Traditional recipes

Cranberry jam with sweetener

Cranberry jam with sweetener

Gently wash the blueberries.

Cover with powdered sweetener and leave overnight to let its juice. I kept them in the fridge during this time.

The next day they are boiled, on the right heat, then small, removing the foam formed.

Stir often so that it does not stick.

When it is well bound, remove from the heat, leave to cool a little, then pour hot into jars, put the lids on, place the jars with the lid down and cover with a towel. Leave it like this until it cools down. Store in a cool place.

Preparation time: 10min + 8 h

Cooking time: approx. 25 min

Obtained: 2 jars of 300 g each

Good appetite!

If you liked my recipe, you can also find it on my blog:

Sugar-free blueberry jam

I opened the freezer and saw the two pots received from my mother full of blueberries. I've had them for a while, so it was time to take a stand and find a use for them. I also had some xylitol (birch sugar), a natural sweetener that my mother uses in jams for my father, who has diabetes. I put my hand on the phone and called her to find out the recipe (you guessed it, mom is the basis!). I received the working method, but I did not receive quantities & it seems that the time and the amount of xylitol depend a lot on how sweet and juicy the fruits are. Okay, let's just say I understand, now let's get to work. I wasn't planning to post the recipe, so I didn't take too many pictures, but I'll rely on some explanations for both the preparation of the jam and the sterilization of the jars. So, if you have some forgotten fruits in the freezer, I suggest you give them a try with a sugar-free jam. Of course it goes just as well with fresh fruit.


  • 2 kg of frozen blueberries (that's all I had on hand)
  • 350 & # 8211 400 g xylitol (birch sugar, a natural sweetener). Depending on how sweet the fruit is, you can put more or less.
  • Optional: natural vanilla extract

How to prepare jam:

I put the frozen blueberries in a large double-bottomed pot. I let them thaw for a while, during which time they began to leave their juice.

I put them on medium heat and started to boil them, stirring from time to time, taking care not to burn. I did not add water, you will see that the juice left by them is enough.

The cooking time also depends on how juicy the blueberries are. I boiled them until the liquid dropped substantially and the jam thickened to the consistency I wanted. During boiling, the foam that formed above the jam, I removed it from time to time with a whisk.

I added xylitol (birch sugar) about 15 minutes before the jam was ready. Initially add 350 g, taste even more if you feel the need for sweeter. As such, the weight of xylitol is indicative, depending on how sweet the fruits are and depending on your preferences.

Another test I did during cooking was to put a teaspoon of jam on a plate and check that the jam on the edges is not too watery, liquid or easy to drain.

When I use vanilla extract, I add it 5 minutes before the jam is ready.

When the jam was ready, I transferred it to the washed and sterilized jars. To avoid cracking a jar on contact with the hot jam, place a knife blade under the jar. Or if you don't like the knife method, then you can place the jars while filling on a cold metal tray. I sealed all the jars with a lid.

I turned the jars full of jam upside down and held them like that for about 10 minutes. Then I turned them back on and let the jam cool to room temperature. The next day I transferred the jars to the pantry.

Method of sterilizing jars:

The jars must be washed thoroughly before being sterilized in the oven.

I own a dishwasher, so the jar washing stage went very smoothly.

Of course, all this operation can be done manually, by thoroughly washing the jars and lids with hot water and dishwashing detergent. At the end, rinse all the jars very well, in several waters. The last rinsing water must be with cold water.

Place all the jars face up on the oven tray.

Insert the tray with the jars and lids into cold oven and set the oven to 150 degrees. Do not put cold jars in the hot oven as there is a risk of them breaking.

I left the jars in the oven for at least 15 minutes. You will notice that at the end the water evaporates completely from the surface of the jars. I half-opened the oven door and let them cool gradually. The moment I grabbed the jam. It is good to sterilize the jars and fill them with jam on the same day.

PS: I used jars from Ikea (with glass lid) that close tightly. They also have a gum on the mouth of the jar that I did not put in the oven, but I bathed it in boiling water with detergent, I washed them well and I rinsed them in several waters, after which I put them dry it on very clean towels to avoid contamination. Normal jars with a metal lid can also be used.

Cranberry syrup with honey - recipe

Honey is an ideal preservative for berries. Moreover, honey enhances the therapeutic value of blueberries, so that, by combining them, we get a real remedy for strengthening, maintaining or regaining health in case of illness.



Choose blueberries, removing damaged or damaged ones. Wash them well, then leave them to dry on paper towels.

Put the blueberries in several glass jars and pour liquid honey over them. Observe the proportion of 1 part fruit to 2 parts honey for each jar.

Seal the jars tightly and leave the fruit to soak for 1 month, shaking the contents once every 1-2 days.

After the 30 days of maceration have passed, strain the resulting syrup through a gauze cloth. Keep it in dark bottles (from old syrups), hermetically sealed in the refrigerator.

You can consume 1 teaspoon of maceration, 2-3 times a day, as such or diluted with plain or mineral water. It can also be used as a sweetener for various cold drinks or desserts.

FAST FAST GEM, with natural agar-agar gelatin

Agar-agar is a natural gelatin, obtained from seaweed. It has no smell, no taste, no fat or calories. Due to the fact that it is vegetable and gelling much better than gelatin of animal origin, it can be used to coagulate jams, puddings, jellies, creams for cakes and pies, or various ice cream recipes.

