![]() Hungry Girl provides general information about food and lifestyle. Questions on the WW Points® values listed? Click here. *The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. Click for more about our editorial and advertising policies. We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Prices and availability are subject to change. DEE….We may receive affiliate compensation from some of these links. 5 Ingredients (depending on the fruit combo) 45 minute start to finish and there you have it. all i wanted was a simple fruit spread !!!!! And then the skys parted and Kim arrived with a simple recipie and proceedure for doing just that. you know…, Buy this pot, Steam this, Boil that, wide funnel, bottle tongs, do-si-do and bow to your partner. After a day or two of scrubbing the web, I came to the conclution that it would be easier to construct a nuclear reactor…. NOT…… so I begin my journey for how to do it right. But alas, while the lable looked good, I over-looked the “concentrated fruit juice” OOPS ! not to worry says I, i will toss some fresh fruit in the blender and toss it in the frig overnight and soon as you can say “Bobs your Uncle” i will have a fresh fruit spread…. I thought i had found the answer in the lowly but delicious PB&J using Polliner’s Simpley Fruit product. As someone who struggles with Type 2 diabetes (and as a foodie, I do struggle) I have been trying to find a way to get sweet into me when the desire comes upon me Kim, YOU are my new Diva of simple and tasty. It’s also good over pancakes, chaffles and cheesecake. I am glad you found a use for your runny jam. I feel that perhaps your berries needed a little more cooking. If you cook down most fruits enough, they will thicken to an almost jam consistency with their natural pectins. Others have added 1/2 teaspoon more gelatin when doubling the recipe with successful results. It still thickens, but not as well.Īlthough I have doubled the recipe with success, I found that I need to cook it longer. Grinding the seed destroys the seed-coat and it’s ability to absorb liquid and swell. I have found that white chia seeds don’t thicken as much as black chia seeds and that ground chia seeds don’t gel as well as whole. I’m very surprised that it did not thicken upon adding the chia seeds. If the jam doesn’t gel overnight, it can be simmered again for 20 minutes more and cooled in the fridge overnight. I’ve mentioned a few times in the comments and perhaps I should add it to the recipe notes… Strawberries vary in water content depending on the time of year and by variety (and possibly natural pectins?). Here is the link for the Weck Jelly Jars I used in the photos. Ideas for using sugar-free strawberry jam: Use sugar-free jam just like regular jam – in moderation. Blueberries, raspberries, blackberries and strawberries have much less sugar than other fruits, making them great for low carb and keto diets in moderation. Unopened, it will last longer if kept very cold – like in the back of the refrigerator. My jam typically lasts 2-3 weeks in the fridge, opened. A low carb sweetener like xylitol or erythritol will inhibit bacterial growth, adding to the shelf life of sugar-free jam. Lemon or lime juice boosts the acidity of the fruit, making a harsher environment for bacteria to survive. ![]() How long sugar-free jam lasts depends on whether the recipe calls for an acid like lemon juice and what sweetener is used. Tear the gelatin into pieces and stir into the hot strawberries. ![]()
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