Sophie asked about some no sugar jam recipes. I have one to share that is
very low in sugar, but very tasty! This is a favorite of mine, and can be
made just fine without any sugar added at all.
-- Christy Hardin Smith
Low/No Sugar Peach and Pineapple Jam
4 c. drained peach pulp*
2 c. drained unsweetened crushed pineapple
1/4 c. bottled lemon juice
1 c. sugar (you can eliminate the sugar altogether -- it tastes a little tart,
but is still yummy)
Place drained, cooked peaches, drained crushed pineapple, lemon juice and
sugar (if using) in 4-qt. saucepan. Mix well to dissolve sugar. Bring to a
boil, stirring constantly. Boil to desired thickness, 10 to 15 minutes,
stirring occasionally to prevent scorching. To freeze jam: Remove from heat.
Continue to stir about 2 minutes. Pour into freezer containers, leaving
1/2-inch headspace. Seal. Chill in refrigerator, then store in freezer.
Keep in refrigerator after opening. To can jam: Pour boiling hot jam into
clean hot pint or half-pint canning jars to 1/4-inch from top of jar. Seal
and process in boiling water bath, 15 minutes for half-pint jars or 20 minutes
for pint jars. Cool and store in cool dry, dark place. After opening, store
in refrigerator. (Freezing a low or no sugar jam retains the color better
than if you can it. If you are going to use a little artificial sweetener, it
needs to be added after cooking, and should only be used with a freezer jam.)
*For drained peach pulp: Wash and prepare fruit. Remove pits, stems and
seeds, and peel. Cut or chop fruit in a processor or mash with a fork. Cook
the fruit in a pan for a few minutes to release the juices -- be careful not
to overheat or burn. Pour fruit into a jelly bag (or cheesecloth) and let the
juice drain for 15 minutes. (You can save the juice for jelly or for fruit
juice.) Measure the solid fruit to use for making jams with little or no
sugar.
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