My mom has always loved to make freezer jam. I blame her for the fact that I am a total jam snob. Once you’ve had fresh strawberry or raspberry freezer jam, there’s just no going back.
A few years ago she decided, against her better judgement, to try the less sugar recipe instead of the full sugar recipe. (She was trying not to eat as much sugar at the time and thought, “What the heck? It’s just one batch.”)
First you prepare your jars and set them aside.
Next, clean the berries and remove the stems, I have this little strawberry huller. I think it is from Pampered Chef, someone gave it to me and I love it because it helps reduce waste. It just grabs the little stem and leaves, leaving you more strawberry, then a knife does. After all 4 pts of berries are clean, mash them or pulse them in a food processor until they are the consistency you desire. It will turn out to be about 4 cups of smashed or chopped berries.
Next, measure out the exact amount of sugar into a large sauce pan. Stir in 1 box of Sure-Jell Less or No Sugar needed Recipes Fruit Pectin.
Add one cup water and while stirring constantly, bring mixture to a boil over medium high heat. Once mixture is boiling, boil and stir for 1 minute. Remove from heat.
Quickly add crushed or mashed berries (all four cups) and stir for 1 minute or until thoroughly mixed.
Pour into prepared containers, leave at least 1/2 inch space at the top of container to allow for expansion during freezing.
Let stand until completely cooled. Put lids on and then leave containers be for 24 hours before putting them in the freezer.
Jam can be kept in the fridge for up to three weeks or frozen for up to a year.
I hope you will give the less sugar recipe a try. We love it!
- 2 lbs of strawberries (4 pints)
- 1 box Sure Jell Less or No Sugar Recipes Fruit Pectin
- 3 cups granulated sugar
- 1 cup water
- Prepare and clean your jars. You will need 3-4 pint jars or a combination of jars that will allow for 6-7 cups of jam between them.
- Clean strawberries and remove the stems. Mash or chop them in a food processor until they are the consistency you desire. (I like mine very finely chopped) This should be approx 4 cups of smashed or chopped berries.
- Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed.
- Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly.
- Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once)
- Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing.
- Let jars sit without lids until completely cooled.
- Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam.
- Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.
Keep it Real!!!