Sugar free jelly recipe?

Sugar-free Rhubarb Jelly Recipes http://www.mademan.com/mm/sugar-free-rhubarb-jelly...

Ingredients for Sugar-free Rhubarb Jelly:

4 cups crushed strawberries

2 cups chopped rhubarb

¼ cup lemon juice

1 package powdered pectin

2 ¾ cup sorghum

Procedures for making Sugar-free Rhubarb Jelly:

Combine strawberries, rhubarb, lemon juice and pectin in a large stockpot. Bring to a boil over high heat, stirring constantly to prevent scorching.

Add sorghum and stir until dissolved. Boil the Sugar-free Rhubarb Jelly for one or two minutes, stirring constantly.

Remove from heat. Skim off foam if necessary. Pour the Sugar-free Rhubarb Jelly into canning jars and process in a boiling water canner for ten minutes.

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Sugar Free Jalapeno Jelly With Truvia

http://www.food.com/recipe/sugar-free-jalapeno-jel...

10 cups fresh jalapenos, 8 cups when finely chopped

1 green bell pepper, leave out if desired

1 red bell pepper, leave out if desired

1 3/4 cups cider vinegar

5 -7 drops green food coloring, leave out if desired

2 (1 3/4 ounce) packages Sure-Jell (No sugar needed type in pink box)

3 cups Stevia Truvia, natural sweetener

Directions:

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Wash and sterilize 12 - 8oz. canning jars. The 12 lids (not the 12 rings) should be place in a pan of water and brought to a simmer, not boiled and then removed from heat. I try to have jars and lids hot and ready at the same time as the jelly.

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Make sure you wear disposable rubber gloves to prepare the jalapenos. Rinse jalapenos, cut off stems, cut in half lengthwise and remove the seeds and ribs. I seed the jalapenos under water in a large bowl of cold water to keep the peppers from spraying on my skin or in my eyes. I chopped the jalapeno peppers and the bell peppers in a food processor a few at a time. (Some like to chop the entire jalapeno including the seeds, to make it hotter, but I find the seeds do not chop very well. If you don’t mind the seeds this is a much simpler way to make it hotter and to prepare the jalapenos.).

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Optional method if you like hotter spicier jelly and don't want seeds in the jelly; try this method: Place all the seeds and ribs from the jalapenos in the pan you will be making the jelly inches Add the cider vinegar, cover and simmer for about 30 minutes, strain the vinegar to use for the jelly and discarded the seeds and ribs. I prefer not so spicy, but my husbands loves it and I'm always trying to find ways to make it spicier (I even used a few habenero peppers in a batch) !

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In a large pan, add finely chopped jalapenos, finely chopped red, green and/or yellow peppers (remember bell peppers are optional. I like them because they add color and tone down the spiciness), and cider vinegar. Bring to a simmer, add food coloring (opt) and stir in 2 pkgs. Sure-Jell (VERY IMPORTANT to use the "No sugar needed" style, in the pink box) to the peppers. Turn heat to med/high and bring to a full rolling boil (a boil you can not stir down) and boil exactly one minute. Remove from heat and stir in Truvia Sweetener.

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Use a ladle and fill hot sterilized jars with hot jelly, make sure to leave about ½” of air space for better sealing. Wipe top of rim with clean damp towel to remove any drips. Place hot lid on top and screw ring on snugly, but not real tight. You want to allow air to escape for better sealing.

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Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil. Gently lower jars into water. Water should cover jars by at least 1". Bring water to a full boil. Reduce heat to a gentle boil, cover, and process for 5 minutes. When processed, carefully remove jars from water using tongs or a jar-lifter. Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours. Jars will make popping sounds while cooling if sealed. Remove ring, wipe jars with a clean damp towel, put ring back on and store in your pantry until ready to use.

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To check the seal just press down on lid, if you are able to push it and the lid flexes it is not sealed but will keep well in the in refrigerator until ready to use.

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To serve, stir to soften, pour over an 8 oz softened block of cream cheese, add a knife and let guests spread on assorted crackers. Or gently mix jelly and cream cheese until coarsely mixed and serve as a dip or spread.

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Make a great glaze on fish, chicken or pork!

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Great PB & JJ sandwich (peanut butter and Jalapeno Jelly) !

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Mayhaw Jelly Recipe

you can buy a product called SurGel for sugar free jelly. It has the recipes and what you need to do right in the package.

Most stores that sell canning jars sell it.

My mother used it all the time as she was diabetic too.

EDIT: In the US, jelly is spread on toast...that kind of jelly does NOT involve gelatin OR Jello....It involves pectin which is what SurGel is...its a product MANY home cooks use to make jams AND jelly to spread on toast or bread.

EDIT: Lucja, sorghum is the same as sugar and effects the body the same exact way...using is in place of sugar makes no sense since it IS sugar in another form and is NOT a sugar substitute.

http://www.sugar-and-sweetener-guide.com/sorghum-s...

SUGAR FREE GRAPE JELLY

1 1/2 c. unsweetened grape juice

1 tsp. fresh lemon juice

2 tsp. gelatin

Bring grape and lemon juice to a boil, reduce heat and simmer 4 minutes. Soak 2 teaspoons gelatin in 1/2 cup cold water. When dissolved add to the hot grape juice. When cool pour into small container and refrigerate.

SUGAR FREE STRAWBERRY RHUBARB JELLY

4 c. diced rhubarb

1 (3 oz.) pkg. strawberry Jello

20 pkgs. Equal

Cook rhubarb until tender. Add Jello and simmer until dissolved. When partially cooled, add Equal. Enjoy! Very few calories!

jellies and jams are typically thickened with pectin. It occurs naturally in fruits but most especially in things like apples and cranberries. the problem with pectin is that it needs sugar and heat to activate it. you have to find another thickener. starches will go through a process called retro gradation, where the water or liquid will leech out over time. gelatin or agar agar could be used, but they tend to make things grainy. try xanthain gum or gum Arabic. its something that you need to experiment with.

There is a lot of stuff on the internet that is basically fat-shaming diabetics for causing their own diabetes with their bad diet and lack of exercise and general lack of moral fibre. A lot of this stuff is written by non-doctors, often with a supplement or diet or training plan to sell that they claim will completely cure diabetes if only people stick to it.

I read this interesting book https://tr.im/5swRC that gave me a lot of useful tips about my disease and also a different perspective on the best therapeutical approach. I think you should read it too. 

I hope it helps

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