Strawberry Jam No Added Sugar Recipes

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.

STRAWBERRY JAM (NO ADDED SUGAR)

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.

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.

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.)

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.