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
EASY LOW SUGAR NO PECTIN STRAWBERRY JAM
Steps:
- Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
- Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
- As you prepare the fruit, it's okay to use very ripe berries.
- They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
- The berries are softer, sweeter, and have more natural sugars.
- Add the berries and mash them in batches.
- I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
- Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
- Bring the mix to a roaring boil on high heat, stirring regularly.
- The boil needs to be strong, one that does not diminish when you stir.
- Maintain this level of boil for at least 20 minutes.
- Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
- When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
- Total cooking time is over 30 minutes.
- When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
- Be careful not to spill, as it is very hot and will give you a nasty burn.
- The hot water from the pot should be handled carefully as well.
Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY JAM (NO ADDED SUGAR)
This is the basic recipe by Sure-Jell, doubled, and in an easier to read format. It actually tastes really good, and the diabetics in your life will certainly appreciate this special homemade treat! Be sure to use fresh, locally grown berries for best flavor. Prep time is approximate.
Provided by Tere Gill
Categories Jams & Jellies
Time 3h20m
Number Of Ingredients 4
Steps:
- 1. EQUIPMENT NEEDED: 1 colander dry measure cup 1 medium-large mixing bowl 1 large non-stick dutch oven (about 6-8 qts.) for cooking jam 1 small bowl for sugar substitute 1 boiling water canner pot with jar rack 1 large deep stockpot for sterilizing jars 1 small pan for sterilizing lids 1 medium garbage bowl for berry caps 1 long spoon for stirring jam lids, jars & rings (7 half pints) 1 jar lifter 1 magnetic lid lifter or tongs 1 wide mouth jar funnel 1 soup ladle for filling jars 2 clean, dry dish towels 1 clean, damp dishcloth for wiping rims of jars 2 potholders
- 2. Wash and sterilize jars and lids; leave in simmering water until needed (do the lids about 10 minutes before you're ready to can.)
- 3. Wash and cap berries. Into a large bowl, cut berries into quarters ( to speed mashing.)
- 4. Use a potato masher to crush berries, one cup at a time (six cups total). Use a dry measure cup, and keep track of how many cups of crushed berries you add directly into the pot (off heat) in which you'll cook the jam.
- 5. When the 6 cups of crushed berries are in the pot, stir in the 1 1/2 cups of water and 2 packages of pectin until well combined.
- 6. Over high heat, stirring constantly, bring the mixture to a rolling boil that can't be stirred down; boil and stir for exactly one minute (may reduce heat slightly to prevent boil-over.)
- 7. Remove from heat, skim foam, then stir in the sugar substitute until thoroughly combined. (Note: I found that it tended to be a little clumpy and took a minute to work out the lumps against the side of the pan.)
- 8. Ladle hot mixture into sterilized jars, wipe rims, top with lid and screw rings onto jars until just finger-tight.
- 9. Process in boiling water bath for 10 minutes.
- 10. Remove from canner, place on towel in an area away from drafts. Allow to rest for 24 hrs.
- 11. After 24 hrs, test lid for seal by pressing. If the lid flexes, the seal is faulty and the jar needs to be refrigerated. Store properly sealed jars in cool, dark place.
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - STRAWBERRY JAM
When life hands you strawberries, make this HEALTHY LIVING jam. You'll need a lot of them though-and be sure they're at their ripest and sweetest!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 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 well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. 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 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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