Lidded Sugar

Making Sugar-Free Jams & Jellies

Judging by the hundreds of e-mails we’ve been getting, asking for diabetic jam, jelly, and relish recipes, as well as how to freeze fruit, putting up summer is alive and well in our land. Preserving fresh foods of the summer to enjoy later in the year is a cooking technique as old as cooking itself. Our forefathers dried, canned, and preserved the bounty of their garden to sustain their needs through the cold of winter. Old jars can be used once sterilized for jams, jellies, and relishes, but do invest in new rubber-sealing lids and new bands. Vinegars can be in recycled glass bottles with a cork or screw-on-top. Most gourmet shops, shops that specialize in imported items (such as Pier 1), and some discount stores have pretty glass bottles made especially for home-made vinegars.

Since granulated sugar is a necessary component of making preserves, it’s hard to get really good jam using sugar substitutes. The best that we’ve tried come from the test kitchen of Sweet ‘N Low® and we liked one that came from a friend using sugar-free gelatin. If you like to use Equal, they also have some sugar-free recipes at

Blueberry-Peach Conserve

(makes four 1/2-pint jars)
(Recipe Courtesy of Sweet ‘N Low®)

1 medium navel orange 1 large lemon 2 1/2 pounds firm ripe peaches, peeled and sliced 2 cups fresh blueberries 1/3 cup granulated sugar 1/2 cup white grape juice 1 tablespoon plus 1 teaspoon Sweet ‘N Low ®

1. Peel the orange and lemon; finely chop rind (zest). Remove seeds from pulp and chop pulp. Place the fruit, their juices, and rind (zest) in a large pot. Add the peaches and blueberries; sprinkle with sugar and let stand for 30 minutes. Add the grape juice and Sweet ‘N Low®.
2. Place over medium heat and bring to a boil. Boil, stirring frequently, for 35 to 45 minutes or until fruit is thick and translucent.
3. Spoon into hot sterilized 1/2 pint jars, allowing 1/4-inch head space. Wipe rims with a clean cloth that has been dipped in hot water. Close the jars according to jar manufacturer’s instructions and process in a boiling-water bath for 15 minutes.

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