The recipe for this natural fruit treat should especially appeal to moms. The fact is that homemade apple marshmallow consists exclusively of apples and does not contain sugar. This marshmallow can be given even to small children, and older children will definitely appreciate the marshmallow.
Sugar-free apple marshmallow keeps well for quite a long time, so you can prepare this wonderful dessert for future use in the winter. Especially if you have a great harvest of apples, and you don’t know where else to put them.
By the way, the taste and aroma of this natural dessert can be varied. For example, add ground cinnamon, cardamom, cloves, and vanilla to applesauce. Then the finished marshmallow will not only be very tasty, but also incredibly aromatic.
Ingredients:
Cooking step by step:
To make homemade apple marshmallow, we only need fresh apples. I give 1 kilogram of apples already prepared, that is, only the pulp with skin (without tails and seed pods). But again, you can use as much fruit as you have. This amount is enough for 1 standard baking tray 60x60 cm.
So, let's prepare the apples. For the recipe for thin sugar-free apple marshmallow, absolutely any variety, both variety and standard, is suitable. Broken, crumpled - everything will be used. Well, it’s clear that we throw away the rotten ones and cut off the wormy ones.
Now we need to decide how we will process the apples. Since we will need a homogeneous apple jam, you can first grind the fruits using a meat grinder (like me) or simmer them until soft, and then punch them with an immersion blender.
Simmer the apples in a thick-walled saucepan over low-medium heat until they are cooked through and the skins are soft. If the apples themselves are a bit dry, add some water - it will still boil away during the stewing process. Depending on the variety of apples, it may take from 2 to 3 hours. Remember to stir the applesauce from time to time to prevent it from burning.
When the apple jam becomes completely thick, that is, there is no visible liquid, it will need to be dried. To do this, take a baking sheet and cover it with baking paper. If you are not confident in your paper (sometimes it is not of very good quality), lubricate it with a thin layer of refined vegetable oil. Place the apple jam on the paper and smooth it out with a spatula. The layer thickness should be no more than 7-8 mm, otherwise the marshmallow will dry for a very long time and then will not curl. Try to make sure that the jam is distributed in a layer of equal thickness, otherwise the marshmallow may burn in thin places, while thicker ones will not be ready yet.
Dry the apple marshmallow in the oven at the lowest temperature (no more than 100 degrees) with the door ajar. Depending on the thickness of the apple layer, the time may vary. I dried the pastille for about 4 hours. When the apple jam stops sticking to your fingers, the pastille is ready.
Let it cool completely, and then turn the pastille over with the paper facing up and moisten this same paper with water - let it sit for about 5 minutes. Due to this manipulation, the parchment can be easily removed. Without this, you will hardly be able to remove even a piece of apple marshmallow - it will stick tightly.
Ancient Russian recipes have always been made without sugar. Jam was often seasoned with honey or molasses. But the simplest and most common was the usual boiling of berries in a Russian oven. How to prepare a winter delicacy without sugar in modern conditions?
Such a product can be considered even more economical, since you do not need to buy sugar, and it is low-calorie (it will not harm your figure). In addition, it can be eaten by people for whom ordinary classic jam is prohibited. You can prepare this delicacy from a variety of berries. Let's look at how to make jam without sugar and select the most popular recipes.
APRICOT JAM WITHOUT SUGAR
Homemade apricot preparations are known for their unique taste properties, and they can be consumed not only as a dessert for tea, but also used as a filling for various baked goods. Sugar-free apricot jam, similar to the taste of dried fruit, reminds of summer. This delicacy retains many vitamins throughout the winter and is good for diabetics and those suffering from obesity.
Ingredients:
*1 kg of apricots.
Preparation:
*Select soft, ripe apricot fruits;
*Rinse well, removing the seeds;
*Grind in a meat grinder or food processor;
*Place the apricot mass in a suitable container and place on low heat;
* Boil for five minutes after the start of boiling with constant stirring;
*Place the apricot delicacy into prepared jars and close with sterile metal lids;
*This sugar-free jam, prepared for the winter, should be stored in a cool place.
APRICOT JAM WITHOUT SUGAR: a recipe for fruits cooked in their own juice
This sour, sugar-free apricot jam for diabetics can serve as a filling for all kinds of baked goods. When preparing it, jars with lids should be prepared in advance - rinse and sterilize well. Uncooled jam should be immediately poured into jars and closed.
