SUPER STRAWBERRY FIG JAM (LOW-SUGAR)
Came up with this low sugar recipe after being overwhelmed by light & heavy syrups while canning whole figs. Lots of figs around here now - free for the picking as not too many folks eat them anymore (Whaaaat?). It has a bright fresh flavor - when DH taste tested he ate all the extra from the first batch (about a 1/2 cup overage). Ordinarily he is a taste & go kind of guy so I knew it was good. I use the extra pectin as I like a firmer set. Leave out the extra pectin if you want a softer set (low sugar pectin seems to set softer for me). I added the extra lemon juice (bottled for the standardized pH) for safety's sake. No point in making the stuff just to get knocked off by it. The lemon definitely enhances.
Provided by Busters friend
Yield 6 1/2 pints
Number Of Ingredients 9
- Place figs and 1/4 cup bottled lemon juice in a 3 quart saucepan & bring to a boil. Simmer until figs fall apart easily when stirred, about 20 minutes.
- Add strawberries to figs, along with grape juice & the 3 T lemon juice - put the 3 T lemon juice in the one cup measure then fill with grape juice to the one cup measure.
- Sprinkle the pectin into the fruits & mix well to avoid any lumps.
- Bring the fig, strawberry, juice mix to a hard boil that can't be stirred down - watch & stir to avoid scorching.
- Add the sugar & bring to a boil. Boil hard for 3 minutes & then place in hot sterilized jars (I use the boiling water bath to sterilize the jars when they come out of the dishwasher).
- Lid & process 10 minutes for 1/2 pints & 15 minutes for pints.
LOW SUGAR / NO SUGAR STRAWBERRY JAM
- 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.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g
More about "super strawberry fig jam low sugar recipes"
AMAZING NO FAIL STRAWBERRY FIG JAM - THAT RECIPE
Reviews 6Estimated Reading Time 50 secs
THE BEST LOW SUGAR STRAWBERRY JAM | SUSTAINABLE COOKS
5/5 (7)Total Time 50 minsCategory CanningCalories 24 per serving
- Prepare water bath canner by filling it with water, and setting it on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the jam is.
- Rinse the strawberries. Remove the tops and cut in halves or quarters (8 cups total). Place in a heavy-bottomed saucepan.
LOW SUGAR FIG JAM RECIPE - LADY LEE'S HOME
Reviews 13Calories 36 per servingCategory Water Bath Canning
- Add figs and sugar to a deep pan and set on the stovetop. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently. let it boil for 5 minutes.
- Turn the heat to medium-low and keep cooking the jam while stirring frequently. It might take anywhere between 15 to 30 minutes for your fruit to soften and for the jam to start to thicken (depending on how juicy the fruit was to begin with).
- When the fruit is soft use a potato masher to mash the fruit as much as you'd like. Add the juice of half a lemon right into the jam. Then add 4-6 lemon seeds to the jam (they have natural pectin in them and will help to thicken the jam). Stir and cook 5-10 more minutes or until the jam reaches your desired thickness.
- To process your jam in a waterbath canner fill the canner with enough water to cover the jars by at least an inch. Set the caner on the stovetop and bring the water to a rolling boil.
STRAWBERRY FIG JAM - SAVOR THE BEST
5/5 (3)Total Time 7 minsCategory PreservingCalories 70 per serving
- Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
- Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
- In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
- Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while stirring constantly, about 10 minutes.
LOW SUGAR STRAWBERRY JAM | FOODLOVE.COM
4.7/5 (12)Total Time 1 hr 30 minsCategory Sauces & SpreadsCalories 40 per serving
- Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
- Wash and hull the strawberries. Mash them with a potato masher. You can decide how fine or how chunky you want them. Measure the sugar, and reserve ¼ cup to mix with the pectin.
- Place the strawberries in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not go down when stirred. Stir the entire time so the jam does not burn. At this point, add the rest of the sugar, stir well, and bring the jam back to a full boil for one minute. Turn off the heat and test the thickness of the jam by putting a small spoonful on a cold ceramic plate. If it’s thick enough, it’s done. If it’s too runny, add ¼ package more pectin, bring to a hard boil again for 1 minute, and test again with the second cold plate.
