Truly Sugar Free Strawberry Jam Recipes

TRULY SUGAR-FREE STRAWBERRY JAM

Steps:

• Puree the thawed strawberries in a food processor or bender. *If you are using fresh strawberries please see notes below.
• Whisk the water, lemon juice and arrowroot powder in a medium saucepan then add the strawberries puree. Bring mixture to a boil slowly over medium heat, stirring frequently.
• Lower heat to medium low and simmer until it thickens, approximately 50 minutes. As it begins to thicken stir frequently to avoid burning. You will know it is done when you draw a rubber spatula through the center and it creates a hole that stays open for a few seconds and then fills back in. Once this happens remove from the heat and allow it to cool before storing. As it cools, it will continue to thicken. If your jam becomes too thick, add a little water. You can also return it to the stove and cook it longer if you want a thicker jam.

SUGAR-FREE STRAWBERRY JAM

Steps:

• In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers; cover and refrigerate up to 3 weeks. Do not freeze.

NO-SUGAR-NEEDED STRAWBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

SUGAR FREE STRAWBERRY JAM

Steps:

• Thaw strawberries.
• In a bowl, soften gelatin in 2 tablespoons cold water.
• If your strawberries are whole, crush them, or chop into small pieces.
• Place strawberries into a heavy sauce pan, along with any any juices.
• If they don't have much juice from thawing, add 1-2 tablespoons water.
• Bring to a boil, reduce heat and simmer until strawberry pieces are softened.
• Stir in softened gelatin until completely dissoved.
• Remove from heat and stir in Splenda.
• Chill well before serving.
• Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.