*1 kg of apricot fruits;
*1/2 cup of water.
Preparation:
*Prepare sour apricot fruits, rinse;
*Divide them in half, removing the seeds;
*Put the apricot stock in a container, pour in water, heat, stirring, over low heat under the lid until dark yellow juice appears;
*Place the fruits in jars, pour in the resulting juice, covering the top with sterile lids;
*Place jars of apricot jam without sugar in a container with water not exceeding the hanger of the jars;
*Sterilize after boiling for about 15 minutes over low heat at a low simmer;
*After sealing the apricot jam with lids, cool it to preserve it for the winter and place it in a cold place.
APRICOT JAM WITH APPLES AND PEARS WITHOUT SUGAR
Apricot jam is one of the favorite sugar-free fruit treats because it has its natural sweet taste and unique aroma. This delicacy is useful for impaired metabolism and excess weight.
*1 kg each of apples and pears;
*2 kg of apricot fruits;
*1 glass of honey.
Preparation:
*Remove apricot fruits from seeds;
*Peel and core apples and pears and cut them into small pieces;
*Dilute honey in a small amount of warm water, pour it into a container with apricot, pear and apple pieces;
*Put the mixture on low heat, bring to a boil, turn off and cool;
*Repeat the procedure several times until the apricot jam without sugar reaches a thick consistency;
*Place in washed jars, close, store in a cool place.
STRAWBERRY JAM WITHOUT SUGAR
This delicacy is not inferior in taste to traditional strawberry jam with sugar. At the same time, it contains a small amount of calories, which is very attractive for those who are on a diet or simply watching their own weight. Strawberries, like other fruits and berries stored for the winter, provide great benefits to the body, enriching it with vitamins and strengthening the immune system. Sugar-free jam prepared in this way normalizes blood pressure and improves the functioning of the brain and nervous system.
*2 kg of strawberries;
*200 grams of apple juice;
*Juice of 1/2 lemon;
*8 grams of agar-agar powder.
Preparation:
*Rinse the berries thoroughly, separating them from the stalks, and place them in a suitable container;
*Pour lemon and apple juice into a container with strawberries, place on low heat and cook with constant stirring;
*Cook for about half an hour, periodically removing the foam from the surface of the released juice;
*In a separate container, adding a little water, dilute agar-agar powder, stirring thoroughly until there are no lumps;
*Pour the resulting mass into the strawberries at the end of cooking, stirring well;
*Pour the hot jam into prepared jars and roll up the lids;
*When cooled, transfer to a cool place for storage for the winter.
STRAWBERRY JAM WITHOUT SUGAR WITH HONEY
In addition to its unique taste, strawberries are known for their record content of vitamins and many microelements. It is rich in fiber, pectins and organic acids. Strawberries are called a dietary berry due to their low carbohydrate content. It is rich in high levels of fruit sugar and has incredible dessert properties.
*1 kg strawberries;
*1 apple;
*2 glasses of honey;
*Juice of one lemon.
Preparation:
*Strawberries need to be washed and, after removing the stalks, chopped using a food processor;
*The apple should be peeled and grated;
*Mix the resulting puree from strawberries and apples, lemon juice, honey and simmer over low heat for 15 minutes;
*Place the strawberry mixture into pre-prepared containers and, after cooling, place in the freezer.
The nutritional value of strawberry preparations decreases with a long shelf life, which should not be more than one year. When re-frozen, strawberry preparations lose their beneficial properties; if the container has been opened for use, it should be moved to the refrigerator.
CHERRY JAM WITHOUT SUGAR
Sugar was not always available in Rus', and sugar brought from abroad was considered an expensive pleasure even for wealthy people. Therefore, jam was made with or without honey - the berries were evaporated in the oven until thick for several hours. Nowadays, for diabetics or those watching their figure, such ancient recipes are adapted for preparation in a regular kitchen.
*0.5 kg of frozen pitted cherries;
*Approximately 1 liter of water for a steam bath.
Preparation:
*Prepare two containers of different volumes (larger for a water bath, smaller for berries);
*Place the bowl with cherries in a bowl of boiling water so that the liquid does not overflow into the berries, and there is room for it to boil and a gap between the containers for adding;
*For the first half hour of cooking, maintain high heat, this will release juice that covers all the berries;
*Reduce heat to medium for another hour, then simmer for 1.5 hours over low heat, adding water if necessary;
*Pour the resulting jam into jars, close the lids, and place in a cool place.
