Category Archives: Canning

I tried this recipe when I was on my no sugar diet and it was pretty good.
It doesn't last very long and it is not real sweet but I liked it. So if you need
a low sugar jam, this is a good one.

Title: LOW-SUGAR REFRIGERATOR STRAWBERRY JAM
Categories: Desserts, Jams
Yield: 6 servings

4 c  Sliced strawberries
1/3 c  Sugar
2 tb Lemon juice
1    Envelope unflavored gelatin
1/2 c  Water

1.   In a medium saucepan, combine strawberries, sugar
and lemon juice. Heat 5 minutes, crushing the berries
slightly. Bring to a boil; boll rapidly, stirring
constantly, 3 minutes.

2.   In a small bowl, sprinkle unflavored gelatin over
cold water.  Let stand 1 minute.  Add to strawberry
mixture and heat, stirring until gelatin is completely
dissolved, about 3 minutes.

3.   Let jam stand 5 minutes, skiing off foam with a
spoon. Ladle into jars.  Cover and cool slightly
before storing in the refrigerator for several weeks
or in the freezer for longer storage.

If cooked jam does not set 24 hours after processing
there are steps that can be taken to solve the
problem.  The Department of Agriculture Home and
Garden Bulletin No.  56 states:

Soft jams made with regular pectin can sometimes be
improved by recooking according to the following
directions.  It is best to recook only 4 to 6 cup of
jelly or jam at one time.

To remake with powdered pectin: Measure the jam to be
recooked.  For each quart of jelly or jam, measure 1/@
cup sugar, 1/4 cup water and 4 tsp powdered pectin.
Mix the pectin and water and bring to boiling,
stirring constantly to prevent.scorching.  Add the jam
and sugar. Stir thoroughly. Bring to a full rolling
boil over high heat, stirring constantly. Boil mixture
hard for 1/2 minute. Remove jam from the heat; skim
off foam. Ladle into hot sterilized jars.  Adjust lids
and screw bands and process in a boiling water bath
for 5 minutes. Start counting time when water comes to
a boil.

To remake with liquid pectin: Measure the jam to be
recooked.  For each quart of jam, measure 3/4 cup
sugar, 2 Tbsp lemon juice and 2 Tbsp liquid pectin.
Bring jam to boiling over high heat.  Quickly add the
sugar, lemon juice and pectin and bring to a full
rolling boil; stir constantly. Boil mixture hard for 1
minute.  Remove jam from the heat; skim off foam.
Ladle into hot sterilized jars.  Adjust lids and screw
bands and process in a boiling water bath for 5
minutes.  Start counting time when water comes to a
boil.  If there are problems with the Sure-Jell One
Step (Fruit Pectin-Sugar Mix), call General Foods
toll- free number, 1-800-431-1001, from 6 am to 1 pm
Seattle time.