DIABETIC JAM OR JELLY
2 env. unflavored gelatin
1/2 c. lemon juice
Dash of salt
1 tbsp. arrowroot
4 c. strawberries
4 c. Equal sweetener
Crush fruit and mix all ingredients together. Bring to a boil stirring constantly. Let boil for 1 minute. Remove from heat. Continue to stir for 2 minutes. Pour into sterilized jars. Cool. Store in Refrigerator.
DIABETIC PEACH OR STRAWBERRY JAM
1 qt. peeled peaches or 1 qt. cleanedstrawberries
2 tbsp. lemon juice
3 tsp. artificial sweetener
1 box powdered pectin
Crush peaches or strawberries in saucepan. Stir in lemon juice, pectin and sweetener. Boil 1 minute, stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized half-pint jars. Cool well. Store in the refrigerator.
Yield: 2 1/2 half-pints.
DIABETIC STRAWBERRY JAM
1 c. sliced strawberries
3/4 c. sugar free strawberry soda
1 pkg. strawberry low-calorie Jello
3 packets sugar substitute
Mash strawberries; add soda and bring to a boil, cook 1 minute. Remove from heat; stir in Jello until dissolved. Stir in sugar. Pour into hot jars, seal or store in refrigerator.
Exchanges per 1 tablespoon: free.
Makes 1 1/2 cups.
DIABETIC BLUEBERRY JAM
2 tbsp. lemon juice
3 tsp. unflavored gelatin
1/8 tsp. salt
1 1/2 tsp. arrowroot
2 1/2 c. frozen unsweetened blueberries, partially thawed
Non-nutritive sweetener equivalent to 2 c. sugar
Mix lemon juice, gelatin, salt and arrowroot; stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat; stir in sweetener. Fill and seal jars.
Roasted Garlic Jam
4 heads garlic, large roasted
1 and peeled
2 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon Italian parsley, coarsely
1 chopped
1 cayenne pepper, pinch
1 ground pepper, fresh
1. Chop garlic with knife until it forms a paste. 2. Place in a bowl, add remaining ingredients. Stir to blend. 3. Use for bruschetta, pizza or grilled meats. Yield 2/3 cup.