According to About.com, one of the trickiest aspects of making jam without sugar is keeping it fresh, since sugar acts as a natural preservative. To ensure that this jam doesn't spoil, store it in the freezer.Know More
Use a blender or food processor to puree the fruit you are using for the jam. Add a splash of fruit juice if the resulting pulp is very thick. Put the pulp in a large saucepan, and cook it over medium heat until it begins to liquefy.
Add 1/3 cup fruit juice to the jam mixture. Also add a teaspoon of no-sugar pectin to give the jam consistency. At this point, a sweetener other than sugar, such as honey, can also be added to the jam, but is not required. Stir the new ingredients into the jam and bring the mixture to a rolling boil.
Ladle the hot jam into glass jars, then seal the jars. Place the jars in a pot of boiling water for about 10 minutes, then remove them from the heat and allow them to cool for 24 hours. Check the seals on the jars to ensure that they are airtight before storing them.
Make a fruit salad by boiling sugar, water, ginger, lemon zest, orange zest, vanilla seeds and vanilla pod in a saucepan to form a syrup. Pour this mixture over oranges, mangoes, bananas, kiwis, kumquats and pomegranate seeds, and chill overnight.Full Answer >
The sugar content of fresh fruit varies by the type of fruit, with the average being 8 grams of natural sugar. Berries tend to have lower amounts of sugar, while most melons are at the high end.Full Answer >
To eat a quince fruit, wash, peel, core and slice it thinly, and then poach the pieces in a sweetened liquid. Use the cooked quince in jams, pies or other desserts, or eat it by itself. Quince can be eaten raw, but its flavor is very sour when raw.Full Answer >
There are two ways to peel a banana, either from the stem or from the bottom. Peeling a banana from the bottom is easier and doesn't squish the fruit. Simply squeeze the bottom tip of the banana until it opens, and then strip away the peel.Full Answer >