SUGAR-FREE CHERRY JAM WITH BERRY JUICE
This delicacy is ideal at any time of the year for cherry lovers, as well as those who have contraindications to consuming sugar or are on a diet. This delicacy, in addition to berries, contains rich sour juice; if desired, you can add a small amount of honey to it in winter.
*Cherry berries;
*Cherry juice or any other berry juice.
Preparation:
*Remove the branches from well-washed berries and dry them;
*Wash and sterilize the prepared jars well;
*Prepare a container for sterilizing jam - line the bottom with a fabric bedding;
*Place cherries in jars, fill them with berry juice, place in a container with water;
*Gradually heating the water, pasteurize the jam over low heat for about 15 minutes;
*Close with lids, cool, and place in a cool place.
RASPBERRY JAM WITHOUT SUGAR
The recipe is simple and economical - no need to spend money on sugar or its substitutes. Berries prepared in this way retain their full taste and benefits. Later, when the time comes to open the jars, if desired, you can add a sweetener to the berries - stevia, sorbitol or xylitol.
The only ingredients you will need are berries in any quantity.
In this way you can cook any fruit - blueberries, raspberries, strawberries, gooseberries and so on.
If it's a raspberry, then you don't need to wash it. Several layers of gauze are placed on the bottom of the pan. A glass jar filled to the top with raspberries is placed on it. Water is poured into the pan and it is placed on the fire. Boil the berries in their own juice for an hour, constantly adding fresh raspberries (they will settle as they heat up). Then the jar is rolled up, turned upside down and covered with a warm blanket. So it should stand until it cools completely. The jam can be stored until the next harvest.
APPLE JAM
Another wonderful recipe for sugar-free jam is made from apples.
You need to prepare for it
*1 kilogram of apples and
*1 liter of apple juice.
Apples should be washed, divided into slices and blanched in boiling water for about 5 minutes, removed from the water, cooled and placed in jars.
Squeeze the juice from the apples, bring to a boil and pour it over the fruits, sterilize for twenty to thirty minutes.
CRANBERRY JAM
Cranberry delicacy is another very healthy sugar-free jam for the winter.
We wash the berries, pour them into prepared jars to the very top and place them in a water bath.
Make the fire very low, not allowing the water to boil.
The cranberries in the jar will gradually settle to the bottom and free space will appear in the container, so you need to add a new batch of berries. This must be done until the jar is completely filled with cranberries.
After this, increase the heat and water in the container (for a water bath), bring to a boil, carry out sterilization: 0.5 l - 10 minutes, 1.0 - 15 minutes. After the jars are ready, roll them up immediately.
PLUM JAM WITHOUT SUGAR
Plum jam turns out to be incredibly tasty, even without sugar.
The ripest and softest plums are best suited for its preparation; you need to wash them carefully.
Remove the pits from the plums, dividing the fruits into two halves, and place on low heat.
Cook the plums until the juice appears, stirring regularly.
In order to get a very thick jam, we use multiple cooking technology.
Cook the jam for about one hour, turn off the heat and let it cool for eight to nine hours.
After this time, let the jam cook again, then cool again.
This procedure should be repeated up to five times.
While still hot, we put the jam into the jars, but do not close it, but let it cool.
After a kind of crust appears on the surface of the finished jam, close the jars with parchment paper, tie them up and put them in a cool place.
PEACH-PEAR JAM
In this recipe we will learn how to make sugar-free jam from peaches and pears.
To prepare, take equal quantities (400 g each) of peaches and pears.
Be sure to wash the fruits and dry them with a paper towel.
The peaches need to be pitted, and the pears need to be peeled and cored.
Cut the fruits into slices and puree them using a blender.
Cook the jam over low heat until the liquid evaporates.
Tasty and healthy jam without sugar is ready.
CURRANT JAM
Very tasty and aromatic jam can be made from currants. It tastes in no way inferior to any other.
When preparing this sugar-free jam, the ripest berries are used.
First, you need to wash and dry them well.
When dry, place in hot jars, which should be covered with lids and placed in a bowl of water.
As the berries settle in the jar, you need to add more.
