Reduced Sugar Strawberry Jam Recipe

Homemade Strawberry Jam (Reduced Sugar) The Flavor Bender

WEBJan 3, 2018 · Alternatively, cut the apples into 1 cm cubes. Place all the ingredients in a big pot and stir. Then leave it aside for about 15 minutes. Stir the strawberries over low - …

Rating: 5/5(16)

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The Best Homemade Low Sugar Strawberry Jam

WEBJun 18, 2018 · Place strawberries, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high heat until it comes to a …

Rating: 5/5(11)
1. If you are canning your jam, then I sanitize and prepare the jars. Boil them in a water bath for ten minutes, then remove. Not only does this help sanitize the jars, it also warms the jars before you put the hot jam in.
2. Wash strawberries and remove the stems and hulls. Crush the strawberries either by using a food mill or hand potato-masher. If you want jelly, then blend the strawberries in a blender and strain the juice, discarding any seeds and pulp.
3. Place strawberries, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high meat until it comes to a rolling boil that cannot be stirred down. Keep stirring the mixture to prevent the bottom from burning.
4. Add in the sugar and return to a rolling boil. Continue boiling for a minute, while stirring then remove from heat.

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Low Sugar Strawberry Jam (without pectin) Two …

WEBJun 14, 2021 · Make this no-fuss homemade low sugar strawberry jam without pectin this summer and you'll be enjoying it on toast, scones and …

1. STERILIZE JAR(S): You will need 1 medium-large mason jar or other glass jar (or 2 small one). Run your jars through the dishwasher. Or, pour boiling water over and into the jars and covers and set them on a clean tea towel to dry.
2. PREPARE THE MIXTURE TO COOK: Place strawberries, sugar, lemon juice and zest in a medium-large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of strawberries.
3. MAKE THE JAM: Heat stove to medium high. Bring mixture to a boil. Lower to about medium heat (6 on my dial) - you want a medium rolling boil - for 15-22 minutes (depending on how loose or thick you like your jam). Stir occasionally to prevent scorching on the bottom and to prevent to foam from boiling over. Amount of cooking time will depend on speed of boil and size of pot. The jam is cooked when it reaches 217-220F/103-105C on a candy or instant read thermometer. Note 1 for another way to test doneness. Skim off the foam with a spoon. Taste and add a bit more lemon juice if you like.
4. STORE JAM: Pour jam into jar(s). Cool, then cover tightly and keep in the fridge. Or freezer. Note 2.

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