Putting Food By - Janet Greene [145]
Sugarless Jellies and Jams with Gelatin
Ruth Hertzberg’s comments about these confections should introduce the following recipes. First, she says, it is just possible that the amount of gelatin used for a dessert may be “just a whisker” too stiff for smooth, spreadable jams and jellies. And stirring finished jam may break it up too much to be spreadable the next time you want it.
It’s possible to freeze these, but they can weep.
Without the usual sugar as a preservative, these are perishable, so there is little use in making much at a time (but the temptation is great for a sweet-starved diabetic).
Finally, Ruth recommends that next to no headroom be left: ⅛ inch is plenty for refrigeration. For freezing, though, allow ½ inch for expansion.
Diet Peach Jam
Four ½-pint jars
2 tablespoons unflavored gelatin
½ cup cold water
3½ pounds ripe peaches
3 tablespoons lemon juice
Artificial sweetener, to equal 2 cups sugar (read the label)
In a small bowl soften the gelatin in the ½ cup of water. Wash and peel peaches, remove pits, and cut in chunks. In a 4-quart enameled or stainless steel kettle over medium heat, bring the cut peaches to a simmer until soft. Remove from heat and crush lightly. Measure and add enough water to make 4 cups of pulp. Return to the kettle. Over medium heat, bring to a boil and boil 1 minute, stirring all the while. Remove from heat, and add softened gelatin and lemon juice, stirring well to dissolve the gelatin. Skim stir in well the liquid artificial sweetener, and pour immediately into hot sterilized ½-pint jars, leaving ⅛ inch of headroom (½ inch if to be frozen, to allow for expansion). Cap tightly with two-piece screwband lids. Store in the refrigerator.
When cool and set, store the jars of jam in the refrigerator for use within one month. Each 1 tablespoon of jam has 10 calories.
Sugarless Apple Jelly
Two ½-pint jars
2 cups unsweetened apple juice
4 teaspoons unflavored gelatin
1½ tablespoons lemon juice
Artificial sweetener, to equal 1 cup sugar (read the label)
1 or 2 drops red food coloring if you like
Soften the gelatin in ½ cup of the apple juice. Meanwhile heat the remaining 1½ cups juice to boiling; remove from heat and stir in the softened gelatin until it is dissolved. Add the lemon juice, the food coloring if you like it. Stir in the sweetener, then pour into hot sterilized ½-pint jars that have two-piece screwband lids, leaving ⅛ inch of headroom; seal. Store in the refrigerator when cool, and use within 3 to 4 weeks.
Diet Grape Jam
Four ½-pint jars
4 teaspoons unflavored gelatin
¼ cup water
3 pounds Concord or other juicy grapes
Artificial sweetener, to equal 1 cup sugar (read the label)
In a small bowl soften the gelatin in the cold water. Wash and stem the grapes, then press them through a food mill or coarse sieve to remove skins and seeds. Measure the pulp and add enough water to make 4 cups, then put it into a 4-quart kettle. Over medium heat, bring to a boil and boil for 1 minute, stirring all the while to prevent scorching. Remove from heat, skim off any foam, and add softened gelatin; stir well to dissolve it. Stir in well the artificial sweetener. Pour into hot sterilized ½-pint jars, leaving ⅛ inch of headroom if to be refrigerated, ½ inch if to be frozen. Cap tightly with sterile two-piece screwband lids.
When cool and set, store in the refrigerator for use within one month. Each 1 tablespoon of jam has 12 calories.
Sugarless Strawberry Jam
Two ½-pint jars
2 cups crushed strawberries (about 1 quart whole berries)
4 teaspoons unflavored gelatin
1½ tablespoons lemon juice (particularly if blackberries are
substituted)
Artificial sweetener, to equal 1 cup sugar (read the label)
Soften the gelatin in ½ cup of the crushed berries. Meanwhile heat the remaining 1½ cups of crushed berries to boiling; remove from heat and add the softened gelatin, stirring until it is dissolved. Add the lemon juice and the artificial sweetener. Pour into hot sterilized