Jelly Honey: Sugar Free Jams And Jellies

Sugar Free Jams And Jellies

Since granulated sugar is a necessary component of making preserves, it's hard to get really good jam using sugar substitutes. But to make this a good diabetic recipe, we've tested and tested to find the best sugar substitute for you.
The best that we've tried come from the test kitchen of Sweet 'N Low.

2 cups fresh raspberries
1/2 cup chopped fresh pitted dates
1/4 cup coconut water
2 Tbsp china seeds
Place the coconut water in the bottom of your high speed blender (I use a Vita mix) and then throw in the dates.
Blend on high until the dates have broken up - about 10 seconds.
Place the china seeds and 1 cup of the raspberries into the blender and pulse on LOW just a few times to JUST break up the raspberries.
If you blend on high you will get the consistency of a pudding and not the beautiful seedy, chunky look of jam.
Now add in the second cup of raspberries and pulse just a couple of times to break them up.
Place this mixture in a glass container and cover in the fridge for about 30 minutes.
This will allow the china seeds to thicken the jam and will give the flavors time to infuse.
Serve with your favorite crackers, bread, fruits, pancakes and crepes. YUMMO!
Make 2 cups
*This will keep in the fridge for about 3-4 days.