When the jars are completely filled and juice appears on top, you should remove them from the water and roll up the lids, cool and put them in a cool place.
GOOSEBERRY, ORANGE AND KIWI JAM
These ingredients make an extraordinary jam with a stunning color and a pleasant sour taste.
To prepare it, take a kilogram of gooseberries, four oranges, and one kiwi.
We prepare the gooseberries: wash them, remove the cuttings.
Remove the skin from the kiwi. Grind gooseberries and kiwi in a blender.
Peel the oranges, remove the seeds, and grind in a blender.
All ingredients are mixed and rolled into sterilized jars.
The jam is stored in the refrigerator.
It has one drawback - a short shelf life. You need to eat this jam right away!
JAM WITH SWEETENER
If you prefer sweet jam, then it is better to choose sorbitol or xylitol as a sweetener (or you can use both at the same time). For 1 kg of sweet fruits or berries (raspberries, strawberries, gooseberries), take 700 g of sorbitol or 350 g of xylitol and sorbitol. If the raw material is sour, then the proportion will be 1: 1. The delicacy is cooked in the same way as regular jam with sugar.
No matter what “artificial sugar” is used, it will not produce a pure berry taste; the jam will still have an off-flavor. In addition, jam made with sorbitol or xylitol can only be eaten in limited quantities - no more than 3 tablespoons per day. This is the amount of product that contains the permitted daily dose of sweetener - 40 g.
STEVIA FOR MAKING JAM
Another way to make sweet jam is to add stevia (honey herb) to the berries. It contains no carbohydrates, but is hundreds of times sweeter than sugar. It not only does not increase the level of glucose in the blood, but also normalizes it. Stevia is extremely useful because it contains substances that have a healing effect on the body - flavonoids, glycosides, minerals and vitamins A, C, E and B.
To make sweet “diabetic” jam, use stevia infusion. It is prepared simply - pour a tablespoon of leaves into a glass of boiling water and boil for 5 minutes. The broth is infused in a thermos for about half a day. Then the infusion is drained, and the remaining cake is again poured with half a glass of boiling water and infused for another 7 - 8 hours. The second portion of the infusion is filtered and added to the previous one.
To prepare raspberry jam, take stevia infusion at the rate of 50 g per 250 ml of water. The berries are poured with this solution, the jar is placed in a water bath and boiled over low heat for 10 minutes. The rolled up jars are additionally sterilized - they are placed upside down and wrapped.
ADVIСE
*Sugar-free berry jam should be cooked in several stages; the consistency of the final product will depend on this. To prepare, you need to take fruits and berries with a high juice content. If pears or apples are used for jam, add a little water to the mixture during cooking. If desired, you can add honey or lemon juice to this sugar-free product.
*Before making jam without sugar, a necessary condition for preserving it for the winter is to carefully prepare the jars and lids. If they are kept sterile, even without a preservative such as sugar, lovers of berries and fruits will be able to enjoy tasty and healthy jam throughout the winter.
*For long-term storage (up to a year), it is important to thoroughly sterilize the jars and lids (they must be boiled separately). The best option to ensure that the jam does not go to waste is to calculate the required amount of delicacy before the next harvest, then you will not have to get rid of fermented or sour excess.
Good afternoon, my dear healthy eating lovers!
How to quickly and healthy prepare apples for the winter without sugar
Ingredients:
- Apples
Workpiece output: is not limited
Recipe difficulty level: It couldn't be simpler!
My cooking method:
1. Wash the apples, remove the core and wormholes, cut each one in half and place it cut side down on a baking sheet.
2. Pour a little drinking water so that they don’t burn and the puree turns out juicier.
3. Bake in an oven preheated to 180 – 190ºС for 15 – 20 minutes
4. Cool to room temperature
5. Load the baked apples into the blender in parts.
6. Preparing puree
7. Place the applesauce in plastic jars or bags and put it in the freezer until winter.
Ready! If you have a sour variety of apples, then in winter you can add cane sugar, fruit pekmez or syrup, or your favorite honey to the puree. Our apples are very sweet, fortunately we don’t have to add anything sweet!
The puree turns out excellent, like baby food. If I hadn’t put everything in the freezer in time, I would hardly have had anything left. So, I barely had time))) The children and their dad actually swooped down on the yummy food like bees... like big bees))) I'm glad, of course! I will continue this activity tomorrow. I invite you to join too.
