drain and mash the fruit. Retain liquid. 300 grams of fruit will give you about 1 cup of mashed fruit. Stir in the remaining ingredients and stir well. Microwave on high for about 3 or 4 minutes till boiling. stir often. Once mixture comes to a full boil, stir and microwave on high for 1 minute. Cool and put in sterilized jars and refrigerate.

1. When using fresh fruit peel, pit and or seed the fruit and freeze it when defrosting the water will come out of the fruit with some of the sap, retain that liquid. The fruits that can be used are strawberries, blueberries, raspberries, gooseberries, mangoes, peaches papayas and kiwi fruits. Or any combination you may like

2. The retained liquid should be boiled down by 50% and used in the recipe for the 2 tablespoons of liquid. Any leftover can be served over ice cream or puddings. You do not have to retain the liquid of blueberries as the do not release any liquids when defrosting so delete the 2 tablespoons from the recipe for blueberry jam only.


The Diabetic Cookbook: 60 Delicous Recipes
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Stevia Sweet Recipes: Sugar-Free Naturally!