Why use diabetic jam recipes? Homemade diabetic jams typically have much lower sugar levels than store-bought jams. Diabetic jam recipes also give you more versatility in flavors and allow you to derive nutrients from real fruits instead of artificial flavors. The problem with diabetic jam recipes, according to About.com, is that sugar is part of what preserves jams. So, a homemade jam will only last a couple of weeks in the fridge. Therefore, when you use diabetic jam recipes, you generally will keep a collection in the freezer until you are ready to use them.
Even kept in the freezer, frozen jams will only last a few months. According to PickYourOwn.org, you can overcome this spoilage by canning the fruits and using no-sugar pectin diabetic jam recipes and added lemon juice. Pectin contains sugar, but some fruits, such as plums, contain pectin naturally. No matter which option you choose to use, it is advisable that you date the jars as you make them. This will cut down on a lot of confusion.
Easy Diabetic Jam Recipes
Diabetic Raspberry Jam
Ingredients:
- 1 package no sugar added fruit pectin
- 4 cups smashed raspberries
- 1 ½ cup Splenda
Instructions:
Begin by putting the raspberries in a plastic sealable bag and then smash them until they reach the desired consistency. Now, use a bowl to combine the pectin mix and the sugar, pour in the berries and mix well. Pour the mixture into a sterilized jar with a sealable lid. Seal it and let it stand for 30 minutes so it can thicken. Then put the jar in the freezer. You can use other types of berries in this recipe if you so choose.
Diabetic Peach Jam
Ingredients:
- 1 box of powdered pectin (such as Sure Jel)
- 1 qt. peeled peaches
- 4 tsp. artificial sweetener
- 2 tbsp. lemon juice
Instructions:
Crush the peaches in a sauce pan and stir in the powdered pectin, artificial sweetener, and lemon juice. Mix well and bring to a boil. Allow it to boil for 1 minute, stirring the mixture as it does. Remove the sauce pan from the heat and continue to stir it for another 2 minutes. Next, pour the mixture into a sterilized jar until it reaches ¼ of an inch from the top. Put on the cap, sealing it tight and allow it to cool. This recipe is likely to fill several half-pint jars. When the mixture cools, store it in the refrigerator.
