CANNING WITH MONK FRUIT: EASY JAM RECIPE

Simply Starry Sustainable Living With God

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This is a easy monk fruit jam recipe.
I have been using monk fruit for over two years now
I discovered it quite by accident..and love it!
It is a sugar substituent that is natural and HEALTHY! I find no aftertaste ( like stevia) it cooks bakes and "cans" just like sugar..acts like sugar and tastes like sugar.
I made this video while I was in my apartment in Idaho. I loved the jam! It was the BEST..and now if you are on a diet...a diabetic..havbe heart disease..OR JUST dont want any sugar in your jam but tired of alternatives that dont work..THIS works!!
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Опубликовано:

14 окт 2024

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Комментарии : 129

@pizzarat3275 3 года назад

There are a couple of things you should know about Lakanto and monk fruit in general. Monk fruit is hundreds of times sweeter than sugar, so they need to bulk it out with something to make it measure like sugar. In Lakanto the bulking agent is erythritol. There's only a tiny amount of monk fruit in it. Also, erythritol is made from corn. Unless it specifically says non GMO you should assume it is GMO. Second, monk fruit comes from China and the Chinese have pretty much monopolized the production. China has prohibited export of the plant since the early 2000s and I'm not aware of commercial production outside of China or Taiwan, which is a Chinese territory. Most companies selling monk fruit products do not claim it is organic and those that do I would consider highly suspect given the secrecy around the plant. Given that China is also known for adulterated food, I would only buy from reputable companies that test their products independently. I don't give a crap about GMOs or organic foods and I use plenty of Lakanto but if you do it's something to be aware of.

@jmjrocks1999 2 года назад

Super informative and I greatly appreciate it!! Thank you so much

@phasmatrope 2 года назад

Hi there, appreciate the reply about the "bulking out," which is what I wanted to ask you about: yes, I have heard that monk fruit is sweeter than sugar so you'd use less (I think 1/3 cup is the equivalent of 1 cup sugar), however I'm not sure if you yourself make preserves, but the recipe I learned from generally calls for a cup of sugar for every cup of fruit (and I'd guess nuts too, if you're doing like a walnut preserve). So: IF you're using less monkfruit (or sweetener in general), does that compromise the consistency of the jelly/jam when you're done, making it more watery??

@vomMarischal 2 года назад

@@phasmatrope even if you cook it to the consistency you like? Maybe that would just mean cooking it a little longer to get rid of steam.

@blulumwaquepajoo7158 2 года назад

Not true they almost equal

@tonywu4807 Год назад

Taiwan is not a Chinese territory.

@6996katmom 4 года назад

How much monkfruit did you use?

@Lovepeacejoy.. 4 года назад

I have never canned before. Whenever I go to my local health food store and I take a look at all the jams, trying to find something organic and sugar free with no chemicals, I leave there so disappointed, because there is nothing that I can buy and what they do have is very overpriced for such tiny jars. Thank you so much for showing us how to do this. I do have a big pot and I guess I will have to buy some jars and whatever that tool is that you were using to put the jars in the pot. It is so very much appreciated! Thank you, thank you, thank you! 😁

@KCSmith1 4 года назад

I have been using monkfruit since you first recommended it. I am picking up canning after dabbling a few times and quite excited to make jam! When i bake my neighbors love not worrying about sugar! Thanks! 💖

@StarryHilder 4 года назад

Im glad you found it..takes a while to convince people that its REAL...and safe and acts and tastes like sugar and its good for you!!

@donnasilvernail6387 2 года назад

How much monk sugar is needed for each cup of fruit? I made a batch and it crystallized upon opening. Thanks

@sallymoreno4850 5 месяцев назад

Me too,,how did you remedy it?

@gaylescott4797 4 года назад

Hello! How much sugar and why the towel?? Thanks for all your good help. I'm very new to canning.

@ashlyn7799 4 года назад

I've used monkfruit for about 5 years and I use cup of monkfruit instead of 1 cup sugar. 1 cup monkfruit = 1 cup sugar.

@gaylescott4797 4 года назад

@@ashlyn7799 , so, whatever recipe calls for , sub w monkfruit? Thanks

@ashlyn7799 4 года назад

The towel keeps the jar from sitting on the bottom of the pot.