Good luck with your cooking! I look forward to your comments.
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We offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened with honey, licorice root or stevia before use. Such preparations can be stored in the apartment in winter.
Apple juice without sugar
Extract the juice using a juicer. Pour the juice into an enamel pan and put on fire. Bring to a vigorous boil, but do not boil, pour the juice into sterilized jars and seal. Wrap up.
Canned apples without sugar recipe 1
Peel the apples and cut them into slices, place them in two-liter and liter jars. Fill the jar to the top with boiling water (without sugar) and cover with a lid, leave for three minutes, then drain the water and fill with boiling water again. After repeating the procedure three times, roll up the lid of the jar.
Apples, canned without sugar recipe 2
Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to the hangers and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.
Apple jam without sugar
For 1 kg of apples - 200 g of water.Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize at a temperature of 100°C half-liter jars - 151 minutes, liter jars - 20, 3-liter jars - 30. Apple jam can be stored for a year.
Apple marshmallow without sugar
Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab.
Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.
After three days, pry the dry marshmallow with a knife and remove it from the board. This apple napkin should then be hung on a rope for 2 days. For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.
Apple puree without sugar
Place well-washed apples, cut into small slices without cores or stems, into a saucepan with a little water poured into the bottom, slowly steam under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled jars and roll up. The puree is used to prepare jelly and sauces for dessert, meat and Lenten dishes.
Antonovka soaked in jars
Wash medium-sized apples of the Antonovka variety and place tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour the apples, put wooden sticks in the jars crosswise so that they press the apples and prevent them from floating. The filling should be 4-5cm higher than the apples. Cover with plastic lids. Keep refrigerated.
Apple-pumpkin puree without sugar
1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired.Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.
Dried apples
From 10 kg of fresh apples you get about 1 kg of dry ones.Apples cut into circles or slices are peeled from the core (the skin can be removed), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples should be dried at a temperature of 75-80°C, with the door open, for 6-8 hours. Stir the apple slices periodically. Properly dried apples are light and creamy in color and the slices are soft and elastic.
Cook with love!
The number of housewives making sugar-free jam is growing every year. Many appreciated that such preparation is both healthier and more financially profitable. Berries and fruits boiled in their own juice contain the entire range of vitamins, are low in calories and, unlike classical preserves, have wider uses in cooking.
How to make jam without sugar?
There are several ways to make sugar-free jam for the winter. Fruits (plums, cherries, apricots, apples) are subjected to multi-stage cooking or simmered in a steam bath. The berries are placed in jars, placed in a pan filled one third with water and cooked over low heat, adding fresh specimens as they settle.
- Sugar-free jam is made exclusively from dense and moderately ripe berries and fruits.
- If the fruits are not juicy enough, add water during cooking.
- Store the workpiece exclusively in a cold place: in the cellar or refrigerator.
Sugar-free apple pectin jam is one of the convenient ways to replenish winter supplies with a thick and aromatic preparation, spending only 15 minutes on its preparation. Unlike citrus pectin, apple pectin gives jam a light fruity flavor, a richer color and does not lose its gelling properties even after prolonged cooking.
Ingredients:
- strawberries - 500 g;
- peeled pear - 200 g;
- apple pectin - 10 g;
- stevia tablets - 6 pcs.;
- lemon juice - 20 ml.
Preparation
- Cut the pear into cubes and the strawberries into slices.
- Add lemon juice, place the container on the stove and simmer for 10 minutes after boiling.
- Crush stevia tablets and mix them with apple pectin.
- Pour the mixture into the berries and cook, stirring, for 5 minutes.
- Place the sugar-free pectin jam into sterile jars, close the lids and leave to cool.
Making cherry jam without sugar is not a quick task. The berries contain little pectin, so they are boiled for 2.5 hours in their own juice, and a water bath is used to prevent them from burning. This jam is a great success: viscous, dense, thick, with a piquant sour taste, it makes excellent sauces and gravies for meat and game.
Ingredients:
- cherry - 600 g;
- water - 3 l.
Preparation
- Before making sugar-free jam, remove the pits from the cherries.
- Place the berries in a small saucepan.
- Pour 1.5 liters of water into a larger saucepan.
- Place the container with berries so that it touches the water.
- Cook for 2.5 hours.