Quick jam with agar-agar - recipe

This jam recipe is very simplified, for quick serving. It does not contain sugar, but if the chosen fruits are not sweet, or even sour, you can use honey or a natural sweetener, such as stevia extract. It is also very good for children.

• 1 cup of fruit
• 1 teaspoon of agar-agar

You can use any kind of fruit: strawberries, raspberries, cherries, sour cherries, blackberries, blueberries, etc.

& # 8211 Wash the fruit well, remove the tails or pips, if necessary. Crush them with a fork or in a blender (not at all) to make them juicier.

& # 8211 Put 1-2 tablespoons of water in a saucepan, and add the gelatin. Mix well with a wooden spoon. Add the fruit porridge to the jelly bowl. Leave the preparation on low heat, stirring constantly, until it acquires the consistency of a thick sauce.

Remove the pan from the heat and allow the jam to cool. As it cools, it will coagulate very well.

This jam can be eaten immediately, spread on bread, can be used to fill pancakes or various cakes and pies.

As it has no preservatives, this quick jam lasts for at most a week, if kept cold in the refrigerator.

This gelling agent extracted from red seaweed has been used for hundreds of years in Japan. Agar-agar gelatin contains minerals as well as a lot of fiber. For this reason recommended by nutritionists in diets, including in the Dukan diet.

Agar-agar can be purchased from health food stores in the form of powder or flakes. More information about its benefits and how to use it can be found in This article .

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

I closed the summer taste in the Sweeteria jar with sugar-free jam, with natural Stevia sweetener, with zero calories, without preservatives, dyes or artificial flavors. Sweeteria jams are RESPONSIBLE COOKED, in a non-allergic (stainless nickel / manganese) food grade stainless steel bowl.

The day begins, regardless of the season, with the delicious taste of ripe and aromatic apricots, picked by local farmers, from their own crops, grown without pesticides or chemical fertilizers.

You can enjoy it simply or in combination with Sweeteria peanut butter, with nuts or seeds, spread on bread, biscuits or pancakes, but also as a topping for ice cream, cakes or smoothies. Vegan / fasting product.

apricot, lemon, citrus pectin, natural zero-calorie sweetener (Stevia and Erytrithol)

This product does not contain sugar, dyes, preservatives, GMOs

Storage conditions:
in a dark, dry, cool place, at a maximum of 25 degrees C. After opening, store in the refrigerator and consume within 7 days.

Useful advice

  • It is best to use young pumpkin. They cook faster and are very delicate
  • If lemon and orange are used together with the peel, then the citrus should be boiled first. Otherwise, the blockage will be bitter
  • Ingredients can be cut into small cubes, strips, rubbed on a grater, moved with a meat grinder or ground in a blender
  • Before cooking, all components should be filled with sugar and left to stand for 1-2 hours to form a syrup.
  • In addition, you can put ginger, thyme, cinnamon. These spices will give a pleasant aroma and an unusual taste
  • Make sure you clean the zucchini from the skin and seeds
  • Lay the jam must be pre-sterilized banks. In such banks will be stored for a long time and will not swell ..

The result will be a delicious dessert that will light up your winter evening and complement any tea drink.

Doll and blueberry ice cream

Light dessert with a delicate texture, aroma of melon and fresh blueberry fruit. It differs in low calorie and low carbohydrate content (0.9 XE).

  • 200 g cream (whipped)
  • 250 grams of melon paste
  • 100 g of fresh blueberries
  • fructose or stevia & # 8211 to taste.

The time is 20 minutes. Caloric content & # 8211 114 kcal / 100 g.

  1. The powder pulp is interrupted by a spray mixer in penetrated potatoes.
  2. The cream is mixed with washed and dried blueberries.
  3. Melt the powder pulp lightly into the cream. Add sweetener.
  4. The mixture is poured into glasses or bowls of ice cream. Put in the freezer.

Mixing ice cream with melon and blueberries is not necessary. After 2 hours, maximum 3 hours, the dessert will be ready to eat.

Roll with organic apricot jam & # 8211 without gluten

Also within the Mananc Responsabil campaign, I include this diet roll but super tasty. It needs few ingredients but quality and because I address people with gluten intolerance and diabetics I used gluten free flour, organic jam and natural sweetener without glycemic index.

Special Foods. EN Together with TheSmartCuisine and 11 other talented culinary bloggers from Romania aim to sound the alarm on the way Romanians suffering from special ailments eat and to raise their level of awareness and responsibility.

Sugar-free berry ice cream

Do you know those summer days when and if you breathe it feels like you're melting? Yes, those. The AC is on, you always drink water ... we all know the tricks. But what do you do when all you want is an ice cream? It probably stops you from thinking about the holidays, I know what you're saying. But this sugar-free berry ice cream has 157 calories per serving, so it can be called a diet ice cream. Haha, how does that sound!

Now that I've made you curious, stay tuned. This ice cream is also gluten-free, vegan, dairy-free (if you follow the recipe and do not replace coconut milk with cow's milk), it has few calories and yet, it is DELICIOUS. And since I discovered that you don't need I don't know what expensive ice cream making machine, I've become addicted to it.


The benefits and negative effects on health, despite the wide list of contraindications, are not comparable. Doctors often prescribe berries, even for diseases on the banned list. They themselves calculate the dose and the time of admission, depending on the patient's weight, the associated diseases. In addition, the origin of berries is of paramount importance - one thing is the independent collection of fruit in an ecological place, another - bought from the hands or in a retail store.