STRAWBERRY JAM WITHOUT PECTIN (LESS SUGAR TOO)
A simple recipe for Strawberry Jam without Pectin that uses just 3 ingredients. It is also lower in sugar than traditional recipes. It is not a thick-set jam, but sets to a softer consistency.
Provided by Gluten Free Alchemist - Kate Dowse
Categories Preserves Sweet Treats Tea Time
Time 50m
Number Of Ingredients 3
Steps:
- Sterilise a couple of jam jars whilst you make your jam : Wash the jars and lids in warm soapy water and rinse thoroughly. Do not dry.
- Wash any silicone/rubber seals (from Kilner jars) separately with hot soapy water and set aside.
- Place the clean jars and their lids (but not the silicone seals from Kilner jars) into a cold oven on a baking tray and turn the oven on to 170 C/325 F/Gas 3.
- Leave at heated oven temperature for at least 20 minutes.
- Once the jars have sterilised, turn off the oven, but leave the jars to cool in the oven, until ready to use.
- Place all the ingredients into a large, heavy-based saucepan and gently heat, stirring until the sugar has completely dissolved.
- Bring the mixture to a boil stirring frequently, breaking down the strawberries with the back of a spoon.
- Use a cooking/jam thermometer and continue to boil, stirring frequently until the liquid reduces significantly and the temperature reaches jam set point (220 F/105 C). Be patient, it will take a while. Let it boil at this temperature for a minute.
- Remove from the heat and carefully pour into the sterilised jars straight away. Top with the lids (being careful not to burn your fingers). As the jam cools, the tightly screwed lids will 'suck in' to create a sterile vacuum.
- Cool completely.
Nutrition Facts : Calories 49.6 kcal, Carbohydrate 12.7 g, Protein 0.2 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 0.4 mg, Fiber 0.6 g, Sugar 11.8 g, ServingSize 1 serving
SUGAR-FREE STRAWBERRY JAM - ALL THE TASTE WITHOUT THE CARBS (SHELF STABLE!)
A sugar-free strawberry jam that gels perfectly and is shelf-stable for up to a year. Perfect for adding to low carb baking recipes for a punch of strawberry flavor.
Time P1DT35m
Number Of Ingredients 6
Steps:
- Wash jars, bands, and lids in hot soapy water. Place jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.
- Place lids and bands in water in a small saucepan and heat until water simmers. Keep lids & bands in warm water until ready to use.
- If using fresh strawberries, chop into quarters before adding to a large saucepan. If using frozen measure 6 cups and add to your saucepan.
- Add lemon juice, vanilla and calcium water to strawberries and blend in well.
- In a bowl add allulose and pectin and blend well.
- Heat the strawberries in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like my jam to be a bit chunky so I only mash a little bit. Mash your strawberries to the consistency that you like. Bring strawberries to a boil.
- Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the strawberry jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
- Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.
- Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
- Remove from water. Let jars cool undisturbed for 24 hours.
- Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.
- If your strawberry jam did not gel to the consistency you want you can add the jam back into a saucepan and add another tsp of calcium water. Bring the jam back up to a boil and repeat steps 8 to 11.
Nutrition Facts : Calories 4 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SUGAR FREE STRAWBERRY JAM
Making sugar free strawberry jam is easy-peasy! This recipe is so fruity and naturally sweet you'll wonder why you ever bought jam in a store. Bring on breakfast!
Provided by Katrin Nürnberger
Categories Breakfast
Time 50m
Number Of Ingredients 5
Steps:
- Chop the strawberries and place them in a saucepan together with the water.
- Bring to the boil (lid on), then turn down the heat medium and let it bubble away for 15 minutes. Only add the lemon juice if you want to store the jam for longer than 1 week - it prevents the growth of bacteria.
- Mash the strawberries with a potato masher (or with a fork), then continue to cook on low-medium for another 30 minutes until reduced by half. You want it to bubble peacefully. Bubbles will become smaller as the liquid evaporates. Stir regularly with a spatula to prevent the jam from burning. Towards the end of cooking, stir constantly.
- Taste. If necessary, sweeten with 1 tbsp of powdered erythritol.
- Add the ground chia seeds and stir. Cool and fill into a sterilised jar. Store in the fridge.
