Dutch Gel Lite Cooked Recipes
Before You Begin:
1. Read Important Guidelines.
2. Choose your method (cooked or freezer) and recipe.
3. Follow all directions exactly.
Use 8 oz. canning jars with 2-piece lids.
Do NOT double recipes.
Use RIPE fruit (not under or overripe).
When crushing fruit, crush small amounts at a time.
If using a food processor, pulse to chop; do not puree.
For cooked recipes only: Heat mixture to a full rolling boil (a boil that does not stop when stirred). After 1 hour, check seals: lids should be curved down or remain so when pressed.
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well.
Prepare fruit and... measure fruit (or juice for jelly) into 6 or 8 quart pot along with lemon juice (if called for in recipe).
Measure sugar or sweetener into separate bowl.
Mix 1/3 cup Dutch Gel Lite fruit pectin to fruit or juice. Bring mixture to full rolling boil (a boil that does not stop when stirred) over high heat, stirring constantly. If non-sugar sweetener is used, boil mixture for 1 minute, stirring constantly. Remove from heat and stir in pre-measured sweetener.
If sugar is used, add sugar to fruit or juice mixture. Return to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Fill all jars quickly to 1/8 inch of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After 1 hour check seals or use USDA water bath method.
Cooked Jam Recipes
|Jam or Jelly||Prepare||Measure (if no sugar)||Using Sweetener||Using Sugar|
|Apricot Jam||Pit 3 lb. apricots (do not peel); finely chop||4 cups chopped apricots; 2 tablespoons fresh lemon juice; 1/8 teaspoon ascorbic acid crystals; 1/3 cup Dutch Gel Lite||Add 18-30 packets||5 cups fruit plus 1-3 cups sugar|
|Apricot-Pineapple Jam||Pit (do not peel) 1 lb. apricots. Grind.||1 1/2 cups ground apricots; 1 can (8.25 oz.) crushed pineapple in syrup, undrained; 1 tablespoon fresh lemon juice; 1/3 cup Dutch Gel Lite||Add 18-30 packets||5 cups fruit plus 1-3 cups sugar|
|Blueberry Jam||Remove stems from 3 pt. blueberries. Crush (in small amounts)||4 cups crushed blueberries; 2 tablespoons fresh lemon juice; 1/3 cup Dutch Gel Lite||Add 18-30 packets||5 cups fruit plus 1-3 cups sugar|
|Cherry Jam||Remove stems and pits from 3lb. sweet or sour cheeries. Finely chop (1/4 inch pieces)||4 cups chopped cherries; 1/3 cup Dutch Gel Lite; if using sweet cherries add 1/4 cup fresh lemon juice||Add 24-36 packets||5 cups fruit plus 1-3 cups sugar|
|Fig Jam||Stem 3 1/4 lb. figs; finely chop (1/4 inch pieces)||4 cups chopped figs; 1/2 cup fresh lemon juice; 1/2 cup water; 1/3 cup Dutch Gel Lite||Add 24-36 packets||5 cups fruit plus 1-3 cups sugar|
|Grape Butter||Crush 3lb. Concord grapes (in small amounts). Press through sieve.||3 cups sieved grapes; 1/4 teaspoon each cinnamon and cloves; 1/3 cup Dutch Gel Lite||Add 24 packets||5 cups fruit plus 1-3 cups sugar|
|Mango Jam||Peel and pit 5 medium mangoes; grind.||4 cups ground mangoes; 1/4 cup fresh lemon juice; 1/3 cup Dutch Gel Lite||Add 18-30 packets||5 cups fruit plus 1-3 cups sugar|
|Orange Marmalade||Remove rind in quarters from 4 oranges and 2 lemons. Trim and discard half the white membrane. Thinly slice rind, finely chop fruit, saving juice. Mix rinds with 2 1/2 cups water and 1/8 teaspoon baking soda in pan. Bring to boil, cover and simmer 10 minutes.||4 cups cooked fruit and rind; 1/3 cup Dutch Gel Lite||Add 18-30 packets||5 cups fruit plus 1-3 cups sugar; may take 2 weeks to set|
|Peach Jam||Peel and pit 3lb. peaches; finely chop (1/4 inch pieces)||5 cups chopped peaches; 1/4 cup fresh lemon juice; 1/3 cup Dutch Gel Lite||Add 18-30 packets||6 cups fruit plus 2-3 cups sugar|
|Pear Jam||Peel and core 3lb. pears; finely chop (1/4 inch pieces)||4 cups chopped pears; 2 tablespoons fresh lemon juice; 1/3 cup Dutch Gel Lite||Add 18-24 packets||5 cups fruit; 1/4 cup lemon juice; 1-3 cups sugar. For spiced pear jam, add 1/2 teasoon each all-spice, cinnamon, and cloves to pears.|
|Plum Jam||Pit 4lb. plums (do not peel); finely chop (1/4 inch pieces); mix fruit with 1/2 cup water in pan. Bring to full boil; simmer 5 min.||4 cups cooked plums; 1/3 cup Dutch Gel Lite||Add 24 packets||5 cups fruit plus 1-3 cups sugar|
|Raspberry Jam||Blackberries, boysenberries, dewberries, logan berries, or young berries may be substituted. Crush 2 qt. red raspberries (in small amounts).||5 cups crushed raspberries; 1/3 cup Dutch Gel Lite||Add 24-36 packets||5 cups fruit plus 1-3 cups sugar|
|Rhubarb Jam||Trim 2 1/2 lb. rhubarb (do not peel); thinly slice; mix fruit with 1 cup water in pan to full boil; cover and simmer until soft, about 2 minutes; stir occasionally||4 cups cooked rhubarb; 1/3 cup Dutch Gel Lite||Add 24-36 packets||5 cups fruit plus 1-3 cups sugar|
|Strawberry Jam||Stem 2 qt. strawberries; crush (in small amounts).||5 cups crushed strawberries; 1/3 cup Dutch Gel Lite||Add 18-24 packets||5 cups fruit plus 1-3 cups sugar|
Cooked Jelly Recipes
For No Sugar recipe: 4 cups juice and 1/3 cup Dutch Gel Lite
With Sweetener: Add 18-24 packets
With Sugar: Add 1 cup sugar
Additional jelly can be made by using any bottled unsweetened juices. For a 4 cup recipe, use one 32 oz. (4 cups) bottle of juice and use above recipe.
