Jam

Jam

From WW magazine.

Core recipe

Points per recipe: 2½

Points per 6 heaped tsp: ½

Bring 500g (1lb 2oz) of frozen fruits to the boil in a pan. Add sachet of powdered sugar free jelly and simmer for few minutes until dissolved. Strain, if desired then pour into a clean jam jar and place in fridge once cool. It should set like jam. Use within 10 days.

Make with rhubarb for 0 pts.

Mango Jam

Core recipe

5 sheets gelatine
2 mangoes (approx 500g)

6 heaped tbsp Splenda®

Soak the gelatine leaves in a bowl of cold water. Peel the mangoes, chop roughly and place in a large bowl. Add the Splenda® and leave for 15 min. Dry the gelatine and add to 100ml boiling water, and add mixture to the fruit.  Mix for around 5 min.  Pour into clean pots, making sure you leave a gap of 1cm at the top of the pot.

Store in the fridge.

Peach Jam

Core points per recipe: 5½

Points per recipe: 8½

6 medium peaches, ripe

75g fructose eg Dietade or Frusiana

2 tsp lemon rind, grated

30ml brandy

Roughly chop the peaches and place in a non-stick pan with the fructose and lemon rind.  Bring to the boil and reduce heat.  Simmer, stirring occasionally until the peaches have softened and the juices begin to run, about 20 mins.

Cool and stir in the brandy.  Transfer to a sterilised glass jar and seal with a tight fitting lid.  Eat within 2 weeks.

JAM


This next idea isn't actually cakes or bakes but Bikershaz recommended it after she saw it on the threads.

I found this by searching the other day and it is lovely, although I have forgotten whose recipe it was!

I chopped up some strawberries and added some pineapple rings. I cooked it with a little water until it was all squidgy. Then added some sweetener. I also whizzed it with the blender. It is now in the fridge, although it isn't going to last for long 

Jam recipe 


200g frozen fruits, add 2 cups water & boil making sure the water doesn't boil away. Add more water if necessary.
Make sugar free jelly using only HALF amount of water so that jelly is more thick than usual.
Leave fruits to cool. Add jelly and stir.
Pour into jar and store in fridge. Normally lasts 2 weeks.
ONLY 1 POINT for Whole Jar.