Low Sugar Strawberry Jam No Refined Sugar Food

STRAWBERRY JAM RECIPE

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.

SUGAR FREE STRAWBERRY JAM

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.

LOW SUGAR STRAWBERRY JAM {NO REFINED SUGAR}

Steps:

• Prepare berries by rinsing them, removing the stems and mashing them with a potato masher until crushed. I like mine a little chunkier, so I leave some chunkier. You should end up with 1 1/2-2 cups of crushed berries
• Next, you need to prepare your water bath for canning
• Combine fruit and white grape juice concentrate (no sugar added) in an 8 qt saucepan
• Gradually stir in pectin
• Bring to a full boil, that cannot be stirred down, over high heat and stir constantly
• Then add agave nectar and return to a full boil and boil hard for 1 minute, stirring constantly
• Remove from heat and skim foam off the top, if necessary
• Pack into hot mason jars and refrigerate up to 3 weeks or preserve with canning method up to 1 year

NO SUGAR STRAWBERRY FREEZER JAM

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.

DIABETIC STRAWBERRY JAM - SUGAR FREE

Steps:

• Place berries juices and lemon rind in saucepan.
• Mash berries slightly to release juice.
• Heat berries to boiling.
• Sprinkle with unflavored gelatin, and stir gelatin in well.
• Remove from heat, skim top and pack into hot jars with hot lids.
• Cool to room temperature before freezing.

LOW SUGAR / NO SUGAR STRAWBERRY JAM

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.