"The belly rules the mind."--Spanish Proverb

Almost All Fruit Jam (Slightly revised Ball No Sugar Pectin Recipe) Recipe

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This recipe for Almost All Fruit Jam (Slightly revised Ball No Sugar Pectin Recipe), by , is from Fruit Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita Karam
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Wash, cut up or mash aprox. 3 qt. fruit. (Do not use food processor, it breaks down the natural fruit pectin) Place in 6-8 qt. heavy kettle.
Add:
1 can, undiluted, frozen, 100% fruit, apple juice concentrate, thawed,
1-2 tbl. lemon juice,
dash of sea salt, (pinch is too much),
Gradually stir in 1 pkg. of Ball No Sugar Pectin to keep it from clumping,

1/4 to 1/3 c. granulated sugar(the sugar maintains the color of the fruit and gives it the glossy appearance of its sugared cousin),
10-20 packets of Splenda, depending on the sweetness of fruit,

Directions:
Directions:
Place first 4 ingredients on burner and bring to a full rolling boil, (a boil that can't be stirred down). Add the granulated sugar while stirring. Add the Splenda to taste. Return jam to a full boil and boil for 3 min. Pour into warm, sterile 1/2 pint jars, tightly apply lids and water bath for 10 min. (Water bath, cover jars with water and bring water to boil before starting timer.)

Note: For berries(strawberries, blackberries, blueberries, raspberries, etc,) plums and other higher acid fruit use 1 tbl. lemon juice.
For peaches, pears, apricots, grapes and other lower acid fruits use 2 tbl. lemon juice.

Number Of Servings:
Number Of Servings:
6-8 1/2 pint jars
Personal Notes:
Personal Notes:
As you diabetic, home jam makers know, the no sugar pectin does not jell well. The jam is runny and lacks the appearance and taste of its sugared cousin. Not willing to accept this as inevitable I have tinkered with this recipe to find a solution. It was easier than anticipated. The variability of this recipe accommodates both the sweet taste lover and the fruit taste lover. I also discovered that fruits can easily be mixed as long as the ratio of 5 cups of fruit and juice to 1 pkg. of the Ball No Sugar Pectin is maintained.

Although I am not a long time resident of Tieton, its only been five or six years since I moved here, it feels more like home to me than any other place I have ever resided.

 

 

 

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