- The first 30 minutes on high heat, the subsequent time on low heat, periodically adding water.
- Cover the hot sugar-free cherry jam with cling film.
- After cooling, transfer to sterile jars, screw on the lids and transfer to the refrigerator.
Sugar-free jam is a recipe that allows you to change the consistency of the product. The same apricots can be pureed, boiled whole or cooked in halves. In the latter case, the jam will have a brighter taste, an appetizing appearance and can be used not only as a filling for baked goods, but also as a separate delicious dessert.
Ingredients:
- apricots - 5 kg;
- water - 200 ml.
Preparation
- Divide the apricots into halves and remove the pits.
- Add water and simmer over low heat for 45 minutes.
- By this time, apricot jam without sugar should reach sufficient thickness.
- Let the jam cool, package it in sterile containers, seal with clean lids and store in a cool place.
The strawberry season is short. This forces most housewives to make sugar-free strawberry jam in their own juice directly in jars. This method of preparation allows you to process a lot of berries, sterilize both the workpiece and the jars at the same time, and get a high-quality product that can be stored at room temperature.
Ingredients:
- strawberries - 5 kg.
Preparation
- Place peeled strawberries in jars.
- Place the jars in a saucepan filled one-third with water.
- Turn on low heat and simmer the berries for an hour.
- Roll up with sterile lids.
Sugar-free is a popular preparation. Simple, cheap and very flavorful. A special plus is that you can adjust the taste and consistency of the jam. Sweet varieties will make it thicker and richer, sour varieties will make it more tender and piquant. In any case, it is better to cook apples with lemon juice, which will act as an excellent preservative and will not allow them to darken.
Ingredients:
- apples - 2.5 kg;
- water - 100 ml;
- lemon - 1 pc.
Preparation
- Peel the apples and cut into slices.
- Remove the zest from the lemon, squeeze out the juice and mix with the apples.
- Add water and simmer over low heat until softened, 25 minutes.
- Place in jars and sterilize in boiling water for 20 minutes.
- Roll up the sugar-free jam with sterile lids.
Without sugar, cook with sweeteners or apples. In the latter version, the jam will be more natural and balanced. The apples become sweeter during cooking, which compensates for the rich sour taste of the rhubarb. Without thickeners, the jam will be runny, so it is best to use gelatin.
Ingredients:
- rhubarb - 1 kg;
- apples - 350 g;
- water - 250 ml;
- lemon juice - 60 ml;
- gelatin - 30 g.
Preparation
- Soak the gelatin in 100 ml of water for 10 minutes.
- Grate the peeled apples. Cut the rhubarb into small cubes.
- Pour in 150 ml of water, lemon juice and cook for 20 minutes.
- Add gelatin, stir and simmer for another 15 minutes.
- Divide the jam into jars.
Sugar-free jam with stevia is healthy for everyone without exception. Honey grass, having a sweet taste, does not increase blood sugar levels, has zero calories and has antibacterial properties. Both dried leaves and syrup and powder are suitable for jam. The main thing is to calculate the dose, since if you overdo it, the jam may taste bitter.
Preparation
- raspberries - 1.2 kg;
- lemon juice - 20 ml;
- stevioside - 3 teaspoons;
- water - 150 ml;
- apple pectin - 50 g.
Preparation
- Dissolve stevioside and apple pectin in water.
- Add to the berries and simmer for 15 minutes.
- Skim off the foam, pour the jam into sterile jars and seal.
Sugar-free jam in a slow cooker
Without sugar, you can safely make it in a slow cooker. This is the only berry that does not lose its beneficial properties even with hour-long heat treatment. In order for the jam to quickly acquire the required thickness, it is better to first boil the berries in a saucepan, strain off the excess juice and continue cooking in a slow cooker.
Ingredients:
- currants - 3 kg;
- water - 100 ml.
Preparation
- Pour water over the berries and steam in a saucepan for 15 minutes.
- Strain the juice and place the pulp into the multicooker bowl.
- Simmer with the valve open in the “Extinguishing” mode for 60 minutes.
- Place in sterile jars and seal.
More often than not, sugar-free is a healing remedy that helps cope with winter ailments. That is why the berries are treated with extreme care and a gentle cooking method is used to preserve all the vitamins - steaming. Keep the preparation in the refrigerator, protecting the jam from mold with parchment soaked in vodka.