No Sugar Freezer Jam Recipes

NO-SUGAR HOMEMADE JAM

Steps:

• In a small saucepan over medium heat, combine the blackberries, peach, and lemon juice and zest, if using (or substitute fruit of choice, amount directed below). As the mixture begins to boil, mash the fruit with the back of a fork until it breaks down. This should take 5 minutes, give or take a few minutes depending on the type of fruit used. Remove the pan from the heat. Stir in the honey, starting with 1 to 2 tablespoons. Taste, and add more honey (or sweetener of choice) to your liking. Add the chia seeds and stir to incorporate. Let the jam set for about 5 minutes to thicken. Cool and transfer to a jar or air-tight container and refrigerate. The jam will keep for approximately 2 weeks in the fridge and may be frozen.

NO SUGAR STRAWBERRY FREEZER JAM

Steps:

• Mash the strawberries in a large bowl.
• In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
• Pour straight into the mashed strawberries and stir hard for 1 minute.
• Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
• Then store in the freezer.
• Good in the freezer for up to 1 year, in the fridge for 3 weeks.

NO SUGAR FREEZER JAM

Steps:

• Combine lemon juice, water, gelatin and cornstarch in a saucepan.
• Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
• Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
• (Other fruit may take longer.) Remove from heat and add sugar substitute.
• Pour into heat proof jars and cover. Let set at room temperature until cooled.
• Store in refrigerator or freeze.

SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES RED RASPBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush raspberries thoroughly, one layer at a time. (Press 1/2 of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.
• Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

FREEZER JAM

Steps:

• Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
• In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
• In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
• Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

APPLE FREEZER JAM

Steps:

• In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
• Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
• Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.