Blackberry Strawberry Jam Sweetened Without Sugar Recipes

BLACKBERRY STRAWBERRY JAM ( SWEETENED WITHOUT SUGAR)

Steps:

• Crush berries seperatly, then measure two cups of each.
• Pour into a large stainless steel pot.
• Add apple cider or juice. Add pectin, stir until disolved.
• Over high heat bring to a full rolling boil stirring frequently.
• Add maple syrup or honey, stirring constanly bring to a full rolling boil that cannot be stirred down.
• Boil hard for 3 minutes, remove from heat.
• Stir foam down and wait for a minute or two then stir again, remove any remaining foam with a large metal spoon.
• Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.

LOW SUGAR / NO SUGAR STRAWBERRY JAM

Steps:

• Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
• Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
• Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
• Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

NO SUGAR ADDED BLACKBERRY JAM (WITH SPLENDA)

Steps:

• Place blackberries in medium saucepan over medium heat and add lemon juice.
• Crush berries with a potato masher, or any other tool, until desired consistency.
• I like there to be big chunks of berries in my jam, so I only crush a little.
• Cook for about 5 minutes, or until the mixture comes to a full boil.
• Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
• Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
• Mix well and allow to simmer one more minute.
• Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
• Store jam in refrigerator.
• After opening, jam can be stored for two weeks, refrigerated.

STRAWBERRY FREEZER JAM

Steps:

• Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
• Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

STRAWBERRY JAM (NO ADDED SUGAR)

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.