Strawberry Jam

Today I took my first attempt at water bath canning with a great no sugar added Strawberry Jam.  I have always loved homemade strawberry jam and now it serves an even better service by creating one with only natural sugar from the berries.  It tasted great before I sealed the jars and it is setting up nicely – so I trust the recipe enough to go ahead and place it here.  First attempt was a great success – now to try some others…

strawberry jam

Strawberry Jam

  • Servings: 6 half pint jars
  • Print

Ingredients

Directions

  1. Wash jars and lids. Fill boiling-water canner half full with water. Add jars and water to cover jars. Bring water to a boil and then simmer.
  2. Place lids in a small saucepan and cover with water.  Bring to a boil and then simmer – adding water as needed.
  3. Continue to simmer until ready to use.
  4. Cut strawberries in half and crush with either a potato masher or food processor. I like pieces in my jam so I used the potato masher.
  5. Place exactly 6 cups of mashed strawberries in a large saucepan.
  6. Add water and mix thoroughly
  7. Add pectin 1 tablespoon at a time and mix well between each tablespoon.
  8. Bring mixture to a full rolling boil over medium heat.
  9. Boil for 1 minute more, stirring constantly
  10. Remove from the heat and add Splenda.  Stir until blended.
  11. Skim off any foam with a metal spoon that forms on top.  Allow to sit for 5 minutes.
  12. Pull jars out of the simmering pot, dry and add jam to 1/4 inch from the top.
  13. Wipe jars and threads and place 2 piece lids in place tightly.
  14. Place jars on rack in canner and make sure water covers the jars by 1 – 2 inches.
  15. Bring to a boil and boil for 10 minutes.
  16. Remove jars and place upright on a towel to cool.
  17. Once cool, press the center of each lid. If it pops up seal is not complete and you will need to refrigerate.
  18. Sealed jars can be stored for 1 year in a cool dark location.

Nutrition: 1 Tablespoon is 3 g carbs.

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