low sugar

I am very into making jam lately. Not the jam that requires all the sterilizing and sealing. Although I would like to try that one day, that day is not today. Or anytime soon. It just seems rather daunting to me and alot of work. I am all about refrigerator jam, which basically means making a smaller batch and storing it in the refrigerator for up to a month instead of sterilizing and storing it on a shelf for longer periods of time.

This method of making jam is perfect for me. First, I don’t want or need to make 15 jars of the same jam right now. Second, making smaller batches allows me the freedom to experiment with different fruits and spices and not be so committed to having a large quantity of one flavor in my pantry.

This is a basic, delicious strawberry jam recipe I have been going back to again and again. I really love it. It tastes fresh, bright and slightly sweet. Most importantly, it truly tastes like strawberries! It is sad to say many jams and jellies don’t actually taste like the fruit they are supposedly made from, instead tasting very processed and sugary. Why is there so much sugar added? I don’t think it needs it which is why I only put 3/4 of a cup in mine. Let the fruit shine.

If you make this strawberry jam just store it in the fridge and consume it within 1 month. Give one away to a good friend or family and keep the rest for yourself. Trust me, you won’t have a problem finishing it all in time. You will want to slather this on everything!

Here’s what you will need to make about 3 small jars…

Recipe

5 cups strawberries, washed, hulled and cut in half

3/4 cup sugar

2 Tbsp lemon juice, plus a few squeezes more

*2 teaspoons

Method

In a large non-reactive bowl add the strawberries, sugar and 2 Tbsp of lemon juice. Mix to combine well. Cover with plastic wrap and refrigerate overnight.

Remove plastic wrap and stir strawberry mixture. Transfer to a large non-reactive pot and place pot over a medium heat. Cook for 5 minutes, stirring occasionally, until all the sugar has melted and mixture begins to foam.

Place 2 teaspoons in the freezer.

Increase the heat to high and bring to a rolling boil, stirring almost constantly until thick and shiny, approximately 15 minutes. Once you notice the jam starting to thicken (about 10 minutes in) add a few squeezes of fresh lemon juice to the pot. Literally, only about 6-8 drops.

Place a small drop of jam on the back of one of the spoons and place the spoon back into the freezer for about 30 seconds. Remove spoon and tilt it. The jam should just barely move. If the jam slides down off the spoon easily continue cooking the jam for a few more minutes and then test again.

Allow mixture to cool slightly. With an immersion blender puree 1/2 of the mixture until smooth, leaving the remaining slightly chunky. If you want your jam completely smooth with no chunks at all, puree it all.

Allow to cool completely and fill your jars! Store in refrigerator for up to one month.

Strawberry Jam

Author: Feasts And Fotos

Ingredients

5 cups strawberries, washed, hulled and cut in half
¾ cup sugar
2 Tbsp lemon juice, plus a few squeezes more
*2 teaspoons

Method

In a large non-reactive bowl add the strawberries, sugar and 2 Tbsp of lemon juice. Mix to combine well. Cover with plastic wrap and refrigerate overnight.
Remove plastic wrap and stir strawberry mixture. Transfer to a large non-reactive pot and place pot over a medium heat. Cook for 5 minutes, stirring occasionally, until all the sugar has melted and mixture begins to foam.
Place 2 teaspoons in the freezer.
Increase the heat to high and bring to a rolling boil, stirring almost constantly until thick and shiny, approximately 15 minutes. Once you notice the jam starting to thicken (about 10 minutes in) add a few squeezes of fresh lemon juice to the pot. Literally, only about 6-8 drops.
Place a small drop of jam on the back of one of the spoons and place the spoon back into the freezer for about 30 seconds. Remove spoon and tilt it. The jam should just barely move. If the jam slides down off the spoon easily continue cooking the jam for a few more minutes and then test again.
Allow mixture to cool slightly. With an immersion blender puree ½ of the mixture until smooth, leaving the remaining slightly chunky. If you want your jam completely smooth with no chunks at all, puree it all.
Allow to cool completely and fill your jars! Store in refrigerator for up to one month.

It’s a challenge to find a healthy snack, something that tastes good and satisfies your hunger. Of course, granola bars come to mind immediately as a healthy, portable snack however many of them either don’t taste so great or they are filled with unnecessary sugars. That puts the ‘healthy’ granola bar in line with a candy bar. Not healthy.

I have been making my own granola for years, why on earth I never actually took things a step further and made granola bars is beyond me. But the time has come. Healthy snack desperation has led me here.

I set out to make a tasty bar that doesn’t have much sugar in it – the only sweetener is from honey and the dried fruit. No other sugar is added to these bars. I remember that Ina Garten had made granola bars so I decided to consult her recipe first. She’s my go-to girl. But as many of us know, my go-to girl loves butter and sugar! So this recipe is based on hers (loosely). I made several adjustments.

These granola bars are mostly crunchy yet slightly chewy – a perfect mix. They crumble just a bit and are not overly sweet. In fact, they are not really sweet at all. Just satisfying.

The next time you want to reach for a healthy snack, grab one of these babies!

Here’s what you will need to make approximately 12 bars…

Recipe

2 cups old-fashioned oatmeal (not instant)

3/4 cup sliced almonds, roughly chopped

1/2 cup chopped walnuts

1 cup shredded coconut

1/2 cup toasted wheat germ

2/3 cup honey

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees. Spray a 8×10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.

Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 – 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).

Reduce the oven temperature to 300 degrees F.

Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan. Now it’s time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don’t neglect the corners.

Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.

I individually wrap each bar in plastic wrap and store in an air tight container. The bars will soften up a touch once stored this way.

Granola Bars

Author: Feasts And Fotos

Ingredients

2 cups old-fashioned oatmeal (not instant)
¾ cup sliced almonds, roughly chopped
½ cup chopped walnuts
1 cup shredded coconut
½ cup toasted wheat germ
⅔ cup honey
1½ teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon
1½ cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees. Spray a 8x10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.
Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 - 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).
Reduce the oven temperature to 300 degrees F. Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Now it's time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don't neglect the corners.
Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.