Nutrition Facts : Calories 10 kcal, Carbohydrate 2.2 g, Protein 0.3 g, Fat 0.3 g, Fiber 0.9 g, Sugar 1.4 g, ServingSize 1 serving
LOW SUGAR STRAWBERRY JAM
Homemade strawberry jam is an amazing way treat for the whole family.
Provided by Sarah Cook - Sustainable Cooks
Categories Canning
Time 50m
Number Of Ingredients 5
Steps:
- Prepare water bath canner by filling it with water, and setting it on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the jam is.
- Wash and sanitize your jars. You can fill them with hot water, or place them on a tray in the oven at 200 degrees F.
- Wash your lids and set aside in clean place.
- Rinse the strawberries. Remove the tops and cut in halves or quarters (8 cups total). Place in a heavy-bottomed saucepan.
- Heat the fruit over medium heat until the juices start to bubble. At this point, you can mash the fruit with a potato masher, or use an immersion blender (only blend 30% of berries).
- In a small bowl, combine 1/2 tsp calcium powder with 1/2 cup cool water.
- In a separate bowl, combine sugar (1.5 cups) and pectin (2.5 tsp). Set aside. To prevent clumping in the fruit, Pomona's must be mixed with your sweetener before being added to the fruit.
- Add the lemon juice (1/4 cup) and calcium water (2.5 tsp) to the pot with the strawberries, stir.
- Add the sugar/pectin mixture, and bring to a rolling boil. Stir constantly for 3 minutes, turning down the burner to medium if the jam starts popping.
- At this point, turn the burner under the canner back up to high and get that water boiling again.
- Remove the jam pot from heat, and stir gently for 5 more minutes. At the end of the 5 minutes, remove any foam that remains.
- Using the funnel and a ladle, add the jam to your prepared jars, leaving 1/4 inch of headspace at the top. Headspace is the amount of room between the top of the food, and the rim of the jar.
- Using a wet clean rag, wipe the rim to make sure there isn't any sticky jam on there.
- Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
- Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
- Process (boil) for 10 minutes.
- Remove the canner from heat, and let sit for 5 minutes.
- Remove the jars and place them on towels on the counter undisturbed for 12-24 hours.
- After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
- Label the sealed jars, and store in a cool dark place for up to a year.
Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 tbsp
LOW-SUGAR STRAWBERRY JAM
It's easier than you think to make your own fresh low-sugar strawberry jam! Preserve the beautiful flavor of summer berries with this simple recipe.
Provided by Marsha Maxwell
Categories Sauces & Spreads
Time 1h30m
Number Of Ingredients 12
Steps:
- Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
- Wash and hull the strawberries. Mash them with a potato masher. You can decide how fine or how chunky you want them. Measure the sugar, and reserve ¼ cup to mix with the pectin.
- Mix the pectin, lemon juice, and ¼ cup sugar in a small bowl or measuring cup.
- Place the strawberries in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not go down when stirred. Stir the entire time so the jam does not burn. At this point, add the rest of the sugar, stir well, and bring the jam back to a full boil for one minute. Turn off the heat and test the thickness of the jam by putting a small spoonful on a cold ceramic plate. If it's thick enough, it's done. If it's too runny, add ¼ package more pectin, bring to a hard boil again for 1 minute, and test again with the second cold plate.
- Let the jam cool for 10 minutes, then stir to distribute the fruit. If the jam is too hot when you put it in the jars, the fruit chunks will float to the top. Meanwhile, place the Mason jar flat lids (not the rings) in very hot (not boiling) water to get them ready.
- Fill your jars, using the ladle and funnel, leaving 1/4 inch of clearance space at the top of the jar.
- Wipe the rims of the jars with a clean, damp towel. Place the lids on the jars and secure with rings. Do not screw the rings on too tight.
- Process the jars, following the instructions for your water bath canner. This jam requires 5 minutes processing at sea level, 10 minutes above 1000 feet altitude and 15 minutes above 6000 feet altitude.
- Remove the jars carefully with the jar lifting tongs, and set them on a clean towel. Leave them undisturbed for several hours or overnight to let them seal. You can tell they are sealed if the center of the lid is depressed slightly and does not move when pressed with your finger. Remove the rings so they don't rust due to trapped moisture, or if you want to leave them on, at least remove them temporarily to make sure they are dry underneath. The jam lasts about a year in the pantry.