@phasmatrope 2 года назад

it looks like she kinda winged it. The word is that monk fruit is much sweeter than sugar, so I understand that 1/3 cup of it would be as sweet as a full cup of sugar (I'd guess if you were doing a direct 1-to-1 equivalent the jam/jelly would be EXTREMELY sweet). What I'm trying to figure out is if you're using less whether the jelly would be more liquid-like when you were done?? (cuz admittedly I have yet to use monkfruit yet).

@gailwandell2086 Год назад

@@ashlyn7799 do you find the monk fruit crystalises once the jars are open? I have this issue when using Monkfruit.

@medievalromance4022 4 года назад

So happy to see you!!! I've been following you for years and your canning videos were always my favorite! You are the person that taught me to can meat ❤

@teutonic7113 4 года назад

ThNk you so much!!! It’s impossible,to find a real sugar-free jam recipe!

@nylapsalms4678 4 года назад

That jam looks good I have a lot of apples I made apple cider vinegar and apple butter I see if I can do this recipe thanks for sharing and I like to order those plum seeds leave me the info God bless you

@susandachenbach8917 3 года назад

Tried monk fruit w/ erythritol in making jalapeno pepper jam using the recipe from the no sugar sure gel pkg. It was great until it was refrigerated - it crystalized and separated. Has anyone else had this experience? Any ideas of why that would happen? Or if it can be salvaged? It was processed for 10 minutes.

@colemanyounger5951 3 года назад

Use distilled water to mitigate thia

@thebettin 3 года назад

I just made a large batch of raspberry jam and it has crystallized also. At least the jar we are using that is kept in the refrigerator. It is very discouraging.

@crazygrandma6319 3 года назад

It happens all the time. Part of it is because it is cooked down so much, so there is actually a greater percentage of erythritol in the finished product. It crystallizes at refrigerator temperatures. There are ways to fix that, but it is a little more complex than this recipe. It helps if you increase the pectin, decrease the monk fruit blend, and don’t cook it so long.

@sykotikmommy 2 года назад

Would using the liquid work better, since there aren't any fillers in it?

@sanguinelynx 4 года назад

Fantastic! Haven't had jam in years, but I'm so excited to try this.

@movednorthhomestead7244 3 года назад

Newly diagnosed diabetic….thank you for this video!

@carolmcmillen7995 Год назад

Is it a really strong sugar taste?

@rachelneckar6083 5 месяцев назад

Yes it is. Be careful to not overdo as brands are different. Do your homework on this and taste it before you add because everyone is different. For me a little goes a long way. I love this sweetener and my doctor doesn’t understand why I don’t need meds anymore after using this for 3 years. Before this I was using Stievia which is natural but it is VERY strong. Be mindful of people with ADHD as some of this group are allergic to Stievia so Monk fruit is the only safe alternative. Find a holistic doctor in your area in regards to this allergy. Research on your own as there are lots of studies out there just be mindful of who is funding it and what their agenda is. I hope this helps someone in their battle for the truth.❤

@ximenaandreaalvarez9424 Год назад

Thank you so much!!! A friend gave me 5 kg of ripe apricots, and I wanted to cook some jars of no-sugar jam. 🧡🥭🥭🥭🥭

@kimyates354 5 месяцев назад

How much of the monk fruit did you use in this recipe?

@lynnevancouver 2 месяца назад

how much monk fruit do you use. Is it one to one for sugar...tried it and the jelly did not gel can you help

@StarryHilder Месяц назад

It is one for one. I don't use one for one because I don't like my jam that sweet. Not sure why I didn't gel it should gel did you use the right amount of pectin

@marianeudorf7524 4 года назад

I would like to know if there is chemicals in the monk fruit sweetener

@robwestley7370 3 года назад

Sandra Westley there are no chemicals in Monk fruit sweetener it’s made from the fruit, Monk fruit it’s very very sweet.

@lacyhay9022 4 года назад

I would love to have some of those seeds. I would love to start grow my own plum trees. I'm looking forward to canning this year if I can find extra jars. Take care girl and have a blessed day

@Sheywh12 4 года назад

I’ve been buying my jars for the last 5 months to go with my collection at Wal-Mart when I buy my groceries So I have different sizes..When my garden stuff all get ready for me!!

