We love apple butter, but so many of the ones from the store just add tons of sugar. I was thrilled to find a simple recipe that I changed to match our tastes that would allow us to have a carb friendly version and so simple to make!
- 3 pounds apples – I used Gala
- 1/4 cup Splenda Brown Sugar blend
- 1/4 cup apple cider vinegar
- 3 teaspoons of cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- Cut up the apples into small pieces – do not peel
- Place apples, splenda brown sugar blend, vinegar, and spices into a prepared crock pot. Stir until all apples look coated.
- Cover and cook on low for 5 hours – stirring a couple times
- Turn the crock pot to high and cook an additional 2 hours
- Using an immersion blender, blend until smooth
- Cook uncovered for about 1 more hour on low – just enough to thicken
- I canned mine – prepare the jars during the final hour. Then seal with the water bath canning method.
Nutrition – 1 Tablespoon is 3 g carbs.
Today I took my first attempt at water bath canning with a great no sugar added Strawberry Jam. I have always loved homemade strawberry jam and now it serves an even better service by creating one with only natural sugar from the berries. It tasted great before I sealed the jars and it is setting up nicely – so I trust the recipe enough to go ahead and place it here. First attempt was a great success – now to try some others…
- Wash jars and lids. Fill boiling-water canner half full with water. Add jars and water to cover jars. Bring water to a boil and then simmer.
- Place lids in a small saucepan and cover with water. Bring to a boil and then simmer – adding water as needed.
- Continue to simmer until ready to use.
- Cut strawberries in half and crush with either a potato masher or food processor. I like pieces in my jam so I used the potato masher.
- Place exactly 6 cups of mashed strawberries in a large saucepan.
- Add water and mix thoroughly
- Add pectin 1 tablespoon at a time and mix well between each tablespoon.
- Bring mixture to a full rolling boil over medium heat.
- Boil for 1 minute more, stirring constantly
- Remove from the heat and add Splenda. Stir until blended.
- Skim off any foam with a metal spoon that forms on top. Allow to sit for 5 minutes.
- Pull jars out of the simmering pot, dry and add jam to 1/4 inch from the top.
- Wipe jars and threads and place 2 piece lids in place tightly.
- Place jars on rack in canner and make sure water covers the jars by 1 – 2 inches.
- Bring to a boil and boil for 10 minutes.
- Remove jars and place upright on a towel to cool.
- Once cool, press the center of each lid. If it pops up seal is not complete and you will need to refrigerate.
- Sealed jars can be stored for 1 year in a cool dark location.
Nutrition: 1 Tablespoon is 3 g carbs.
I love green beans but sometimes it gets challenging finding ways to make them differently. We love the slow cooked and stir fried versions, but this recipe gives us a roasted version as well. They almost taste like sweet and like candy. Hope you enjoy them too.
Balsamic Roasted Green Beans
- 8 ounces portobello mushrooms, sliced
- 1 pound green beans, cut into about bite sized pieces
- 1 1/2 Tablespoons olive oil
- 1 Tablespoons balsamic vinegar
- salt and pepper to taste
- Preheat the oven to 450 degrees
- Rinse the mushrooms and let them dry. Then slice them into 1/2 inch thick pieces.
- Cut the ends of the mushrooms off and cut them into bite sized pieces.
- Place the green beans and mushrooms into a gallon zip lock bag.
- Whisk together olive oil and balsamic vinegar and pour over vegetables in the bag.
- Shake the bag until all the vegetables are lightly coated.
- Place parchment paper on a cookie sheet.
- Spread the vegetables out in single layer on the cookie sheet.
- Roast 20 – 30 minutes, checking regularly after 20 minutes.
- Season with salt and pepper to taste.
Nutritional Information: 0 carbs