Nutrition Facts : ServingSize 1 tablespoon, Calories 40 kcal, Carbohydrate 10 g, Sodium 11 mg, Fiber 1 g, Sugar 9 g
STRAWBERRY JAM RECIPE WITHOUT PECTIN AND LOW SUGAR
A delicious low sugar strawberry jam recipe that let's the fruit flavor shine instead of sickly sweet sugar. Best part, this strawberry jam recipe without pectin means no purchasing extra ingredients!
Provided by Melissa Norris
Categories fruit
Number Of Ingredients 5
Steps:
- Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
- Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point)
- Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into large pot. Stir until well combined. Bring berries to a boil. Stir frequently to keep sugar from scorching.
- Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.
- After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it's big goops, it's almost there. If it comes off the spoon in a sheet or doesn't really drop off at all, then jam is set, yank that baby off the heat.
- Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.
- Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
- When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.
- Check seals. If the center of the lid gives, then store in the fridge and eat soon.
- If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year
HOMEMADE STRAWBERRY JAM (SUGAR REDUCED STRAWBERRY JAM)
Homemade Strawberry Jam with reduced sugar and NO store-bought pectin! Made with overripe strawberries, apples and sugar, this strawberry jam is the perfect breakfast spread.Makes approximately 3 cups of Jam.
Provided by Dini
Categories Breakfast
Time 1h
Number Of Ingredients 5
Steps:
- Weigh the strawberries AFTER they have been hulled to make sure you have 2 lbs of ripe strawberry flesh. DO NOT DISCARD THE STRAWBERRY TOPS.
- Peel and grate the apples if you prefer not to taste the apples or have apple pieces in your jam. Alternatively, cut the apples into 1 cm cubes.
- Place all the ingredients in a big pot and stir. Then leave it aside for about 15 minutes.
- Stir the strawberries over low - medium heat until the sugar dissolves. Increase the heat to medium-high and bring the jam to a boil. Stir frequently.
- Cook the strawberries until the mix thickens and bubbles (about 40 minutes, depending on your stove and pot that you use, make sure not to leave the jam unattended as the sugar can burn very quickly). Stir frequently to prevent the jam from burning.
- The sugar should reach a temperature of 220°F, but I prefer to check if the jam is ready with the jam test (see below).
- Jam test - place a few small saucers or small flat bowls in the freezer. When the jam looks ready, place a small amount of the jam on the cold saucer/bowl and freeze for 5 - 10 minutes. Next, run your finger through the jam to make a streak. If the jam does not join back up in the middle and fill the streak, then it's ready!
- Place the jam in glass bottles, close tightly and refrigerate. These would be suitable for canning as well (although I don't can, so I'm not entirely sure how to can these).
- Makes about 2 ½ - 3 cups.
Nutrition Facts : ServingSize 1 tbsp, Calories 41 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g
LOW SUGAR / NO SUGAR STRAWBERRY JAM
This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
- Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
- Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g
STRAWBERRY JAM RECIPE
This strawberry jam is the easiest jam recipe to make without pectin. A soft, smooth texture, that's full of fresh berry flavor and spreads like a dream!
Provided by Amy Duska
Categories Breakfast
Time 2h15m
Number Of Ingredients 4
Steps:
- Wash the jars, lids and rings with hot, soapy water, making sure to rinse well. To sterilize the jars and keep them hot, place them on a baking sheet in a preheated 175°F (79°C) oven OR in your water bath canner while cooking the jam. Place a small glass plate in the freezer.
- In a large bowl, crush the strawberries and stir in the sugar. Let sit for 1 hour to allow the berries to release their juices. (Or up to 24 hours in the fridge.)
- Add the lemon juice and grated apple. Transfer the mixture to a large stockpot and bring to a boil over medium-high heat. Once it reaches a boil that can't be stirred down, set a timer for 20 minutes. Turn off heat.
- Test for doneness - Remove the glass plate from the freezer and drop a spoonful of the hot jam on the plate. Put the plate back into the freezer for 2 minutes. Remove the plate and run your finger through the jam. If the line stays separated, your jam is ready to be jarred. If the line closes, boil the jam for 5 more minutes and repeat the test.
- Ladle the hot strawberry jam into clean, sterilized jars, leaving a 1/4 inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to fingertip-tight.
- If not canning, let the jars cool completely, tighten bands and store in the refrigerator for up to 2 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 45 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g
NO SUGAR STRAWBERRY JAM
This no sugar, Keto-friendly recipe will be a welcome addition to your breakfast or dessert table. This recipe provides you with the steps to create strawberry jam with or without water bath canning.
