April 2, 2011

Strawberry Freezer Jam- Lower sugar version

My mom's homemade strawberry jam is always a hit! Especially when combined with her crescent rolls ( I will make those at some point in time ). The secret is that the recipe comes from the sure-jell box! Yes, it is true. Not an original recipe, but still worth sharing. I wanted to try the lower sugar version the last time we made jam and I was pleasantly surprised about how good it was! It still has sugar in it, just not as much. It has more strawberry taste since it calls for more fruit. I may actually like this version more, so I wanted to share it with all of you. This jam is super easy to make. We made about 14 jars in just over an hour.

Low Sugar Version:

4 cups prepared fruit (we use the frozen strawberries from costco and defrost them)
3 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water
make it

RINSE clean glass jars with boiling water. Dry thoroughly.

CRUSH strawberries thoroughly. I used a blender and just pulsed to make sure there were still pieces of berry. You don't want to blend it too much. Measure exactly 4 cups crushed/blended 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 jars immediately to within 1/2 inch of tops. Wipe off top edges of jars; 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."

For the original full sugar recipe... click here.

1 comment:

  1. How fun! I cannot wait to learn lots and lots for you ladies!