stevia doesn't "gel" by itself, so you're going to have to add pectin
to do the trick for you. Caution: not just any old pectin will do: if
you can, try and pick up Pomona's
which has been
proven to gel well with stevia. Pomona pectin comes with detailed
instructions on how to use it with stevia. I'll briefly address them
make calcium water by putting 1/2
teaspoon white calcium
and 1/2 cup water in a small, clear jar with lid. Store in refrigerator
between uses and shake well before using.
For the jelly itself: wash and rinse jars; let stand in hot water.
Bring lids and rings to boil; turn down heat; let stand in hot water.
Prepare fruit or juice. Measure fruit or juice into pan with lemon or
lime juice (if called for in recipe). Add proper amount of calcium
water from jar into pan; stir well.
Bring 3/4 cup water to boil. Put in blender/food processor. Add proper
amount of Pectin powder; vent lid, blend 1-2 min. until all powder is
dissolved. Bring fruit or juice to boil. Add pectin-water; stir well.
Add stevia; stir well. Return to boil and remove from heat.
Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piecelids. Put
filled jars in boiling water to cover. Boil 10 min.(add 1 min. more for
every 1,000 ft. above sea level). Removefrom water. Let jars cool.
Check seals–lids should be sucked down.
As you can see, stevia is the last
ingredient to be added to the mix.
This is handy because you can taste regularly until you have the right
amount of sweet leaf sweetener. Use the above instructions as a base
for your sugar free jelly recipes with stevia.
From here on out, I'll
only mention the ingredients needed to create your own sugar free
jelly. You can make the "juice" part of the recipe yourself by blending
the fruit in a food processor or by mashing it. Here we go!
Oh, before I forget: remember that there is a way for you to share your
own ideas for sugar free jelly recipes, and that is by using the stevia
recipes link. Who knows, maybe your recipe will wind up on
the pages of this site!