LOW-SUGAR REFRIGERATOR STRAWBERRY JAM RECIPE
3.2/5 (21)Total Time 24 hrsServings 36Calories 119 per serving
LOW SUGAR JAM RECIPES - LADY LEE'S HOME
10 BEST FRESH FIG JAM NO SUGAR RECIPES | YUMMLY
HOW TO MAKE FIG-STRAWBERRY JAM - EASILY! WITH STEP-BY …
STRAWBERRY PRESERVES RECIPE - BOWL ME OVER
5/5 (6)Total Time 35 minsCategory Jams And Jellies, JelliesCalories 94 per serving
- In a heavy stock pot, place the figs, strawberries, red wine, curry, lemon juice & Chinese five spice. Using a potato masher, mash them by hand until they are crushed.
- Measure 1/4 cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the berry mixture and set it on the stove. Increase heat to high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for one full minute. (Set a timer to make sure you get it for a full minute).
THE BEST HOMEMADE LOW SUGAR STRAWBERRY JAM - DELISH KNOWLEDGE
5/5 (5)Total Time 40 minsCategory BreakfastCalories 18 per serving
- If you are canning your jam, then I sanitize and prepare the jars. Boil them in a water bath for ten minutes, then remove. Not only does this help sanitize the jars, it also warms the jars before you put the hot jam in.
- Wash strawberries and remove the stems and hulls. Crush the strawberries either by using a food mill or hand potato-masher. If you want jelly, then blend the strawberries in a blender and strain the juice, discarding any seeds and pulp.
- Place strawberries, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high meat until it comes to a rolling boil that cannot be stirred down. Keep stirring the mixture to prevent the bottom from burning.
- Add in the sugar and return to a rolling boil. Continue boiling for a minute, while stirring then remove from heat.
LUSCIOUS LOW-CARB STRAWBERRY JAM ~ SUGAR FREE. 2 NET CARBS.
5/5 (4)Total Time 35 minsCategory CondimentsCalories 17 per serving
- Place the strawberries into a small saucepan over medium heat. Cook, stirring occasionally, for about 10 -12 minutes, until the strawberries release their liquid.
- If you want smooth jam without any strawberry chunks, use an immersion blender to puree completely before moving on.
- Taste the berries to see if you want to add sweetener. Some berries are sweeter than others. Add sweetener to taste, if desired, 1 tbsp at a time.
FIG JAM - SUGAR FREE - HOME MADE JAM RECIPE WITH NO ADDED ...
Servings 4-5Estimated Reading Time 2 mins
RECIPE FOR SUGAR FREE STRAWBERRY FIG PRESERVES | SANTE BLOG
FRESH FIG PRESERVES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
LOW SUGAR FIG JAM RECIPES
SUPER STRAWBERRY FIG JAM (LOW-SUGAR) RECIPE - FOOD.COM ...
FIG JAM RECIPE NO SUGAR : VIEW RECIPE INGREDIENTS - BAKED ...
SUPER STRAWBERRY FIG JAM (LOW-SUGAR) RECIPE - FOOD.COM ...
SUPER STRAWBERRY FIG JAM (LOW-SUGAR) - PLAIN.RECIPES
SUPER STRAWBERRY FIG JAM (LOW-SUGAR) RECIPE
SUGAR FREE FIG JAM RECIPE - ALL INFORMATION ABOUT HEALTHY ...
LOW SUGAR FIG PRESERVES RECIPES
You'll also love
Top Asked Questions
How to make fig jam with fresh strawberries?Ingredients 1 3 cups (1 pound) fresh strawberries, hulled and sliced 2 3 cups (1 pound) fresh figs, seemed and sliced 3 1/4 cup fresh lemon juice 4 1 box (1.75 oz) natural pectin (I used Sure-Jell) 5 4 cups (800 grams) granulated sugar (divided) 6 1 tablespoon butter More ...
How much sugar is in low sugar strawberry jam?Yes, 3 1/2 cups of sugar is a low sugar jam recipe! A regular jam recipe would call for 7 cups of sugar! Regular jam is more sugar than fruit. The way I look at low sugar strawberry jam is that it’s a lot of sugar per recipe, but not per serving.
What kind of juice do you use for fig jam?Lemon juice – we’ll use the juice of one-half lemon. It adds a tiny bit of acidity and some natural pectin. Lemon seeds – since we are cutting the amount of sugar that we use in half (the traditional ratio is one part fruit to one part sugar) we can’t use store-bought pectin.
How long does sugar free Fig Jam last?This sugar free fig jam should last for quite a while as long as you have boiled it for a good amount of time and store it in steralised, air tight jars. Below I have written that it will keep in the fridge for 3 weeks. Only 3 weeks I hear you say?!