@lacyhay9022 4 года назад

@@Sheywh12 wherecwe live it's been difficult to find canning jars. And if you find any they're double the cost of what they was before.

@acheng9938 Год назад

Monk fruit is a Chinese traditional medicine by itself. It actually reduces blood sugar level. It consists of lots of antioxidants to reduce sore thoart. A portion of the dried fruit is used by natives to boil with water for drinking during summer and autumn seasons. Monk fruit is widely available southern China and the dried form is easily accessible in China including Taiwan, Macau or Hong Kong. It is not an expensive herbal. Lakanto is not pure monk fruit extract. It consists of erythritol which upsets gut microbiome. I herb has some product items are pure monk fruit extract. Use sparely bcos it is super sweet taste. Also taking too much can cause low blood sugar and dizziness.

@Wildevis 4 года назад

I will definitely look into using Monkfruit sweetener, but it is VERY expensive where I live. What is the ratio of replacing sugar with it?

@suemartinez715 3 года назад

One to one

@phasmatrope 2 года назад

I understand that it is far less than sugar, like 1/3 cup of monkfruit to one cup of sugar. I've been seeing a couple of people here saying that what they made crystallized and I can't help but wonder if that's because they used too much of the monkfruit sugar...

@laurievoelker9005 2 года назад

No low sugar pectin?

@kellyhayward4113 4 года назад

Would like to buy some seeds - how do i order them?

@sallymoreno4850 5 месяцев назад

I'm having trouble with crystallization after refrigeration. What can I do about this?

@StarryHilder 5 месяцев назад

Unfortunately it's just the side effect of using this type of fruit. I just mix it all off after I open it. And then it's not a problem

@LouiseMGrenier 3 года назад

Do you add pectin when you do raspberries jam?

@gailwandell2086 Год назад

I have made candied jalepenos using monk fruit. They taste amazing, but I find that once you open the jar, the sugar seemed to harden and crystalize. Is there a way to prevent that? The jalapenos still taste great, but it's a fight to get them out of the jar because the Monk-fruit has hardened.

@StarryHilder Год назад

Well I think it's just the nature of the monk fruit I've had this happen to but it tastes just as good I think I'd rather deal with a little bit of that then having all that sugar.

@dakotadesignsyyc Год назад

@Simply Starry Sustainable Living With God me too actually. I just wondered ifvthere was some secret to prevent the sugar from crystallizing. I'm doing all my canning with Monkfruit regardless, but I haven't tried Jams yet. I'm afraid the jam will harden into a big clump...lol.

@carolmcmillen7995 Год назад

How much mock fruit did you use?

@naturalmommys 8 месяцев назад

Do you still have wild plum seeds for sale?

@StarryHilder 8 месяцев назад

Oh dear sister that was years and years ago so no I'm sorry I do not

@thebettin 3 года назад

I just made a large batch of fresh raspberry jam. The jar we opened and are storing in the refrigerator has crystallized. Very discouraged. Yours has never crystallized?

@JenniField 3 года назад

Monkfruit used in high quantity will indeed crystallize, so if you were subbing monkfruit 1:1 for sugar in your favorite jam recipe, monkfruit was just doing what it does. I'm pretty sure this person used way less monkfruit than a conventional jam recipe. I wish she had addressed that in the video. The recipes I've been reading are literally calling for maybe 2 Tablespoons and up to about 1/4 cup. I ended up with crystallized tomato jam, so my fix in the short term is going to be heating the jam to serve.

@phasmatrope 2 года назад

@@JenniField out of curiosity, since you use less monkfruit sugar (I heard that 1/3 cup to 1 cup of sugar was the recommended amount), do you find that there's any difference/sacrifice in consistency in the finished jam/jelly? I'm pretty new to preserves & was about to try substituting monkfruit sugar for the first time (since I learned that if you're using sugar, you have to use 1 cup for every cup of sugar, which is a lot), and am just wondering if by using less it's gonna result in a jam/jelly that's more watery... :/

@JenniField 2 года назад

@@phasmatrope Sorry I didn't see this comment, @phasmatrope. I'm glad someone else was able to answer your question. I am fairly new to Monkfruit/Lakanto, so I defer to folks with much more experience.

