HOMEMADE APPLE BUTTER

9 cups apples, peeled and cored

1 cup cider vinegar
6 cup Splenda or Stevia Granular
cinnamon to taste

Cook apples until tender; run through a blender or food processor. In a saucepan, mix apple pulp with the vinegar, Splenda, and cinnamon. Bring mixture to a boil and cook for 18 minutes. Pour mixture into hot sterilized jars and seal.

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STRAWBERRY SPREAD

1 qt fresh strawberries

3/4 cup cold water, divided
2 tbsp lemon juice
1/4 tsp cinnamon
3 tbsp cornstarch
1 cup Equal Sugar-Lite or Splenda Blend

Wash, hull, finely coarsely chop berries. Combine in a small dutch oven or other heavy saucepan, strawberries, 1/2 cup water, lemon juice and cinnamon. Bring mixture to a boil, stirring well. Dissolve cornstarch in the remaining cold water and add to the boiling mixture. Reduce the heat and simmer a couple of minutes or until mixture thickens, stirring occasionally. Remove from the heat and cool. Stir in Equal after mixture has cooled down.

NOTE: This is good spread on toast or used as you might use jelly or jams.

1 tbsp = 11 calories, 3 g carbs, trace protein

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APRICOT GINGER PRESERVES

4 quarts water

1/2 cup lemon juice
4 1/2 lbs ripe apricots
1/4 cup lemon juice
2 tsp grated fresh ginger
1 pkg (1.75-oz) low methoxyl pectin with calcium
1 1/2 cups Splenda Granulated

Put clean jars in boiling water in a canner, bring to a simmer. Only remove jars one at a time for filling. Put 2-piece lids in a saucepan of hot water, simmer until ready to use. Remove only as needed.

Combine the water and 1/2 cup lemon juice in a large bowl; set aside.

Fill a Dutch oven 3/4 full of water; bring to a boil. Immerse apricots in this water for 20 seconds or until skin will peel off easily. Remove apricots with a slotted spoon and immediately plunge into ice water to stop the cooking process. Using a paring knife, slip the skin from apricots; cut in half and remove the pits. Place in the lemon juice water to prevent browning; drain. Place apricots in a food processor in batches and process until finely chopped. Measure out exactly 6 cups of apricots.

In a large Dutch oven, combine the chopped apricots, 1/4 cup lemon juice, ginger and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full boil over medium-high heat. Boil for 1 minute while stirring constantly. Remove from heat and add the Splenda, stirring until completely dissolved. Using a large spoon, skim off any foam.

Ladle the hot preserves into the hot jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with the lids, screwing bands on tightly. Place jars on rack in the canner. Be sure water covers jars by an inch or two. Add boiling water if necessary. Cover and bring the water to a gentle boil. Process the preserves for 10 minutes.

Remove jars and place in an upright position on a towel to cool completely. You may hear popping as the jars cool and seal. After the jars are cooled, press the center of each lid with a finger. If lid doesn't spring back, it has not sealed and must be refrigerated.

Sealed jars may be stored in a cool dark place for up to 1 year. Unsealed jars and opened jars may be kept in the refrigerator for 2 weeks.

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MICROWAVE BLUEBERRY JAM

You can make your own blueberry jam very easily in the microwave, one 8-oz jar at a time. It will keep in the refrigerator for a month or so. Blueberries are very healthy so you might want to give this a try.

2 cups fresh or frozen blueberries
1/3 cup Splenda or Stevia
Pinch of salt
2 tbsp fresh squeezed lemon juice
1 tsp very fine grated lemon peel
1/4 tsp pure vanilla extract

In a large microwave-safe bowl (you need room for the berries to bubble as they cook), stir together the berries, Splenda, salt, lemon juice and peel. Cook the mixture on high for approximately three minutes until the Splenda is dissolved.

Remove dish from microwave and stir the mixture (be sure Splenda is completely dissolved). Return to microwave and cook until mixture starts to set; approximately 3 to 5 minutes. Test by dipping a spoon in the mixture then holding it over the bowl. When the drips from  the spoon are thick, stir in the vanilla.

Spoon the jam into an 8-oz jar that has a lid. Place lid on jar and refrigerate.

Good on whole-grain or low-carb toast, pancakes, etc.

Note: I got this idea from a recipe I saw in a blueberry cookbook.