Provided by Mary's Nest
Categories Jam, Jellies, and Marmalade
Time 40m
Number Of Ingredients 3
Steps:
- On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin. (See video.)
- Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam that has accumulated on the top of the jam.
- Allow the jam to cool slightly and then ladle the jam into clean 8-ounce jars that have been washed in hot soapy water and are still quite warm to the touch. Put lids on the jars and refrigerate.
- Jam will stay fresh for 6-9 months, whether unopened or opened.
- To water bath can your jam, first prepare the water bath canner and supplies. Place your jars in the water bath canner on the rack. Fill the water bath canner with water so that all the jars are submerged. Bring the water in your water bath canner up to a simmer. Wash the lids and the rings (bands) in warm soapy water. Rinse the items thoroughly, allow them to air dry, and then set them aside. (See video.)
- On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin.
- Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam that has accumulated on the top of the jam.
- One at a time, remove a jar from the water bath canner and pour the water from the jar back into canner. Be careful. The water will be very hot.
- Place the jar on a cushioned surface and ladle hot jam into the hot jar, leaving a 1/4 inch headspace. Remove air bubbles with the debubbler.
- Wipe jar rim with a paper towel or a clean rag that has been dipped in white vinegar.
- Use a magnetized lid lifter to place a lid on the jar rim. Secure the jar ring (band) until it's "fingertip tight." (See video.)
- Using a jar lifter, place the jar back into the canner. Repeat this process with each jar until all the jars are filled.
- Once all the jars are in the canner, put the lid on the canner.
- Bring the water in the canner up to a boil. Once the water reaches boiling, process (boil) the jars for 10 minutes.
- After 10 minutes, turn off the heat and allow the jars to rest in the canner for 5 minutes.
- After 5 minutes, remove the jars and place them on a cushioned surface. DO NOT tilt the jars as you remove them from the canner.
- Allow the jars to cool for 24 hours then remove the rings (bands). Check the lids for a proper seal by verifying the "button" on the top of the lid is depressed, and the lid should not flex. (See video.) Afterward, store the jam in your pantry. Your homemade jam is now shelf-stable for 18 months. Once opened, your jam will need to be refrigerated and will stay fresh for 6-9 months.
NO SUGAR STRAWBERRY FREEZER JAM
When you accidentally come home with 17 pounds of strawberries from a morning at the pick your own berry patch, you have to do something. And you have to do it fast! I started to can the strawberry jam, but quickly saw that if I continued on the canning path to use up all the strawberries that I'd be up all night. While I did can many jars of strawberry jam, I needed a "quicker" alternative to help us get through all the strawberries. This No Sugar Freezer Jam was the answer!
Provided by ElizabethKnicely
Categories Strawberry
Time 20m
Yield 4 8 ounce containers, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mash the strawberries in a large bowl.
- In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
- Pour straight into the mashed strawberries and stir hard for 1 minute.
- Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
- Then store in the freezer.
- Good in the freezer for up to 1 year, in the fridge for 3 weeks.
SUGAR-FREE STRAWBERRY RHUBARB JAM
Gooey, sticky, and perfectly gelled sugar-free strawberry jam that has no weird aftertaste!
Provided by Laura Kennedy
Categories Jams & Sauces
Time P1DT35m
Number Of Ingredients 8
Steps:
- Wash jars, bands, and lids in hot soapy water. Place jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.
- Place lids and bands in water in a small saucepan and heat until water simmers. Keep lids & bands in warm water until ready to use.
- If using fresh strawberries, chop into quarters before adding to a large saucepan. Chop the rhubarb into small pieces and add to the saucepan with the cut strawberries.
- Add lemon juice, vanilla, cinnamon, and calcium water to strawberries and blend in well.
- In a bowl add allulose and pectin and blend well.
- Heat the strawberries and rhubarb in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like my jam to be a bit chunky so I only mash a little bit. Mash your strawberries and rhubarb to the consistency that you like. Bring strawberries and rhubarb to a boil.
- Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the strawberry rhubarb jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
- Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.
- Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
- Remove from water. Let jars cool undisturbed for 24 hours.
- Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.
- If your strawberry rhubarb jam did not gel to the consistency you want you can add the jam back into a saucepan and add another tsp of calcium water. Bring the jam back up to a boil and repeat steps 8 to 11.