@anniefanniepuddinpiekissed8553 4 года назад

Yahoo-wee. Gonna give it a shot. Plum-ply delicious lookin. Never tried Monk fruit. Here we go! Thxs 🌟🌟🌟

@deliacaballero4951 3 года назад

Do you use pectine in your jams?

@tinahenleyhicks822 Год назад

how much monk fruit per cup of fruit please

@cherylberry5982 Год назад

I put my fresh fruit in the food processor before heating it. It makes it much faster.

@phasmatrope 2 года назад

Pectin/setting question: I've heard a couple of people here mention that when they've used monkfruit sugar (and possibly other sweeteners), it resulted in the jam/jelly crystallizing after they were done?? I understand that monkfruit is much sweeter than sugar and that you should just use about a 1/3 of it, however the blog writer Marisa McClellan of Work With Marisa suggested that without sugar, it's not going to be the same/the jam is never going to set unless you add pectin. Has anyone else here found this to be the case?? (I'm no chemist) Mainly ask because I was about to try substituting monkfruit for the first time and was worried if the smaller amount would already change the consistency/make the results less thick...

@jcchrome3381 2 года назад

I'm curious, too. It would have been nice to see her open the finished product and show us its consistency...

@kathyklein5255 3 года назад

How much sugar?

@robertmulhern2113 2 года назад

Do you still use certain in the recipe?

@robertmulhern2113 2 года назад

I mean certo

@ritamccartt-kordon283 4 года назад

Hello from TN! I'm very interested in the seeds! Jam looks great! Whatever happened to Mr. Mario? GOD bless

@Me4Evidence 4 года назад

I have this too but I noticed that the amount of sugars is the same as regular brown sugar. You can look at the label on both

@Puglover130 3 года назад

No. The “sugars” from erythritol are sugar alcohols and not digested by the body. No calories. But by law, they must still put it on the nutritional label

@christinecolton2596 3 года назад

Can you use bottled juice and monk fruit.

@StarryHilder 3 года назад

yes!!!

@patrickrwhite8354 Год назад

I thought you would have to use several cups of Monk sugar for the Jam. You didn't say how much Starry. Thanks for the demo. I made jelly using Stevia and jelly powder and lemon juice and wow I was so impressed it turned out wonderfully. I also tried to make a jam with Bayberries from China after removing their seeds. but the Jar is like weighs like lead I know I am going to have to add more water and Jelly powder as I didn't use pectin as these berries are quite sour. So when I tried to dig into the jar of low-cal jam it was trying to cut through crystallized fruit. Not fun.

@kimbojanbranyan6352 4 года назад

Love u girl? My Body has turned on itself so i cant have fruit or raw veggies nor anything leafy like salad spinach. So I kind of gave up on trying to eat right after my last time i got sick. But im trying to get back and figure things out. Enjoy ur videos. God Bless

@mgm2008 4 года назад

That sounds very difficult! Have you tried drinking a lot of barley broth/soup?

@cherriemckinstry131 4 года назад

@@mgm2008 might help....and vitamin C in tiny doese to begin with. Sounds like leaky gut..

@honestyfaithful 4 года назад

Cherrie Mckinstry Cherrie how do you heal leaky gut? 😊🌻😊Robin

@mariebryant8740 3 года назад

This is my 2nd time using Monk Fruit to make strawberry jam. The 1st time was great, the 2nd time it crystallized. What did I do wrong

@pizzarat3275 3 года назад

Lakanto is mostly erythritol which can crystalize at low temperature. It has to do with the thickness of the suspension and the amount used. When I use it to make cheesecake I have no issues, but creme brulee will crystalize. Allulose will not crystalize so you might try that instead.

@kellisuemontague8698 3 года назад

That's the trouble with erythritol. It re-crystallizes upon cooling and Lakanto Monkfruit has erythritol. A work around is to greatly reduce how much sweetener you use, for example 1 cup Monkfruit to 4 cups of sweet berries or mashed fruit. Sorry 1:1 ratio as a sugar sub will mess up your jam. And if you use a no sugar added pectin you can cook it all faster. No 35 minutes stirring and hoping it doesn't stick. It also increases your outcome because you're not drying out the fruit as much.

@rachelalcorn5967 4 года назад

Love this sugar IT SAVED MY LIFE AND MY BUTT. . 😁THX FOR THE RECIPE WAS WONDERING IF I COULD DO THIS!!

