SUGAR FREE PECTIN RECIPES

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RASPBERRY JAM WITHOUT PECTIN RECIPE | ALLRECIPES



Raspberry Jam without Pectin Recipe | Allrecipes image

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Provided by Francine Lizotte Club Foody

Categories     Jams and Jellies

Total Time 8 hours 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 7 8-ounce jars

Number Of Ingredients 3

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
  • Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Nutrition Facts : Calories 59.7 calories, CarbohydrateContent 15.3 g, FiberContent 0.6 g, ProteinContent 0.1 g, SugarContent 14.7 g

BLACKBERRY JAM RECIPE | BBC GOOD FOOD



Blackberry jam recipe | BBC Good Food image

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Provided by Sarah Cook

Categories     Afternoon tea, Condiment

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved

Number Of Ingredients 4

1.8kg blackberries
1 ½kg jam sugar (the one with added pectin)
juice and pips of 1 lemon
finger-tip size knob of butter (optional)

Steps:

  • The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
  • Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
  • Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Nutrition Facts : Calories 44 calories, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar

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From verywellfit.com
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There are a couple of other preserve recipes on our website Recipe Page also. All of this being said, the typical Pomona's jell is more like a fruit spread than a gloppy high-sugar jam. If you prefer a softer set, you can always use less pectin than called for in our recipes.
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From pickyourown.org
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PECTIN - WHAT IT IS, HOW IT WORKS, HOW TO USE IT, THE ...
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From pickyourown.org
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