Jam, No Sugar, Honey Sweetened

Ingredients

• 5 c. prepared fruit (washed, smashed, etc)
• 5 T. low-sugar fruit pectin (I use Ball no sugar pectin)
• 1 c. water or sugar-free fruit juice
• 1 c. honey (or omit completely and use 1 extra cup of fruit)

Directions

1. Wash and sterilize six 8 oz. jelly jars or four 12 oz. jelly jars. Fill with boiling water and set aside.
2. Wash, smash and prepare the fruit.

Add 5 level cups of fruit to a large saucepan.

1. Add 1 cup water or juice to the saucepan. (I always use water — and you can omit if you want REALLY thick jam)
2. Stir 5 level Tbsp. of fruit pectin into the fruit and bring to a full boil, stirring regularly.
3. Once boiling, add honey and bring mixture to a full boil for 2 minutes, stirring constantly.
4. Spoon into washed and sterilized jars, cover with lid and ring, and flip jar upside down for 5 minutes (or process in a hot water bath for 10 minutes).
5. Flip jars over (lids facing up) and let cool at room temperature for 12-24 hours, making sure the lids seal.
6. Wipe down jars and store in the pantry or freeze any jars that didn’t seal.

Notes

1 TBSP Honey contains 60 calories and 16g Carbs (Maple Syrup contains 13g - maybe try this too)

Therefore, because 1 cup contains 16 TBSP, there are a total of 256g carbs in this entire recipe (from the honey)

The recipe makes about 7 cups, so 36g carbs in each cup of jam (plus the fruit).

So 36g carbs / 16 TBSPs in a cup = 2.3g Carbs in each TBSP

Compare this to the average store bought jam which has about 13g Carbs per TBSP

Of course this can vary as we adjust each recipe for the individual fruit being used. Each fruit will get its own recipe in Paprika as we finalize them.

Nutrition

2.3g Carbs per TBSP