Like this Strawberry Jam. Honestly, I like it far better than regular Strawberry Jam. You know, the jam that calls for 4 cups of Sugar and 2 cups of strawberries...to make 3-4 pints of jam. That's at least one whole cup of sugar, per pint...and only half a cup of strawberries! The suggested serving size for jam, is one Tablespoon. (who actually only uses only 1 tablespoon of jam?) Ok. So...There are 2 cups in a pint, and 16 Tablespoons in a cup. So, there's 32 servings of jam per pint. So let's see...that would make 1/2 Tablespoon of Sugar, and 1/4 Tablespoon of Strawberries. That isn't even one whole Strawberry.
So here's a visual for you...this is what this looks like...in black and white.
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| I originally was looking for some "No Sugar Needed Sure Jell". But I couldn't find any, and I was in a hurry. So I grabbed a pink box of Sure Jell Premium Fruit Pectin, with No Sugar Needed Recipes inside. But ew. You had to cook the jam, and it called for Splenda. One of the main things that attracted me to this particular one was that it called for 4 cups of Strawberries, and only 3 cups of sugar. All I did, was followed the recipe exactly as it was in the box. Substituting honey for the sugar...and adding one ingredient into it. :) So here you go. Recipe: 4 Cups of crushed Strawberries 2 1/2 -3 cups of Honey one box of Sure Jell Premium Fruit Pectin 4 Tablespoons of Cornstarch Wash and rinse your containers and lids.Rinse and hull your strawberries, and then crush them in a food processor or blender. Measure exact amount of fruit into a bowl. Measure Honey into a saucepan and stir in one box of Sure Jell. Mix well. Add one cup of water. Combine 4 Tablespoons of Cornstarch in 4 Tablespoons of water. Mix until cornstarch is totally dissolved. Add to the Honey and Sure Jell mixture. Bring to a full rolling boil. Stirring constantly. Boil for one full minute. Mixture should be nice and thick. Pour into bowl of strawberries, Stir until combined. Fill prepared containers. Leaving about a 1/2 inch space at the top for expansion during freezing. Let Stand at room temperature for 24 hrs, until set. Refrigerate up to 3 wks. Otherwise store them in the freezer for up to a year. This recipe made 4 pints of Jam. |
Here are some other suggestions for strawberries: Strawberry Salsa, Strawberry Honey Butter
And if you don't have a great bread recipe, go here: Whole Wheat Bread Recipe. This recipe is very versatile, and delicious.
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Super! It looks nice and thick. So have you tested what it does after freezing??? I'm going to have to try this.
ReplyDeleteYep. It retains its consistency very well. :)
DeleteMarlin likes eating it on toast while it's still frozen.
Ooh yeah! This is perfectly in time. :) Thanks!
ReplyDeletehey, no problem. :) So your actually going to make some?
DeleteIf she doesn't I will, (Gina here). Didn't make any jam last year, and was thinking I really need to do some this year. Now you took all the work out of it by figuring it out already. Thanks.
DeleteFor sure!!! I was searching online yesterday for a jam recipe!! And did find a couple that might work. Glad to know this worked for you. Gonna have to try it!! Thank!!
ReplyDeleteIt worked really well. :) And the thing I liked about it is, all I did was follow the recipe that came in the box, and substituted the sugar...and added cornstarch. I honestly think that it would work with any of the box recipes. I haven't tried it though, so I can't say for sure. :) Let me know how your jam turns out!
DeleteVonda, I am sorry I am late in finding this but I agree that jam has way too much sugar. No wonder our kids are wired! Any way, I wonder if you have ever tried Agave nectar? I think it has a lower glycemic index. I personally like it better than honey for my sweeteners as it isn't as strong. That of course is the lightest brand. I get mine from Walmart. My blood sugar went to almost normal after I started using Agave.
ReplyDeleteKim, yes. I have used Agave Nectar, but I honestly do not like the flavor it gives to baked stuff. A person also has to watch what they buy when getting Agave, or it can be a lot worse for you than sugar. So you have to make sure you buy the RAW blue agave nectar...and that can be difficult to find sometimes...Mom loves Agave Nectar too, and uses it quite a lot. I'm glad it has been working for you! I prefer to use honey though. We get ours locally and by the 5 gallon bucket. So I use honey exclusively. I have experimented with a lot of other sweeteners and always end up returning to honey.
DeleteI also am a late "replyer", and I know you said the consistancy is still good after freezing. If I try it next spring I thought about using therm-flo instead of cornstarch, as I use that in pie fillings that I freeze, and there's no change in it after thawing. I'm just not sure if the proportions would be the same. I guess I'll just experiment!
ReplyDeleteDo you have to use cornstarch or some sort of thickener like arrowroot powder maybe? Does the honey not set up with the pectin or the water from the honey need to increase boil down?
ReplyDeleteIs there any way it would not have to be frozen? Thanks.
ReplyDeleteLooks yum! :) Hurray....and jam we can make without sugar. Thanks for sharing this!
ReplyDelete