Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Sugar Free Sunday & Sugar Free Fruit Preserves

Welcome to one of the sweetest weekly virtual potluck get-together ever! Yes indeed β€” it is Sugar Free Sunday! We host it every Sunday to exchange incredible sugar free recipes. Inspiration to start the week right? You bet!

Making peanut butter and jelly sandwiches when I was growing up was a bit of an art. How did I make something as simple as spreading peanut butter and jelly on bread an art? Well – theres the obvious way – the technique of cutting the sandwich. Then there’s the type of peanut butter – chunky, smooth, roasted etc. And don’t forget the flavor of the jelly. But even more subtle than all this was the ratio of jelly to peanut butter. If you have a kid, or remember your own childhood, you probably are familiar (or now reminded) of the art of the peanut butter to jelly ratio. This is a crucial point that if forgotten takes away all the joy and comfort of a PB&J.

Times have changed for me of course. I’m no longer as picky, not to mention I don’t eat gluten and sugar. πŸ™‚ In case you’re wondering though – my ratio was “more jelly, less peanut butter with the chunks of fruits place towards the middle of the sandwich”. Although I haven’t had a PB&J for a while, I still do love my J.

These days these two my favorite “jelly” or “jelly like substance” – St Dalfour 100% Fruit Conserve and Sorrell Ridge Spreadable Fruit:

Both are made without the use of refined sugar. They instead use fruit juices and fruit juice concentrate to sweeten the jam.

So why do people add sugar to fruit preserves if it can be made sugar free? Well many reasons but one of the top ones is preservation. Yup, sugar is a preservative. Sugar binds with the water present in the fruit pulp making the water unavailable to bacteria. This allows the shelf life of jellys and jams to be quite long – some even up to 1 year. Obviously the sugar-free variety of jams and jellys probably have a much lower shelf life because of the very same reason. I haven’t really been able to test the shelf life because these preserves don’t even last a month in my home! πŸ™‚

How do you participate in the virtual potluck?

  • Link your recipe post (NOT your homepage) if it does not use refined sugar. Your blog does not have to be entirely sugar free, just the dish you’re sharing!
  • Please link back to this get-together somewhere in your post’s text. It’s a great way to invite your readers to the fun!
  • Want to make something sweet without using refined sugar? Just check out all the ways to satisfy your sweet tooth without refined sugar here.
  • Your link doesn’t have to be to a sweet dish! We love to see your sugar free appetizers, entrees, soups, snacks — well — you get the idea!
  • Please don’t link to carnivals or giveaways. This is a party; bring a dish to share!
  • In the ‘Name’ field, please enter who you are and what you’re linking. For example Sonia would put: Bean Kale Pasta Soup [Sonia @ Flip Cookbook]
  • It’s not a party if no one chats! Please join the conversation by leaving a message in the comments section below. Also make sure you have the ‘Notify Me’ checkbox selected so that you can listen as well!
  • Sign up for free to our new venture Velvet Aroma. It’s a visual way to read the blogs you love and really bring their recipes into your kitchen.

We’re so excited to see what you’re cooking….. Sugar Free!

Click on the ‘Add your link’ button below to share.

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14 Responses to Sugar Free Sunday & Sugar Free Fruit Preserves

  1. Vicky says:

    We have been buying St Dalfour jams for over 5 years now – you really can’t tell the difference between their jam and jam with sugar in it – apart from the price tag! But quite often it’s on 3 for 2 so we stock up! It’s a little luxury that has become a normal part of our life. I wouldn’t ever go back to ordinary jam! Haha! they don’t last longer than a month in our household once opened either!

  2. I love St. Dalfour…great stuff and doesn’t last long in our home either. Also, I talked to the husband and he said that many things contain trace amounts of sulfur (even us! it’s in some amino acids πŸ™‚ so it would make sense that when things go through a change like drying out or fermenting (like wine) that sulfur dioxide or other sulfites could occur naturally in the chemical change of the food. HOWEVER, when it happens naturally it seems to have way less sulfites than when something like sulfites are added in to synthetically preserve. So I will keep buying my “natural” raisins πŸ™‚ I think because so many are becoming sulfite-sensitive that the label is on my raisin box for liability purposes.

    • Sonia says:

      Wow! Thanks for checking it out and letting us know. It is just insane that I never read labels… and now when I read stuff it just makes me go “huh?” πŸ™‚ I will, rather am, “switching” to natural dry fruits for sure. πŸ™‚

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  5. Jill says:

    Hi Raj and Sonia,
    I shared my Shake To Go and two articles I hope you enjoy!

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  8. Raj says:

    Excellent articles Jill. Thanks for the food and food for thought. πŸ™‚

  9. I am so sorry I keep forgetting to put the link on my blog! Just did it πŸ™‚

    • Raj says:

      No worries! Thanks for doing that. I’m still dreaming of your delicious looking cupcakes. My hubby doesn’t eat chocolate though – so I’m thinking of using carob instead. πŸ™‚

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