|Apple or Crab Apple Jelly||Remove stems and blossom ends from 5lb. tart apples. Cut into small pieces (do not peel or core). Place in large saucepan; add 5 cups water. Bring to full boil. Cover and simmer 10 minutes, stirring occasionally. Crush cooked pieces. Cover and simmer 5 minutes longer. Follow Jelly preparation Extract Juice.|
|Blackberry Jelly||Boysenberries or dewberries may be substituted. Crush 2 1/2 qt. blackberries (in small amounts). Follow Jelly Preparation Extract Juice. Save pulp to make jam.|
|Elderberry Jelly||Stem 3lb. elderberries; crush (in small amounts); simmer, covered, 15 minutes; follow Jelly Preparation Extract Juice.|
|Grape Jelly||Remove stems from 4 1/2 lb. grapes; crush (in small amounts); place in large saucepan; add 1 1/2 cups water; bring to full boil; cover and simmer 10 minutes, stirring occasionally; follow Jelly Preparation Extract Juice.|
|Grape-Burgundy Jelly||3 3/4 cups bottled grape juice; 1/4 cup Burgundy wine. For spiced grape jelly, substitute: 1/4 cup cider vinegar for the wine, and add 1/4 teaspoon cinnamon and 1/4 teaspoon cloves.|
|Orange Juice Jelly||3 3/4 cups orange juice; 1/4 cup fresh lemon juice. For Citrus Rind Jelly, add 1 tablespoon grated orange or lemon rind with the juice|
|Hot Pepper Jelly||Drain, seed, and finely chop 1 jar (10.25 oz.) pickled Jalapeno peppers. 3 cups bottled apple juice; 2/3 cup chopped peppers. Protect hands with plastic gloves while preparing peppers.|
Jelly Preparation Tips - Extract Juice
Place 3 layers of damp cheesecloth in strainer over bowl OR damp jelly bag in frame
For clearest juice, double prepared fruit and allow to drip 4 hours or more until dripping stops without squeezing
While significantly lower in carbohydrates per serving than regular jam or jelly, Dutch Gel Lite products are not carbohydrate or calorie free. The total carbohydrate content of each jam or jelly will depend on the fruit used and the type and amount of sweetening agent used.
Important information about Dutch Gel Lite
Dutch Gel Lite is a special fruit pectin that does not require sugar to gel, so you can enjoy jams or jelly made with no sugar or reduced sugar. If you prefer, sweeten you jam and jelly with a non-sugar sweetener.
Dutch Gel Lite jams and jellies will differ from regular jams and jellies. They will probably be less clear than regular, and also you may see some surface moisture after opened and refrigerated. This can be absorbed with a paper towel or stirred back into jam.
USDA Water Bath Method
Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return water to boiling. Boil for 5 minutes. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.
Remove jars from canner, set on clean towel or rack to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Label, date, and store in cool, dark, dry place. Unsealed jars should be refrigerated and used soon.
General Jelly and Jam Making Tips
Although every recipe varies according to ingredients, etc., there are some basics that remain the same. The procedure in making jam and jelly is almost as important as the ingredients themselves. Here are a few tips that may help make a more consistent product using the Dutch Gel brand pectin blend.
Carefully measure your fruit and sugar.
Bring fruit and sugar to a boil; let cook for 2 minutes (do not allow to boil over).
Using a whisk, GRADUALLY add the carefully measured amount of Dutch Gel.
Keep stirring to incorporate all dry Dutch Gel pectin.
Return to a boil; boil for 2 minutes.
Skim off the foam. Pour into sterile jelly jars. Seal jars with water bath process according to the recommendations of the canner of your recipe.
Make single batches - do not try to make several batches at the same time. Fruit should be ripe, but not overripe. Frozen fruit may be used.