Sugar Free Strawberry Freezer Jam Food

FREEZER STRAWBERRY JAM

Steps:

• You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
• Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
• Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
• Let stand for 10 minutes, stirring occasionally.
• Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
• Continue boiling and stirring 1 minute.
• Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
• Fill prepared containers immediately to within 1/2 inch of tops.
• Wipe off top edges and immediately cover with lids.
• Let stand at room temperature 24 hours.
• Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
• Thaw frozen jam in the fridge before using.

STRAWBERRY FREEZER JAM

Steps:

• Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
• Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.

SURE-JELL LESS SUGAR STRAWBERRY FREEZER JAM

Steps:

• Prepare and clean your jars. You will need 3-4 pint jars or a combination of jars that will allow for 6-7 cups of jam between them.
• Clean strawberries and remove the stems. Mash or chop them in a food processor until they are the consistency you desire. (I like mine very finely chopped) This should be approx 4 cups of smashed or chopped berries.
• Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed.
• Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly.
• Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once)
• Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing.
• Let jars sit without lids until completely cooled.
• Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam.
• Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.

SUGAR FREE STRAWBERRY FREEZER JAM

Steps:

• 1. Have at least 2 pints of fresh strawberries. Take them out of packaging and lay them flat. Pick out the bad strawberries and then let them breath till you are ready to use them.
• 2. Wash off strawberries in cool water and then place on a paper towel covered tray. Hull the strawberries and then slice them into a bowl. Now mash them with a potato masher for a few minutes until desired consistency. (I have read that some people choose to chop them in a food processor, but we like ours a little more chunky).
• 3. Add your pectin and sugar to a bowl and stir together.
• 4. Now, measure out your 4 cups of strawberries. I prefer to use a measuring cup that can measure 4 cups as to be more precise. Place them in into the bowl with the pectin and sugar. Stir for 3 minutes.
• 5. Ladle jam into clean freezer jars and let stand 30 minutes. (If any jam gets on the sides of the jars, clean them off before placing into the freezer.) Now, you can place them into freezer or enjoy a jar of strawberry freezer jam now. When filling jars, leave about 1/2 inch headspace to allow for food expansion during freezing.
• 6. -----Info from instant pectin bottle: Do not exceed 6 jars per batch - set may not occur in larger batch sizes.----- Here is your finished jam. Freeze up to a year or refrigerate now for up to 3 weeks.
• 7. Pic of the Instant Pectin. (Sure Jell has an Instant Pectin too)

SUGAR FREE FREEZER STRAWBERRY JAM

Steps:

• Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.

FREEZER STRAWBERRY JAM-SUGAR FREE

Steps:

• Wash and hull strawberrys, use food processor to smooch to a chunky pulp.
• In large bowl mix Splenda and Fruit Pectin. Mix these dry ingredients together well.
• Add 4 cups strawberys to the mixture and stir well an additional for 3 minutes.
• Ladle into freezer containers and let stand for 3 minutes while the jam thickens.
• Jam may be stored 1 year in freezer or 1 month in refrigerator.
• OPTIONAL; blueberries, rasberries, blackberries, or mixtures.

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.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES: STRAWBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into large bowl.
• Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

SUGAR-FREE STRAWBERRY REFRIGERATOR JAM

Steps:

• Process all ingredients together in a high powdered blender or food processor until desired consistency.
• Taste and adjust sweetness as desired.
• Pour into a mason jar and refrigerate for an hour to gel or overnight.
• Makes 16 ounces after blending.

SUGAR FREE STRAWBERRY FREEZER JAM

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!

STRAWBERRY JAM WITH JELL-O®

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.