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
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
NO-SUGAR HOMEMADE JAM
My latest batch of this all-natural jam uses summer-fresh blackberries and peaches, but the beauty of this flexible recipe is that a variety of frozen fruit may be used to make this a healthy, delicious option all winter long. See the notes section for the many ways to vary the recipe.
Time 15m
Yield 1 Cup
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, combine the blackberries, peach, and lemon juice and zest, if using (or substitute fruit of choice, amount directed below). As the mixture begins to boil, mash the fruit with the back of a fork until it breaks down. This should take 5 minutes, give or take a few minutes depending on the type of fruit used. Remove the pan from the heat. Stir in the honey, starting with 1 to 2 tablespoons. Taste, and add more honey (or sweetener of choice) to your liking. Add the chia seeds and stir to incorporate. Let the jam set for about 5 minutes to thicken. Cool and transfer to a jar or air-tight container and refrigerate. The jam will keep for approximately 2 weeks in the fridge and may be frozen.
STRAWBERRY JAM (BALL / BERNARDIN)
Yield: 5 x quarter-litre (1/2 US pint) jars
Provided by Healthy Canning
Categories Dessert
Time 40m
Number Of Ingredients 4
Steps:
- If using fresh strawberries, wash them, and hull them.
- Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
- You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
- Put in a large stainless steel pot.
- Add the water.
- Add the pectin and stir till the pectin is dissolved.
- Put on a burner.
- If using SUGAR or SPLENDA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Add in sugar or Splenda, bring back to a boil that you can't stir down, and boil for 1 minute after that point. Remove from heat.
- If using STEVIA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Remove from heat. Add stevia to taste.
- Should it start to gel before this time is up, remove from heat, you're done.
- Remove from heat.
- Skim off any foam, if there is any.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm (1/4 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 2 g, Calories 8 kcal
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.
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
SUGAR FREE STRAWBERRY JAM
This quick and easy strawberry jam recipe is made without sugar. It's all natural, and paleo approved. Perfect for diabetics.
Provided by Ashley Adamant
Time 30m
Number Of Ingredients 3
Steps:
- Wash, hull and chop the strawberries.
- Add the strawberries to a saucepan and cook for 5 to 10 minutes, until they release their juices and begin to fall apart.
- Add in calcium water and Pomona's pectin powder.
- Blend with a stick blender until fully incorporated.
- Fill prepared mason jars, leaving 1/4 inch headspace. Store in the refrigerator or can in a water bath canner for 10 minutes.
Nutrition Facts : ServingSize 1 Servings
STRAWBERRY JAM WITHOUT PECTIN
Strawberry jam is a delicious way to put this summer's fresh berry bounty to good use. Here's everything you need to know to make easy-to-prepare strawberry jam with a perfect set every time. Recipe from the Ball Blue Book.
Provided by Cassie Johnston
Categories Canning + Preserving
Time 1h45m
Number Of Ingredients 2
Steps:
- Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 2 quarts crushed strawberries.
- Combine crushed strawberries and sugar in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Cook rapidly over medium-high heat to gelling point (220°F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
- Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
- Lower the rack into simmer water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 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 tablespoon, Sodium 0 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
NO-SUGAR-NEEDED STRAWBERRY JAM
It's hard to decide what's more impressive about this strawberry jam: That it needs no sugar? Or that it takes less than an hour to make?
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 3 (1-cup) jars or 48 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 5, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TRULY SUGAR-FREE STRAWBERRY JAM
Steps:
- Puree the thawed strawberries in a food processor or bender. *If you are using fresh strawberries please see notes below.
- Whisk the water, lemon juice and arrowroot powder in a medium saucepan then add the strawberries puree. Bring mixture to a boil slowly over medium heat, stirring frequently.
- Lower heat to medium low and simmer until it thickens, approximately 50 minutes. As it begins to thicken stir frequently to avoid burning. You will know it is done when you draw a rubber spatula through the center and it creates a hole that stays open for a few seconds and then fills back in. Once this happens remove from the heat and allow it to cool before storing. As it cools, it will continue to thicken. If your jam becomes too thick, add a little water. You can also return it to the stove and cook it longer if you want a thicker jam.
Nutrition Facts : Calories 147 kcal, Carbohydrate 35 g, Protein 2 g, Fat 1 g, Fiber 7 g, Sugar 17 g, ServingSize 1 serving
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
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.
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
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
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
SUGAR FREE STRAWBERRY FREEZER JAM
This sugar free Strawberry freezer jam is a classic, and enjoyed by all! No cook means it's fast and easy, and it's the freshest healthiest jam!
