Sugar Free Strawberry Freezer Jam


Kim Biegacki Recipe

By Kim Biegacki pistachyoo


Rating:
Serves:
5 jelly jars
Prep Time:
Method:
Canning/Preserving
Comments:

This is incredibly easy to make with the benefits of being sugar free too. We have quite a few family members including ourselves that have to watch their sugar intakes so this sugar free freezer jam is a great option.

Now, I happen to use only Stevia in our house but Splenda or any other brand can be used as well.
This recipe can be used with other fruits. Peaches have a few added steps if you choose to make jam with them.

Here is a website for the conversions of how many jars you would like to make. In case you want to do less that is.
Freshpreserving.com

I hope that you will enjoy this very easy recipe and the light and fresh tasting Strawberry Freezer Jam.

P.S. - It is important that you follow the measurements exactly or else your jam may not set up properly. It will still taste good but not gel.

Ingredients

4 c
prepared strawberries, cut up and mashed
5 Tbsp
ball brand - realfruit instant pectin
40 pkg
truvia sugar substitute
FOR OTHER SUGARS
1 2/3 c
granulated sugar or if using splenda no calorie sweetener, granulated

Directions Step-By-Step

1
Have at least 2 pints of fresh strawberries. Take them out of packaging and lay them flat. Pick out the bad strawberries and then let them breath till you are ready to use them.
2
Wash off strawberries in cool water and then place on a paper towel covered tray. Hull the strawberries and then slice them into a bowl. Now mash them with a potato masher for a few minutes until desired consistency. (I have read that some people choose to chop them in a food processor, but we like ours a little more chunky).
3
Add your pectin and sugar to a bowl and stir together.
4
Now, measure out your 4 cups of strawberries. I prefer to use a measuring cup that can measure 4 cups as to be more precise. Place them in into the bowl with the pectin and sugar. Stir for 3 minutes.
5
Ladle jam into clean freezer jars and let stand 30 minutes. (If any jam gets on the sides of the jars, clean them off before placing into the freezer.) Now, you can place them into freezer or enjoy a jar of strawberry freezer jam now.

When filling jars, leave about 1/2 inch headspace to allow for food expansion during freezing.
6
-----Info from instant pectin bottle: Do not exceed 6 jars per batch - set may not occur in larger batch sizes.-----

Here is your finished jam. Freeze up to a year or refrigerate now for up to 3 weeks.
7
Pic of the Instant Pectin. (Sure Jell has an Instant Pectin too)

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy


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36 Comments

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Marilyn Fields marifields
May 26, 2015
Kim, I used Ball instant fruit pectin so feel sure that is not the problem. I double checked my sweetener and found it was a generic store brand of "Splenda" so suspect that may be the cause. I will try a different sweetener or real sugar next time and see. At any rate, it is delicious and sure won't go to waste! Thanks, Kim.
user
Kim Biegacki pistachyoo
May 26, 2015
Marilyn, I'm not sure on the cloudy appearance. It certainly could be the Splenda but that sounds unusual to me. Which pectin did you use? I'll have to ask some of my canning friends if this has ever happened to them & get back with you.
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Marilyn Fields marifields
May 25, 2015
Hi, Kim. I just made this jam and while it tastes delicious, the cloudy appearance is not very attractive . Is this how it is supposed to look? I used granulated Splenda for my sweetner. Does that cause it? Thanks.
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Vickie Utendorf vick53
Jun 10, 2014
Thanks for this! I really like this as it is so good and easy. The first batch I used the 1 and 2/3 cups of Splenda. Next batch, just 1 cup. We liked that better.
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Kim Biegacki pistachyoo
Aug 12, 2013
Hi Karen, nope I sure don't. Not sure if there is a program that you can plug in that info or not and find out the values. Nowadays they seem to have a program for everything.