Jun 29 2011

Homemade Low Sugar Jam Recipe

Making homemade jam may sound overwhelming (as id did for me), but it’s not and it’s a lot of fun!

Most recipes I found had twice as much sugar as fruit, not this one! Traditional recipes have 8 cups of fruit and 16 cups of sugar! This has 8 cups of fruit and 2 cups of sugar.

Strawberries are sweet enough on their own, there’s no need for all of that sugar.

All you need is time, because it takes a few hours for the natural liquids to evaporate enough to create a jam rather than a soup.

Ingredients:

4 16 oz. containers organic strawberries, or pick your own!

2 cups organic sugar.

Pomona’s Universal Pectin

Directions:

Wash strawberries, remove the leaves and cut into fourths.

Put all the strawberries in a large pot and add add sugar.

Jam1

Simmer on low for about 45 minutes, coming back to stir every 10 minutes or so.

Jam2

When the strawberries get a little mushy and the sugar is melted, remove about a cup of syrup and place in a small bowl. Add 3 teaspoons pectin and whisk until blended as well as you can get it. It will likely still have lumps and that’s ok.

Jam3

Add the mixture to the pot and stir. Then add calcium water. There is a calcium packet inside the pectin box.

You will need 3 teaspoon of calcium water. After you make your batch of calcium water, it can be stored in the refrigerator for months, so you can use it for your next batch (maybe blueberry next time?).

Jam4

Stir it all together, let sit for about ten minutes, then return to the pot to start mashing!

Jam5

Some people like big pieces of strawberries in their jam, I don’t so I mash it up pretty well.

Continue checking on it, stirring occasionally, mashing more if you would like, for about 3 hours total.

If you want it thicker, cook it longer. When you have it to your desired consistency, put it in a jar! This recipe makes about 4 jars worth.

Jam6

 

 

 

 

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