Provided by Juliea Huffaker
Categories From Scratch Recipes
Time 10m
Number Of Ingredients 4
Steps:
- First: Add 4 cups of strawberries to a food processor or blender. Add 1/4 cup of lemon juice or citric acid, and 1/3 cup of erythritol, and Blend till you get it as smooth as you like.
- Second: Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps. FOR EXTRA SMOOTH Strawberry freezer jam, blend Ultra Gel with puree in the blender.
- Third: Let your freezer jam rest at this point for 3-5 minutes to set up.
- Fourth: Now you can spoon your strawberry freezer jam into your freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch head space if using jars. Strawberry Freezer Jam will expand a bit when it freezes and your jar will break if you fill it all the way.
- Freeze for up to two years. (After two years it's still good to eat, but has a little discoloration and loses some nutrients.)
- Thaw and enjoy from the refrigerator for up to two weeks... It won't last that long!
Nutrition Facts : Calories 20 calories, Fat 0 grams fat, ServingSize 2 tbsp
STRAWBERRY JAM WITH JELL-O®
This fresh strawberry jam is made with JELL-O® and no added sugar for wholesome flavor that everyone can enjoy.
Provided by Bea Gassman
Categories Jams and Jellies
Time 20m
Yield 24
Number Of Ingredients 3
Steps:
- Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
- Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
- Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.
Nutrition Facts : Calories 16.6 calories, Carbohydrate 3.9 g, Fiber 0.2 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 3.6 g
NO SUGAR STRAWBERRY JAM RECIPE - (4.4/5)
Provided by nekmor
Number Of Ingredients 4
Steps:
- 1-Put a ceramic plate in the refrigerator 2-Mix all ingredients in a large pot over high heat 3-As mixture begins to boil and soften mash with potato masher 4-Reduce heat and simmer for 1-2 hours until the jam will is relatively solid when placed on the cold plate (NOTE: THIS WILL NOT BE AS SOLID AS JAM MADE WITH SUGAR AND CANNING PECTIN, but it's PLENTY solid enough for jam and EXCELLENT) 5-Can as usual with 10 minute boil or should store well in refrigerator for 3-4 weeks
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
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QUICK STRAWBERRY JAM (REFINED SUGAR FREE) - BARRIE HILL FARMS
From barriehillfarms.com
Cuisine CanadianCategory BreakfastServings 2Calories 284 per serving
- Place strawberries in your food processor and process until strawberries are coarsely chopped. Don’t overdo it! You don’t want mushy jam.
- Place contents in large saucepan on medium-high heat and add honey and lemon juice, stirring well.
- Cook for 8-10 minutes at a low boil. Remove from heat and transfer to a heat proof jar and let cool at room temperature before sealing and storing in the refrigerator up to 2 weeks or 2 months in your freezer.
THE BEST HOMEMADE LOW SUGAR STRAWBERRY JAM - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (5)Total Time 40 minsCategory BreakfastCalories 18 per serving
- 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.
- Add in the sugar and return to a rolling boil. Continue boiling for a minute, while stirring then remove from heat.
STRAWBERRY JAM - NO PECTIN - LOW SUGAR - VEENA AZMANOV
From veenaazmanov.com
Ratings 32Total Time 55 minsCategory Breakfast, High TeaCalories 165 per serving
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash, drain in a colander. Hull the strawberries and give them a rough chop. Pro tip - You can use soft strawberries but discolored and bruised ones will ruin the jam. Also, don't soak the fruit in water for too long as they do soak up moisture.
- In a heavy bottom pan, combine the strawberries, sugar, salt, and lemon juice.Pro tip - Time permitting, let the strawberries macerate in sugar and lemon juice for a few hours before cooking.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
SUGAR-FREE STRAWBERRY FREEZER JAM RECIPE | THE FOODIE AFFAIR
From thefoodieaffair.com
4.8/5 (10)Total Time 20 minsCategory Sauce-JamCalories 14 per serving
- Rinse off and slice strawberries. Place in a blender or food processor and pulse to the desired consistency.
- Put in a large bowl and add the sweetener. If you desire a sweeter jam add in more sweetener and less if you do not . Adjust to your taste.
- In a small saucepan add water and gently add in the low sugar pectin. Stir until completely dissolved, bring to a full boil while continuing to stir.
- Bring to a rolling, hard boil and cook for 1 minute. Pour into prepared strawberry mixture and stir until well incorporated (2-3 minutes) Then add in the vanilla.
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