Breakfast - Sugar free jam whole foods recipes
Author: Vanessa Martinez
I took a class led by Ashley Eller with Sweetie Pie Bakery and now I'm sharing all the tips and tricks so you can make your own homemade, sugar-free jam. This jam is sweetened with only berries and dates.
Natural Berry Jam
This jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!
Provided by: Dreena Burton
Yields: 8 servings
Number of ingredients: 6
Provided by: Dreena Burton
Yields: 8 servings
Number of ingredients: 6
Ingredients:
- 3 - 3 1/2 cups (roughly 1 lb) whole blueberries (can substitute raspberries, sliced/chopped strawberries, or a combination of the three; see note)
- 1/2 cup finely chopped pitted dates (see note)
- 2-3 pinches sea salt
- 2 tsp ground black or white chia seeds
- 1/2 - 1 tsp lemon zest to taste
- Extra sweetener to taste (optional; see note)
How to cook:
- Combine the berries, dates, and sea salt in a saucepan over medium-low heat.
- Allow the mixture to heat up so the fruit breaks down and begins to bubble, then reduce heat to low, cover, and let simmer until the fruits break down further, about 10 minutes.
- Add the chia and lemon zest, and let cook for another 3–5 minutes until the chia helps the jam thicken.
- Taste, and add extra sweetener if desired. Let cool, then refrigerate. Makes about 1 3/4 - 2 cups.
Tags:
Sugar-Free Jackfruit Jam
Preparing jackfruit jam is a quick and easy way to preserve this wonderful tropical fruit. Try our healthy recipe made without added sugar or pectin!
Provided by: Foodaciously
Total time: 30 minutes
Yields: 1 serving
Cuisine: Asian
Number of ingredients: 2
Provided by: Foodaciously
Total time: 30 minutes
Yields: 1 serving
Cuisine: Asian
Number of ingredients: 2
Ingredients:
- 450 g of Ripe Jackfruit (fresh or canned)
- 180 mL of Water
Nutrition:
- Calories: 36 calories
- Carbohydrate: 9 calories
- Fat: 0 grams
- Fiber: 1 grams
- Protein: 1 grams
- Saturated Fat: 0 grams
- Sugar: 7 grams
- Unsaturated Fat: 0 grams
- Clean, sterilise and dry your jam jars. To prepare the recipe, make sure you're using very ripe jackfruit to prepare the jam, not the young green fruit. If you use canned jackfruit in syrup, drain and rinse the chunks. With fresh sweet jackfruit instead, oil your hands and pull the fruit pods from the skin. Then, pop out the seeds and chop the fruit into small pieces.
- Add the jackfruit pieces to a pot, followed by the water, and bring to a boil. Lower the heat and simmer for 20 minutes while stirring until the jackfruit is soft and mushy.
- Then, use an immersion blender to blitz the cooked jackfruit into a smooth and creamy jam.
- Transfer the jam into clean jars and let it cool down completely before serving.
3 Ingredient Vegan Strawberry Jam Sugar Free
Deliciously easy 3-ingredient jam that only takes 10 minutes to make (and 2 hours to gel in the fridge)! Use any fruit you like. The recipe is refined sugar free with an option to make it completely sugar free. Allergy friendly & gluten-free. Vegan, Gluten-free, Nut-free, Oil-free, Refined Sugar-free, Can be Sugar-free
Provided by: Liz Madsen
Total time: 130 minutes
Cook time: 10 minutes
Yields: 8 servings
Cuisine: Breakfast
Number of ingredients: 4
Provided by: Liz Madsen
Total time: 130 minutes
Cook time: 10 minutes
Yields: 8 servings
Cuisine: Breakfast
Number of ingredients: 4
Ingredients:
- 10 oz fresh or frozen strawberries
- 2 tbsp chia seeds
- 1/4 cup water (or less)
- 3 dates, optional (can sub with maple syrup or omit)
Nutrition:
- Serving Size: 2 Tablespoons
- Calories: 53 calories
- Sugar: 7.6 g
- Sodium: 1.6 mg
- Fat: 1.1 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrate: 11.4 g
- Fiber: 2.5 g
- Protein: 0.9 g
- Cholesterol: 0 mg
- Heat a small saucepan over medium heat. Add the fruit, dates if using, and water. Stir frequently and cook 5-10 minutes until fruit mushes easily with a fork.
- Mash fruit with a fork or pulse / blend in a blender or food processor. If using maple syrup add and taste. When happy with flavor and consistency, mix through the chia seeds with a spoon or spatula.
- Add the mixture to a jar, put on the lid, and refrigerate 2 hours or more. Enjoy!
