Strawberry Jam No Added Sugar Food

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.

SUGAR-FREE STRAWBERRY JAM - ALL THE TASTE WITHOUT THE CARBS (SHELF STABLE!)

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.

SUGAR-FREE STRAWBERRY JAM

Steps:

• In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers; cover and refrigerate up to 3 weeks. Do not freeze.

SUGAR FREE STRAWBERRY JAM

Steps:

• Thaw strawberries.
• In a bowl, soften gelatin in 2 tablespoons cold water.
• If your strawberries are whole, crush them, or chop into small pieces.
• Place strawberries into a heavy sauce pan, along with any any juices.
• If they don't have much juice from thawing, add 1-2 tablespoons water.
• Bring to a boil, reduce heat and simmer until strawberry pieces are softened.
• Stir in softened gelatin until completely dissoved.
• Remove from heat and stir in Splenda.
• Chill well before serving.
• Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.

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.

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.

REALLY EASY AND GOOD SUGAR-FREE STRAWBERRY JAM/SPREAD

Steps:

• In a saucepan, crush strawberries.
• Add in water and gelatin powder; mix well.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low; simmer for 5 minutes Pour into jars; allow to cool before putting on the lids.
• Store in the refrigerator for 1 week, or in freezer for 1 month.

NO SUGAR-NEEDED STRAWBERRY JAM WITH STEVIA

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, 1 layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-qt. 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. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. 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 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

NO-SUGAR-NEEDED STRAWBERRY JAM

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.)