Mermelada Para Diabetico

Ingredients

3/4 cup diet lemon-lime soda
1 package (.3 ounce) sugar-free strawberry gelatin
1 cup mashed fresh or frozen unsweetened strawberries
1-1/2 teaspoons lemon juice
Directions

In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers; cover and refrigerate up to 3 weeks.Do not freeze. Yield: 28 servings.

DIABETIC PEACH OR STRAWBERRY JAM
1 qt. peeled peaches or 1 qt. cleaned strawberries
2 tbsp. lemon juice
3 tsp. artificial sweetener
1 box powdered pectin
Crush peaches or strawberries in saucepan. Stir in lemon juice, pectin and sweetener. Boil 1 minute, stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized half-pintjars. Cool well. Store in the refrigerator. Yield: 2 1/2 half-pin

++++++++++Diabetic Strawberry Jam (Using Splenda)
Makes: About 3 (1-cup) jars or 48 servings, 1 Tbsp. each

3 cups prepared strawberries (buy about 3 pt. fully ripe strawberries)
3/4 cup water
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 cup SPLENDA® No Calorie Sweetener, Granular or 12SPLENDA® (use 18 for sweeter jam) Packets No Calorie Sweetener
1 tbsp lemon juice
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
STEM and crush strawberries thoroughly, one layerat a time. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.
BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in SPLENDA® Granular or SPLENDA® Packets. Skim off any foam withmetal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to coolcompletely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

RAFT KITCHENS TIPS

Substitute
Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water. Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each. (NutritionInformation Per Serving with White Grape Juice: 20 calories, 5g carbohydrate, 4g sugars. Nutrition Information Per Serving with Apple Juice: 15 calories, 4g carbohydrate, 3g sugars. )
Inversion Method
To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly. After 5 minutes, turn upright. Avoid improper lid seal by filling jars immediately withhot fruit mixture.

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