STRAWBERRY JAM (NO ADDED SUGAR)

STRAWBERRY JAM (NO ADDED SUGAR) image

This is the basic recipe by Sure-Jell, doubled, and in an easier to read format. It actually tastes really good, and the diabetics in your life will certainly appreciate this special homemade treat! Be sure to use fresh, locally grown berries for best flavor. Prep time is approximate.

Provided by Tere Gill

Time 3h20m

Number Of Ingredients 4

Ingredients

6 c crushed fresh strawberries (about 3 qts. whole berries)
1 1/2 c water
2 box sure-jell fruit pectin for lower sugar (pink box)
1 c granulated splenda sugar substitute

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.