Nutrition Facts : Calories 3 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
NO SUGAR STRAWBERRY JAM
Make and share this No Sugar Strawberry Jam recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Bring 7up to a boil.
- Remove from heat; add jello; stir until dissolved.
- Stir in strawberries and lemon juice.
- Pour into containers.
- Cover and refrigerate; do not freeze.
Nutrition Facts : Calories 36.5, Fat 0.2, Sodium 48.8, Carbohydrate 10.4, Fiber 1.7, Sugar 3.9, Protein 1.4
LOW SUGAR / NO SUGAR STRAWBERRY JAM
This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.
Provided by Ball
Categories Ball® Canning & Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
- Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
- Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g
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- If you are canning your jam, then I sanitize and prepare the jars. Boil them in a water bath for ten minutes, then remove. Not only does this help sanitize the jars, it also warms the jars before you put the hot jam in.
- Wash strawberries and remove the stems and hulls. Crush the strawberries either by using a food mill or hand potato-masher. If you want jelly, then blend the strawberries in a blender and strain the juice, discarding any seeds and pulp.
- Place strawberries, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high meat until it comes to a rolling boil that cannot be stirred down. Keep stirring the mixture to prevent the bottom from burning.
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- If you are canning your jam, sanitize and prepare your jars. I like to wash them in warm soapy water, then I keep them in the oven on 200°F on a cookie sheet to keep them hot. (Do not pour hot jam into cold jars or they will shatter.) Boil the lids in the water bath for at least 5 minutes before using.
- To prepare strawberries, wash them and remove stems and hulls. Place strawberries in a food mill and mash all of them, catching the juice in a large bowl. You can also blend them in a blender and strain the juice, discarding the seeds, or use a potato ricer to mash the berries. If using frozen strawberries, you can heat them over the stove to soften them, then mash with a potato masher.
- Place strawberries, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high heat until it comes to a rolling boil that cannot be stirred down. Make sure you are stirring the whole time to prevent the bottom from scorching.
- Add sugar and return to a rolling boil. Continue boiling for a minute, while stirring. Remove from heat.
LARGE BATCH, LOW-SUGAR STRAWBERRY JAM RECIPE - SUSTAIN MY ...
From sustainmycookinghabit.com
Ratings 6Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Place washed and hulled strawberries with sugar and lemon juice in a large roasting pan and let marinate covered overnight.
SUGAR-FREE STRAWBERRY JAM (LOW CARB, KETO) - LOW CARB MAVEN
From lowcarbmaven.com
4.9/5 (32)Total Time 30 minsCategory BasicsCalories 57 per serving
- In a small sauce pan over medium heat, combine the strawberries, sweetener and water. Stir to combine. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes.
- Tear the bloomed gelatin into small pieces and stir into the strawberries to melt. Turn off the heat and adjust sweetness. Let cool.
- Spoon the strawberry jelly into a clean jar, cover and refrigerate. Use within 2-3 weeks. Can be frozen and thawed in the refrigerator before using.
LOW SUGAR STRAWBERRY JAM - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
5/5 (11)Calories 8 per servingCategory Condiment
- Prepare waterbath canner. Wash jars ad lids thoroughly in hot, soapy water and rinse well. Add jars to to canner and cover with water 1 inch above the jars. Sterilizing jars is no longer recommended if processing 10 minutes or longer. Let jars sit in hot water until ready to use.
- Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
- Add sugar, if using. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
LOW-SUGAR STRAWBERRY FREEZER JAM {10 ... - THE COOK'S TREAT
From thecookstreat.com
Reviews 4Servings 5Cuisine AmericanCategory Appetizer, Condiment, Freezer Jam, Jam
- Wash and prepare strawberries, removing stems and any bruises (see note). Finely chop the berries using a food processor or sharp knife.
- Measure 4 cups (or 30 ounces) chopped strawberries and place in a medium bowl. Add sugar and lemon juice and stir well. Gradually add E-Z Gel, stirring constantly until well mixed in.
- Let the mixture stand for 5 minutes to thicken and then stir until smooth. Jam can be used fresh or stored in the refrigerator for up to a week. If freezing, pour into freezable airtight containers (see note) leaving 1/2 to 3/4-inch space at the top for jam to expand. Then freeze for up to 6 months.
LOW SUGAR RASPBERRY JAM: EASY HOME CANNING RECIPE ...
