For the last little while many of you know I have been mostly off sugar {you know the white granules} there are many reasons for this, but mostly for it’s addictive nature Go Here and Here to read more about it! I’m not saying I don’t eat any sugar, just not as much. I have found some better alternative that are really just as tasty. But I also love my desserts every so often made with that yummy white stuff!! Some alternatives I have really enjoyed are Honey, Agave, Stevia and Sucanat.
I have always wanted to make Strawberry Freezer Jam, but just haven’t ever done it. I think I thought it was to hard, or something. Last week through our Produce Co-op we were able to order these cases of Strawberries for a whopping $8 dollars!! They were BEautiful!! I decided with one case I would make Freezer jam!! I also decided because I am trying really hard to get off of sugar that I would find a recipe for sugar free jam!! In regular freezer jam it calls for 4 C sugar for every 2 cups of strawberries….YUCK! I looked it and adapted a recipe for how I wanted it!! There is also no boiling involved. It was SO easy!
Here’s how easy it is!
You can either mash with a potato masher or use a food processor to mash up your strawberries. You can also use frozen berries of any kind!
Buy this NO Cook Freezer Jam Fruit Pectin, I bought the cook stuff on accident and now have 6 Strawberry syrups!
This is the pectin mixed with Agave!
That one case of strawberries made 20 containers of Jam! I was so excited
I made 5 with pure cane sugar, 3 with honey, 6 with Agave Nectar and 6 with the wrong stuff so it didn’t work and made syrup, but it is still tasty for ice cream or angel food cake!
Don’t forget to label them!
This whole process maybe took an hour! It was really fun and now we have 20 tasty jams!
Sugar Free Freezer Jam
4 cups Strawberry’s (mashed)
1 Cup Sweetener (agave, Honey, Cane Sugar)
1 packet Ball No cook Freezer Jam fruit Pectin
Mix together sweetener and Pectin until dissolved, then add four cups of strawberries. Pour into containers. Label containers. Let sit out for an hour and then eat or put in freezer!!
Happy Eating!
Come Back next week to learn a fun trick on how to make Crustless bread!!!
It has been weird making Jam in St. Louis. So far it has been much more thin and not thick enough than it was back home. Guess I’ll just keep trying. Did yours seem to set up well? Can you taste a difference without the sugar?
You are so cool, Kenj. So proud of my little girl!
can I win some strawberry jam?? YUMMY oh and throw in some rolls 🙂