Where's The Sugar?

Ya' don't need it! ..... It's Just That Simple!™
 
　
As many of you may know, I am a fruit and berry fanatic. I adore all fruit in any preparation, hence the addition of it in the majority of recipes in my new cookbook, Refreshed, and the center of attention in my third cookbook yet to be released.

I have enjoyed the addition of all types of fruit products from savory dishes to desserts.

Although there may be just as much sugar in(for example) real apple or orange juice as granulated sugar, you are enjoying the benefits of vitamins and fiber that is found in both fruits and berries.

I hold nothing back when I say that I frequently use prepared all-fruit(similar to preserves)found in all supermarkets because of its cost and convenience. And if you ever look on the ingredient list, you will see that it only contains fruit or berries, along with pectin and citric acid. Citric acid helps it from turning color while on the store shelves, plus it aides in a "side of the tongue" tartness. Many will substitute lemon juice when making it at home, but I leave it out below because I do NOT want to mask the flavor of any fruit or berry in my all-fruit.

 

 

 

 Anyway, enjoy these 5 recipes for your very own Homemade All-Fruit to use on all types of dishes, or simply on a good ol' peanut butter sandwich, knowing that there is not a trace of added sugar.....none needed!


Each of the following recipes gives you about 1 1/2 cups total product when done. You will also notice that I use only a half of a box of pectin per recipe. You will have to open the envelope inside the box and measure out what you need into a bowl, closing up remainder to use again. Why do I do this?

I would much, much rather have to make this all-fruit again if I need more.

You can also make two different kinds of all fruit at the same time, without making too much.

　

From left to right we have Blackberry, Mango, Strawberry, Blueberry and Peach All Fruit.

　

　

Blackberry All-Fruit

　

2 cups fresh or frozen(and thawed) blackberries *
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin

Puree all ingredients in a food processor or blender until as chunky or smooth as desired. Transfer to a small saucepan and bring to a boil over high heat. Let rapidly boil for 1 minute, and remove from heat. Let cool for a few minutes before transferring to a container. Cover and refrigerate until set, about 3 hours.

* If you desire no seeds, then puree blackberries with juice and strain before cooking, resulting in a more jelly-like end result.

　

Mango All-Fruit

　
2 cups chopped mangoes(about 2 small mangoes)
6 tablespoons mango nectar or juice
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin

Follow same directions as in Blackberry All-Fruit

　

Strawberry All-Fruit

　

2 cups chopped strawberries
6 tablespoons frozen apple juice concentrate, thawed
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin

Follow same directions as in Blackberry All-Fruit

　

Blueberry All Fruit

　

2 cup frozen, but thawed, blueberries
1/4 cup dried cranberries

Follow same directions as in Blackberry All-Fruit, but without the pectin.

　

Peach All-Fruit

You can use any blend of juice with peaches, but make sure it is 100% juice blend.

　
2 cups chopped, fresh peaches(4 peaches)
6 tablespoons peach nectar or juice
2 tablespoons(half a 1.75 ounce package)no sugar needed pectin

Follow same directions as in Blackberry All-Fruit

Only At Christmas

Although these recipes would be great during all the colder months(and maybe during the warm temperatures as well), they are great additions to your Holiday table or even as gifts for family and friends to take with them once they have finished and are ready to roll out.



Sugar Plum Jelly

Many of you may have the powdered form of pectin already in your pantry. And YES, you can substitute one for the other. Liquid pectin is used in preserve, jam and jelly recipes that require cooking first while powdered pectin can be used in the same recipes, even if you aren't cooking them. One tablespoon liquid equals 2 teaspoons powdered.

In the recipes below, each pouch is 3-ounces, or 1/4-cup powdered if using. Double this in the following recipe. While Certo brand liquid pectin comes in 6-ounce pouches, Sure Jell comes in 3-ounce pouches. I also use the pink box at times, which is called "Sure Jell Liquid Pectin for Less". This means that the pectin will set up with less sugar and no sugar commonly found in most jams, jellies and preserves. Use dry as you would wet pectin.

　

2 cups plum juice(Sunsweet brand makes a great one)

3/4 cup sugar

Juice of one large orange, strained

1 teaspoon grated orange zest

2(3-oz)pouches liquid pectin*

　

In a food processor or blender, add the plums and apple juice. Pulse until plums are minced but still have small chunks throughout, about 10-15 seconds. In a large saucepan, bring plum/juice mixture, sugar, orange juice and grated orange zest to a boil over high heat, stirring almost constantly. . Stir in the pectin and boil for 1 minute, stirring constantly. Remove from the heat and pour into four half-pint jars. Seal with lids and refrigerate 6 hours, or longer, until set. I don't care for the uneasy spreadability of jelly so I always mix it up before using.
This is fantastic on any fruited quick bread or coffee cake, toast, English muffins or just plain ol' crackers.

　

　

Figgy Pudding Preserves

Although this recipe contains no figs, I substituted raisins. Many recipes call for this substitution in Figgy Pudding and if you want to stay true to the classic, use 1/2 pound fresh figs, trimming off both ends first before adding to food processor. Add, also, 1 tablespoon lemon juice. If using dried figs, boil 6 ounces in apple juice for 10 minutes, over medium heat, until starting to soften and plump. Remove from heat and let sit in hot juice for 1 hour. Add this to the food processor with candied ginger, cinnamon and nutmeg. Continue with recipe.

For a great, warm and homey taste and feel of "Yankeeville" during the Holidays, spread some of this comfort preserve on absolutely anything you desire.
　

2 cups apple juice

1 1/2 cup raisins

2 ounces candied(or crystallized) ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2(3-ounce)pouches liquid pectin

In a food processor or blender, pulse first 5 ingredients until ginger and raisins are pulp-like in size, about 1 minute. Remove to a large saucepan and bring to a boil over high heat. Stir in the pectin and cook for 1 minute longer, stirring constantly. Remove from heat and carefully ladle the jelly into four half-pint jars, leaving a half-inch space on top. Seal with lid and refrigerate until set, about 6 hours or longer.
Once this is set(as I do the Sugar Plum Jelly) I take a fork and mix it up a little so the raisins that may have settled on bottom while hot is mixed throughout evenly.