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Tangy jams and jellies start with concentrates.

NO-SUGAR-ADDED jams and jellies often have a base of fruit concentrate. When juice is concentrated, liquid is removed and the fruit's natural sugar, fructose, becomes intense enough to sweeten preserves.

To make your own no-sugar preserves, start with frozen apple juice concentrate--plain, flavored with another fruit concentrate or mint, or mixed with fruit. You also need packaged pectin designed for low- or no-sugar preserves to get thick, spoonable jams and jellies.

Do you save calories? No. But the preserves have a refreshing, faintly tart fruit flavor, and, for some people, fructose is more digestible than sucrose.

All-Apple or Apple-Raspberry Jelly

2 cans (12 oz. each) unsweetened frozen apple juice or apple-raspberry juice concentrate

1 package (2 oz.) dry pectin for jams and jellies made with little or no sugar

Partially thaw concentrate and add enough water to make 1 quart; pour into a 5- to 6-quart pan. Add pectin; stir until dissolved, about 10 minutes. Scrape the pan sides often.

On medium-high heat, stir until boiling. On high heat, bring to a rolling boil that can't be stirred down; boil exactly 1 minute. Off the heat, skim off foam. Pour hot liquid into 1- to 2-cups jars to within 1/2 inch of rims.

Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up to 3 months. Makes 4 cups.

Per tablespoon: 25 cal. (0 percent from fat); 0.1 g protein; 0 g fat; 6.1 g carbo.; 3.4 mg sodium; 0 mg chol.

Apple-Mint Jelly

Follow recipe for all-apple jelly (preceding) but flavor apple juice concentrate and water with 1 cup firmly packed fresh mint leaves. Heat to boiling. Cover; let cool. Pour through a strainer into a bowl; discard leaves.

Rinse pan, then add liquid and pectin; continue as directed. Or, instead of boiling the fresh mint, add 1/4 teaspoon mint extract after skimming the hot liquid.

Per tablespoon: 25 cal. (0 percent from fat); 0.1 g protein; 0 g fat; 6.1 g carbo.; 3.4 mg sodium; 0 mg chol.

Apple-Blueberry Jam

Follow recipe for all-apple jelly (preceding), adding 1 package (12 to 16 oz.) frozen unsweetened blueberries to juice concentrate and water.

Boil on high heat, uncovered, until reduced to 1 quart; stir often. Let cool, then add pectin; continue as directed.

Per tablespoon: 28 cal. (3.2 percent from fat); 0.1 g protein; 0.1 g fat (0 g sat.); 6.8 g carbo.; 3.3 mg sodium; 0 mg chol.
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Title Annotation:recipes
Author:Lipman, Karyn I.
Publication:Sunset
Date:Mar 1, 1993
Words:416
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