From foodlove.com
Reviews 10Category Sauces & SpreadsServings 6Total Time 50 mins
- Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
- Wash the raspberries, and pick off any leaves. Mash them with a potato masher, or process carefully with a food processor to get the texture you want. Measure the sugar, and reserve ¼ cup to mix with the pectin.
- Place the raspberries in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not go down when stirred. Stir the entire time so the jam does not burn. At this point, add the rest of the sugar, stir well, and bring the jam back to a full boil for one minute. Turn off the heat and test the thickness of the jam by putting a small spoonful on a cold ceramic plate. If it’s thick enough, it’s done. If it’s too runny, add ¼ package more pectin, bring to a hard boil again for 1 minute, and test again with the second cold plate.
LOW SUGAR STRAWBERRY JAM - THE RUSTIC ELK
From therusticelk.com
4.3/5 (32)Total Time 35 minsCategory Preserving FoodCalories 11 per serving
- Hull all the strawberries. Crush them using a potato masher one layer at a time until well crushed.
- I went ahead after I crushed them all and used a hand mixer to blend them together a little more. Seemed to help make the jam consistency I was looking for.
HOMEMADE LOW-SUGAR STRAWBERRY FREEZER JAM - GARDEN THERAPY
From gardentherapy.ca
Estimated Reading Time 7 mins
- Wash and hull the strawberries and add them to a large pot. Mash the berries with a potato masher so that you have a thick pulp. This should yield about 6 cups when mashed.
- Add sugar and lemon juice to the mash and stir over medium-high heat until the mixture comes to a boil.
- Let jam boil for one minute, then check for how thick the jam is by spooning some onto a plate from the freezer and running your finger through the center of the jam. If the line that your finger made quickly disappears, you will want to cook your jam a bit longer to thicken it further. If the jam stays on either side of the line, your jam is ready.
LOW-SUGAR STRAWBERRY JAM - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
- Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.When prompted to “Add”, remove the vented lid cap and carefully add the sugar to the pitcher.
- Replace the cap and press the wheel to start.Pour the jam into small containers and allow to cool, uncovered, before refrigerating.
LOW SUGAR STRAWBERRY VANILLA JAM - FOOD IN JARS
From foodinjars.com
Estimated Reading Time 4 mins
STRAWBERRY LOW SUGAR SKINNY JAM - 260G - THESKINNYFOODCO
From theskinnyfoodco.com
Brand The Skinny Food CoAvailability In stock
THREE TYPES OF STRAWBERRY JAM - FREEZER, LOW SUGAR, CLASSIC
From gettystewart.com
5/5 (3)
LOW SUGAR JAM: THE ONE THING YOU NEED TO KNOW
From simplycanning.com
Reviews 5Estimated Reading Time 5 mins
STRAWBERRY JAM WITHOUT SUGAR - SNACK GIRL
From snack-girl.com
3.3/5 (3)Calories 78 per servingServings 5
LOW SUGAR STRAWBERRY JAM HOMEMADE - CREATE THE MOST ...
From recipeshappy.com
LOW SUGAR™ REDUCED SUGAR STRAWBERRY PRESERVES | SMUCKERS
From smuckers.com
SUGAR FREE STRAWBERRY JAM RECIPE - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
BEST EVER, LOW SUGAR, NO COOK STRAWBERRY FREEZER JAM ...
From foodnewsnews.com
LOW SUGAR JAM RECIPES - LADY LEE'S HOME
From ladyleeshome.com
LIGHT STRAWBERRY JAM – NO SUGAR NEEDED PECTIN - BERNARDIN
From bernardin.ca
LOW SUGAR PLUM PRESERVES RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
LOW SUGAR / NO SUGAR STRAWBERRY JAM - BALL® CANNING & RECIPES
From worldrecipes.org
NO SUGAR JAM STRAWBERRY - RECIPES | COOKS.COM
From cooks.com
LOW SUGAR NO SUGAR STRAWBERRY JAM ALLRECIPES.COM RECIPE
From crecipe.com
STRAWBERRY JAM RECIPE LOW SUGAR - ALL INFORMATION ABOUT ...
From therecipes.info
STRAWBERRY JAM RECIPE (REDUCED SUGAR AND NO PECTIN) | NZ ...
From kiwifamilykitchen.co.nz
STRAWBERRY JAM LESS SUGAR RECIPE - THERESCIPES.INFO
From therecipes.info
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