@meeshelly9157 2 года назад

you didn't say how much monk fruit to put into the recipe??? @Simply Starry

@honestyfaithful 4 года назад

FIRST WONDERFUL TO SEE YOU BACK TO YOUR OLD WAYS!!!!!! You seem so happy😀😃. I would LOVE to order some seeds, how do I send the money to you HAVE A BLESSED SISTER 😊🌻😊. Robin

@zinnia3684 4 года назад

I’m going to make dandelion jelly with monk fruit sugar. Wish me luck.

@craigmayberry1147 3 года назад

Could I use Mustang grapes for this recipe, please?

@StarryHilder 3 года назад

Yes you can!

@lynnevancouver Месяц назад

used alot of pectin or certo in canada

@Miisile Месяц назад

“To date, there has been no testing with monk fruit sweeteners to determine their effects on pH in home canned foods, and thus the safety is unknown. For this reason, canning with monk fruit sweetener is currently not recommended.”

@pamelasalexander 3 года назад

How do I get plum seeds please?

@cbshomebizplane 4 года назад

Nice Starry I have lost 21 pounds eating the way you do and have 53 more to go specially having neck and lower back surgery. God bless you.

@teri-lynnosborne8150 Год назад

I would love to see it spread on toast

@adamjones3649 2 года назад

How can I order some seeds from you

@leshamarie6151 3 года назад

How can I purchase some seeds?!

@michlass8933 4 года назад

Hey Starry , do you still have seeds ? Or is this a older video. Ty for the recipe 💕

@TJ-re4ng 4 года назад

how long will it last on the shelf

@StarryHilder 4 года назад

Forever till you open it up!

@debbiesullivan7269 4 года назад

Thanks 🌷

@StarryHilder 4 года назад

Welcome 😊

@Sheywh12 4 года назад

Thank you 😊 You know your thinking of Me!!! Hey Sweetheart I’ve been over loaded with Peppers this year... Can you tell me what to do with them all..I’ve never been very good at growing Peppers and learned this year to clip the top of them 7-14 weeks I’ve got Peppers everywhere growing!! Love ya Girlfriend!!

@lisathayne7333 3 года назад

Do not need to sterilize anything processed for 10 min or more including water bath.

@rogergambrel7936 4 года назад

You Jam me Starry...love how you show canning love it...God knows i could enjoy your company showing how to can jam...Your a Jam Stacy love you Girl💖❤🎸🎼🎸🎼🎸🎼🎸❤❤❤💖💖💖💞💖💞💖💞

@hiimjeanie4662 3 года назад

Thanks so much for making this video!! The steps were clear and communicated very well. My bf and I just picked a bunch of blackberries and I plan to make a monkfruit sugar based blackberry jam with all of them 😋

@StarryHilder 3 года назад

Glad it was helpful!

@ninalynch2001 4 года назад

I would love some seeds. Love your work.

@rebeccaulloa7774 4 года назад

Came down off mountain to get few things. I'm gonna pick some if this up on my way back up. Sending you blessings and thanks for doing this video again. 💕

@gypsiemomm 4 года назад

I miss that sweet little apartment especially, your Friday night date night videos!

@catherineoliver7942 2 года назад

I know how to make jam, i wanted to know how to make it with monkfruit. There is no recipe here, how much fruit and how much monkfruit. I just saw a pan of fruit and monkfruit being sprinkled. Sorry, but this was not helpful to me.

@lauriekerze3461 4 года назад

We have missed these Starry how too's. Welcome back girl!

@wendybailey7198 2 года назад

I don't see the quantity for the sweetner! A recipe needs measurements included otherwise it is useless..................Nice theory.

@NarsilRenewed 3 года назад

Not very clear how much of each ingredient by weight

@enjoyingthejourneycanceras2355 4 года назад

Hi Starry. I love all your canning videos

@christinecolton2596 3 года назад

Where is the recipe

@andrewml3602 4 года назад

Thanks for sharing Starry....another Great Video. That jam looks delicious and made without cane sugar 👍🏼👍🏼

@sheyanderson9498 4 года назад

Hello! Starry

@silenttreenaturals 4 года назад

I have been using monkfruit for about a year now and I love it! I had been curious if I could use it to make jams, so thanks!!!! Continued Blessings in Christ!