REAL JAM RECIPES!

Another recipe of this wonderful fruit. This time it’s not jam but guava jelly, which is to be poured hot in jars just like jam and can be stored for a long time.

guavas, seeds removed and cut in halves
lime juice
sugar

1. Put guavas in a deep saucepan and cover with water. Bring to a boil and coddle 20 minutes until the fruits are soft.
2. Place guavas in a colander and allow water trickle down. Then mash guavas.
3. Combine guava mass, lime juice and sugar: use 1 lime and 1 cup sugar to 5 cups guava puree). Cook until sugar dissolves and increase heat throughout for remainder of cooking time.
4. Remove from heat when the syrup spins a thread. Pour in jars and seal.

It’s hard to find an easier recipe. Try to cook this jam also with wild strawberry or raspberry – the result is amazing.

3 kilos strawberry
1 cup strawberry juice
3 grams ascorbic acid

1. Combine all ingredients in a big saucepan and bring to a boil.
2. Let it simmer 5-6 minutes and then pour boiling mass into jars and seal.

Today I want to share with you some jam recipes without sugar. I believe they are wrongly forgotten, because many healthy and tasty jams can be cooked without sugar. It’s of a special importance for people suffering from adiposity and pancreatic diabetes.

There are many ways of cooking jam without sugar. You should try some to choose some at your taste. For example you can take currant and put it closely together in a jar, then place the jar in a canner with water standing on the oven. The berries must stew in their own juice. While they sink, add more berries. When the jar is full, place the lid and cook for an hour, then seal. This recipe suits for any berries and fruits except bananas and mango.

I also made jam without sugar using microwave oven. I put them a glass bowl without covering with a lid and place in the oven on high power (100%). When fruits are tender, I stew and keep on cooking until water evaporates, jam becomes thick and darker. After that I take it out and put in a jar. This jam doesn’t need sealing; I store it in the fridge for a week or two. I didn’t try to store more, cause my folk eat the jam quickly.