No Sugar Freezer Jam Recipes

NO-SUGAR HOMEMADE JAM

Steps:

• In a small saucepan over medium heat, combine the blackberries, peach, and lemon juice and zest, if using (or substitute fruit of choice, amount directed below). As the mixture begins to boil, mash the fruit with the back of a fork until it breaks down. This should take 5 minutes, give or take a few minutes depending on the type of fruit used. Remove the pan from the heat. Stir in the honey, starting with 1 to 2 tablespoons. Taste, and add more honey (or sweetener of choice) to your liking. Add the chia seeds and stir to incorporate. Let the jam set for about 5 minutes to thicken. Cool and transfer to a jar or air-tight container and refrigerate. The jam will keep for approximately 2 weeks in the fridge and may be frozen.

NO SUGAR STRAWBERRY FREEZER JAM

Steps:

• Mash the strawberries in a large bowl.
• In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
• Pour straight into the mashed strawberries and stir hard for 1 minute.
• Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
• Then store in the freezer.
• Good in the freezer for up to 1 year, in the fridge for 3 weeks.

SUGAR FREE STRAWBERRY FREEZER JAM

Steps:

• First: Add 4 cups of strawberries to a food processor or blender. Add 1/4 cup of lemon juice or citric acid, and 1/3 cup of erythritol, and Blend till you get it as smooth as you like.
• Second: Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps. FOR EXTRA SMOOTH Strawberry freezer jam, blend Ultra Gel with puree in the blender.
• Third: Let your freezer jam rest at this point for 3-5 minutes to set up.
• Fourth: Now you can spoon your strawberry freezer jam into your freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch head space if using jars. Strawberry Freezer Jam will expand a bit when it freezes and your jar will break if you fill it all the way.
• Freeze for up to two years. (After two years it's still good to eat, but has a little discoloration and loses some nutrients.)
• Thaw and enjoy from the refrigerator for up to two weeks... It won't last that long!

NO SUGAR FREEZER JAM

Steps:

• Combine lemon juice, water, gelatin and cornstarch in a saucepan.
• Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
• Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
• (Other fruit may take longer.) Remove from heat and add sugar substitute.
• Pour into heat proof jars and cover. Let set at room temperature until cooled.
• Store in refrigerator or freeze.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES: STRAWBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into large bowl.
• Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

FREEZER JAM

Steps:

• Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
• In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
• In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
• Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

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.