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CHERRY VANILLA JAM

2 1/2 cups sweet cherries, pitted

1/2 cup water
1 tsp unflavored gelatin
2 tsp lemon juice
2 tsp vanilla extract
1/2 tsp liquid Stevia sweetener

Place the cherries and water in a saucepan and bring to a boil; lower heat and place a tight cover on pan. Cook on low 5 minutes; stir cherries and replace cover. Cook another 5 minutes.

Pour the lemon juice into a small bowl and sprinkle the gelatin over top.

When cherries are finished cooking, remove cover and bring to a boil for 1 minute. Remove cherries from the heat and add the lemon/gelatin mixture and vanilla. Stir until the gelatin is completely dissolved.

Allow the mixture to cool before stirring in the Stevia.

Pour the jam into 2 sterilized jars half-pint jars or into plastic freezer containers.

Keep refrigerated or for long-term storage, place in freezer.

Per 2 tablespoons, 18 calories and free diabetic exchanges

STRAWBERRY JAM

 

3 pints ripe strawberries, stemmed

3/4 cup water
1 pkg (1.75-oz) fruit pectin for lower sugar recipes
1/4 cup Splenda sugar blend (or 1/8 cup sugar & 1/8 cup Splenda granulated)

Cut regular-size strawberries in half, larger ones in quarters. Crush berries using either a potato masher or food processor.

Measure 3 cups of the mashed berries into a large saucepan; stir in the water. Gradually add the pectin, stirring until well blended. Bring the mixture to a full boil (continues boiling even when stirred) over medium-high heat. Boil for 1 minute while stirring constantly. Remove from the heat.

Add the Splenda to the mixture; stir until completely dissolved. Using a large spoon, skim off any foam that forms. Allow to stand for 5 minutes. (This will allow for separation of the fruit and the liquid.)

Ladle the hot jam into very hot (in boiling water) jars; wipe rims and threads of jars clean. Screw the lids (also hot in boiling water) tightly. Place jars into a canner or large cooker that has hot water. Bring to a gentle boil and process for 10 minutes. Carefully remove jars from hot water and place on towels to cool completely. After jars are cooled, check lids to be sure they are sealed. You should have heard lids "popping" as they sealed. Lids that are sealed will have a slight indention in center and when lightly pressed in center with a finger tip, lid will not spring back. Any jars that did not seal should be refrigerated.

Sealed jars will keep in a cool dark place for up to a year. Opened jars in refrigerator will last 2 to 3 weeks.
If you cannot use any sugar, 1/4 cup Splenda granulated. Your final product may not be as perfect as the sugar blend but healthier for you.

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BLUEBERRY FRUIT SPREAD

This recipe may not be suitable for all diabetics. For those whose blood sugar is controlled it should be okay in small quantities. This is not something to sit down with a jar and a spoon and eat. Use it on whole-grain toast, bagel, pancakes, etc. Could also be served over a thin slice of sugar-free angel food cake.

1 tsp unflavored gelatin

1/4 cup water
2 cups fresh blueberries
1/2 cup water
1 tbsp granulated sugar
1 tbsp Splenda granular
1 tsp lemon juice

Combine the gelatin with the 1/4 cup water; stir well and set aside.

Combine the blueberries, 1/2 cup water, sugar, Splenda, and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved.

Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.

Yield: 2 half pints

Note: I use all Splenda, no sugar. It is up to you and how you react to sugar.

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HOMEMADE MIXED BERRY JAM

You can make your own jellies and jams even though you are diabetic. This recipe for a Mixed Berry Jam is a good example of an easy diabetic recipe.

6 cups fresh raspberries
1/3 cup sugar*
3 cups fresh strawberries
1 1/2 cups Splenda granular
1 cup cold water
1 pkg (1 3/4-oz) no-sugar-needed pectin
1 pint fresh blueberries
(Note: the key to success is the no-sugar-needed pectin)

In a heavy-duty saucepan combine the raspberries and the sugar; heat over med high heat to boiling. Boil 10-15 minutes, stirring constantly. Mash strawberries and add to the raspberries along with the Splenda. Stirring constantly, boil for another 10 to 15 minutes. Put the water in a small saucepan and using a wire whisk, stir in the pectin; let stand 2 to 3 minutes until pectin absorbs the water. Boil, then stir into the fruit mixture and reduce heat to medium low. Add the blueberries and simmer 5 minutes until pectin is thoroughly blended in with the fruit. Freeze in sterile canning jars or freezer containers.

*You will only get a minimal amount of added sugar (berries have natural sugar) per serving.

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