Diabetic Jelly and Jams
Simple to create diabetic jelly and jams including apple, blueberry, applesauce and strawberry.
1 quart sugarless apple juice
4 tablespoons artificial sweetener (can add more)
4 tablespoons lemon juice
2 packets Unflavored gelatin
Mix ingredients and boil gently for 5 minutes. Cool and pour into containers. Store in refrigerator.
2 tablespoons lemon juice
3 teaspoons unflavored gelatin
1/8 teaspoon salt
1-1/2 teaspoon arrowroot
2-1/2 cups frozen blueberries (sweetened partially)
Non-nutritive sweetener equivalent
Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries. Boil gently unitl mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutee from heat; stir in sweetener. Fill and seal jars.
Serving size: 1 tablespoon.
Calories per serving: 6
Food Exchanges per tablespoon: Trace Fruit
1 can apple sauce
2 packages of your favorite sugar-free Jell-O
Warm apple sauce in sauce pan until hot. Do not boil. When apple sauce is warm enough to melt Jell-O add the 2 packages of your favorite jello. Stir until well blended.
After it is well blended, remove from heat and let cool. Once the mixture has cooled pour into jars. Then enjoy fat free and sugar free jam. Once a jar is open, save it in the refrigerator.
4 cup strawberries, halved
1/2 cup concentrated white grape juice
2-1/2 tablespoons lemon juice
1/4 tsp Grated lemon rind
1-1/2 tablespoon unflavored gelatin (1-1/2 envelopes)
Cool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight, leakproof freezer container for sotrage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.
Bonus: Strawberry Jiffy Jam
2 cups strawberries
1 cup cold water
1 (3 ounce) package strawberry flavored gelatin, sugar free
In a large saucepan crush strawberries. Add water and gelatin, mixing well. Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for two minutes. Pour into jars, allow to cool and then cover. Can be stored in refrigerator for one week, or frozen for several weeks.