- Refrigerate in an airtight container up to 10 days.
Strawberry Honey Jam
Canning your own jam is easier than you think! I took a class led by Ashley Eller with Sweetie Pie Bakery and now I'm sharing all the tips and tricks so you can make your own homemade, sugar-free jam. Follow along with my step-by-step process to can this Strawberry Honey Jam.
Provided by: Lisa Leake
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 4
Provided by: Lisa Leake
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
- 6 pounds strawberries (or blueberries or other ripe fruit)
- 3 ¾ cup honey
- 1 ½ apples (unpeeled and grated)
- 1 ½ tablespoons lemon juice (freshly squeezed)
Nutrition:
- Calories: 814 kcal
- Carbohydrate: 216 g
- Protein: 4 g
- Fat: 1 g
- Saturated Fat: 1 g
- Sodium: 14 mg
- Fiber: 11 g
- Sugar: 201 g
- Serving Size: 1 serving
- Make JamRinse the berries and remove any spoiled or severely blemished ones. Hull strawberries and slice in half.
- Add the berries, honey, grated apple, and lemon juice to a large pot over high heat. Once the mixture comes to a rolling boil, lower to medium heat and allow the mixture to continue to boil lightly for approximately 30 - 60 minutes. The berries will burst and thicken so be sure to scrape the sides of the pot and stir as you go. The longer the jam cooks the thicker the final product will be, although this recipe does not become quite as thick as typical store-bought jam (see note below about adding arrowroot powder or chia seeds for thickening)
- Mash the fruit with a potato masher once the fruit begins to soften. If foam forms on top of the fruit you can skim with a metal spoon and discard if desired.
- Prepare Sterile Jars: Meanwhile fill the canning pot ¾ full with water, cover, and bring to a boil over high heat. If you don't have your jars sterilizing in a hot dishwasher you can use this pot of water to sterilize them. Also start a small pot of boiling water to sterilize the lids separately. Be sure to wash all jar pieces in hot soapy water first.
- Once the water is boiling turn off the heat. Test the temperature with your thermometer and when it reaches 180 degrees F put the jars and bands in the large pot and the lids in the small pot. Leave everything in the hot water until ready for use, removing one at a time as needed.
- When the jam is done cooking do a taste test to make sure the thickness and flavor is to your liking. Hint from Ashley: Drop dots of jam on a cold plate, if it seems to set up, it is done. You can also see if it coats the back of a spoon.
- Remove the first jar from the hot water using your jar lifter tool and shake out excess water. Don't touch inside of the jar in order to keep it sterilized. Insert clean canning funnel and ladle the hot jam into the hot jar leaving ¼ inch headspace at the top (this is where the headspace tool can come in handy - leaving more space at the top might not give as good of a seal). If there are any air bubbles you can slide a clean knife along the inside of the jar to remove them. Using a clean rag wipe excess off the outside of the jar and rim.
- Using a magnetic lid lifter pull the first lid out of the hot water and set on top of the jar without touching the bottom of it. Then while only touching the outside of the band screw it onto the jar just firmly enough so it doesn't feel wobbly on the grooves. Repeat until all jars are filled.
- Note (If you don’t want to actually “can” the jam): You could stop here and refrigerate jam for 3 – 4 weeks. To freeze the jam make sure you used freezer-safe jars, (Ball makes plastic jars for this purpose), leave at least a half an inch of space for expansion, allow the jam to completely cool, and put in freezer for up to one year. One additional tip for freezer jam is by placing a round of parchment paper on top of the jam, you can prevent ice crystals from forming.
- Process the Jars:Bring large pot of water back to a boil. Using your jar lifter (or canning rack) carefully lower as many jars that will fit without overcrowding into the boiling water so they are covered by at least 1 - 2 inches of water. It is recommended that the jars do not directly touch the bottom of the pot (so hot water can flow beneath them) and some even suggest putting a dish towel on the bottom to create space. From the moment the water is boiling and the entire first batch of jars are submerged set the timer and process them for 10 minutes.
- When 10 minutes is over use the jar lifter to carefully remove the jars from the water. Put them on the counter and don't move them right away. You will hear your jar lids "popping" which means they have been sealed properly. If jars aren't sealed within 12 hours then move them to the fridge and eat within 3 - 4 weeks.
- Remove bands from sealed jars and with a clean, wet cloth wipe off any jam that has congealed on the outside rim of the jar. This prevents mold from forming on the band. The band can be reapplied, but don’t screw them on too tightly.
- Label jar and store in a cool, dry, dark place for up to 1 year.
